Jennie-O Sausage Is Now Leaner, Cleaner January 9, 2017: 12:00 AM EST Sausage-maker Jennie-O has changed the formulation of its turkey product to contain less fat (six grams) and less sodium. The company now claims the product is “all natural” with a “simple, clean ingredients” that include turkey, salt, sugar, spices and rosemary extract. In addition, the 110 calorie sausage is “minimally processed” and is free of BHT, BHA and other common preservatives. [ Image credit: ©  Jennie-O ] "Jennie-O Introduces All Natural Turkey Sausage With Simple, Familiar Ingredients, No Preservatives", News release, Jennie-O, January 09, 2017, © Jennie-O

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Starbucks Puts Food Waste To Good Use In New Line Of Lattes January 6, 2017: 12:00 AM EST Starbucks has introduced a new latte line that not only tastes good but is eco-friendly. The new espressos are flavored with a syrup made from the husks of coffee cherries that are normally discarded when the beans are harvested. The company uses the syrup to flavor the Cascara line – the Spanish word means “husk” or “shell” – that is subtly sweet with hints of maple and brown sugar without being fruity.  [ Coffee cherries; image credit: © Jonathan Wilkins  ] Carly Stern, "Good to the Last Drop! Starbucks Unveils New Latte Made with the WASTE of a Coffee Plant - and It's Surprisingly Delicious", Mail Escapes, January 06, 2017, © Associated Newspapers Ltd

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Mass And Premium Continue To Drive Growth In Color Cosmetics January 5, 2017: 12:00 AM EST According to Euromonitor International, the color cosmetics market was worth US$57 billion globally in 2015, driven by growing incomes for women in growth markets like India and China. Nearly two-thirds of the market (64%) was mass products in which consumers came from across the income spectrum, with some consumers limited to the mass market through income constraints and others choosing mass options over premium, with a new wave of mass “fast fashion” cosmetics brands that align with trends and rely on high volumes. Premium continues to grow faster than mass, and Euromonitor expects to see a CAGR for the premium segment of 4% over the next five years, versus 3% for mass. It also expects North America to be the first majority-premium color cosmetics market by 2020. The color cosmetics market will continue to encounter broad consumer megatrends, for example in the form of sustainability and healthy living. And customization remains a major opportunity for brands in this category, with brands catering for different skin tones, religions and cultures.   Hannah Symons, "Reinventing Colour Cosmetics through Novel Growth Concepts", Euromonitor International, January 05, 2017, © Euromonitor

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Produce Distributor Renames Its Vegetable Trimmings And Sells Them As “SparCs” January 5, 2017: 12:00 AM EST A Canadian company believes that renaming the edible trimmings of vegetable processing – carrot tops, snapped-off green bean stems, etc. – transforms them from trash to saleable food. In much the same way that slimehead fish were renamed orange roughy, vegetable trim was renamed “SparCs” (pronounced sparks), which is actually scraps spelled backwards with a little stylization. Produce and specialty foods distributor Baldor says its Fresh Cuts program offers pre-sliced, diced or otherwise prepared vegetable trimmings – branded as SparCs – that it has saved for human or animal consumption, and kept from the landfill.  [ Image credit: © Tim Jewett ] Maura Judkis, "How One Company Eliminated Food Waste: The ‘Landfill can no Longer be an Option.’", The Washington Post, January 05, 2017, © The Washington Post

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Taco Bell Commits To Cleaner Ingredients In Menu Items January 3, 2017: 12:00 AM EST Taco Bell announced that early this year it will remove all antibiotics used in human medicine from its chicken served in U.S. restaurants. By 2018 it expects to remove all preservatives and other additives from its food, and will serve only eggs from cage-free chickens, by 2018. The company reduced sodium content in its food by 15 percent in 2008, and now promises to reduce sodium by another 10 percent by 2025. [ Image credit: ©  Taco Bell  ] "Taco Bell Rings In 2017 With New Year’s Commitments", News release, Taco Bell, January 03, 2017, © Taco Bell Corp

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Burt’s Bees Extends Product Line Into Functional Foods January 2, 2017: 12:00 AM EST Personal care company Burt’s Bees has entered the functional food market with protein shakes targeted at consumers seeking beauty from "the inside out." The company that has specialized for three decades in selling natural lip and skincare products has developed three protein shakes – Daily Protein, Protein +Gut Health with Probiotics, and Protein + Healthy Radiance with Antioxidant Vitamins A, C & E – that provide 15 grams of protein per serving from peas, rice, flaxseeds, sunflower seeds, and oats. General Manager Jim Geikie said the move into functional foods “is a natural extension for us.” The shakes range in price from $29.99 to $39.99. Each contains 16-18 servings per tub. [ Image credit: ©  Burt's Bees  ] "Burt's Bees Enters New Category with Plant-Based Protein Shakes", News release, Burt's Bees, January 02, 2017, © Burt's Bees

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Unilever, Coca-Cola And Lush Feature In Warc Brand Purpose Readership List January 2, 2017: 12:00 AM EST Warc’s annual readership data indicates that a number of brands featured in articles on purpose-driven marketing over the last year. Warc said that Lush’s discussion of its mission and strategy was a particularly popular article, and the company says that it’s important to be both open and honest about where it buys its ingredients, how it runs its business, and the claims it makes. Unilever also featured, with one talking about its initiatives in brand activism, which goes beyond “beautiful narratives”. It also featured in another, in a report from the Guardian Changing Media Summit 2016 on how Unilever and Coca-Cola build brand purpose.   "Best of 2016: Purpose", Warc, January 02, 2017, © Warc

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Consumer Magazine Assesses Current Food And Drink Trends January 1, 2017: 12:00 AM EST Food and nutrition experts at Consumer Reports evaluated food trends and advised on which should become a part of a healthy diet and which can be ignored. A few dark chocolate chips, for example, added to oatmeal or yogurt for breakfast once or twice a week could boost memory and concentration. But consumers should avoid calorie-packed chocolate cake, cookies, and brownies for breakfast. Jackfruit’s texture is similar to shredded meat. As a meat alternative, it is low in sugar but also very low in protein, And the ”pulled-pork” sandwiches made with jackfruit come with sugary sauces. The magazine looked at other food and beverage trends, including: plant waters (maple, artichoke, cactus, and cucumber); riced cauliflower; alternative pastas (chickpeas, lentils, other legumes); savory yogurts; fermented foods, “ugly produce;” purple foods; and power bowls. [ Image credit: ©  The Jackfruit Company ] Trisha Calvo, "Eat This! The Healthiest Food Trends for 2017", Consumer Reports, January 01, 2017, © Consumer Reports

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Natural Personal Care Products Gain Traction In Traditional Retailers, Benefit From Key TrendsNatural Personal Care Products December 30, 2016: 12:00 AM EST Non-toxic beauty is moving to the mainstream as strong sales growth – in 2015, natural and organic personal care grew 8 percent in natural retail – cause traditional retailers to make space available for natural products. It’s also gaining traction with high-end outlets as some natural products push into prestige, suggesting its penetration will continue to grow. New Hope identified nine important trends in natural personal care. These include a shift in consumer sentiment, with consumers increasingly buying natural products not because of what they avoid, but because of what they offer. Innovation and improvements now means naturals are making claims and offering benefits that consumers want.  Another important shift came with the FDA’s 2016 ban of triclosan and 17 other chemicals used in hand and body washes marketed as "antibacterial," which is causing some traditional products to reformulate, often in a naturals direction, shining a development light for other products.  Last, research is starting to show the potential of naturals. One example is growing understanding about how microbiomes matter, especially for skin health. Research is underlining the importance of gut health and ‘good bacteria’ on the skin in promoting healthy skin. Products with topical probiotics will emerge and could bring large benefits. [Image credit © Peter Muller] Jessica Rubino, "9 natural personal care predictions for 2017", New Hope , December 30, 2016, © Penton Media

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Burger King’s Parent Company Promises To Get Rid Of Antibiotics In Chicken December 29, 2016: 12:00 AM EST Restaurant Brands International, parent company of Burger King and donut chain Tim Hortons, has announced plans to reduce antibiotic use in its chickens. The company, which has been under pressure for months from public health advocates, has now updated the “responsibility” page of its website to explain the new commitment to curbing the use of antibiotics “deemed by the World Health Organization as ‘critically important’ to human medicine." The changes will be implemented in the U.S. this year and in Canada next year. [ Image credit: ©  Burger King Canada ] Tom Polansek and Lisa Baertlein, "Burger King, Tim Hortons to curb antibiotics used in chicken", Reuters, December 29, 2016, © Thomson Reuters

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Green Beauty Provides Brands With New Opportunities, And Challenges December 28, 2016: 12:00 AM EST A blog post from Euromonitor International says that developments in digital social communication allow consumers to get better information on the health impact of beauty product ingredients and also their social and environmental impact. This provides new opportunities for new product formulations, positioning and benefits.’ Green beauty’ has many social and environmental perspectives, but consumer preference for ingredients that are derived naturally is still a key driver. ‘Healthy beauty’ is getting a broader remit, with beauty brands extending into fitness and relaxation. ‘Clean labeling’ is another food and beverage trend with relevance for beauty, and beauty brands are seeking a simpler, more back-to-basics approach: fewer and more natural ingredients. The focus on ingredients also provides opportunities for brands looking to conform to certain religious values, and the demand for halal-certified beauty products has seen steady growth in some markets with affluent Muslim populations. The impact of environmental pollution on skin is opening up opportunities for beauty products that address these concerns, but proving efficacy in this respect remains a challenge for brands. In a broader operational sense, consumers want to know that brands are also serious about corporate and social responsibility, and brands are looking, for example, to develop affordable alternatives for ingredients used in regions where water is scarce. ‘Green beauty’ faces many difficult challenges, but demand will be there for green beauty products that can meet the requirements of the more conscious consumer, but without compromising on performance. Ildiko Szalai, "The Broadening Meaning of ‘Green’ Beauty Opens New Growth Platforms", Euromonitor International, December 28, 2016, © Euromonitor

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Grocers In Kentucky Cooperate With Gleaners To Reduce Food Waste, Feed The Poor December 22, 2016: 12:00 AM EST A Kentucky organization has enlisted the cooperation of Costco and other grocery merchants in its efforts to glean unsold foods – usually perishable goods pulled from shelves before the sell-by date – and donate them to charities that distribute them to the needy. GleanKy volunteers pick up the unsold products and cart them to local shelters, soup kitchens, churches and other organizations that operate food pantries. GleanKy says it has gleaned anywhere from 200 to 1,200 pounds of unsold food in a day: sometimes 500 pounds of potatoes, sometimes 400 pounds of bananas, etc. Besides Costco, volunteer gleaners gather produce from grocers like Lucky's, Good Foods Co-op, Fresh Thyme, Fresh Market and Whole Foods Market. [ Image credit: ©  GleanKy.org ] Janet Patton, "400 Pounds of Extra Blueberries? No Problem; GleanKy gets Food to those Who Need It", Lexington Herald Leader, December 22, 2016, © Lexington Herald Leader

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Solving The Food Waste Problem By Extending The Shelf-Life Of Produce December 21, 2016: 12:00 AM EST The shelf-life of fresh produce is notoriously short, a fact that contributes to the growing food waste problem. But a start-up company may have developed an effective solution. Edipeel is an ultra-thin plant-based ultra-thin coating for produce that slows water loss and oxidation, two of the leading causes of spoilage. Apeel Sciences says odorless, tasteless, and invisible Edipeel extends "the typical edible shelf life" of fresh foods by two to five times. The extracts used to make the product are made from recycled agricultural byproducts, further reducing food waste. The Edipeel powder is reconstituted and applied through a spray-on or dipping process to create the thin protective coating. The company is applying to the USDA for organic certification. [ Image credit: © Apeel Sciences ] Derek Markham, "Produce Covered with this Invisible Plant-Based Edible Coating Stay Fresh Twice as Long", TreeHugger, December 21, 2016, © Narrative Content Group

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Online Hub Will Help Disseminate U.S. Food Waste Solutions December 21, 2016: 12:00 AM EST More than a year ago, the USDA and EPA announced a food waste reduction target of 50 percent by 2030. The Rockefeller Foundation has announced a collaboration with those agencies, as well as with 10 private sector and nonprofit groups, to create an online hub to exchange of food waste solutions and information, encourage coordination, and reduce duplication of effort. “Further With Food: Center for Food Loss and Waste Solutions” (furtherwithfood.org), set to launch in January 2017, will feature practices for preventing, recovering, and recycling food loss and waste; educational materials; research results; and information on existing government, business, and community initiatives. [ Image credit: © The Rockefeller Foundation ] "12 Organizations to Launch Online Hub Offering Food Waste Solutions", News release, The Rockefeller Foundation, December 21, 2016, © The Rockefeller Foundation

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Campbell’s New Soups Are “Clean Label” December 20, 2016: 12:00 AM EST Campbell Soup Company has jumped on the “clean label,” wholesome ingredient bandwagon with a new line of soups made with “carefully selected and sourced” ingredients, including kale, quinoa, barley, beans, sweet potatoes and whole grains. The chicken meat contains no antibiotics. In addition, the Well Yes! soups contain no artificial colors, flavors, or ingredients, or modified starches. The cans themselves are not lined with BPA and are recyclable. The first nine soups in the family include black bean and red quinoa, chicken noodle, hearty lentil with vegetables, minestrone with kale, and roasted chicken and wild rice. [ Image credit: ©  Campbell Soup Co. ] "Campbell Soup Company Launches New Well Yes! Brand", News release, Campbell Soup Company, December 20, 2016, © CSC Brands, L.P.

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Cargill Adds New Emulsifier To Product Line With Unique Benefits December 20, 2016: 12:00 AM EST Deoiled canola lecithin is an emulsifier with some unique advantages for food manufacturers seeking to meet consumer ingredient demands. According to  Cargill, which just added deoiled canola lecithin to its product line, the ingredient is a versatile emulsifier and dispersing agent that can be used in chocolate and confectionery, bakery and convenience foods. Dispersibility, functionality, taste and color are comparable to soy and sunflower lecithin. Added advantages include the fact it is non-GMO option, may be used in organic products, and need not be declared as a major food allergen. [ Deoiled lecithin, image credit: © Cargill ] "Cargill introduces canola lecithin for label-conscious consumers", News release, Cargill, December 20, 2016, © Cargill, Incorporated

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Sustainability Remained A Key Theme For Unilever In 2016 December 19, 2016: 12:00 AM EST If there’s one message that Unilever is pushing at the moment above all others, it’s sustainability, and 2016 provided plenty of evidence, with a raft of corporate social responsibility initiatives and sustainability awards. With another 400 added during the year, it now boasts 600 zero waste to landfill sites, and it announced two major campaigns, one aimed at removing sexist and stereotype-based advertising and one from Dove to promote diversity and realism in marketing. Unilever admits it’s not all about altruism, but a strategic necessity. It claims that its brands that are in line with its sustainable living plan are growing faster. Its public image was, however, damaged as a result of a spat un the UK with Tesco over Brexit-related pricing. Also this year, it announced a new factory in Cuba, opened a new one in Ethiopia, is looking for sites in Colombia, and investing more in Nigeria. But, Unilever was relatively quiet on the acquisition front, although the Dollar Shave Club deal caused quite a stir.   Georgina Caldwell, "2016 in review: Unilever – set on sustainability", Global Cosmetics News, December 19, 2016, © Global Cosmetic Media Limited

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With Cheese Sales Off The Charts, Manufacturers Tackle Clean Label Concerns December 15, 2016: 12:00 AM EST Cheese is big business in the U.S., perhaps a reflection of the opinion that any food is better if topped with cheese. A dairy industry trade group says cheese sales in the U.S. reached $23 billion in 2015, and could hit $28 billion by 2020 – a hefty 24 percent growth rate over five years. So why do Americans consume an average of 34 pounds of cheese each year? High protein content, for one reason, and an increasingly positive attitude toward dairy fat. Cheese also tends to have high quality ingredients, is rich in calcium, comes in a wide variety of formats, is convenient as a snack, and is relatively affordable. Manufacturers are also paying closer attention to consumer demands for transparency in ingredient labeling – non-GMO and natural colors – especially when it comes to cheese-based snacks. Maxine Weber, "Cheese strives for more transparency, clean label ingredients", Snack and Bakery, December 15, 2016, © BNP Media

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Antibiotic-Tainted Seafood From China Is A Major World Health Problem December 15, 2016: 12:00 AM EST Ninety percent of the antibiotics administered to pigs in China passes undegraded in urine and feces into ponds used to raise fish that are exported globally. Despite ten years of FDA testing and seizure of seafood tainted with antibiotics, it keeps arriving at U.S. ports, restaurants and grocery stores. It’s simply too difficult to police the dishonest seafood companies and distribution networks that move the dirty seafood around the world. Microbes increasingly resistant to antibiotics lead to the creation of “superbugs” for which there is no treatment. In fact, a year ago scientists discovered a colistin-resistant gene in China that can transform a dozen or more types of bacteria into superbugs. The gene has since been found in patients, food, and environmental samples in more than 20 countries, including the U.S.  Jason Gale et al., "How Antibiotic-Tainted Seafood from China Ends Up on Your Table", Bloomberg Businessweek, December 15, 2016, © Bloomberg L.P.

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How Insect Larvae Can Turn Food Waste Into Chicken Feed December 13, 2016: 12:00 AM EST The process starts with the collection of food waste – in this case, leftover pulp from a juice factory – that is stored in a room the size of a shipping container that also contains, according to University of Colorado research ecologist Phil Taylor, about 20,000 black soldier flies whose only job is to mate and reproduce. The offspring comprise ravenous larvae (i.e., maggots) that are harvested at a certain size and weight, killed, and turned into chicken feed. Leftover castings, called frass, are processed into fertilizer. Taylor’s goal is to grow the business to the point where tons of larvae are processed into protein-rich feed for large-scale chicken farms and fish farms. He’d also like to put small-scale insect refineries in municipal waste facilities across the country. [ Black soldier fly larvae. Image credit: © Wikimedia Commons ] Luke Runyon, "For These Entrepreneurs, Cutting Food Waste Starts In a Maggot Bucket", National Public Radio, December 13, 2016, © npr

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Trends In Cosmetics For 2016 December 13, 2016: 12:00 AM EST Looking back over the year, the author highlights some of the trends observed in cosmetics ingredients. 2016 was a year for product aesthetics with manufacturers using a variety of materials to make a sensory statement, but it’s also increasingly important to hit the market with new products fast and first, but without compromising on quality, compliance or appeal. The popularity of natural and organic has been sustained, but consumers are also expecting to be allowed more customization opportunities, and material suppliers will meet this by giving brands greater flexibility. 2016 also saw launches with increasingly sophisticated science incorporated, especially meeting anti-aging demand for skin care products, and hair care was also a huge growth area for materials this year, offering solutions for hair and scalp problems. Belinda Carli, "Top 6 Cosmetics Trends of 2016", SpecialChem, December 13, 2016, © SpecialChem

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Marketers Must Rethink Their Approach For Gen-Z Consumers December 1, 2016: 12:00 AM EST As the end of the year approaches, it’s time for predictions for the coming year, and Kantar Millward Brown have weighed in with their thoughts on how companies  will have to market to Generation-Z, the post-Millennials group. This group wants creative content led by mobile, and marketers will have to create strong brand experiences for them, including sophisticated and brand-centric programmatic targeting, rather than more intrusive media that risks ad blocking. Kantar Millward Brown provides six takeaways: brands will re-think for the digital space, emphasizing issues such as authenticity and transparency; brand experience is increasingly key; content marketing will gain momentum, particularly on mobile, with marketers innovating and experimenting in content and formats; advertisers and their agencies will need more sophisticated and blended targeting approaches to drive brand effectiveness; the advertising industry will be forced to respond to ad blocking; and advertisers and agencies will be given more opportunity to leverage media synergies. "Media & Digital Predictions 2017", Kantar Milward Brown, December 01, 2016, © Kantar Milward Brown

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U.S. Food Companies Need To Commit Strongly To Non-Deforestation Beef November 29, 2016: 12:00 AM EST A report by a group of scientists who examined U.S. food companies that sourced beef from South America found that 13 of them had no deforestation-free policies or procedures in place. Beef production is the main  contributor to tropical deforestation worldwide, predominantly in South America, and especially in the Amazon rain forest. It’s not easy to guarantee that beef comes from non-deforestation companies, however, because cattle can be shifted from ranch to ranch to meat packer, making it difficult to monitor. But the Union of Concerned Scientists says food companies should work with meatpackers, ranchers, and the government to develop a plan to end beef industry deforestation practices. U.S. companies rated on the strength of their deforestation policies in the report include Mars, McDonald’s, Walmart, Nestlė, Hormel, Wendy’s, Jack Links, Subway, Burger King, ConAgra, Kroger, Safeway and Pizza Hut. Stacey McFadin, "13 U.S. Companies Failing on Deforestation-Free Beef", Food Tank, November 29, 2016, © Food Tank

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Swiss Chocolate Maker Plans 100% Sustainability In Supply Chain By 2025 November 28, 2016: 12:00 AM EST Chocolate and cocoa product manufacturer Barry Callebaut has launched a comprehensive strategy – “Forever Chocolate” – to tackle what it calls “key sustainability challenges” in the chocolate supply chain by 2025. The company acknowledged that despite its ongoing efforts, only 23 percent of the cocoa beans it sources are from sustainability programs. The goal is to get that level to 100 percent over the next 10 years. The strategy comprises other related goals: eradication of child labor from the supply chain; lifting more than 500,000 cocoa farmers out of poverty; and becoming carbon and forest positive. "“Forever Chocolate”: Barry Callebaut targets 100% sustainable chocolate by 2025", News release, Barry Callebaut, November 28, 2016, © Barry Callebaut

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New Technology Helps Distribute Donated Food While Tracking Tax Breaks November 27, 2016: 12:00 AM EST Two MIT business school graduates, together with a techno-savvy friend, last year won $50,000 to nurture their food-matching platform, Spoiler Alert. In November, the start-up raised $2.5 million in seed funding, then partnered with wholesale food giant Sysco Corp. The Spoiler Alert platform, adopted now by 200 businesses and nonprofits in the New England region, connects food distributors with food-rescue organizations. Using the platform, organizations and food companies cut down on wasted food and spur food donations by making them easier to track. But Spoiler Alert is even more valuable because it helps companies navigate newly-expanded federal tax breaks for organizations that donate food. That makes it easier for small businesses to donate, and for farmers to determine fair market value of inventories. [ Image credit: ©  FoodSpolierAlert.com ] Janelle Nanos, "Spoiler Alert: It Makes Sure Nothing Goes to Waste", Boston Globe, November 27, 2016, © Boston Globe Media Partners, LLC

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Slow Moving Tesco Will Finally Remove Microbeads From Own-Branded Products November 24, 2016: 12:00 AM EST Acknowledging that it has been slow to react to growing worries about microbeads in personal care and household products, Tesco announced it will phase them out from all its own brand products before year-end. Ten of its personal care products and 10 household products will be affected. Tesco claims it is responding to growing consumer concerns over long-term environmental impact that microbeads have in oceans and ecosystems generally. It is encouraging suppliers to use natural alternatives, such as ground coconut shells that can be effective in face scrubs, or removing microbeads entirely. UK ministers indicate that microbeads (actually tiny pieces of plastic) will be banned from personal care products by the end of 2017. It is currently unclear if other categories will be affected. [ Image credit (C) Tesco plc ] Adam Vaughan, "Tesco to phase out microbeads from its products by end of 2016", The Guardian, November 24, 2016, © Guardian News and Media Limited or its affiliated companies

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Advanced Technologies Can Help Consumers, Businesses Avoid Food Waste November 24, 2016: 12:00 AM EST Research data suggest that a large amount of the £17 billion of food waste generated in the U.K. annually could be avoided if consumers and businesses behaved differently. Newly developed technologies can help with behavior change. The Wrap charity says 58 percent of the 1.9 million tons of surplus food created by industry is avoidable, and emerging tech solutions could play a major role. British trade publication The Grocer outlines eight of the “most exciting innovations solving food waste.”  Among them: an app that allows businesses to share information about their surplus food with registered charities; a robotic “chef” that boosts efficiency and precision in food production; and a tech solution called Winnow that foodservice operations can use to track and monetize food wasted in their kitchens. Megan Tatum, "How is New Technology Tackling Food Waste?", The Grocer, November 24, 2016, © William Reed Business Media Ltd

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“Pay As You Feel” Food Waste Market Opens In U.K. November 23, 2016: 12:00 AM EST The U.K.’s first “food waste market” in Leeds stockpiles and sells edible food discarded by supermarkets because of expired “sell by” dates. Needy shoppers purchase the food on a “pay as you feel” basis, with money or work. The Real Junk Food Project, which operates cafés around the world on the same basis, opened the grocery, and hopes to replicate it all over the country. New food waste markets are planned for the English cities of Sheffield and Bradford. "UK’s First Food-Waste Supermarket Opens near Leeds", Eco-Business, November 23, 2016, © Eco-Business

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After Reports Of Food Waste, Meal Delivery Firm Fires Co-Founder November 22, 2016: 12:00 AM EST The co-founder of a San Francisco-based meal delivery start-up was replaced as CEO after news reports that the company wastes money on marketing and makes more food than customers use – as much as 16 percent wasted. Munchery denied it wasted food, noting that it was proud of the fact that any unsold food is donated to charities for redistribution to the poor. Nevertheless, the company replaced co-founder Tri Tran with new CEO James Beriker, a former chief executive of Simply Hired. Riley McDermid, "Munchery CEO Replaced as it Grapples with Reports it Wastes 16% of Food Made", Business Journals, November 22, 2016, © American City Business Journals

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L'Oreal And Unilever Sign Open Letter On Climate Change November 21, 2016: 12:00 AM EST Over 300 companies operating in the US have signed an open letter to world leaders in support of the Paris Agreement on climate change. Signatories include L’Oréal USA, Seventh Generation, and its new owner, Unilever. The companies fear that ignoring low-carbon imperatives will jeopardize the economy’s growth prospects, and they pledge to help meet the commitments of the agreement. The letter is partly a way of bringing President Elect into the climate change debate in response to signals that Donald Trump will appoint advisors that deny climate change. The letter, posted on lowcarbonusa.org, says that the Paris Agreement will encourage the investment in low-carbon technology required to deliver clean energy and prosperity for everyone. Deanna Utroske, "In an open letter to Donald Trump, cosmetic and personal care corporations stand up for Paris Climate Agreement", Cosmetics Design, November 21, 2016, © William Reed Business Media SAS

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Restaurant Goers Want Natural, Local, Sustainable, And Delicious November 21, 2016: 12:00 AM EST A market research survey has found that 60 percent of restaurant diners who choose meat or poultry say the “all natural” claim is important to them. All natural covers a lot of ground, but for the most part it includes concerns about animal welfare and sustainability, and whether the animal is fed a grass or vegetarian diet. In this respect the concern is linked to the impact of the animal’s diet on the quality, taste and healthfulness of the dish. Local sourcing is very important these days as well. The researcher says the percentage of consumers who make an extra effort to buy local should crack 50 percent in a couple of years, in the face of widening concerns about where food comes from. Locally grown meat and poultry, for example, are at the top of consumer priority lists. "Food Transparency and Knowledge: 2 Trends Shaping Meat & Poultry Market", News release, Packaged Facts, November 21, 2016, © Packaged Facts

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Juice From “Wonky” Fruits Is Good For Consumers And The Environment November 21, 2016: 12:00 AM EST Ugly, misshapen fruit – deemed unsaleable by producers and grocers – is being diverted away from British landfills and into recyclable bag-in-box containers by a new company known as Wonky Fruit. The short-term goal of the British company is to save 300 tons of malformed fruit by April 2017 and turn it into “the most sustainable juice brand in Europe.” If successful, the initiative would reduce fruit waste by 70 percent. According to the company, its low carbon footprint juice boxes do not require refrigeration, and are compact and easy to transport and store. The juice itself is all natural, free of “nasties” such as powders, oils, infusions, or acids. "Cardiff, United Kingdom: Wonky – Drinks that Give Wonky Fruit a Chance! Help us to Save 300 ", News release, Wonky Fruit, November 21, 2016, © Wonky Fruit

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Food For All App Eases Access To Surplus Restaurant Meals November 20, 2016: 12:00 AM EST The Food for All project, funded by a Kickstarter campaign, has developed an app that eases the purchase of surplus restaurant food, helps reduce food waste, and saves consumers money. Food for All is based on a simple premise: people should be able to buy cheaply the unsold food prepared by restaurants, cafeterias, fast food eateries, and caterers – which together toss out more than 43 billion pounds of food annually. The app allows people to search for the closest restaurants that have available food; reports the price set by the restaurant (usually 50 to 80 percent cheaper); and tells the time when the food can be picked up (usually at closing or shift-end). "An app that allows you to buy food restaurants did not sell by the end of the day, up to 80% cheaper.", News release, Food for All, November 20, 2016, © Food for All

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Cadbury Commits To Fairtrade’s Sustainable Cocoa Farming Initiative November 17, 2016: 12:00 AM EST British confectioner Cadbury and sustainable farming advocate Fairtrade announced expansion of a partnership whose goal is to help more cocoa farmers and their communities globally through the Cocoa Life program. Cocoa Life is a $400 million sustainable cocoa farming program that will launch in the U.K. and Ireland in 2017. It will target 200,000 cocoa farmers and one million people in Ghana, Cote d’Ivoire, Indonesia, the Dominican Republic, India and Brazil. Mondelēz International, parent company of Cadbury, will invest $400 million over ten years to 2022. Cadbury products will carry the Cocoa Life logo on the front of pack beginning next year. "Cocoa Life Sustainability Programme Expands to Cover Cadbury Chocolate through New Partnership with Fairtrade", News release, NASDAQ, November 17, 2016, © NASDAQ, Inc.

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British Grocery Chain To Use Special Packaging To Improve Potato Shelf-life November 17, 2016: 12:00 AM EST Sainburys will soon be using special packaging that keeps potatoes from turning green and bitter. The fully opaque and breathable bags prevent exposure to light, the main cause of greening. Too much light triggers the release and buildup of a chemical known as solanine. Potatoes are the most commonly wasted vegetable in the U.K., where 730,000 tons are trashed by households annually. Sainsburys is certain the new packaging will improve the shelf-life of spuds. The new packaging is one of the food waste solutions under the company’s “Waste less, Save more” initiative. Tony Corbin, "New Sainsbury’s Packaging Tackles Potato Discolouration", Packaging News, November 17, 2016, © Packaging News

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Majority Of Food Retailers Are Working To Reduce Food Waste November 16, 2016: 12:00 AM EST Nearly three-fourths (71 percent) of food retailers who responded to an industry survey indicated that they were “aggressively investing” in ways to improve food donations to charities that feed the hungry. Retailers are also investing in areas related to food waste recycling (67 percent), food waste reduction (63 percent), and food waste disposal (58 percent). Within these areas, companies are devoting capital and employee time on improving food waste measurement and tracking. The survey was sponsored by the Food Waste Reduction Alliance, which includes the Food Marketing Institute. The FWRA analyzed food waste among U.S. food manufacturers, retailers, and restaurants. "Food Waste Initiative Suggests Food Retail Industry Making Significant Reduction Efforts", Food Marketing Institute, November 16, 2016, © Food Marketing Institute

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KFC Still Slow To Board The Antibiotics-Free Chicken Bandwagon November 15, 2016: 12:00 AM EST Following calls by the World Health Organization and the U.N. General Assembly to reduce globally the overuse and misuse of antibiotics in medicine and agriculture, the Natural Resources Defense Council has strongly urged one American food company in particular to support the urgent cause.  The nation’s largest chicken restaurant chain, KFC, has been largely silent about the use of antibiotics among its suppliers. Forty percent of America’s chicken is produced by companies with antibiotics stewardship commitments or programs. KFC could easily tip that past the 50 percent mark if it pledged to use only antibiotics-free chicken by a certain deadline. But KFC “hedges and stalls” as competitors, including Chick-fil-A, commit to antibiotics-free chicken. Lena Brook, "A Great Week for KFC to Kick Its Antibiotics Addiction", Expert blog entry, NRDC, November 15, 2016, © Natural Resources Defense Council

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Traditional Organic Farmers Say Hydroponic Farming Can’t Be Organic November 15, 2016: 12:00 AM EST Can fruits and vegetables grown in soil-free systems – hydroponically or aquaponically – be certified as organic? The question is far from settled as an increasing number of big and small produce growers are turning to liquid-based farming. These growers say their methods are no different from soil farmers, and are actually more sustainable because they use less water. Traditional organic farmers, however, say organic means caring for the soil so that it contains proper nutrients and produces environmental benefits beyond growing plants. Both sides will present their arguments at a meeting of the National Organic Standards Board, which advises the USDA. Stephanie Strom, "What’s Organic? A Debate Over Dirt May Boil Down to Turf", The New York Times, November 15, 2016, © The New York Times Company

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Consumers Are Not To Blame For The Bulk Of U.K. Food Waste November 15, 2016: 12:00 AM EST Environmental author and Feedback founder Tristram Stuart told a British legislative panel that blaming consumers for most of the country’s food waste – more than 50 percent – is “bogus.” Stuart, testifying with other activists before the Environment, Food and Rural Affairs Committee, said that data from higher up the food chain is either nonexistent, or “self-generated” and unaudited. There has been no reliable measurement of food waste in manufacturing, in supermarkets or on farms. No one has thought to monitor fish wasted at sea or edible offal in slaughterhouses. Stuart and colleagues called for mandatory reporting of corporate food waste data, similar to the information volunteered by grocery retailers Tesco and Sainsbury's. Megan Tatum, "Figures Blaming Shoppers for Food Waste are Bogus, MPs Told", The Grocer, November 15, 2016, © William Reed Business Media Ltd

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More California Counties Create GMO-Free Zones November 14, 2016: 12:00 AM EST Counties in California that have enacted “GMO-free” growing zones now total nearly 14,000 square miles out of about 67,000 square miles devoted to farming in the state. The bans on GMO farming in the zones, which are appearing across the U.S. on a county by county basis, are backed by organic dairies, natural food co-ops and heirloom seed companies. The latest ban, opposed by the local farm bureau, came in a ballot measure in the November election in Sonoma County, Calif. The bureau said the measure was vaguely worded and would bar farmers from using any appropriate technology to fight pests and disease. Anna-Lisa Laca, "Calif. Ballot Measure Creates Largest GMO-Free Zone in U.S.", AG Web, November 14, 2016, © Farm Journal, Inc.

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Bakery Waste Is A Major Problem In The U.K. November 11, 2016: 12:00 AM EST One of the biggest sources of food waste in the U.K. is the baking industry. Waste is not only costly, it generates a lot of negative publicity. The country’s Waste and Resources Action Program (WRAP) estimates the bakery, cake and cereals manufacturing sector generated 90,000 tons of avoidable waste in 2014 and 2015. That's about 10 percent of food manufacturing's total avoidable waste. Baked goods manufacturers are developing ways to cut waste. For example, foodservice and own-label supplier Fosters Bakery reworks a percentage of leftover dough back into the next batch, sells unsold bread loaves as breadcrumbs, and turns food waste into animal feed at £40 a ton. Nevertheless, the bakery still generates about £100,000 a year of food waste. "A waste of dough", British Baker, November 11, 2016, © William Reed Business Media Ltd.

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Bai Brands Launches Low-Cal Sodas November 10, 2016: 12:00 AM EST Beverage company Bai Brands, partly owned by Dr Pepper Snapple Group, has launched five carbonated drinks sweetened with low-calorie stevia and erythnitol. The new five-calorie beverages gibe nicely with the beverage industry trend – pushed by health advocates – of no- or low-calorie products. The Bai Black line includes traditional soda flavors like cola, root beer and citrus. Bai also makes teas, flavored and enhanced waters and fruit-flavored carbonated drinks. Carbonated soft drink consumption in the U.S. fell to a three-decade low in 2015 on a per-capita basis, as health-conscious consumers reject sugary beverages. It’s really a case of running away – not from sodas – but from sugar. "Dr Pepper-Backed Bai Brands to Introduce Sugar-Free Sodas", Advertising Age, November 10, 2016, © Crain Communications

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Unilever China Wins Sustainability Award From British Chamber Of Commerce Shanghai November 10, 2016: 12:00 AM EST Unilever China won the Sustainable Business Award of British Business Awards 2016. Created by the British Chamber of Commerce Shanghai in 2008, the Awards highlight and promote “excellence in innovation, enterprise, and endeavor in the British and Chinese business communities.” Among the criteria of the award are the presence of “identified vision and set of values” and integration of sustainability in business strategy and practices in the country. "Unilever Wins Sustainable Business Award of British Business Awards 2016", PR Newswire, November 10, 2016, © PR Newswire

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New Food Dyes Are Natural, But Tricky To Use November 4, 2016: 12:00 AM EST Even after decades of FDA endorsement of artificial food dyes as safe, consumers in recent years have grown increasingly skeptical. Food companies have been listening. Many – including big firms like General Mills, Taco Bell, Kraft Heinz, and Mars – have begun using substitute dyes that are more natural, derived from fruits, vegetables, and spices. The FDA recently approved a request from Mars to use spirulina (blue-green algae) to create blue tones. Food technologists, however, are wrestling with the fact that natural colorings – from turmeric, beets, paprika, annatto seeds (from the achiote tree), etc. – are very heat- and acidity-sensitive, more expensive, and have to be used in larger quantities. Maia Welbel, "Food Corporations Phase Out Artificial Colors", The Student Life, November 04, 2016, © The Student Life

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Australian Community Group Hopes To Reduce Fruit Tree Waste November 4, 2016: 12:00 AM EST An organization in the Australian state of Tasmania says it is launching a regional harvest cooperative next fall to link fruit tree growers with volunteer pickers. The goal is to reduce waste associated with unpicked fruit. A representative of the Meander Valley Local Food for Local People said excess produce would be shared with harvesters and with charities. Workshops might also be held to process unsold fruit into jams, chutneys, juice, vinegar and dried fruit. "Group aims to reduce wastage", The Examiner Newspaper, November 04, 2016, © Fairfax Media

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Oh Dear, Bread And Beer – And Reduced Food Waste October 28, 2016: 12:00 AM EST About 44 percent of bread baked in the U.K. is thrown away, but efforts are under way to put otherwise wasted bread to better use. Adelie Foods, for example, is working with Hambleton Brewery’s Toast Ale to turn surplus bread from bakeries, deli’s, and sandwich makers into beer. Using an average of one slice of bread per beer, Toast Ale has turned out about 6,000 beers from 220 kg of bread donated by Adelie since August. It’s “a delicious solution to the problem of bread waste,” says Toast Ale’s Julie Prebble. "Adelie Foods and Toast Ale join Forces to Fight Surplus Bread Waste", FoodBev Media, October 28, 2016, © FoodBev Media Ltd

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Feeding The Homeless While Cutting Food Waste October 26, 2016: 12:00 AM EST A grass-roots effort to feed homeless people in Los Angeles also benefits the environment by cutting food waste. Food Not Bombs cooks and serves gallons of stew and salads made from nearly 400 pounds of vegetables donated each week by Food Forward, which collects unsold fruits and veggies from farmers’ market vendors. Food Forward has streamlined and centralized food collection from farmers, weighing it and providing receipts for tax records. Since its founding seven years ago, the organization – it has 7,000 registered volunteers and 18 paid employees – has donated more than 25 million pounds of food to 150 local hunger relief agencies, feeding 1.3 million people a year. Leilani Clark, "In Los Angeles, a Band of Food Rescuers is Getting Produce to the People", Civil Eats, October 26, 2016, © Civil Eats

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Nestle’s Refrigerated Pasta Brand Commits To Non-GMO Ingredients October 25, 2016: 12:00 AM EST Refrigerated pasta and sauce brand Buitoni has committed to non-GMO ingredients, a move that parent company Nestlé says is the “next step” in a strategy of making their foods simpler, and more transparent to consumers. Buitoni’s products are already free of artificial colors and flavors, and are now certified as non-GMO by third-party verifier SGS. Nestlé said last summer it would only use "kitchen cupboard" ingredients that consumers "know and trust" in its Stouffers frozen meals, and would remove artificial colors, flavors, high fructose corn syrup and GMO ingredients from six of its ice cream brands in the U.S. Katy Askew, "Nestle's Buitoni Removes GMOs", Just-Food, October 25, 2016, © just-food.com

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Ugly Fruits, Vegetables Are Finally Making Their Way To Stores Instead Of Landfills October 24, 2016: 12:00 AM EST The food industry is getting the message from both anti-waste activists and consumers that fruits and vegetables don’t have to be uniformly perfect cosmetically to be marketable. Throwing away imperfect produce, whether at the production, distribution, or retail levels, is a huge waste of money – $40 billion a year – considering the water, fertilizer, energy and other resources it takes to grow crops that are never eaten. But that’s changing now: it’s increasingly possible to purchase ugly, or “wonky,” produce at grocery stores where bargain-hunting shoppers enjoy the hefty discounts. Beth Gardiner, "Food Industry Goes Beyond Looks to Fight Waste", The New York Times, October 24, 2016, © The New York Times Company

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USDA To Publish Monthly Data On Cage-Free Egg Market October 21, 2016: 12:00 AM EST The USDA has begun to issue a monthly report providing data on the cage-free egg market, including wholesale and retail prices, production estimates, flock size estimates for both organic and conventional cage-free eggs. Wholesale price data includes contract-traded and spot market egg sales. Retail price information covers large and extra-large cage-free eggs gleaned from the advertising materials of 29,000 U.S. grocers. Cage-free organic and conventional egg production data are based on flock size estimates coupled with egg laying rates. In related news, IKEA restaurants and foodservice provider Compass Group have committed to cage-free eggs, along with Six Flags Entertainment’s amusement parks by 2026. "USDA Introduces New Report Covering the Cage-free Egg Market", News release, USDA, October 21, 2016, © USDA

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