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 The fast-food industry has launched a crusade to educate consumers about the wholesome ingredients they are serving up these days. Chipotle, McDonald’s, Sweetgreens, Panera, Wendy’s, etc., are all trying to convince health-conscious Americans that eating out is a healthful experience. However, it’s really not. A Canadian obesity expert says the campaign may be “well-intentioned” but it is still a marketing strategy that actually distracts from the fact that fast food is a major contributor to the obesity epidemic. Touting wholesome ingredients masks the real problem: people eat too much food too often at fast-food restaurants.
"Big Food's Biggest Trend? Crusading Against Big Food", Associated Press, September 12, 2016
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 Older people with type 2 diabetes can reduce the risk of an eyesight-threatening condition known as diabetic retinopathy by eating a healthy diet and increasing their intake of omega-3 fatty acids, according to a study by Spanish scientists. Omega-3s are found in fatty fish like salmon and in nuts. The study gathered dietary data between 2003 and 2009 from 3,614 type 2 diabetics 55 to 80 years old. They were told to eat at least 500 mg of omega-3s a day, a target that can be achieved by consuming two meals of fatty fish a week. After six years of follow-up, it was found that the 2,611 participants who stuck to the omega-3 recommendation had cut their risk of diabetic retinopathy by 48 percent.
"Dietary Marine ω-3 Fatty Acids and Incident Sight-Threatening Retinopathy in Middle-Aged and Older Individuals With Type 2 Diabetes: Prospective Investigation From the PREDIMED Trial. ", JAMA Ophthalmol., September 11, 2016
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 Representatives of U.S. conservation and consumer groups never got to deliver their anti-antibiotics petition – with 350,000 signatures – to KFC executives in Louisville, Kentucky. But they were gratified to learn later that KFC parent company Yum! Brands is reviewing its position on the use of antibiotics in its chicken supply chain. Whether anything comes of that is impossible to predict. Meanwhile, the Centers for Disease Control and Prevention and other health experts continue to warn that livestock and poultry use of antibiotics contributes to the pressing public health threat of antibiotics resistance.
"Over 350K Urge KFC to Change Chicken Antibiotics Policy", News release, Natural Resources Defense Council, September 11, 2016
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 Seattle, Wash.-based start-up Vana Life Foods is presenting chickpeas, or garbanzo beans, in an entirely new way that it says is much more nutritious, healthier, and more convenient, a new “superfood.” The company harvests the chickpeas when they are green and naturally higher in protein, fiber and vitamins and minerals. The chickpeas are packaged in microwaveable “legume bowls” and sold in four varieties that include chipotle, black beans, sweet corn and chimichurri, and coconut and butternut squash. The products are available at Wegman’s and Whole Foods Market at $5 a pack.
"Vana Life Foods CEO: We Will Make Green Chickpeas the Next Big Superfood", FOODnavigator-USA.com, September 09, 2016
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 A national health food survey by Earth Balance finds that the top better-for-you food claim is dairy-free. Twenty-nine percent of survey respondents cited dairy-free as their favorite, followed by (at 28 percent) superfoods (e.g., chia, acai and quinoa), alternative snacks (e.g., gluten-free crackers, nut butters and Greek yogurt) and alternative oils (e.g., avocado, coconut and sunflower). Plant-based proteins, such as hemp hearts, lentils and spirulina, came in at 18 percent. Important considerations when shopping were buying local (37 percent), organic (33 percent) and non-GMO (30 percent). Foods most often consumed were green tea (33 percent), dairy alternatives (31 percent), kale (21 percent) and quinoa (16 percent). “Plant-based
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"New Study Reveals More Americans Embracing Plant-Based, Organic and Non-GMO Foods", News release, Earth Balance, September 07, 2016
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 Retailer Kroger Co. launched the Cage-Free Eggs own-label line of affordable cage-free eggs. Kroger also sells cage-free eggs under the Simple Truth and Simple Truth Organic brands. Kroger announced in March 2016 its plan to sell only cage-free eggs by 2025. In 2015, 15 percent of the eggs sold by the company were cage free, compared with the industry average of 9 percent.
"Kroger Launches New Line of Affordable Cage-Free Eggs", Kroger, September 06, 2016
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 The Tampa Bay area of Florida is the latest big metro region to experience the launch of the UberEATS service. The new app is a unique expansion beyond the original ride request app and is devoted solely to delivering food to homes and offices. A lot of similar services – GrubHub, DoorDash, FoodNow, Foodler, Deliveroo, Doorstep Delivery, etc. – are already in the market. But it’s far from saturated, because only ten percent of restaurants offer online food ordering. Current eating and dining trends suggest that the market will be expanding far into the future. The original UberEATS app was launched in 2014, and has since been superseded by the 2.0 version, with more restaurants, menu items, and delivery vehicles.
"UberEATS to Start Food Delivery in Tampa", Tampa Bay Times, September 06, 2016
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 Kroger announced it will expand its cage-free egg offerings to include lower-priced own-label varieties in response to rising demand for eggs from humanely-raised chickens. A year ago only nine percent of eggs sold in grocery stores were from cage-free chickens. But that percentage is rising steadily as Kroger and dozens of other producers and retailers commit to cage-free eggs. Kroger has been selling cage-free eggs under its premium Simple Truth and Simple Truth Organic store brands. The new more affordable cage-free eggs will sell for about $2.49 a dozen, a dollar more than standard eggs.
"Kroger takes a crack at cage-free egg expansion", The Cincinnati Enquirer (Ohio), September 06, 2016
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 PepsiCo is nearly finished test-marketing a USDA-certified organic version of Gatorade in some Kroger stores. It plans a rollout in a few grocery, natural and convenience stores over the next few weeks. To obtain the organic certification the company had to make sure G Organic Gatorade contained no artificial ingredients and had to refine its manufacturing process. Though the brand controls 70 percent of the sports drink market, it is facing heavier competitive pressure from challengers like coconut water, as consumers increasingly prefer more natural ingredients in foods and beverages. G Organic will be available in strawberry, lemon, and mixed berry flavors at a suggested retail price of $1.69 for a 16.9-ounce bottle, $0.50 more than the
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"Gatorade Goes Organic as PepsiCo Joins Natural-Product Push", Bloomberg, August 31, 2016
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 Nielsen global consumer research finds that seven in ten consumers worldwide consciously choose foods that will help them avoid obesity, diabetes, high cholesterol and high blood pressure. But consumers can’t achieve the goal of healthier eating without the help of food manufacturers, retailers and the medical community, Nielsen says. Consumers need foods formulated with good-for-you ingredients. Retailers need to stock shelves with right-priced healthful options. And the medical community needs to provide guidance on diets that ensure a healthy way of life. The survey also found that 68 percent of global respondents are willing to pay more for foods and drinks that don’t contain undesirable ingredients.
"Ingredient Inspectors: Consumers Embrace Dietary Diligence", News release, Nielsen, August 30, 2016
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 Chicago, Ill., already a great city for dining out, is fast becoming acquainted with the food hall trend. Similar to fast-food food courts in shopping malls, food halls offer a high-traffic venue for artisanal and specialty cuisine purveyors, lively food stalls and upscale restaurants. The phenomenon reflects the influence of the Millennial generation that seeks casual but high-quality dining experiences. Everyone seems to benefit from food halls. Customers create their own dining and drinking events in a food market atmosphere, combining menu items from different vendors. Participating restaurants can strut their stuff before a broader audience while sharing overhead expenses with competitors.
"Epicuriosity 101: Food Halls – a New Trend in Chicago Dining", The State Journal-Register, August 30, 2016
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 Grocery shoppers in the meat or deli department often notice – and mostly turn their noses up at – every day the refrigerated blocks of specially-prepared pork offal known as scrapple. An East Coast, Pennsylvania Dutch breakfast tradition, scrapple has become the best-selling pie flavor at Wards Pastry Shop in Ocean City, N.J. Owner Walter Hohman was looking for something new that might appeal to the Philadelphia crowd that heads to the Jersey Shore every summer. A friend suggested scrapple, and a pie sensation was created, despite some initial skepticism. The scrapple is prebaked, stuffed into a pie crust, topped with buttery streusel and baked. Hohman says his bakery sells more scrapple pie, at $4.50 each, than apple.
"Scrapple Pie? No Kidding. It Outsells Apple in Ocean City", Philly.com, August 28, 2016
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 General Mills is misleading consumers by claiming that its Nature Valery granola bars are “made with 100% natural whole grain oats,” three nonprofit organizations allege in a lawsuit. In fact, the suit charges, the company’s granola bars contain traces of the herbicide glyphosate, the active ingredient in the weed killer Roundup. The suit was filed in Washington, D.C., under the District of Columbia’s Consumer Protection Procedures Act. The plaintiffs are asking a jury to find that General Mills’ “natural” claim is unlawfully deceptive and misleading and should be removed from the market. Participants in the suit are Moms Across America, Beyond Pesticides, and Organic Consumers Association with the Richman Law Group.
"Nonprofits Sue General Mills for False and Misleading Use of ‘Natural’", News release, Beyond Pesticides, August 25, 2016
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 Canadian consumers recognize the unique virtues of vinegar, both as a cooking ingredient and as a household cleaner and deodorizer. That recognition is reflected in a Nielsen finding that sales of all varieties of vinegar – white, balsamic, cider, etc. – rose 11 percent in the 12 months ending in July 2016 to more than $82 million. In addition, the number of households buying vinegar rose from 52.1 percent in 2012 to 57.5 percent this year. Vinegar makers and retailers also report an increase in spending per buyer to $8.33, up 10 percent over last year. Nielsen suggests that an increase in interest in ecofriendly cleaning solutions is contributing to vinegar’s rosy sales picture.
"Versatile Vinegar's Sales Are Growing In Canada", News release, Nielsen, August 24, 2016
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 Shelf-stable seafood company Bumble Bee announced that its line of solid white albacore tuna in water and oil has been Non-GMO Project Verified. The rest of its family of canned and pouch tuna products would be verified by the end of the year. As part of its “clean label” strategy, the company recently switched to sea salt in all of its canned tuna products. Bumble Bee said it’s committed to traceability of its seafood, noting that all of its tuna comes from wild caught fisheries. Its Trace My Catch website for tuna products was expanded to include salmon, sardines and clam products.
"Bumble Bee Moves TO Non-GMO Project Verified Tuna", News release, Bumble Bee, August 23, 2016
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 Several big food companies are moving forward with their own GMO ingredient labeling initiatives as they await USDA rules implementing the new federal law. Some companies – Campbell, Mars, et al. – acted earlier this year to voluntarily comply with Vermont’s short-lived law (in effect on July 1 but superseded by the July 29 federal law). Campbell’s relabeled products were distributed nationwide, not just to Vermont. Though compliance with the federal law is not required for three years, Dannon has also committed to GMO labeling and to reformulating its product line by 2019 to include “fewer and more natural ingredients that are not synthetic and non-GMO.”
"Big Food Companies Volunteer GMO Info", Supermarket News, August 22, 2016
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 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.
"Rye is Finally Having a Moment. Taste Why in These Brownie, Cookie and Hand Pie Recipes.", Los Angeles Times, June 10, 2016
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