|
 It may not be a tsunami yet, but it is a wave gathering strength on the Internet. A Brooklyn-based baker has been churning out rainbow-colored bagels for 20 years, but a video featuring the treats that went viral turned the Bagel Store into an instant social media sensation. Demand for Scott Rossilo’s rainbow bagels forced him to close the shop for a few days so he could “catch his breath.” Rossilo describes himself as a “passionate bagel artist” whose product line includes the croissant bagel (or cragel), the bacon-egg-and-cheese bagel, the French toast bagel, and “a host of other hybrids.” Though Rossilo trademarked the “rainbow bagel” name, it has not prevented copycats from popping up all over New York City and beyond.
"Brooklyn shop's Rainbow bagels have become the latest food craze", Digital Journal, March 10, 2016
|
 The FDA’s new non-binding guidelines covering acrylamide – a suspected carcinogen produced during high-temperature cooking of some foods – urge companies to take a close look at their products and try to figure out how to reduce the amount of the chemical. The guidelines are directed at growers, manufacturers, and food service operators, offering steps to reduce acrylamide. The guidance covers raw materials, processing practices, and ingredients pertaining to potato-based foods such as French fries and potato chips; cookies, crackers, breakfast cereals, toasted bread and other cereals-based foods; and coffee. All are sources of acrylamide exposure.
"FDA Issues Final Guidance for Industry on How to Reduce Acrylamide in Certain Foods", News release, U.S. Food and Drug Administration, March 10, 2016
|
|
 One popular Gulf Coast treat does not descend from French, Cajun, Creole, or Spanish cuisines. The pusharata donut’s origins stretch back to the Balkans, specifically a region of Croatia known as Slavonia. The batter is made with flour, sugar, nutmeg and cinnamon, then filled with grated apples, oranges, lemons, and raisins. The batter is shaped into balls, fried in hot oil, cooled, then covered with a powdered-sugar glaze. It’s a time-consuming process, but well worth it. A word of warning: eat them the same day they are made or “they will turn as hard as a baseball," Biloxi Mayor Andrew "FoFo" Gilich said.
"Pusharata-making is alive and well on Coast", Sun Herald, March 09, 2016
|
 General Mills says it is doubling farm acreage devoted to organic agriculture to 250,000 acres by 2019, when it expects sales of its organic and natural products will reach $1 billion. The company has increased organic acreage by 120 percent since 2009, making it one of the top five organic ingredient purchasers in North America. It has also been on a buying spree since 2000, acquiring natural and organic brands that totaled $675 million dollars in sales last year. Brands include Cascadian Farm, Muir Glen, LÄRABAR, Liberté, Mountain High, Food Should Taste Good, Immaculate Baking, and Annie’s.
"General Mills to double organic acreage sourcing to meet growing demand for natural and organic foods", News release, General Mills, March 09, 2016
|
|  A 1960s ad slogan proclaimed that “Things go better with Coke.” In the South, those things include cake recipes, like the chocolate-flavored Coca-Cola cake (a staple at Cracker Barrel restaurants). Both professional and home bakers have added Coca-Cola – only the sugar-sweetened variety works – to their recipes since the 1950s, usually substituting the 130-year-old beverage brand for milk, oil or other liquids in the cake’s batter. A dash of it is also used to moisten a confectioner’s sugar-based icing. A new recipe circulating on the Internet offers simplicity with debatable results: cake mix, can of Coke, cup of yogurt, and a can of fruit. The quick version, however, lacks one key trait: the “reward” of baking something from... More "Coke meets cake: The real thing shines in soda-spiked sweets", Star News Online, March 08, 2016
|
 Texas-based salad restaurant chain Salata said it is spending a million dollars to upgrade its ingredients under a new “Fresh First” policy. The company is using only antibiotic-free chicken, real butter, premium ingredients, no artificial additives, and cage-free eggs. It also plans to reformulate its protein marinades to reduce sodium levels, and switch to organic tea for all iced tea selections. In addition, the company will only sell sodas that contain no high fructose corn syrup at its 50 corporate and franchised locations in Texas, Southern California and Illinois.
"Salata Announces 'Fresh First' Clean Ingredients Commitment In 2016", News release, Salata, March 06, 2016
|
|
 Mexican restaurant chain Rubio’s, based in California, said it is extending its quality ingredients program beyond sustainable seafood, handmade salsas and guacamole, and fresh produce. The company – which already uses no artificial sweeteners, FD&C colors, MSG or hydrogenated oils – plans to serve only all-natural chicken without antibiotics and bacon without added nitrates or nitrites. It is looking into adding sustainable, wild-caught salmon, beef raised without antibiotics, and flour tortillas made with simple ingredients. Rubio’s operates 194 restaurants in California, Arizona, Colorado, Utah and Nevada.
"Rubio’s Restaurants Reveals Latest Commitment to Food Quality", News release, Rubio's, March 06, 2016
|
 Natural and organic food company Annie's has unveiled three USDA certified organic breakfast cereals in partnership with parent company General Mills. Each is free of artificial flavors, synthetic colors, preservatives and artificial sweeteners like high-fructose corn syrup. All are made with whole grain oats as the first ingredient and contain only eight grams of sugar per serving. The three varieties include Berry Bunnies, Frosted Oat Flakes and Cocoa Bunnies. Annie’s was acquired by General Mills in 2014.
"New Annie's Cereals bring the yum, plus the benefits of organic", News release, Annie's, Inc., March 03, 2016
|
|  Could tarts give cupcakes and other bakery staples a run for their money? A baker obsessed with the treat believes it will. Her new Washington, D.C., company Black Pearl Tarts is on a mission to “raise the profile” of tarts: “Please die, cupcakes,” says Christina Marie Chambers. “It’s time for tarts to rule.” The self-taught and admittedly passionate baker insists the tart is not really a small pie. The crusts, or shells, have a different consistency, more like cookies, thanks to room-temperature butter. In addition, tarts are not served in a pan. Chambers’ tarts are filled with a variety of sweet and savory flavors, including dried fruit and red wine compote with goat cheese, poached pears and winter spices, and smoked salmon... More "Why we’re suddenly craving tarts in a big way", The Washington Post, March 02, 2016
|
 The Schwan Food Company, maker of Freschetta and Red Baron frozen pizzas, said it will transition to 100 percent cage-free eggs by the end of 2020. The move will include all foods containing eggs sold by subsidiaries Schwan’s Home Service, Inc., Schwan’s Consumer Brands, Inc. and Schwan’s Food Service, Inc. The Ohio-based company consulted with animal-welfare experts and its suppliers about the future cage-free egg supply. It said its plans will depend on the availability of certified cage-free eggs.
"The Schwan Food Company Announces Five-Year Transition Plan for Cage-Free Eggs", News release, Schwan Food Company, February 29, 2016
|
|
 A French entrepreneur’s pasta-making business began to grow quickly – it is actually struggling to meet demand – after it began adding cricket flour to the recipe. Stephanie Richard tells people who may turn up their noses at the idea of pasta made with bugs, that her product is delicious, rich in easily-digested protein, and complements game meat. Richard's recipe calls for pulverized crickets and grasshoppers, mixed sometimes with ground cepes (mushrooms). According to a U.N. report, insects are routinely eaten by at least two billion people around the globe – thought not so much in Europe or North America – making it “the protein of the future.”
"Crickets, anyone? This pasta-maker's noodles are a hit", Digital Journal, February 27, 2016
|
 The Subway sandwich shop chain has introduced a new menu item that features chicken raised without antibiotics. Rotisserie-style chicken also contains no artificial colors, flavors or preservatives. The company has also committed to serving only eggs from cage-free layer hens by 2025. Subway said it had a difficult logistical problem with its rotisserie-style chicken at first: finding enough suppliers of antibiotics-free poultry to meet the chain’s needs. The problem was solved, however, and beginning April 1, the company will begin serving all-white meat chicken strips that will also be free of artificial colors, flavors, preservatives and antibiotics.
"Subway Sandwich Shop Introduces New Rotisserie-Style Chicken Raised without Antibiotics", News release, Subway, February 26, 2016
|
|
 The Natural Resources Defense Council said it was pleased to find that both chicken producer Perdue Farms and sandwich shop chain Subway have fully committed to eliminating antibiotics. According to the NRDC, Perdue “leads the chicken industry’s welcome conversion toward antibiotics stewardship.” Two-thirds of the company’s chickens, and more than half of its turkeys, are now raised without antibiotics. The NRDC is seeking wider adoption of third-party verification programs that assure consumers that companies are transparent about their stewardship claims. Third-party verification would also build confidence that animals raised without antibiotics are living in “high welfare conditions.”
"Perdue, Subway move full steam ahead on antibiotics use commitments", Switchboard Blog (NRDC), February 26, 2016
|
 Perdue Farms announced that it is extending its “No Antibiotics Ever” initiative into mainstream grocery categories and foodservice menu items. The move, which begins this months and continue into May, means that all of Perdue’s protein products, including frozen, refrigerated and fresh value-added chicken products, and all foodservice turkey products, will be antibiotics-free. The foodservice turkey products join the company’s No Antibiotics Ever menu-ready chicken distributed under the Perdue Harvestland and other foodservice brands. The number of Perdue products with the no-antibiotics claim totals more than 200.
"Perdue Expands No Antibiotics Ever Poultry into Mainstream Grocery, Foodservice", News release, Perdue, February 26, 2016
|
|
 Specialty grocery chain Trader Joe’s announced that its 11-year-old plan to ensure that all of its house brand eggs come from cage-free hens -- would continue for nine more years, or earlier if market conditions permit. Sixty-two percent of the eggs it sells now are from cage-free hens. It will switch to 100 percent cage-free eggs in California, Oregon, Washington, Arizona, New Mexico, and Colorado by 2020. Target has announced it was shifting to cage-free egg sources, as have restaurant chains Subway, Dunkin’ Donuts, McDonald’s, Taco Bell, and Panera Bread, among others.
"Trader Joe’s To Sell Only Cage-Free Eggs Nationally By 2025", Consumerist, February 15, 2016
|
 After a review of its egg supply chain, burger and slider restaurant chain White Castle announced it would only use cage-free eggs by 2025, perhaps earlier. The company said it has been working with the Humane Society since last year to develop its cage-free egg policy. According to management, the new policy is a response to customer preferences. White Castle owns and operates nearly 400 restaurants in 13 states.
"White Castle to Transition 100% of Egg Supply to Cage-Free", News release, White Castle, January 29, 2016
|
|
 In a letter to employees, Campbell’s CEO Denise Morrison explained why the company supports mandatory national labeling of products containing genetically modified organisms (GMOs) and why it proposes that the federal government provide a national standard for non-GMO claims on food packaging. In addition to the fact that 92 percent of consumers say they want GMO ingredients listed on food labels, the “Campbell’s purpose” requires the company to acknowledge that people want to know what’s in their food “so they can feel good about the choices they make, for themselves and their loved ones.” Campbell’s also promises to set the standard for food transparency.
"Why We Support Mandatory National GMO Labeling", News release, Campbell Soup Company, January 07, 2016
|
|