PowerBar Unveils Clean-Label Protein Products August 1, 2016: 12:00 AM EST Energy snack company PowerBar has launched a line of “clean” protein bars and drinks. They contain no artificial sweeteners, colors, or flavors, but deliver 2,000 mg. of sugar plus a stevia-based no-calorie sweetener and “high quality” whey protein. The 70-calorie clean whey protein drink is made with 15 g. of whey protein and seven other ingredients, but no sugar. A company representative said the new clean whey product line “is just another step in our journey to become more transparent.” "PowerBar Launches Clean Whey Product Line", News release, PowerBar, August 01, 2016, © PowerBar

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McDonald’s Menu Gets Cleaner And Cleaner August 1, 2016: 12:00 AM EST Facing stiff competition from restaurant chains whose foods are less likely to contain questionable ingredients, McDonald’s announced a handful of menu updates intended to appeal to picky eaters. The company removed artificial preservatives from Chicken McNuggets, pork sausage patties, omelet-style eggs, and scrambled eggs. It introduced buns without high fructose corn syrup that will eventually replace the buns used in Big Macs, Quarter Pounders, hamburgers, etc. And, lastly, it has completed a transition to antibiotics-free chicken, 12 months ahead of schedule. A company spokesman said “it’s time for all fast and casual restaurants to address the growing crisis of antibiotic resistance” by working with suppliers who provide antibiotics-free poultry. Chris Morran, "McDonald’s Removing Preservatives From Some Items; Nuggets Now 100% Antibiotics-Free", Consumerist, August 01, 2016, © Consumer Media LLC

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Adding Nuts To Diet Reduces Inflammation That Worsens Chronic Diseases July 29, 2016: 12:00 AM EST Inflammation tends to worsen the impact of chronic diseases such as type 2 diabetes and cardiovascular disease. U.S. researchers report that eating nuts three to five times a week reduces the biomarkers of inflammation and, in turn, the effects of those diseases. Though the researchers aren’t sure which ingredients exactly are responsible for the improvement, peanuts and tree nuts contain magnesium, fiber, L-arginine, antioxidants and unsaturated fatty acids. All are known to protect against inflammation. The study analyzed data from food-frequency questionnaires and plasma biomarkers from 5,013 participants. Stephen Feller, "Regular Nut Consumption Linked To Less Inflammation", United Press International, July 29, 2016, © United Press International, Inc.

Domains FOOD TRENDS Bodily Needs Ingredients Marketplace Research Diets Nutrition Fruit, Vegetables & Nuts Geographies Worldwide North America United States of America

Clean Label Baking Company Inks Deal With Southern Calif. Grocery Chain July 27, 2016: 12:00 AM EST A Los Angeles-based start-up baking company announced a deal with California grocery chain Gelson’s to stock its line of USDA-certified organic, non-GMO baking kits and mixes. Foodstirs, co-founded by three women, including actress Sarah Michelle Gellar, uses cane sugar, Equal Exchange fair trade cocoa and chocolate chips, organic pastry flour, organic unbleached wheat flour, and dye-free sprinkles. The baking kits and mixes feature cake pops, cupcakes, sugar cookies, brownies, chocolate chip cookies and vanilla cake. Baking kits ($17.99) contain 12 to 20 servings, while the baking mixes ($5.99) serve 12 to 16. "Foodstirs Launches First All Organic, GMO free Line of Baking Kits & Mixes into Retail", News release, Foodstirs, July 27, 2016, © Foodstirs

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Nestle Launches Initiative Encouraging Innovative Projects In Health, Wellness, Nutrition July 22, 2016: 12:00 AM EST Nestlé has launched its Henri@Nestlé open innovation platform to expedite entrepreneurial solutions that respond to social and business challenges, especially in nutrition, health, and wellness. The platform, open to startups worldwide, allows young companies to collaborate with Nestlé teams to tackle projects that “matter both to Nestlé” and millions of customers. The program is designed to streamline innovation, making it faster, more transparent and less bureaucratic. Four new projects are posted on the platform for startups to review and offer their solutions to. Each project will be open for 45 days, after which the Henri@Nestlé teams will review submissions within 30 days and pick five startups to pitch their ideas. "Open innovation! Henri@Nestlé is live", News release, Nestlé, July 22, 2016, © Nestlé

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Meat Producers Angry About Turin’s Embrace Of Veganism July 21, 2016: 12:00 AM EST The meat producers of Italy’s Piedmont region are upset with Chiara Appendino, the new mayor of Turin and a major figure in the anti-establishment, populist, environmentalist Five Star Movement (M5S). Appendino has pledged to make vegetarianism and vegan diets a priority in her administration, though meat dishes have formed the foundation of northern Italy’s cuisine for hundreds of years. Details of the mayor’s strategy are few and far between, but observers expect the city to create educational programs in schools to teach students about animal welfare and nutrition. Last year, Italian meat producers fumed over the World Health Organization’s labeling of cured meats such as ham, sausage and salami as carcinogenic, calling it “meat terrorism.” Stephanie Kirchgaessner, "Five Star mayor of Turin to Create Italy’s First ‘Vegetarian City’", The Guardian, July 21, 2016, © Guardian News and Media Limited or its affiliated companies

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Papa John’s Completes Transition To Antibiotics-Free Chicken July 20, 2016: 12:00 AM EST Pizza delivery chain Papa John’s announced it has taken only eight months to complete its transition to antibiotics-free, vegetarian-fed chicken in its menu items. The company features grilled chicken pizza toppings as well as chicken poppers (boneless, skinless chicken breast chunks similar to McDonald’s McNuggets). In recent years Papa John’s has removed other objectionable ingedients from its foods: preservatives BHA and BHT; flavor enhancer MSG; cellulose and partially hydrogenated oils; artificial flavors and synthetic colors; and high-fructose corn syrup. The company has also committed to serving only meat from cage-free chickens by the end of the year. "Papa John's Announces Completion Of Transition To Antibiotic-Free Grilled Chicken Pizza Toppings And Poppers", News release, Papa John's, July 20, 2016, © Papa John's International Inc.

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Consumption Data Show Growing Shift Away From White Potatoes Toward Sweet Potatoes July 19, 2016: 12:00 AM EST Sweet potato farmers in the U.S., the largest exporter of the starchy orange tubers, are experiencing a boom, thanks to soaring demand both here and in Europe. This year they are planting their largest crop in 50 years after overseas shipments doubled in five years. Once a staple only of the Thanksgiving dinner table, sweet potatoes are appearing much more frequently in home cooking and on restaurant menus. Americans still eat a lot more white potatoes, in the form of French fries, or baked or mashed. But demand is sliding, and the slack is being picked up by sweet potatoes. Consumption of white potatoes was 113.7 pounds per person last year, down from 125.4 pounds in 2005. Meanwhile, in 2015, consumers ate 7.5 pounds of sweet potatoes, up from 4.5 pounds in 2005 and 3.7 pounds in 2002, according to the USDA. Megan Durisin, "The Hip, Orange Super Food Increasingly Displacing French Fries", Bloomberg, July 19, 2016, © Bloomberg L.P.

Domains FOOD TRENDS Advice & Policy Ingredients Marketplace New Ways of Eating Carbohydrates & Fibers (sugar, starches) Fruit, Vegetables & Nuts Trend Research & Commentary Geographies Worldwide North America EMEA United States of America Europe United Kingdom

Ireland’s FSA Asks For Opinions On One Exception To EU Nutrition Labeling Regulation July 18, 2016: 12:00 AM EST An EU regulation published in December 2014 requires food companies to put nutrition information on prepackaged foods, with some exemptions, as a way to tackle the obesity problem. The rules are set to take effect in December. Meanwhile, the Food Safety Authority of Ireland (FSAI) is asking for opinions, via a “national consultation,” on one exemption from the rules having to do with “small quantities.” These generally are foods supplied directly by the manufacturer to the consumer or to local retailers. The consultation is looking for opinions on how to better define the term “small quantities of product.” "National Consultation Seeks Views on 'Small Quantities' Definition for Nutrition Labeling", News release, Food Safety Authority of Ireland, July 18, 2016, © Food Safety Authority of Ireland

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Take-And-Bake Pizza Chain To Serve Only Antibiotics-Free Chicken July 18, 2016: 12:00 AM EST National pizza-kit restaurant chain Papa Murphy’s announced it is beginning a transition to antibiotics-free, vegetarian-fed chicken in all of its 1,500 locations. The chain is also committed to removing artificial flavors and colors from its food by 2017. It is working to eliminate palm oil and high-fructose corn syrup from menu items by this fall. It has already eliminated monosodium glutamate from its offerings. Papa Murphy’s is the largest take-and-bake pizza brand in the U.S., and also offers salads, sides and desserts. "Papa Murphy's Is The First National Pizza Brand to Serve Chicken Raised Without Antibiotics", News release, Papa Murphy's, July 18, 2016, © Papa Murphy's Holdings, Inc.

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Stevia Producer Expands Agronomy Program July 18, 2016: 12:00 AM EST Stevia producer PureCircle said it will invest another $100 million in a program to create the world’s largest natural supply of stevia for the food and beverage industry. The PureCircle Agronomy Program hopes to expand stevia growing to 15 regions beyond China. The company said the expansion will result in a 10,000-hectare pipeline of stevia. The program is focused on sustainable agricultural expansion, R&D to create advanced stevia varieties, and training and support of farmers. Rachel Quenzer, "PureCircle Announces $100 Million Investment In Agronomy Program", News release, PureCircle, July 18, 2016, © PureCircle

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Tesco Extends Sustainability Support To Cocoa Certified By Rainforest Alliance July 15, 2016: 12:00 AM EST All cocoa used by Tesco in its in-house chocolate products in the U.K., as well as all cocoa used in other Tesco foods, will be certified by 2018 by the Rainforest Alliance as responsibly and sustainably sourced, the company announced. Certification by the Alliance supports cocoa-growing communities, helps increase farmer income, safeguards soils and conserves wildlife. Other Tesco food products that will contain only certified cocoa include biscuits, cakes, desserts and cereals. Tesco cooperates with several sustainability programs: the Rainforest Alliance, UTZ, Cocoa Horizons and Fairtrade. "Tesco to Source Rainforest Alliance Certified™ Cocoa For All of Its Own Label Chocolate in the UK", News release, Tesco, July 15, 2016, © Tescoplc.com

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Dannon Rids Yogurt Brands Of GMO Ingredients, And Will Clearly Label GMO Products July 14, 2016: 12:00 AM EST Dannon unveiled yogurts under the Dannon and Oikos brands that contain no GMO ingredients. The company said it plans to transition all yogurt brands, including Danimals, to non-GMO content, and will also clearly label products still containing GMO ingredients. The next step in the process will come in 2017, when Dannon will ensure that the cows that supply milk for its flagship brands will be raised on non-GMO feed. The company will convert 80,000 acres of farmland to produce non-GMO crops "Dannon Brings non-GMO Ingredient Options And Clear-Labels Commitment", News release, Dannon, July 14, 2016, © Dannon

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Hilary’s Adds Line Of Allergy-Friendly, Organic Dressings July 14, 2016: 12:00 AM EST A food manufacturer known for its family of allergen-free products has added four salad dressings made with natural ingredients, including green chilies, lime juice, carrots, tomatoes and spices. The new dressings – shipped to retail groceries beginning in July – are beet vinaigrette, spicy island, tomato kalamata, and chili-lime vinaigrette. All of Hilary’s products are certified gluten-free, non-GMO Project verified, USDA certified organic, and free-from common allergens including wheat, dairy, eggs, soy, nuts and corn. "Hilary’s Launches New Allergy-Friendly, Organic Dressings in Four Fresh Flavors", News release, Hilary’s, July 14, 2016, © Hilary’s

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Younger Consumers Drive Global Snacking Trend July 13, 2016: 12:00 AM EST A report on global snacking trends finds that increasing numbers of consumers – especially younger folks – are taking their nutrition in “modular” fashion, rather than in the traditional three-squares-a-day scheme. Overall, a third of consumers regularly snack, but 40 percent of Millennials (18 – 34) are routine snackers, according to researcher Canadean. Less than a quarter (23 percent) of people age 65 or older say they snack frequently. The main reasons or occasions for snacking include: energy boost, de-stressing or indulging, watching a movie, attending a sporting event, or socializing. "Many Millennials Shun Practice of Eating Three Regular Meals a Day", News release, Canadean, July 13, 2016, © Canadean Ltd.

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Company’s Allergen-Free Frozen Snacks Hit Northeast Supermarket Shelves July 13, 2016: 12:00 AM EST Incredible Foods said its line of non-dairy, allergen-free frozen treats are now available in supermarkets in New England, New York, and other mid-Atlantic states as far south as Washington D.C. Food allergies affect more than 15 million Americans, including one in every 13 children under 18 years of age, or about two children in every classroom. The low-calorie – 25 to 35 calories each – “perfectly free” frozen treats contain no dairy, wheat, soy, peanuts, tree nuts, eggs, fish, or shellfish. In addition, they are gluten-free and kosher. The bite-sized snacks comprise a vanilla core covered by a layer of real cherry and blueberry, cocoa or salted caramel. "perfectly free Allergy-Friendly Frozen Treats Hit Shelves of Major Supermarkets in New England, NY, NJ, Mid-Atlantic States", News release, Incredible Foods, July 13, 2016, © Incredible Foods

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US Foods Launches “On-Trend” Product Line July 13, 2016: 12:00 AM EST Foodservice distributor US Foods introduced a "Serve Good" product line that includes cage-free eggs, organic bread, non-GMO oils and sustainable seafood. The company said the new line will help chefs and foodservice operators meet the growing demands of consumers for “high-quality, on-trend and sustainable” food items. These include turkey breast roast made from vegetarian-fed, antibiotics-free turkeys; sustainably-sourced, ocean-farmed whitefish; and non-GMO verified canola oil made without chemicals. The company also noted that several new products help reduce waste. Its reusable travel cups, for example, are made with recyclable, BPA-free polypropylene. "US Foods Launches New Sustainable Product Line to Help Restaurants across the Country “Serve Good”", Business Wire, July 13, 2016, © Business Wire

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Tesco To Sell Only Cage-Free Eggs By 2025 July 13, 2016: 12:00 AM EST U.K. grocery retailer Tesco said it will stop selling eggs from caged hens by 2025. It made the decision following a focused review of its egg-sourcing strategy, which included meetings with suppliers, industry experts, and other interested parties. The decision follows other sustainability initiatives, including a Fair For Farmers Guarantee for dairy farmers, guaranteed high-value contracts for U.K. potato farmers, and sustainable farming programs for lamb farmers and cheese producers. "Tesco to stop selling caged eggs by 2025", Tesco, July 13, 2016, © Tescoplc.com

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Kroger Commits To Cage-Free Eggs By 2025 July 11, 2016: 12:00 AM EST In its new sustainability report, which includes six new goals, Ohio-based Kroger Co. has pledged to transition to 100 percent cage-free eggs by 2025. The nine-year transition will ensure that eggs are readily available, safely produced, and affordably priced, the company said. The company also said it promises to buy 90 percent of its seafood – and all of its wild-caught seafood – from fisheries certified by the Marine Stewardship Council. Regarding the cage-free trend, CraftWorks Restaurants & Breweries (Colo.) said its nearly 200 restaurants will transition to serving cage-free eggs by 2022; Sonstegard Foods (S.D.), which earned a zoning permit for the half-million bird cage-free facility in February, has submitted plans to increase the size of the operation to 2.5 million birds. Steve Watkins, "Kroger Makes Sweeping Changes To Eggs It Sells", Cincinnati Business Courier, July 11, 2016, © American City Business Journals

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Study Finds That Pasta Can Be A Healthy Part of A Mediterranean Diet July 11, 2016: 12:00 AM EST A recent study by Italian researchers has found that pasta eating fits with the healthful Mediterranean diet. Data – height, weight, activity levels, and diet – were collected from more than 14,000 participants. The participants reported their food intake over the prior 24 hours just once via telephone. The researchers found that pasta consumption was associated with better compliance to a Mediterranean style of eating. Pasta eating was negatively linked with abdominal obesity, and positively with a higher intake of tomatoes, onions, garlic and olive oil. The participants only ate about 1.5 to 3 ounces of pasta a day, which is more like a side dish than a meal. Sheah Rarback, "You Can Eat Pasta, But Load It With Veggies And Keep Serving Small", Miami Herald, July 11, 2016, © MiamiHerald.com

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GMO Labeling Law Leads To Shortages Of Certain Non-Compliant Foods In Vermont July 10, 2016: 12:00 AM EST Vermont’s tough GMO ingredient labeling law took effect on July 1, and has so far resulted in a shortage of certain products on store shelves in the state. More than 3,000 products are effectively barred from being sold in the state because they do not comply with the law. Food manufacturers have informed grocers that about 3,500 products will not be relabeled to comply with the law, according to a representative of a nationwide grocery chain with 15 Vermont stores. Meanwhile, the U.S. Congress approved a compromise food and biotech industries-friendly GMO labeling bill that – if signed by Pres. Obama – would supersede the Vermont law and any other state laws regulating GMO labeling. Obama is expected to sign the legislation into law. Robert King, "Vermont GMO Law Leads To Fewer Products On Shelves", Washington Examiner, July 10, 2016, © The Washington Newspaper Publishing Co. LLC

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Big Food Goes On Buying Spree To Acquire Natural/Organic Market Share July 8, 2016: 12:00 AM EST Big food companies determined to reverse a slide in sales – thanks to rapidly evolving consumer preferences – are buying younger, smaller, successful firms in the natural and organic sector. U.S. food companies in 2015 spent $116 billion acquiring such companies. So far in 2016, acquisitions have totaled $43 billion. Examples of the trend include Danone’s recent $10.4 billion deal with Silk soy and almond beverage maker WhiteWave. The Denver company’s stock price has tripled since its 2012 IPO because it has successfully tapped into the organic trend. Hormel Foods Corp. paid $775 million for organic-meats company Applegate Farms LLC; and in 2014, General Mills Inc. paid $820 million for organic mac-and-cheese company Annie’s Inc. An ancillary phenomenon: other natural/organic food makers have seen their stocks soar. Kelsey Gee et al., "Food Giants Set Their Sights on Organic, Natural Companies", The Wall Street Journal, July 08, 2016, © Dow Jones & Company, Inc.

Domains FOOD TRENDS Ingredients Marketplace Simpler Food New Formats Natural & Organic Geographies Worldwide North America EMEA United States of America Europe France

Happiness Is … A Fruit And Vegetable Diet, Study Finds July 8, 2016: 12:00 AM EST British and Australian researchers have determined that the more fruits and vegetables you eat, the happier you’ll become, and fairly quickly. The study, which tracked 12,000 randomly selected Australian adults who kept food diaries, also measured their psychological well-being (i.e., happiness). Psychological benefits of eating up to eight portions of fruits and vegetables a day were found within two years. On the other hand, protective benefits against cancer from a healthful diet may take decades to accumulate. The increase in life satisfaction among the participants was “equivalent to moving from unemployment to employment,” the researchers said. "Fruit And Veg Give You The Feel-Good Factor", News release, University of Warwick, July 08, 2016, © University of Warwick

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Avoiding Deception When Buying Packaged Foods Requires Buzzword Education July 8, 2016: 12:00 AM EST There’s a fine line between outright dishonesty – barred by the federal government – and clever deception when it comes to the use of “unregulated buzzwords” on food packaging. Found frequently on food labels are words like organic – that one is FDA-regulated – natural, fat-free, cage-free, hormone-free, and whole grain. Cage-free, for example, means laying hens aren’t jammed into tiny cages. They can walk around in enclosed areas. But it doesn’t mean they get to wander around outside. That’s what “free-range” means. Another confusing term: only “100 percent whole grain” ensures it’s made from whole grain, while “made with” whole grain means it’s mostly enriched flour. Craven McGinty, "Food Labels Like ‘Organic’ and ‘Whole Grain,’ Meant to Clarify, Often Confuse", The Wall Street Journal, July 08, 2016, © Dow Jones & Company, Inc.

Domains FOOD TRENDS Ingredients Simpler Food Cereals & Bakery Meat, Fish & Savory Natural & Organic Geographies Worldwide North America United States of America

Busy Low-Carb Fans Can Now Get Atkins Meal Kits July 7, 2016: 12:00 AM EST People who are into the low-carb approach to weight loss can now get a week’s supply of appropriate foods directly from Atkins Nutritionals at prices ranging from about $70 to almost $98 a box, either as one-time online buys or on a subscription basis. The Meal Kits include frozen meals, snacks, menus, and shopping lists. The frozen food kit contains a variety of Atkins frozen foods for breakfast, lunch, and dinner. The Easy Peasy kit ($97.99) includes frozen meals, meal bars and shakes. All kits include the Atkins meal kit guide, the new Atkins Made Easy book, the Atkins carb counter and the recipe booklet. The company says the kits are targeted at low-carb aficionados “with busy lifestyles.” "Atkins Launches First Line Of Meal Kits", News release, Atkins Nutritionals, July 07, 2016, © Atkins Nutritionals

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Campbell Soup Backs “Weak” U.S. GMO Label Bill July 7, 2016: 12:00 AM EST The Campbell Soup Company backed federal legislation that mandates food labels listing GMO ingredients. The labels might also feature a QR code pointing to a weblink with more detailed GMO information. The national legislation pre-empts state laws, such as Vermont’s, that require GMO labeling. However, GMO labeling advocates say the bill is weak because it exempts many ingredients, including oil made from genetically engineered soy and most sugars, starches and purified proteins. It also exempts beef, pork, poultry and eggs if source livestock consumed genetically modified feed. Critics say the Vermont law, which took effect on July 1, is much tougher than the U.S. legislation, which was passed by Congress on July 13 and awaits Pres. Obama's signature. Helen Arnold, "Campbell backs national GMO labels as act passes Senate hurdle", Just-Food, July 07, 2016, © just-food.com

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Minnesota Meat Processor Expands To Satisfy Demand For Organic, Natural Products July 7, 2016: 12:00 AM EST A Minnesota-based meat processor is expanding its ability to process organic and natural meat products with a new $2 million wholesale plant on 16 acres. The facility will be able to handle direct-market meats as well as specialty, smoked, and cured meats, jerky, hams and sausages for wholesale and retail customers. The increased capacity should result in speedier processing time and lower transportation costs for farmers. The new Valley Natural Foods facility will process naturally and humanely raised, grass and organic-grain fed, and locally produced meats, all of which are in greater demand. It will be one of a few certified, organic multi-species beef and meat processors in Minnesota. "Valley Natural Foods to Open New Meat Processing Plant to Meet Growing Demand in Southern Minnesota", News release, Valley Natural Foods, July 07, 2016, © Valley Community Food Co-op, Inc.

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Chobani’s Olympics Ads Emphasize Need For Good Foods To Be Great July 7, 2016: 12:00 AM EST U.S. yogurt maker Chobani has come up with a new ad theme and campaign as the Rio Olympics approach. Instead of “Naturally Powering Team USA,” used for the London and Sochi games, the theme is: ”You Can Only Be Great If You’re Full Of Goodness.” More than 40 videos have been prepared for the campaign. They include commercials, digital video profiles, workout routines and cooking segments featuring the athletes it is sponsoring. An ancillary theme of the campaign, which is managed by the Opperman Weiss agency, is the “No Bad Stuff” phrase Chobani has been using to stress that its yogurts contain no artificial ingredients or GMOs. Jessica Wohl, "See The Spot: Chobani Stresses Goodness In Olympics Push", Advertising Age, July 07, 2016, © Crain Communications

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Kroger Outlines Expanded “Eco-Stewardship” Goals For Next Four Years July 7, 2016: 12:00 AM EST The Kroger Co.’s expanded sustainability goals include a commitment to 100 percent sustainable seafood and a transition to a cage-free egg supply chain by 2020. CEO Rodney McMullen said the company wants to be a “positive force for change” while driving sustainability and innovation across the supply chain. The company said it is also committed to optimizing all corporate brand packaging, and implementing zero waste in at least 90 percent of its facilities over the next four years. "Kroger Announces Sustainability Goals for 2020", News release, Kroger , July 07, 2016, © The Kroger Co.

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Food Ingredients Company Arla To Debut Whey-Rich Instant Coffee To Promote Longevity July 6, 2016: 12:00 AM EST A food ingredients company promises that older adults can slow the aging process by eating dairy protein for muscle mass and calcium for bone health. As part of its Goodness of Dairy and Change Your Body Age promotional campaign, Arla Foods Ingredients (Denmark) will be introducing an instant coffee enriched with 100 percent whey protein and natural minerals found in milk, including calcium, magnesium and potassium, at the IFT Expo later this month. The coffee is targeted at adults 50 and over who are eager to “turn back the clock on a person’s age – biologically speaking.” "Consumers Can Turn Back the Biological Clock with The Right Diet, Says Arla Foods Ingredients", Nutrition Insight, July 06, 2016, © CNS Media BV

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New Zealand Researchers Develop Model For Sodium Reduction July 6, 2016: 12:00 AM EST High-sodium diets increase blood pressure and the risk of stomach cancer and kidney disease, so many countries are developing sodium reduction plans. Researchers in New Zealand constructed a model that would tell how much sodium would need to be reduced in packaged foods, restaurant foods and home use to achieve the WHO-recommended decrease to five grams a day. Using food purchase data and food brand sodium content data, the researchers determined that a 36 percent reduction in packaged food salt, plus a 40 percent reduction in home and restaurant use, would reduce salt intake in New Zealand from 8.4 to 5.5 grams/day) and meet the WHO target. Key sodium reductions: white bread (21 percent), hard cheese (27 percent), sausages (42 percent), and breakfast cereals (54 percent). Helen Eyles et al., "Achieving the WHO sodium target: estimation of reductions required in the sodium content of packaged foods and other sources of dietary sodium", The American Journal of Clinical Nutrition, July 06, 2016, © American Society for Nutrition

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Fast-Food Chicken Encroaching On Burger Turf July 2, 2016: 12:00 AM EST Fast food industry analysts are reporting a shift in consumer preferences away from “better burgers” to chicken. Nation’s Restaurant News reported, for example, that burger joints were not among the top five fastest-growing restaurant chains last year, all of which were chicken slingers like Chick-Fil-A and Wingstop. One analyst said “same-store [burger] sales have decelerated meaningfully." Not that burger sales in the U.S. are hurting – sales grew more than 14 percent between 2010 and 2015 to nearly $103 billion – and investors still see profit potential in burger restaurants. But others are betting on chicken eateries, maybe because chicken has a reputation among consumers for healthfulness, or because it’s cheaper than beef. Meantime, McDonald’s, Shake Shack and KFC are all enhancing the chicken side of their menus. Ashley Lutz, "America's 'better burger' obsession is fading — and a new kind of fast food is taking over", Business Insider, July 02, 2016, © Business Insider Inc.

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Unilever’s Food Product Development Is Rooted In Three “Macro Trends” July 1, 2016: 12:00 AM EST Unilever has distilled its global consumer marketing experience into three key or “macro” trends that shape its food product development: trusted choices, “super me,” and “flexi-flow.” The trusted choices trend means shoppers want “real, honest, safe and responsible food” they can trust. They are willing to pay more for these choices that include “green;” natural, organic and GMO-free; certified ethical food (organic and non-GMO); locally grown; and anti-allergenic. The “super me” category means consumers are concerned about wellness. They want: fortified foods; “naturally healthy” foods; and probiotics. They are taking a more proactive approach to health. Lastly, “flexi-flow” is the realization that consumer lifestyles have changed dramatically, resulting in flexibility for shopping and cooking, and versatility of food formats, occasions and venues. Linda Winick, "New Shopper Preferences Shaping Unilever’s Product Development", CPG Matters, July 01, 2016, © CPG Matters

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Poll Finds Online Food Shopping Has Become Fairly Routine For Certain Americans June 29, 2016: 12:00 AM EST Though Americans still make frequent trips to grocery stores, they’re also increasingly likely to buy food online, according to a Harris Poll of nearly 2,000 U.S. adults 18 or over. Thirty-one percent – 45 percent of all online shoppers – said they buy food online for convenience, to save money, or to find items they can’t find anywhere else. Most likely to buy online are Millennials (36 percent vs. 31 percent generally), college grads (35 percent vs. 26 percent with high school or less), parents and city dwellers. Most popular items purchased are snacks (20 percent) and non-alcoholic beverages (17 percent), while baking products and frozen foods are least popular (12 percent each). The best foods for online purchasing are non-perishable or have a long shelf life (49 percent), or are difficult to find in stores (48 percent). Allyssa Birth, "Purchasing Food Online: The New Normal?", News release, The Harris Poll, June 29, 2016, © The Nielsen Company

Domains FOOD TRENDS Advice & Policy Marketplace Research Trend Research & Commentary Geographies Worldwide North America United States of America

Scientists Seek A Way To Use Nutrient-Rich Berry Pomace In Bread June 29, 2016: 12:00 AM EST The British government has awarded $291,000 to food scientists at the University of Huddersfield to work with a blackcurrant juice maker to come up with a way to turn the leftover pomace into food. Scientists believe the pomace – pulp, seeds, and stems – can be turned into an edible substance that can enrich the polyphenol and fiber content of bread, muffins, biscuits and breakfast foods. The Huddersfield scientists are working with British company Lucozade Ribena Suntory, maker of the Ribena blackcurrant drink brand. The company normally discards the pomace after making the juice. Chloe Glover, "University of Huddersfield Take on Government Project to Turn Blackcurrant Pomace Into Food", The Huddersfield Daily Examiner, June 29, 2016, © Trinity Mirror North West

Domains FOOD TRENDS Ingredients Marketplace New Formats Fruit, Vegetables & Nuts Geographies Worldwide EMEA Europe United Kingdom

Japanese Baker Creates Bread With Whimsical Designs, Including Cartoon Characters June 27, 2016: 12:00 AM EST A Tokyo-based baker is producing bread with patterns of flowers, cartoon characters and exotic prints. The loaves baked by Konel Bread use natural colors and flavors, including spinach, cocoa and beetroot. The bakery uses ropes of dough layered together to make the quirky designs, some with animal, insect and fruit patterns. Andrea Smith , "The Japanese bakery cooking up a storm with its colourful bread", Lonely Planet, June 27, 2016, © Lonely Planet

Domains FOOD TRENDS Ingredients Marketplace Innovation Cereals & Bakery Geographies Worldwide Asia-Pacific Japan

French Yogurt Buyers Now Have Varieties Made With Sheep Milk, Goat Milk June 27, 2016: 12:00 AM EST General Mills is introducing goat and sheep milk versions of Yoplait yogurt in France, following a strategic plan to bring greater diversity to its yogurt products. In fact, the products have that theme in their French name – Yoplait C’est bon de varier (variety is good). A significant trend in yogurt sales in France is the growing interest in products made from non-dairy ingredients. The alternative dairy segment, which includes products made with organic and soy ingredients, and with goat and sheep milk, accounts for about eight percent of the fresh dairy products sold in that country. According to General Mills, goat milk yogurt has a “strong taste” reminiscent of cheese, while sheep milk yogurt tastes sweeter and milder. Monte Olmsted, "Got goat milk? Yoplait France does.", Blog, Taste of General Mills, June 27, 2016, © General Mills Inc.

Domains FOOD TRENDS Ingredients Marketplace New Products Dairy-based ingredients Geographies Worldwide EMEA Europe France

Walmart Hopes Its New Date Labeling Scheme Will Help Reduce Wasted Food June 26, 2016: 12:00 AM EST Walmart is changing the date labeling scheme on its food products to avoid consumer confusion over safe-to-eat dates. That confusion has led Americans to toss $29 billion worth of edible food into the trash every year. Walmart’s fix is to require suppliers of its own label Great Value products to use the same standardized date – “best if used by” – for non-perishable foods. The change began last year, and the company says 70 percent of its private label suppliers have already complied. The rest have until next month to comply. The Food Marketing Institute says most date labels aren’t meant to indicate safety, only when manufacturers believe products will go beyond peak quality. Twilight Greenaway, "Can Walmart's food labels make a dent in America's $29bn food waste problem?", The Guardian, June 26, 2016, © Guardian News and Media Limited or its affiliated companies

Domains FOOD TRENDS Advice & Policy Trend Research & Commentary Geographies Worldwide North America United States of America

Food Industry Scrambles To Remove Artificial Colors From Products June 24, 2016: 12:00 AM EST The food industry is working hard to remove artificial colors from its products, not because of a government mandate – the feds say the colors are safe – but because of a consumer mandate. Buyers of candy, breakfast cereals, soft drinks, and other products no longer want to see the words Yellow 5, Blue 1, or Red 40 on food ingredient labels. The new concerns are traceable to studies that link artificial colors – dubbed “neurotoxins” – to childhood hyperactivity disorders. So food and beverage companies and restaurant chains – Kraft Heinz, Mondelez, General Mills, Kellogg's, Nestlé, Mars, ConAgra, Pizza Hut, Taco Bell, etc. – are phasing out fake colors, replacing them with real colors. It’s a tricky process that hopes to satisfy the clean label trend while preserving the original look and flavor. Greg Trotter, "Food Companies Are Phasing Out Artificial Dyes, But Not Fast Enough For Some", Chicago Tribune, June 24, 2016, © Chicago Tribune

Domains FOOD TRENDS Ingredients Simpler Food Flavors & Colors Geographies Worldwide North America United States of America

Ingredients Company Offers Clean-Label Cake Inclusions June 22, 2016: 12:00 AM EST Baked foods ingredients make Parker is now selling a line of clean-label cake inclusions that are shelf-stable and enhance flavor, but are free of artificial flavors and colors, partially hydrogenated vegetable oil, preservatives and allergens (including dairy, soy, and nuts). The inclusions are produced using a hot-panning process that leaves lower moisture content in the final product. This allows for a longer shelf life – up to 12 months. Traditional baked goods often have a shelf life of weeks. The inclusions have a crunchy texture when dry, and absorb fat and moisture in ice cream to create a dense mouthfeel similar to real cake. "Parker to Showcase New Clean Label Cake Inclusions at IFT16", Business Wire, June 22, 2016, © Business Wire

Domains FOOD TRENDS Simpler Food Geographies Worldwide North America United States of America

Irish Firm Gets FDA Okay To Sell Store Brand Non-GMO Baby Formula June 21, 2016: 12:00 AM EST The FDA has cleared Ireland-based baby formula supplier Perrigo to launch three milk-based, non-GMO products. The store-brand infant formulas are meant to save consumers as much as 45 percent over branded versions, such as the ten varieties marketed by Mead Johnson and Abbott Laboratories. Sales of non-GMO infant formula in the U.S. already exceed $45 million a year. Dean Best, "Perrigo Gets US FDA Clearance For Own-Label Non-GMO Formula", Just-Food, June 21, 2016, © just-food.com

Domains FOOD TRENDS Simpler Food Geographies Worldwide North America EMEA United States of America Europe Ireland

Will Long-Awaited Vegan “Impossible Burger” Supplant The Ground Beef Patty? June 14, 2016: 12:00 AM EST The first product of a well-funded Silicon Valley food start-up is about to debut in local restaurants, the first salvo in a so-far secret war against the beef industry. After six years of research, Impossible Foods has created an expensive – $20 a serving – vegan version of the ground beef patty. The product is the result of reverse engineering and analysis of beef to create a mixture of proteins, fats, vitamins and amino acids from plant sources, the only one sold raw for cooking. It contains more sodium and saturated fat than ground beef, but no cholesterol, hormones, or antibiotics. It will hit grocers’ shelves in a few years, once the price problem is solved. And the taste? Food writer Kurt Soller says it is “complex: fruitier, funkier and more barnyardy” than conventional veggie burgers. And it smells just like cooked beef. Kurt Soller, "The Impossible Burger is Ready for Its (Meatless) Close-Up", The Wall Street Journal, June 14, 2016, © Dow Jones & Company, Inc.

Domains FOOD TRENDS Ingredients Marketplace Simpler Food Innovation New Products Fruit, Vegetables & Nuts Meat, Fish & Savory Geographies Worldwide North America United States of America

Recipe For A Longer Life: Eat Whole Grain Foods June 13, 2016: 12:00 AM EST An exhaustive review of published research and individuals’ health data finds that eating whole grain foods can extend lifespan. The Harvard study shows that people who ate 70 grams of whole grains a day lowered their risk of premature death, cancer and cardiovascular diseases, as long as a healthy lifestyle was followed. Refined grains stripped of their bran and germ during the milling process have a longer shelf life, but lack key nutrients unless they are “enriched.” U.S. dietary guidelines that recommend at least three daily servings — or 48 grams — of whole grains to "improve long-term health and prevent premature death." Researchers based their findings on the results from 12 published studies and health information from more than 786,000 participants. Greg Trotter, "Whole grains can help you live longer, Harvard study finds", Chicago Tribune, June 13, 2016, © Chicago Tribune

Domains FOOD TRENDS Ingredients Marketplace Research Cereals & Bakery Whole Grains Geographies Worldwide North America United States of America

Alexia Says Non-GMO Project Verification Will Finish Within 12 Months June 11, 2016: 12:00 AM EST A ConAgra food subsidiary that makes frozen French fries and other potato side dishes says it will phase out GMO ingredients over the next 12 months. Alexia Foods says the project, which entails Non-GMO Project verification, is 90 percent complete. The company also announced two new side dishes – flavored sweet potato fries and truffle fries – made with organic potatoes Alexia products are available at natural, gourmet, club, grocery and mass retail stores. "Alexia Announces Non-GMO Commitment And New Innovations", News release, Alexia Foods, June 11, 2016, © Alexia Foods

Domains FOOD TRENDS Marketplace Simpler Food Innovation Geographies Worldwide North America United States of America

Candy Is Dandy Among Americans, Especially Families With Kids June 10, 2016: 12:00 AM EST Despite America’s growing interest in eating more healthful foods, the country still has a healthy sweet tooth. Candy sales are surging: during the 52 weeks ended April 30, sales topped $21.5 billion, reflecting a yearly growth rate of two to four percent since 2011 and putting candy third in growth behind new age beverages and salty snacks. Major candy holidays – Easter, Halloween, etc. – account for a lot of those sales (i.e., $3.5 billion). But everyday candy sales hit $18 billion, proving that Americans, especially families with kids, are indeed candy lovers. The biggest buyers are parents of 3-7 year olds (63 percent) and 8-12 year olds (65 percent). Sales drop to 54 percent among teens (13-17). "America's Sweetest Treat Is Delivering Candy Crushing Growth", Market report, Nielsen, June 10, 2016, © The Nielsen Company

Domains FOOD TRENDS Bodily Needs Ingredients Consumers Confectionery Geographies Worldwide North America United States of America

Using Rye Flour To Make Pastry? It’s A Happening Thing June 10, 2016: 12:00 AM EST Pastry bakers are discovering the benefits of whole grain rye flour, long considered hard to work with because of its low gluten content. The rediscovery of rye could be due to interest in Scandinavian baking, or to the burgeoning movement supported by bakers, millers and farmers who promote the benefits of whole grain and heirloom grains and flours. Pastry chefs are now using the malty, nutty, slightly milky-flavored rye flour to make cookies, pastries, even brownies. According to the owner of a California stone mill, freshly ground rye flour are “rich and fragrant, with a sweet, tangy flavor that pairs well with cherries, rhubarb, dairy and chocolate. Amy Scattergood, "Rye is Finally Having a Moment. Taste Why in These Brownie, Cookie and Hand Pie Recipes.", Los Angeles Times, June 10, 2016, © Los Angeles Times

Domains FOOD TRENDS Ingredients Marketplace New Formats New Products Flavors & Colors Whole Grains Geographies Worldwide North America United States of America

Dirty Words Used To Expand The Conversation About Organic Seed June 9, 2016: 12:00 AM EST Five agrichemical companies control most of the seeds that are used to grow our crops, according to the Clif Bar Family Foundation, which recently launched the Seed Matters initiative to tout the benefits of high-yielding organic seed as opposed to the nutrient-poor GMO seeds developed by industrial agriculture. The problem is, consumers aren’t really aware of the importance of the seeds used in farming. To rectify that, Seed Matters hired an ad agency to develop Mr. Seed, a foul-mouthed animated organic seed character, to get its point across. That point is that “public funding is at stake” and seed is rapidly becoming consolidated and privatized. There has to be a broader conversation – even if it’s laced with obscenities – about the future of seed. Jeff Beer, "Why This Animated, Foul-Mouthed Organic Seed Is Talking Dirty About Your Food", Fast Company, June 09, 2016, © Mansueto Ventures, LLC

Domains FOOD TRENDS Bodily Needs Ingredients Nutrition Natural & Organic Geographies Worldwide North America United States of America

Brands Need To Figure Out How To Deal With FDA’s New Label Rule On Added Sugar June 9, 2016: 12:00 AM EST The FDA’s recently updated Nutrition Facts food label now contains an entry for “added sugars.” As scientific evidence mounts showing the link between sugar consumption and conditions like obesity and diabetes, consumers will have information on both the amount and recommended daily value of added sugars. Food industry analysts say the increased visibility could lead to a consumer shift away from sugars in the same way they shifted away from trans fats in the mid-2000s. Food formulators are already taking note of changing consumer attitudes. But the new FDA requirement takes effect in 2018, so brands have time to figure out how “to meet the needs of the sugar-conscious consumers of the future.” Shepherd Laughlin , "Sugar transparency", News release, J. Walter Thompson Intelligence, June 09, 2016, © J. Walter Thompson Intelligence

Domains FOOD TRENDS Advice & Policy Ingredients Sugars & Sweeteners Food Standards Regulation Geographies Worldwide North America United States of America

Euromonitor Starts Tracking Ethical Food Labeling, A Nearly $1 Trillion Industry June 8, 2016: 12:00 AM EST Euromonitor has responded to the social media-driven trend toward ethical consumerism by creating a 26-market database, Passport Ethical Labels, that quantifies packaged food and beverage product labels by three categories: people/values, the environment and sustainability, and animal welfare. Consumers, of course, have no intention of stopping consuming because of concerns about the Indonesian rainforest, slaughter houses, chicken sheds, pig farms, dubious food additives, etc. They still want convenience, but also a less guilty conscience. The newest data show that the global market for ethical labels on branded packaged foods, soft drinks and hot drinks totaled $794 billion in 2015, three-quarters of which comprised environment- and /sustainability-related labels having mostly to do with recycling. Simone Baroke , "Passport Ethical Labels – Key Findings", Blog, Euromonitor , June 08, 2016, © Euromonitor International

Domains FOOD TRENDS Advice & Policy Marketplace Simpler Food Research Trend Research & Commentary Geographies Worldwide North America EMEA Asia-Pacific United States of America Europe China Japan United Kingdom

New Partnership Will Help Determine Levels Of Food Waste In Countries June 6, 2016: 12:00 AM EST Though 800 million people globally are malnourished, about a third of all food – approximately $940 billion worth each year – is lost as it moves from farm (or factory) to table. To help end this trend, a group of international organizations has partnered to launch a Food Loss and Waste Standard that will help businesses, governments, and other organizations to measure the problem. Organizations involved in the initiative include the World Resources Institute, the Consumer Goods Forum, the Food and Agriculture Organization of the United Nations (FAO), and others. The basic goal of the program is to help companies and countries find out how much food is lost or wasted, and where it occurs within their borders, operations or supply chains. "First-Ever Global Standard to Measure Food Loss and Waste Introduced by International Partnership", News release, World Resources Institute, June 06, 2016, © World Resources Institute

Domains FOOD TRENDS Advice & Policy Marketplace Trend Research & Commentary Geographies Worldwide North America United States of America