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Snack Innovators Are Focusing On Zesty Flavors, Strong Nutritional Profiles

July 29, 2020: 12:00 AM EST
As snacking takes on greater importance in the on-the-go and, perhaps paradoxically, pandemic-induced stay-at-home lifestyles, snack companies have ramped up innovation. Leading advances in snacking include exotic flavors, “plant-forward” products, high-protein treats, and zesty nutritional snacks. Examples of plant-forward snacks include: Wholly Rollies (3One), a round, nut-based snack; and Power Veggie Bites (Appleton’s Market), a muffin-like snack made with broccoli, carrots, and Swiss chard. High-protein snacks feature peanuts, beef jerky, or pork rinds. Trendy flavors that appeal to snack lovers: international, savory, spicy, smoky, and umami, often combined with traditionally sweet products, like sea salt caramels or smoked almond toffee. Bold, spicy flavors are also having their day – “the hotter the better.” An example of healthful+zesty is Spicy Peri Peri Biltong Sticks (Stryve): the clean-label beef stick snack contains only common foodstuffs like beef, vinegar, salt, chili pepper, coriander, black pepper, nutmeg, clove, and lamb casing.[Image Credit: © piviso from Pixabay]
Ed Avis, "Trends in Snacks: Healthy? Yes. Flavorful? Absolutely", Food Processing, July 29, 2020, © Food Processing
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Nestlé Europe Unveils New Plant-Protein Range Of YES! Snack Bars

July 27, 2020: 12:00 AM EST
The Swiss food company’s new YES! snack bars contain 10 grams of plant protein derived from nuts and peas. Like other YES! bars, the bars are high in fiber, use no artificial colors or preservatives, are gluten free and suitable for vegetarians. Available in almond, peanut and double dark chocolate, and cashew, blueberry and dark chocolate flavors, the bars are drizzled with dark chocolate made with sustainable cocoa. They will be sold beginning in September in European countries, including the U.K., Germany, Netherlands, and the Czech Republic.[Image Credit: © Nestlé]
"Nestlé launches YES! Plant Protein bars powered by nuts and peas", Nestlé , July 27, 2020, © Nestlé
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Insane Grain Introduces Snacks Made With African Supergrain Sorghum

July 21, 2020: 12:00 AM EST
The sorghum-based Insane Grain “crispy and melty puffs” from the U.K. start-up are gluten-free, contain under 100 calories, B-vitamins, dietary fiber, and folic acid. The vegan-friendly snacks are available in cheese, salt and vinegar, and salted caramel flavors. The company claims its new snack, available in 24-gram packs, offers gut-health benefits, contains more potassium than a banana, and 1.8 times more iron than spinach. Packets of Insane Grain are available to purchase in Whole Foods Market and Selfridges in the U.K., with more retailers to be announced.[Image Credit: © Insane Grain]
Emma Upshall, "Insane Grain launches puff snacks made from sorghum", FoodBev Media , July 21, 2020, © FoodBev Media Ltd
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Chopt Salad Chain Co-Founder Moves On To Sparkling Water

July 17, 2020: 12:00 AM EST
Colin McCabe is entering the beverage business with a line of functional sparkling waters enhanced with adaptogens that purportedly improve mental and physical functions. McCabe co-founded Chopt Creative Salad Co., a New York-based fast casual salads-and-wraps restaurant chain with locations up and down the U.S. East Coast. Free Rain is available in three variants: Energy contains Siberian ginseng, an energy-boosting adaptogen; Focus contains ashwagandha to sharpen the mind; and Calm combines passionflower and blackberry to ease the mind and relax the body. Free Rain sparkling waters are available at select retailers and direct-to-consumer on the company’s e-commerce platform.[Image Credit: © FREE RAIN]
Sam Danley, "Chopt co-founder launches enhanced sparkling water line", Food Business News, July 17, 2020, © SOSLAND PUBLISHING COMPANY
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Orange Juice Shows Better Potential As A Nondairy Probiotic Carrier

July 1, 2020: 12:00 AM EST
Most probiotic foods on the market today are dairy-based, but demand is increasing for nondairy probiotic carriers such as fruit and vegetable juices. With that in mind, Australian scientists report that orange juice is a better carrier of the probiotic strain L. sanfranciscensis than apple or tomato juice because it survives longer in refrigerated storage. But most importantly, it better weathers the acidic environment of the human gut. All three juices met the recommended cold storage viability level, with orange juice the most effective. But in a simulated gastric environment, “the lowest reduction of viability was noted in orange juice, followed by tomato juice,” indicating that “orange juice had a better protective effect than other juices on L. sanfranciscensis against simulated intestinal juice digestion.” L. sanfranciscensis has been shown to be beneficial because of its anti‐inflammatory effects and potential to treat inflammatory bowel disease (IBD).[Image Credit: © Myriam Zilles from Pixabay]
Guan Yu Lim , "Juice boost: Why orange juice may be a potential non-dairy carrier for probiotics - study", Nutra Ingredients Asia, July 01, 2020, © William Reed Business Media Ltd
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Royal Hawaiian Introduces 24-Ounce Bag Of Macadamia Nuts For At-Home Snacking

June 11, 2020: 12:00 AM EST
Royal Hawaiian Orchards (MacFarms, LLC, Dana Point, Calif.) has introduced a family-sized bag (24 ounces) of Sea Salt macadamia nuts. The company says the larger bag gives consumers “a one-stop, healthy option to help feed and nourish the entire household” while homebound during the pandemic. Royal Hawaiian says its macadamia nuts are gluten-free, keto-, paleo-, and vegan-friendly. The new 24-oz option is available online and in select retail locations.[Image Credit: © Business Wire, Inc.]
"Royal Hawaiian Orchards Releases Family-sized Option for Healthy At-Home Snacking", Business Wire , June 11, 2020, © Business Wire, Inc.
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Singapore Company Searches For Perfect Blend Of Insects, Plants For New Snacks

June 9, 2020: 12:00 AM EST
Insect-based foods firm Bugsolutely is developing a new snack with the help of Singapore-based partner Asia Insect Farm Solutions (AIFS) and supported by the government-based Food Innovation and Resource Centre (FIRC). The new snack will be formulated with both insect- and plant-based proteins to maximize nutrition, while minimizing processing costs and maximizing consumer benefits, according to founder Massimo Reverberi. Production costs can be steep in the insect-based foods sector, which is why Riverberi is working plants into the mix. He says the nutritional profile of insects is rich: protein content is between 50 and 70 percent, they contain omega-3, -6, and -9 fatty acids, and a variety of minerals and vitamins. Supplementing with plants that require little processing to extract the desired proteins makes the formulation very cost-effective. Plants used to make the snacks include mung beans, seeds, and flours; cricket flour is the current choice for the insect portion.[Image Credit: © Bugsolutely Ltd]
Pearly Neo, "Best of both worlds? Bugsolutely fuses insect and plant proteins in new snack to maximise health and cost benefits", Food Navigator Asia, June 09, 2020, © William Reed Business Media Ltd
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Without Trade Show Presence, Snack Companies Continue To Debut New Nut-Based Snacks

June 9, 2020: 12:00 AM EST
Despite the coronavirus cancelation of several trade shows traditionally important to new product introductions, snack makers are riding a wave of innovation in nut snacks and butters as they seek to fill consumer demand for better-for-you snacks. Among the new nut-based snacks and butters are: Blüm Toasty Almonds (Chico Nut Co., Calif.) in five kit varieties (e.g., cinnamon spice, cocoa espresso, etc.) all designed to be oven-baked with almond oil; BNutty gourmet peanut butter with organic raspberries and white chocolate; Jake’s Nut Roasters (Jasper Specialty Foods, Calif.) in six varieties (e.g., barbecue, bleu cheese cracked pepper, bloody Mary, etc.); a bourbon-baked pecan nut mix from Nodder Snacks (Ga.); Nubu Nut Butter Bites (Mount Franklin Foods, Texas), a better-for-you snack that combines nuts with peanut butter; and Nut Butter Protein Bars from Boulder, Colo.-based Bobo’s, launched nationwide exclusively in Whole Foods Market. [Image Credit: © Chico Nut Company]
Donna Berry, "Nut innovation accelerating in snacks, butters", Food Business News, June 09, 2020, © SOSLAND PUBLISHING COMPANY
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New Product Launches Featuring Nootropic Ingredients Are On The Rise

May 19, 2020: 12:00 AM EST
Functional beverage product launches with cognitive enhancing nootropic ingredients are on the rise: between 2015 and 2019 the average annual growth of such launches was 70 percent. In fact, according to Innova, physical and mental health are now equally important to consumers. Among those launches is the new line of “BioTactical Drinks” from U.S.-based Yuno. The drinks, made with more than 100 natural superfood ingredients, are designed to be mixed and matched to promote energy, focus, memory retention, relaxation and improve sleep. The blends available at launch are Energy, Focus, Memory, Uplift, Zen and Dream. Other nootropic and mood-boosting beverage launches include: Koios, Ami Wellness, which targets pain relief for women, and mood33, a line of hemp-infused herbal teas that contain organic, full-spectrum hemp extract. [Image Credit: © Yuno/PR Newswire Association LLC.]
Kristiana Lalou, "Personalized neuro enhancements: Yuno launches beverages range to boost energy, focus and memory", Nutrition Insight, May 19, 2020, © CNS Media BV
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Kellogg’s Launches Jumbo SNAX, Pushing Cereal-Based Snacks

March 28, 2020: 12:00 AM EST
Kellogg’s is hoping to extend four of its cereals into snacks as ‘Jumbo SNAX’. It has taken four flavors, Froot Loops, Apple Jacks, Corn Pops and Frosted Flakes and is making them available in snackable form. Kellogg’s talks about them as an alternative to popcorn while watching movies or as an ice cream mix-in. Its Frosted Flakes comes as Tiger Paws, paw-shaped cereal bites that have 150 calories and 15 grams of sugar per 1.25-cup serving. The products will be available as single serving packs and a resealable shareable bag. Jumbo SNAX will be available in stores from May with the multi-packs retailing for $5.49 and the multi-serve bags for $4.99.
"Kellogg’s Jumbo SNAX makes cereal snacking even bigger", March 28, 2020
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Pipcorn Achieves National Distribution Of Its Heirloom Corn Snacks

March 18, 2020: 12:00 AM EST
Heirloom corn snack brand Pipcorn (Bethlehem, Pa.), whose heirloom popcorn is already available nationally at Whole Foods Market, Sprouts Farmers Market, The Fresh Market, Central Market, and on Amazon, has expanded distribution to include certain Kroger locations. The company has also debuted its Heirloom Snack Cracker line, made from upcycled corn flour and available in Cheddar, Sea Salt and Everything flavors. The crackers are made sustainably with leftover corn flour from the brand’s Heirloom Cheese Balls. The Heirloom Snack Crackers will be available exclusively at Whole Foods Market nationwide in April and in other retail locations later this year. The company also launched Heirloom Corn Dippers in three flavors, Heirloom Cheese Balls in four flavors and Heirloom Vegan Caramel Popcorn this past year.
"Pipcorn Unveils New Snack Line As It Enters National Retail Locations", March 18, 2020
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ReGrained’s New Puffs Product Launches Online After Expo West Cancellation

March 17, 2020: 12:00 AM EST
Unable to launch at the coronavirus-cancelled Natural Products Expo West in early March, U.S. snack producer ReGrained is unveiling its new upcycled Puffs product virtually with online buyer meetings for retailers and a limited presale trial offer. ReGrained Puffs are made with SuperGrain+, an upcycled product created using spent brewers’ grain. The Puff chips blend ReGrained SuperGrain+ and non-GMO organic corn, are expanded and then dried, rather than fried. The Puff chips contain 100 calories per 39-piece serving, no saturated or trans fats, and are “a good source of fiber.” To overcome purchase barriers caused by the coronavirus outbreak, the company is offering free shipping so online shoppers may more easily try the new product.
"ReGrained launches upcycled Puffs online amid COVID-19 ", March 17, 2020, via BakeryAndSnacks.com, © BakeryAndSnacks.com
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Australian Snack Maker Uncle Tobys Expands Flavors In Healthful Breakfast Bakes Line

March 17, 2020: 12:00 AM EST
Australia’s Uncle Tobys, a manufacturer of breakfast cereals and snack items, has expanded its Breakfast Bakes range with Roasted Cashew & Vanilla and Peanut Butter flavors. Containing no artificial colors or flavors, the products in the range have an Australian Health Star Rating of 4 or 4.5 (out of 5). Other flavors in the range include Honey & Almond, Berry Harvest Flavor, and Apple & Cinnamon. The breakfast bakes are available at Coles, Woolworths, and independent supermarkets in Australia and New Zealand in 65g x 4-packs. Australia’s Health Star Rating is a front-of-pack labeling system that rates the overall nutritional profile of packaged food.
"Uncle Tobys expands range of Breakfast Bakes", March 17, 2020, © FFC Information Solution Private Limited
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Magic Spoon’s Low-Carb, High-Protein Breakfast Cereal Gets Recognized In NEXT Trends 2020

March 16, 2020: 12:00 AM EST
Magic Spoon, which describes itself as the “world’s first low-carb, high-protein breakfast cereal”, was identified by New Hope for innovating in the "More Protein Please" trend amongst exhibitors at the Natural Products Expo West 2020. Magic Spoon, which looks much like Cheerios, is developed to be a healthier version of favorite childhood cereal ‘without the junk, sugar, carbs or guilt’. It is also grain-free without wheat, rice or soy. The products comes in four flavors, fruity, frosted, cocoa, and blueberry and is kosher, GMO-free and keto-friendly. The company took over a year to formulate its cereals which are make from a milk protein blend, natural sweeteners, and oils and sweetened with monk fruit, Stevia and Allulose. Each bowl of Magic Spoon has 11gs of complete protein, just three net carbs per bowl and costs $1.39 (or $1.25 with a subscription). 
"5 protein-packed companies innovating in 'more protein please' trend", March 16, 2020
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Bakery On Main Adds Paleo, Keto Snack Options To Portfolio

March 15, 2020: 12:00 AM EST
Bakery On Main (East Hartford, Conn.) is adding a certified paleo and keto Grain Free Cluster Trail Trek Blend line to its portfolio of gluten-free, Non-GMO Project Verified, and dairy- and casein-free snacks. The new Trail Trek Blend is the company’s answer to demands for low-carb and grain-free paleo and keto snacking options. The snacks contain six grams of sugar, less than seven grams of carbs, and Medium Chain Triglycerides (MCT) extracted from coconut oil. Available in an 8-oz. stand up resealable bag, the Grain Free Clusters are available in chocolate and maple vanilla trail trek blends. The suggested SRP is $6.99.
"Bakery On Main Introduces Grain Free Clusters Snack Line", March 15, 2020
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Flavor And Color Trends That Will Impact The Snack Industry

March 9, 2020: 12:00 AM EST
Industry experts like IRI (Chicago) have found that most snack eaters in the U.S. identify taste/flavor as the top purchase driver for snacks, followed by colors. Pure flavors like cheese and chocolate will always dominate, but snack makers should also be aware that consumers look for combinations and variety, “from sweet all the way to hot.” In fact, over the past few years, there have been 4,160 flavor combinations introduced, more than half of which saw dollar growth in 2018 versus 2017. Future snack flavor stars and trends may include: sweet and sour combos like that found in dragonfruit; tart, sour, and fermented flavors (think yuzu); and savory and sweet applications featuring cardamom. Vibrant and bold colors continue to trend forward in snack and baked goods. These include the tried and true yellows and oranges popular in crackers, and the aqua, blue, and purple colors found in the baked goods category, especially in frosting applications.
"Vibrant colors and bold flavors boost snack and bakery products", March 09, 2020
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Key Trends That Are Shaping The Evolution Of The Snack Industry In Asia

March 9, 2020: 12:00 AM EST
Several major trends – urbanization, industrialization, cultural expansion – are changing the way Asian consumers, especially Millennials, view snacking and are, in turn, changing the snacks industry. Rising living standards coupled with premiumization, meanwhile, are pushing younger consumers away from the tradition of three meals a day to the more flexible and accessible on-the-go snacking way of life. Other forces transforming the snacking landscape in Asia include: social media’s role in speeding the evolution and introduction of new snacks and flavors; accelerated food and beverage industry response to the demand for snacks that fit a busy yet simplified lifestyle; the rise of healthful, better-for-you, energizing snacks; and the emergence of “mindful snacking” that emphasizes sustainability, and ethical sourcing and production. 
"Asian Millennials have evolved and so has snacking", March 09, 2020, via BakeryAndSnacks.com, © BakeryAndSnacks.com
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Snack Makers Tune Into The Buzz From Hot Pepper/Sour Flavor Combos

March 9, 2020: 12:00 AM EST
Inspired by the fact that more chefs are pairing peppers with sour flavors – and Americans are looking for more complicated snack flavors – makers of chips, candy, sauces, and drinks are increasingly combining hot pepper flavors with sour ones to create snacks that pack a flavor punch. Snack makers producing spicy-sour – also known as “spicy pucker” – products include: PepsiCo’s Doritos brand (Flamin’ Hot Limón and Ruffles Lime & Jalapeño) and Lay’s brand (Flamin’ Hot Dill Pickle); Kettle Brand’s pepperoncini-flavored chips; Roaring Brands (Feast & Fury, recently added a creamy horseradish flavor); and Trader Joe’s (chili-and-lime chips).
"Spicy Pucker Is a Real Flavor, and It’s Everywhere", March 09, 2020, © The Wall Street Journal
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Barilla’s Protein+ Pastas Are Now Made 100 Percent From Plant-Based Ingredients

February 20, 2020: 12:00 AM EST
Pasta company Barilla Group announced its Protein+ line is now made entirely with plant-based ingredients, specifically semolina durum wheat mixed with protein from lentils, chickpeas, and peas.  new recipe removes the egg whites from the formula, while maintaining the same great taste and "al dente" texture of traditional semolina pasta, the company says. The new formula includes shorter cook times to achieve al dente texture for all seven varieties: spaghetti, angel hair, thin spaghetti, farfalle, penne, elbows, and rotini. Protein+ pastas have the same amount of protein per serving (10g/2oz serving) as before, but now derived from plant-based sources. The pastas, a good source of iron, thiamin, folic acid, riboflavin, and niacin, are non-GMO project certified, vegan-certified, and kosher.[Image Credit: © PRNewsfoto/Barilla]
"Barilla Reformulates Protein+ Line", PR Newswire, February 20, 2020, © PR Newswire Association LLC.
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Kellogg’s Develops Fully Recyclable Stand-Up Pouch For Its Bear Naked Range

February 18, 2020: 12:00 AM EST
Bear Naked’s Fully Recyclable Stand-Up Pouch Wins Packaging Award
Kellogg’s Bear Naked granola now uses the first fully recyclable stand-up barrier pouch made for food packaging that’s available nationwide. Development took over 18 months and required the collaboration of five partner companies. Bear Naked’s goal was to produce a stand-up pouch that met its specifications and could be recycled at a retail store, not sent to a special processing center as earlier packaging required. Developing flexible packaging that can be more easily recycled is challenging because of the multiple layers in the material that are often held together by adhesives that impair recycling. This issue was navigated by using a nine-layer material from Berry Global, called Entour, which leverages a technology from Dow called RETAIN. The pouch won a Silver Award in Sustainability in the Flexible Packaging Association’s 2020 FPA Achievement Awards.
"Kellogg’s Develops Recyclable Cereal Pouch: The Nine Essentials", February 18, 2020
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The Search For A Healthful Whole-Grain Bread That Appeals To The Masses

February 18, 2020: 12:00 AM EST
Bread makers who consider themselves purists – healthful ingredients only, no preservatives or other additives, no pre-slicing, no pan baking, and no plastic packaging – have had to deal with a harsh reality: the market often rejects what they’re selling. As Vermont baker Blair Marvin discovered, some compromise has been necessary though the goal – a soft, sliced, affordable, and healthful whole wheat bread – is still the goal. So Marvin and colleagues in a baking collective that is helped by the famous Bread Lab of Washington State University are working toward making a whole-grain loaf that’s familiar-looking and affordable enough to appeal to a mass audience. The result, dubbed “The Approachable Loaf,” is now made in 20 states, as well as in England, Canada, and Australia. Disguised as a standard-issue sandwich bread that kids will eat, the loaf contains fiber and other nutritious ingredients, but no chemical preservatives or additives (i.e., flavor enhancers or sugars), found in mass-produced whole-wheat breads.[Image Credit: © Wolfgang Eckert from Pixabay]
Amelia Nierenberg, "The Whole-Grain Grail: A Sandwich Bread With Mass Appeal", The New York Times, February 18, 2020, © The New York Times Company
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Sprouted Buckwheat Entrepreneur Slams Into A Coronavirus-Induced Supply Problem

January 31, 2020: 12:00 AM EST
Whole Foods Market locations in Chicago this month will start selling a crunchy sprouted buckwheat breakfast cereal topping known as Lil Bucks. Creator of the brand Emily Griffith has been obsessed with sprouted buckwheat ever since she first tasted it in Australia. She hopes to expand into other Whole Foods regions in the future if the rollout proves successful. In Australia, sprouted buckwheat is a common health-food cereal, but in the U.S., buckwheat mostly appears in pancakes, soba noodles, and buckwheat groats, also called kasha. Technically not a grain, buckwheat is actually the seed of a fruit related to rhubarb and sorrel and is a highly-sustainable crop. It’s gluten-free, suitable for paleo diets, low on the glycemic Index, and high in magnesium and antioxidants. Unfortunately, Griffith has a supply problem: because she sources her buckwheat from China, “the coronavirus epidemic is affecting all parts of the supply chain, from logistics to labor,” she says. “Fortunately, we have enough buckwheat to get us through the next year at least.”[Image Credit: © LIL BUCKS LLC]
Robin D. Schatz, "Is This Aussie Favorite The Next Superfood?", Forbes.com, January 31, 2020, © Forbes Media LLC
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University’s Grain School: Where Bakers, Farmers Get An In-Depth Look At The World Of Grain

December 22, 2019: 12:00 AM EST
A group of gardeners, growers, and baking enthusiasts from the Santa Fe, N.M., area this month is meeting up in Colorado Springs to attend the Grain School at the University of Colorado. The group has spent the past two years conducting production trials and milling and baking tests on 52 different rare varieties of wheat, barley, amaranth, and other grains. That was precisely the outcome Nanna Meyer was hoping for when she launched the Grain School five years ago after the school’s dining service dropped its contract with a big foodservice company in favor of doing all food sourcing in-house. But chefs at the school couldn’t find locally-grown specialty grains, even though the local climate is perfect for grain production. To fix that Meyer knew there had to be both education and collaboration. The intensive three-day course, which can be taken for credit or non-credit, offers a comprehensive deep-dive into the world of grain, from breeding and agronomy to end uses like milling, baking, and brewing. The Grain School has sold out in recent years and is likely to sell out again this year. [Image Credit: © Free-Photos from Pixabay]
Candace Krebs, "3-day grain school: cultivation to consumption", AG Journal, December 22, 2019, © Gannett Co., Inc.
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Edelman Report Discusses Major Global Food, Beverage Trends

September 5, 2019: 12:00 AM EST
Global PR firm Edelman’s new food and beverage industry report highlights this year’s major trends. Demand for customization or foods and beverages, for example, has steadily increased over the past decade, but companies will need to protect consumer data used to develop personalized products. Companies are turning to “superpowders” to deliver health benefits. The powders are made from functional ingredients like ancient herbs, roots, and plants that contain collagen, adaptogens, ashwagandha, and turmeric. Companies are also developing FODMAP-friendly products that do not trigger uncomfortable digestive symptoms in susceptible people, especially those with irritable bowel syndrome (IBS). Other key trends include: a rise in global tea consumption and the emergence of new tea flavors; the advent of a “sixth taste concept” (beyond sweet, salty, bitter, sour, and umami) called kokumi; and consumer demand for curtailed use of plastic, and increased attention to water usage and upcycling of food waste. [Image Credit: © Marijana from Pixabay]
Stephen Daniells , "Personalized nutrition, tea flavors, and kokumi: Edelman predicts global food trends", Food Navigator, September 05, 2019, © William Reed Business Media Ltd
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Asia’s Gen Z Consumers Want Health Benefits, Exotic Flavors

September 5, 2019: 12:00 AM EST
Health-conscious Generation Z consumers in the Asia-Pacific region not only want natural health benefits from their beverages, they are also looking for new and “exotic” flavors and are willing to experiment. Research firm GlobalData says Asian-inspired infused beverages containing matcha, ginseng and guarana are “at the forefront of consumers' product purchase decision-making.” Brands hoping to tap into Asia's rapidly-developing markets are using combinations of "unique flavors and healthy ingredients" to sell soft drinks. An example is Suntory Beverage & Food's experiment with its Goodmood brand, a “water plus” drink with yogurt. The company is rolling it out across Asia, with well-received launches in Indonesia, Thailand, and Vietnam. Coca-Cola, meanwhile, has launched its Authentic Tea House range in six Asian markets, with more planned next year. The RTD teas contain no sugar, additives or preservatives; variants include Ayataka Japanese Green Tea, Da Hong Pao Oolong Tea. and Chrysanthemum Tea.[Image Credit: © SUNTORY PEPSICO BEVERAGE (THAILAND) CO., LTD.]
Lucy Britner, "Why Gen Z's interest in health & wellness should boost soft drinks innovation around Asian ingredients - Comment", Just-drinks.com, September 05, 2019, © Just-drinks.com
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Viet Nam

Consumer Interest In “Food As Medicine” Fuels Continued Growth Of Functional Beverages

September 3, 2019: 12:00 AM EST
About 25 percent of American consumers are attempting to manage a medical condition through diet – the concept of “food as medicine.” That fact is reflected in the growing number of innovative beverages that deliver functional nutrients via a grab-and-go drink. Beverage companies are catering to strong consumer interest in antioxidants, digestive health, and the as yet unproven benefits of cannabidiol (CBD). Other functional ingredients companies are experimenting with include: mushrooms, the ashwagandha herb and other adaptogens, turmeric, ginger, prebiotic fibers, and probiotics. Companies active in functional drinks include: Mamma Chia (Chia Prebiotic Squeeze and Chia Energy Squeeze); Remedy Organics (Golden Mind with omega-3 fatty acids and adaptogenic herbs); Kiito Inc. (plant protein drinks for keto dieters); Kitu Life Inc. (Super Espresso with caffeine, whey protein concentrate, and coconut MCT oil); Uptime Energy Inc. (L-theanine-based energy drink); Jade Leaf Matcha (tea latte in four functional formulations); and Dona Chai (carbonated beverages with functional ingredients).[Image Credit: © OLIPOP]
Donna Berry, "Collagen, mushrooms trending in functional beverages", Food Business News, September 03, 2019, © SOSLAND PUBLISHING COMPANY
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New Branched-Chain Amino Acids Drinks From Celsius

August 27, 2019: 12:00 AM EST
Florida-based functional drinks maker Celsius Holdings Inc., announced expansion of its product portfolio to include branched-chain amino acids (BCAA) drinks that purportedly fuel muscle recovery. The new products, launched in three flavors: blood orange lemonade, tart cherry lime and tropical twist – will be introduced initially into the fitness channel. The company says the new BCAA extension is the first post-workout, recovery beverage that Celsius has introduced in the U.S.[Image Credit: © Celsius]
"Celsius Announces Launch of Branched-Chain Amino Acids (BCAA) Product Line", PR Newswire , August 27, 2019, © PR Newswire Association LLC
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Arcadia Shares Global Marketing Of Its High-Fiber Resistant Starch Wheat

August 26, 2019: 12:00 AM EST
Food ingredients company Arcadia Biosciences has resolved an intellectual property dispute by partnering with Arista Cereal Technologies and Bay State Milling to commercialize its high-fiber resistant starch wheat in key wheat markets, including North America, Europe, and parts of Asia. Bay State Milling will will handle marketing in North America under under its HealthSense brand portfolio; Arista will handle marketing in Australia, New Zealand, Europe, Japan, and South Korea. Arcadia will continue to market its high-fiber wheat under its GoodWheat portfolio of specialty wheat ingredients in other international markets. The agreement earns Arcadia royalties for sales of its wheat varieties in North America by Bay State Milling. According to Arcadia, its high-fiber wheat delivers multiple times the resistant starch as traditional wheat and significantly higher amounts of dietary fiber than traditional wheat flour. [Image Credit: © PRNewsfoto/Arcadia Biosciences, Inc.]
"Arcadia Biosciences Enters Global Collaboration with Arista Cereal Technologies and Bay State Milling Company for Commercialization of High-fiber Wheat; –Agreement accelerates global commercialization of Arcadia's high-fiber resistant starch wheat technolo", PR Newswire, August 26, 2019, © PR Newswire Association LLC
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Americans Need To Get More Whole Grain Foods Into Their Diets

August 21, 2019: 12:00 AM EST
Though the U.S. government has been pushing whole grains as part of a healthful diet for nearly two decades, Americans actually consume less than half of the recommended amount. A recent Centers for Disease Control report reveals that whole grains are just 15.8 percent of total grain intake for the average American adult, a far cry from the recommended three servings of whole grains daily. Nutrition experts say it’s not that difficult to get more whole grains into the diet. Aim for three servings of whole grains daily and limit the refined grains – white bread, regular pasta, baked goods, etc. – to three servings a day or less. Also, skip foods whose labels have the words "enriched," "degerminated," "wheat flour," "bran" or "wheat germ" on the label. They are not whole grains.[Image Credit: © tangyi178 from PIxabay]
Jenna Birch , "A primer on whole grains: What they are, why they’re important and how to find them", The Washington Post , August 21, 2019, © The Washington Post
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Grain, Baking Groups Urge Maintaining Carb Intake Levels

July 11, 2019: 12:00 AM EST
Representatives of the American Bakers Association (ABA) told a U.S. dietary guidelines advisory panel recently that carbohydrate intakes should remain at the 2015 recommended level of between 45-65 percent of daily calories.  Registered dietician Kathy Wiemer also recommended six servings daily of traditional grains with at least half as whole grains, “given that Americans continue to under-consume whole grains.” She also urged American to eat at least three servings of enriched grains. The recommendations in the advisory committee's scientific report, due next year, will form the basis of the 2020-2025 Dietary Guidelines for Americans (DGAs). Other organizations testifying before the panel as part of an umbrella group known as the Grain Chain included the Wheat Foods Council, the Independent Bakers Association, the Grain Foods Foundation, the Grain Chain, the North American Millers' Association, the Wheat Foods Council, the USA Rice Federation, and the Retail Bakers of America.[Image Credit: © ABA ]
Hailey Blumenreich, "Grain Chain, led by ABA, testifies on health benefits of increased grain servings", American Bakers Association, July 11, 2019, © American Bakers Association
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Company Provides DNA Trace Back System To Assure Origins Of U.S. Food

May 20, 2019: 12:00 AM EST
A 2017 survey by Label Insights found that three-quarters of consumers would exchange their favorite food brands for ones that provide more in-depth product information beyond the physical packaging. With that in mind, Virginia-based Performance Food Group Company (PFG) has been working with European technology innovator IdentiGEN for 10 years to align supply chains, building the first complete DNA trace back system to the farm. The idea is to provide greater accountability, improve sustainability, ensure quality, and prevent fraud. For example, Braveheart Black Angus Beef, a premium Midwest-raised beef that is traceable back to its origins with DNA technology, has been added to the menus of 18,000 U.S. restaurants in 900 U.S. cities since its debut. The fastest growing part of PFG's protein program is fresh meat produced under PFG's proprietary PathProven program, PFG's assurance that the product is traceable, auditable, and meets a specific set of farming and processing standards established and controlled by PFG. [Image Credit: © Performance Food Group]
"PathProven from Performance Food Group Providing First-Ever DNA Trace Back System from Farm to Plate in North America", Business Wire, May 20, 2019, © Business Wire, Inc.
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U.S. Food Exporter Helps West African Farmers Get The Grain Fonio To Market

May 19, 2019: 12:00 AM EST
Brooklyn’s Yolélé Foods, which imports the sub-Saharan African grain fonio, is working with SOS Sahel to help farmers in the semi-arid region increase their productivity, improve the supply chain, and in turn enhance their livelihood. The farmers cultivate nutritious fonio – gluten-free, high in protein, iron, and fiber – on land that is sandy, rocky, and generally unfriendly to most crops, hard to process  without good equipment, and saddled with a fragmented supply chain. It’s difficult if not impossible to bring substantial quantities to the marketplace. But Yolélé Foods and SOS Sahel have spearheaded the creation of the first industrial scale mill in Dakar (Senegal) to efficiently process the grain and boost supply. "People should expect to find it on store shelves within the year," says a spokesman for Yolélé Foods. [Image Credit: © Yolélé Foods Inc.]
"Fonio: The most nutritious grain you've probably never heard of", The Boston Globe, May 19, 2019, © Boston Globe Media Partners, LLC
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History Of Eating Disorders Predisposes People To "Clean Eating" Obsession

May 14, 2019: 12:00 AM EST
Researchers at York University's Faculty of Health (U.K.) say those who have a history of an eating disorder, obsessive-compulsive traits, dieting, poor body image, and a drive for thinness are more likely to develop a pathological obsession with healthy eating or consuming only healthy food, known as orthorexia nervosa (ON). Although eating healthy is an important part of a healthy lifestyle, for some people this preoccupation with healthy eating can become physically and socially impairing. The researchers reviewed studies published through the end of 2018 in two databases to determine the psychosocial risk factors associated with orthorexia nervosa. "When taken to the extreme, an obsession with clean eating can be a sign that the person is struggling to manage their mental health," they concluded (McComb et al., Appetite 2019)[Image Credit: © RitaE from Pixabay]
"When does clean eating become an unhealthy obsession? New findings on who is at risk for orthorexia nervosa", Science Daily, May 14, 2019, © ScienceDaily
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Suit Alleges “False Advertising” As Panera Launches “Clean Label” Campaign

May 9, 2019: 12:00 AM EST
Panera Bread’s advertising campaign touting the restaurant as a place to “eat clean” is “false advertising,” a new class action lawsuit filed in a California federal court alleges. Panera's new ad campaign – featuring in-store advertisements, bags, signs and labels, and an “earthy” green and brown color scheme – promotes its food as “clean” and “100 percent clean,” but the food actually contains glyphosate, the main ingredient in the herbicide Roundup (Monsanto). The restaurant chain, jumping on the “clean-eating bandwagon,” “is deceiving consumers into believing that [its] products are of a higher quality, free from synthetic chemicals, or free from chemical residues from the production process when they are not.” The suit alleges violations of the state's Unfair Competition Law, False Advertising Law, and Consumer Legal Remedies Act, seeking monetary damages as well as a halt to the allegedly deceptive advertising. [Image Credit: © Panera Bread]
Jeffrey S. Edelstein, "Plaintiff Dirties Panera's 'Eat Clean' Claims", Manatt, May 09, 2019, © Manatt, Phelps & Phillips, LLP.
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“Natural” Or Not, Use Of Low-Calorie Sweeteners Should Be Limited

May 2, 2019: 12:00 AM EST
As consumers seek to cut down on sugar intake while enjoying a little sweetness, sales of “natural” plant-based sweeteners like monk fruit and stevia are booming, while sales of artificial sweeteners are plummeting. Stevia sales grew 11.9 percent between 2017 and 2018, while artificial sweetener sales slid 6.6 percent. Several studies have highlighted the health benefits – or lack of harmful effects – of using natural sweeteners. But the big question is: Do they help people lose weight? So far, the evidence doesn't support that idea. Are stevia and monk fruit better because they're natural? Remember that "natural" doesn't automatically mean "better." For example, whole stevia leaves and less purified stevia extracts aren't approved for use in food because of concerns related to kidney health. Dietician Christy Brissette says consumers should try to limit the use of low-calorie sweeteners to help taste buds adapt to less sweetness over time. And nutritious foods such as fruit provide fiber and nutrients along with natural sugars.[Image Credit: © Tafilah Yusof from Pixabay]
Christy Brissette, "As zero-calorie natural sweeteners such as stevia surge in popularity, here’s what you need to know", The Washington Post , May 02, 2019, © The Washington Post
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Fast Food Restaurants Are Selling Roundup Herbicide With Their Entrees

April 28, 2019: 12:00 AM EST
Nonprofit foodservice industry watchdog GMO Free USA published a report detailing the results of food tests for glyphosate residue across fifteen popular fast food and casual restaurants in the U.S. A Panera Bread sample had the highest level of glyphosate of all 44 restaurant foods tested. The irony is that the company’s primary marketing claim is: "100 percent of our food is 100 percent clean." Other restaurants tested include Chili's Grill & Bar, Domino's Pizza, Dunkin' Donuts, IHOP, Le Pain Quotidien, McDonald's, Olive Garden, Outback Steakhouse, Papa John's, Pizza Hut, Pret a Manger, Subway, Taco Bell, and Whole Foods Market. Glyphosate has been linked to cancer, disturbances in the microbiome and the depletion of our bodies' ability to detoxify." A growing body of peer-reviewed science links glyphosate to numerous health harms at levels found in some restaurant foods tested. [Image Credit: © GMO Free USA]
"Report Uncovers Prevalence of Glyphosate in Restaurant Foods", CSRwire , April 28, 2019, © CSRwire, LLC
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A La Mode Ice Cream Gets Rid Of All Artificial Flavors, Colors

April 26, 2019: 12:00 AM EST
Egg-free ice cream brand A La Mode of New York announced it is transitioning to all-natural ingredients while introducing a packaging update to the current upbeat and playful cartons, most notably including color changing spoons. The nut-, sesame- and egg-free line is being revamped with all-natural coloring and ingredients now available in pints and soon to be offered in cups and bars. The company also noted that its cartons will be fully recyclable in an effort to further A La Mode's mission to be fully sustainable.[Image Credit: © A La Mode Shoppe]
"A La Mode Transitions Product to All Natural and Introduces 100 percent Recyclable, Unique Packaging Upgrade Nationwide", PR Newswire, April 26, 2019, © PR Newswire Association LLC
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Maker Of Costco-Sold Veggie Burgers Switches To New Plant-Based Formula

April 25, 2019: 12:00 AM EST
California-based Don Lee Farms announced it is switching to a new all plant-based formula in its popular organic veggie burgers and veggie bites sold at Costco. The plant-based ingredients include organic veggies and organic sunflower seeds. The new formula-burgers will be gluten-free, vegan, plant-based, GMO-free, free from artificial ingredients and organic certified, the company said. The plant-based burgers resemble beef patties but "bleed" organic beet juice and sizzle on the grill from organic vegetable-based fats. The company recently announced it was   launching its organic plant-based burger in nearly 2,000 Kroger stores, an expansion of its distribution to more than 8,000 retail markets, including Whole Foods Markets, Walmart, and Publix.[Image Credit: © Don Lee Farms]
I-Chun Chen , "Don Lee Farms replacing formula of veggie burgers sold at Costco", L.A. Biz, April 25, 2019, © American City Business Journals
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FDA Food Label Changes Could Prevent A Million Cases Of Heart-Related Disease

April 22, 2019: 12:00 AM EST
A modeling study published in the journal Circulation (American Heart Assoc.) reports that pending changes to the FDA’s Nutrition Facts label that will require products to clearly label the grams and percent Daily Value of added sugar could prevent or postpone nearly a million cases of cardiometabolic disease and save billions in healthcare and societal costs over the next 20 years. If manufacturers as expected also reformulate their products to reduce added sugars they would need to label, it would triple the cardiovascular disease and diabetes cases prevented during the same time period. By 2037, the label change alone could prevent 354,400 cardiovascular disease cases and 599,300 cases of diabetes – equal to an additional 727,000 years of life and a savings of $31 billion in healthcare costs or $61.9 billion in societal costs,[Image Credit: © U.S. Food and Drug Administration]
Elizabeth Crawford, "Changes to Nutrition Facts label to call out added sugar could save millions of lives, study suggests", FoodNavigator-USA.com, April 22, 2019, © William Reed Business Media Ltd
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Hormel Launches National Ad Campaign To Inspire People To “Choose Good”

April 19, 2019: 12:00 AM EST
Austin, Minn.-based Hormel, maker of Natural Choice deli meats, has launched the “Good Feeds Us All” national advertising campaign to “inspire people to choose good whether it's in the food they eat or the actions they take.” The brand will incorporate a Good Feeds Us All national tour to spotlight individuals and organizations who have made it their mission to choose good. However, whether Natural Choice meats are really natural or good has spawned litigation. The D.C. Superior Court on April 8 dismissed a lawsuit by the Animal Legal Defense Fund (ALDF) alleging Hormel was misleading consumers. But in statements disclosed in the court filing, a Hormel executive said the same antibiotics-treated pigs used to make its Spam meat product are also used in Natural Choice pork products. An ALDF attorney said Hormel was engaged in “a massive attempt to manipulate and dupe the consumer to purchase something they have no intention to purchase.”[Image Credit: © Lloyd's Barbeque Company, LLC]
"The Makers of Hormel Natural Choice Deli Meats Announce New National Ad Campaign Inspiring Others to Choose Good", PR Newswire , April 19, 2019, © PR Newswire Association LLC.
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Naturally Network Spreads Good Food Movement To Chicago

April 19, 2019: 12:00 AM EST
Chicago's Good Food movement is linking with the Naturally Network, a natural and organic foods and economic development initiative, to build a diverse food community “within the Chicago foodshed and beyond.” Naturally Chicago follows the Naturally Boulder initiative in Colorado, which organized in 2005 and now has 1,400 natural product members. An affiliate in the Bay Area in California was launched last year. Naturally Boulder was started to help retain the natural and organic food businesses that had started in the region. Connecting people created a thriving ecosystem for entrepreneurs and others in the “good food movement” – local and fresh food produced in a sustainable manner – to come together, organizers said.[Image Credit: © Naturally Chicago]
Karen Binder, "Adding 'naturally' to the Windy City", AgriNews Publications, April 19, 2019, © AgriNews Publications
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Rebellious Energy Of Teenagers Used To Change Attitudes Toward Junk Food

April 16, 2019: 12:00 AM EST
Research published in the journal Nature Human Behavior urges exposing naturally rebellious teenagers to the food industry’s manipulative marketing techniques to get them to rebel against the devious snack makers contributing to teen obesity. Teenagers can have “powerful feelings of outrage,” one researcher noted, that can be harnessed to promote public health. For the study, researchers designed an intervention in eighth grade classrooms in a Texas middle school, issuing a fact-based, exposé-style article on big food companies to the students. A control group was shown traditional healthy eating education material. The group that read the exposés chose fewer junk food snacks and selected water over sugary sodas the next day. However, the researchers puzzled over why girls who experienced a negative immediate response to junk food after the intervention didn’t really change their daily cafeteria purchases.[Image Credit: © skeeze from Pixabay]
"Teens' Appetite for Rebellion Can Counter Their Appetite for Junk Food", The University of Texas News, April 16, 2019, © The University of Texas at Austin
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Perdue Expands Processing Operations In S.C. To Meet No-Antibiotics Demand

April 15, 2019: 12:00 AM EST
Privately-owned poultry processor Perdue Farms has spent $25 million on expanding its operations in South Carolina to satisfy consumer demand for antibiotics-free chicken. The company enlarged its portioning and marinating facilities, added a shipping cooler, and added installed automated pallet storage and office space. According to Perdue, all chicken, turkey, pork, and beef are now raised in antibiotics-free environments. It also offers a full range of no-antibiotics-ever products for foodservice operators, including restaurants, schools, colleges and universities, and hospitals. "The expansion will help us meet the growing demand for no-antibiotics-ever chicken products, and maintain the high level of customer service and reliability” expected from Perdue, CEO Randy Day said.[Image Credit: © Perdue and its affiliates or subsidiaries]
Dean Best, "Perdue Farms invests in antibiotic-free chicken", just-food.com, April 15, 2019, © just-food.com
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Meat Companies May Be Misleading Consumers By Claiming Products Are “Natural”

April 11, 2019: 12:00 AM EST
Although American consumers want “all-natural” meats – with no antibiotics, hormones, or preservatives – the USDA says that in meats and poultry “natural” only means no artificial ingredients and minimal processing. Major meat companies, meanwhile, are catering to consumer desires by claiming or implying in advertising that their products are natural. Those claims are legal, as long as they follow USDA guidelines, even if they mislead shoppers. That was basically the ruling of the D.C. Superior Court when on April 8 it dismissed a lawsuit by the Animal Legal Defense Fund (ALDF) alleging Hormel was misleading consumers. But in statements disclosed in the court filing, a Hormel executive said the same pigs it uses to make its famous Spam brand meat product are also used in Natural Choice pork products. Those pigs are often given antibiotics and are rarely allowed outdoors. An ALDF attorney said Hormel was engaged in “a massive attempt to manipulate and dupe the consumer to purchase something they have no intention to purchase.” [Image Credit: © Lloyd's Barbeque Company, LLC]
Richard Binder, "Hormel lawsuit reveals that 'natural' meat might not be", Law.com, April 11, 2019, © ALM Media Properties, LLC
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In Restaurants, The “Gluten-Free” Claim Is Problematic

April 6, 2019: 12:00 AM EST
Even tiny amounts of gluten in foods are troublesome for people with celiac disease, and restaurants may be the most difficult places to avoid the protein, according to a recent study published in the American Journal of Gastroenterology. More than half of gluten-free pizza and pasta dishes in restaurants, for example, tested positive for the presence of gluten; a third of supposedly gluten-free foods had detectable gluten. Researcher Benjamin Lebwohl used data uploaded by users of the portable device Nima Gluten Sensor, used by restaurants to test foods. The manufacturer supplied 5,624 food tests by 804 users over 18 months. The research showed 32 percent of tests revealed detectable gluten in dishes that were supposed to be gluten-free. Gluten-free pasta samples were positive in 51 percent of tests; gluten-free pizza contained gluten for 53 percent. [Image Credit: © Kurious from Pixabay]
"Gluten-free labeled food have presence of gluten, says new study", Big News Network, April 06, 2019, via Asian News International (ANI), © Big News Network
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FDA Updating “Standards Of Identity” In Foods To Adjust For Healthful Ingredients

April 5, 2019: 12:00 AM EST
The FDA says it is modernizing the standards of identity for many food products so that they can be formulated to be healthier and still use the term that most consumers recognize. An example is cheddar cheese. Under current rules, a company that wants to reduce the sodium and add a sodium replacement, like potassium chloride, it can’t call it cheddar cheese. The FDA says it’s a major priority, but a big endeavour because there are 278 standards of identity and all have to be changed by the long process of rulemaking. The agency says it is exploring ways these can be done more broadly and across different standards in broad categories. It will reopen a comment period on a 2000 proposed rule modernizing the standards of identity.[Image Credit: © U.S. Food and Drug Administration]
Elizabeth Crawford, "FDAs Nutrition Innovation Strategy pushes forward with updates to labeling, standards of identity", FDA Updating “Standards Of Identity” In Foods To Adjust For Healthful Ingredients, April 05, 2019, © William Reed Business Media Ltd
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Food Label Claims Continue To Cause Confusion

April 1, 2019: 12:00 AM EST
At a recent agriculture meeting in Nebraska, a state farm bureau executive explained the real meaning of labels like “hormone free,” organic, and “locally grown.” The “hormone free” label, for example, indicates that no synthetic hormones were given to the animal. But both raw cabbage and humans have thousands of nanograms of estrogen in them naturally. And the label is meaningless on things like chicken because USDA does not allow added hormones in raising poultry or hogs. Furthermore, many foods claim to be organic, but only those actually regulated by USDA are "USDA Organic." Another area of confusion and even rancor is genetic modification. It is important for producers to be candid and passionate when discussing GMOs, because there are some genuinely valuable advances in the science. A new genetic modification for apples, for example, reduces food waste by preventing browning that can cause people to throw out perfectly good apples. Without the browning, the apples have a longer shelf life.[Image Credit: © US Department of Agriculture]
Tiffany Stoiber, "'Mostly a marketing tactic:' Nebraska Farm Bureau Foundation director provides guide to deciphering food labels", The Grand Island Independent (Nebraska), April 01, 2019, © BH Media Group, Inc.
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Bimbo Says Its Arnold, Brownberry, and Orowheat Bread Is Now “Clean Label”

March 25, 2019: 12:00 AM EST




Bimbo Bakeries USA announced that one of its bakery brands is now being produced without artificial preservatives, colors, flavors, or other dubious compounds and chemicals. The company’s “No Added Nonsense” initiative was created to meet consumer demands for “clean label” baked goods with “simple, easy-to-recognize” ingredients, the company said. The Arnold, Brownberry, and Oroweat brand also removed monoglycerides, diacetyl tartaric acid esters of monoglycerides (DATEM), and high-fructose corn syrup from its whole grain line, which includes Oatnut, 100 percent Whole Wheat, 12 Grain, Healthy Multi-Grain and Health Nut. In previous years, the brand removed bromate, bleached flour, azodicarbonamide (ADA), SSL & CSL, and partially hydrogenated oils (PHOs) from all breads.[Image Credit: © Bimbo Bakeries USA, Inc.]
"Arnold, Brownberry And Oroweat Bread Removes Artificial Preservatives, Colors And Flavors From Whole Grains Line", PR Newswire, March 25, 2019, © PR Newswire Association LLC
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States Continue To Define Terms Like “Meat” And “Rice” To Benefit Industry

March 23, 2019: 12:00 AM EST

South Dakota Governor Kristi Noem has signed legislation protecting the cattle and poultry industries by requiring "fake meat" products to be correctly labeled. Under the new law, misbranding occurs when companies intentionally label products in a false, deceptive or misleading manner that misrepresents it as meat or a meat by-product. Data from the USDA show South Dakota had over 4 million total head of cattle, including calves, as of January 1, 2019. The South Dakota Stock Growers Association said it believes meat substitutes should not be allowed to benefit from the “generations of hard work” that have created today’s market for actual meat food products. The law goes into effect July 1. Meanwhile, Gov. Asa Hutchinson of Arkansas signed into law a bill banning companies from marketing "cauliflower rice" if the product contains no rice. Arkansas is the nation's top rice-producing state.[Image Credit: © State of South Dakota]
"Noem signs law that targets companies marketing 'fake meat'", Associated Press State & Local, March 23, 2019, © The Associated Press
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Milk Producers Urge FDA To Enforce Legal Definition Of “Milk”

March 22, 2019: 12:00 AM EST
The National Milk Producers Federation (NMPF) has filed a citizen petition with the FDA proposing that plant-based brands that do not match dairy counterparts nutritionally should use the term imitation (e.g., imitation milk); while those that do match dairy nutritionally should use terms such as substitute or alternative (e.g., yogurt alternative). The NMPF said dairy milk is a key source of nutrients, including vitamin D, a nutrient in milk that has virtually eliminated the disease known as rickets. The Federation says the FDA’s decades lack of enforcement of laws that limit the term milk to the lacteal secretions of cows has allowed marketplace chaos to grow exponentially. The Plant Based Foods Association, however, argues that requiring a disparaging word such as imitation on labels would violate the First Amendment. Moreover, the NMPF is trying to solve a problem that does not exist: consumers are not confused, and they are not being misled.[Image Credit: © Lisa Redfern from Pixabay]
Elaine Watson , "Plant-based 'milks' should be labeled as 'imitation,' 'alternative,' or 'substitute' products, says NMPF petition", FoodNavigator-USA.com, March 22, 2019, © William Reed Business Media Ltd
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