According to the Natural Resources Defense Council, getting food to the table devours 10 percent of the U.S. energy budget, half of U.S. land, and 80 percent of fresh water. But 40 percent of the food in the U.S. – $150 billion a year – is never eaten. Natures Frequencies is well aware that the biggest concern of U.S. consumers who ponder whether – and when – to throw out food is safety. With that in mind, the company developed the Food Freshness Card, a laboratory- and commercially-tested technology to keep food fresher longer. The card combines specific frequencies, elements and customized programs, encoding information on a substrate. It helps assist with freshness all along the food chain, from farm to retailer to the home. The card recently won the United Fresh Innovation Award for the best new food safety solution.
"The Food Freshness Card: The Newest Technology in the Food Industry Wins the 2017 United Fresh Innovation Award for Best New Safety Solution", News release, Nature's Frequencies, June 28, 2017
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The N.Y. City Department of Sanitation is expanding its organics program of curbside collection of food scraps, food-soiled paper, and yard waste to more residential areas. The expansion to more neighborhoods in Brooklyn and the Bronx means two million residents will be able to participate. The department's goal is to make the program available to all New Yorkers by the end of 2018, through either curbside service or neighborhood drop-off sites. The "organic" waste collected is turned into compost, a soil amendment, or renewable energy.
"July Update: More than 2 Million New Yorkers Now Have Access to NYC Organics Curbside Program", NYC Department of Sanitation, July 03, 2017
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British supermarket chain Sainsbury’s is testing an advanced labeling technology to help customers avoid tossing edible food in the waste bin before its time. The company sticks a color changing label to packets of its own brand sliced ham. The smart label changes from yellow to purple the longer the packet has been open. It is sensitive to temperature as well, because an open pack of ham has a relatively long fridge life when kept below 5º C (41º F). The new label is being used on ham packages in all 601 stores and will be expanded to other foods if consumers like it.
"Sainsbury’s Launch Colour Changing LABEL on Ham Packets to Reveal When Meat is OFF", Sunday Express, July 04, 2017
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A Brooklyn, N.Y., Japanese restaurant is expert at cutting food waste. Chef and owner Yuji Haraguchi’s Okonomi restaurant is so efficient at buying and using ingredients that he discards only two bags of trash a day. Every effort is made to use all parts of whatever meat and fish are purchased each day. For example, he buys locally caught fish from his own fish shop. The meat of the fish is used to make for Okonomi's Japanese-style breakfast and lunch. The head and bones are simmered for ramen stock that will be served at dinner. On a recent day, Okonomi served 69 breakfast meals and 59 bowls of ramen to 130 diners. Only one bag of garbage was tossed out at the end of the day.
"Nothing Goes to Waste at Okonomi", Reuters, July 07, 2017
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Australia’s national research body hopes to stop the waste of $1.7 billion worth of wonky – i.e., ugly, misshapen – vegetables considered unfit for the supermarket by transforming them into saleable, nutritious food products. CSIRO is working with vegetable growers to grab the culled uglies, initially carrots and broccoli, and turn them into shelf-stable fermented products, nutrient-dense powders, and kids’ snack foods. A commercial participant in the project, Fresh Select, says it want to reduce the 15-20 percent of its produce that is unmarketable to five percent. It’s good for business sustainability and it reduces food waste.
"Ugly Vegetables Get a Fair Go as Food Scientists Strive to Cut Waste", ABC News (Australia), July 11, 2017
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Enterprise IT software giant Cisco Systems says its products are being used to solve food waste and farm management problems. A start-up company that helps manufacturers and farms make use of extra food raised $2.5 million to buy Cisco's enterprise software. Boston-based tech start-up Spoiler Alert’s cloud-based software links food producers, food banks, and pantries. The company helps them track food they throw away or donate. In addition, Cisco’s software has helped smaller and rural farms connect their “Farm from a Box” units with Wi-Fi capabilities and an Internet of Things (IoT) system to optimize everything from water and energy use to guidance on farm management.
"Technology that Helps Reduce Food Waste", News release, Cisco Systems, July 12, 2017
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Composting is crucial to the fight against food waste, says a University of Iowa student and environmentalist. The practice would help cut the 18,000 tons of food waste that annually ends up in the Iowa City landfill. Composting involves different agencies and organizations, from food co-ops to supermarkets to local governments. But the best advice on reducing food waste is fairly simple. It comes from food journalist Michael Pollan who tells people to buy fresh ingredients in smaller quantities more often. It essentially means mindful thriftiness.
"Armstrong: Local Composting Will Help Reduce Waste", The Daily Iowan, July 13, 2017
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New York City’s Sanitation Department, unveiling new rules implementing a goal to cut landfill dumping to zero over the next 13 years, is requiring chain restaurants and big retail stores to split waste into compostable materials and just plain garbage. Any restaurant bigger than 7,000 square feet, big box stores with more than 50 locations, and grocery stores bigger than 10,000 square feet, will need to separate out compostables. The fine is $100 per infraction. There is a six-month public comment period for the rules.
"Large Chain Businesses Must Separate Compost Under New City Rules", New York Daily News, July 17, 2017
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Calling current rules overly cautious, the U.K.’s Food Standards Agency has issued draft guidelines urging supermarkets to scrap “use by” dates on packages of food that wouldn’t cause poisoning in favor of “Best Before” dates. The proposed rules also state that packaging should tell customers how to store food, and should display the snowflake logo to indicate that a product can be frozen. The goal is to reduce the 7.3 million tons of food a year, two million tons of which is due to it “not being used in time.” The guidance is “under consultation” until August. ]
"Supermarkets are Told to Stop Telling Shoppers to Throw Away 7.3m Tons of Good Food Every Year by Scrapping 'Use By' Dates", Mail Online, July 17, 2017
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Love coffee but hate caffeine jitters? A new study finds that the compound theacrine, found in varieties of tea leaves and coffee, offers some relief. The study looked at the effects of ingesting a commercial, nature-identical version known as TeaCrine, finding that co-administering caffeine with TeaCrine increases its concentration in the blood (bioavailability). It seems to enhance mental clarity, focus, and energy without the caffeine crash. The study was partially funded by Compound Solutions, maker of TeaCrine.
"New Study on TeaCrine Suggests Co-Administration with Caffeine May Help Prevent the Jitters", NUTRAingredients-USA.com, July 19, 2017
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“Supermarket Guru” Phil Lempert says the $13.7 billion Amazon-Whole Foods deal is likely to speed up development of ready-to-eat or ready-to-heat grocery store items known as “grocerants.” Techno-centered Amazon will bring new intelligence from computer wizards, molecular biologists, and sustainability experts into retail grocery. Lempert says the Amazon-Whole Foods store will apply technology to improve efficiencies and reduce in-store labor costs. That means more robotics in the back room and interactive robots all around the store.
"The Future Of Grocerants? Deliveries, Humanoids and a Good Dose of Life-Hacking, says Supermarket Guru", FOODnavigator-USA.com, July 19, 2017
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D&H Labs of Alachua, Fla., has launched a fatty acid-rich fish oil product derived from skate livers normally discarded when the catch is processed on New England coast fishing boats. It took two years to set up a small factory in Massachusetts to process the omega-3-rich livers into supplement-grade oil known as MassOMEGA. The ingredient naturally tests at a higher DHA and EPA concentration than the industry standard 18:12 oils. MassOMEGA is sold in several smaller health food stores in New England.
"Omega-3 ingredient from Local US Fishery Debuts", NUTRAingredients-USA.com, July 19, 2017
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Coca-Cola CEO James Quincey said disappointing sales and profits in the first six months of 2017 were due to ongoing bottler refranchising efforts as the company transitions to a “total beverage company.” Overhaul of the bottler network – including nearly-completed refranchising in North America and divestiture of bottling operations in Germany, China, and South Africa – led to a 37 percent drop in net sales and volumes for the company’s bottling investments. Overall, the company experienced a first half decline in net sales of 14 percent. Net profits slipped 48 percent to $2.6 billion.
"The Coca-Cola Co H1 2017 net sales plunge on bottler overhaul - results", just-drinks.com, July 26, 2017
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Market data suggest that Bai’s antioxidant infusion beverages are doing well in the C-store channel. But Wells Fargo wonders whether the growth – sales were up 53.8 percent over last year during the four weeks ended July 15 – might come from distribution gains since its acquisition by Dr Pepper Snapple Group. That observation casts a bit of a shadow on the numbers, and leads Wells Fargo to suggest in a note that Bai “may not generate sufficient returns to justify its rich ($1.7 billion) price tag.”
"Was the $1.7bn price tag Dr Pepper paid for Bai justified?", FoodNavigator-USA.com, July 26, 2017
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PepsiCo is collaborating with and funding the nonprofit Recycling Foundation’s efforts to increase recycling rates through local and national work. Less than half of recyclables in U.S. homes are being collected: 22 million tons out of an available 46 million tons every year. The Recycling Partnership has helped more than 400 local communities improve curbside recycling for 17 million households. Last year, PepsiCo announced it would strive to redesign all its packaging to be recoverable or recyclable by 2025, and to partner to increase packaging recovery and recycling rates.
"PepsiCo Joins the Recycling Partnership", News release, PepsiCo, July 27, 2017
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A Silicon Valley start-up is developing plant-based meat alternatives that cook and taste like red meat rather than bean-based or other vegetable alternatives. The mission of Impossible Foods dovetails neatly with consumer dietary trends that focus on eating more fruits, vegetables, grains and herbs, and reducing or avoiding animal protein. Products like the Impossible Burger, offered in more than 30 U.S. restaurants, contain water, textured wheat protein, coconut oil, potato protein, natural flavors, leghemoglobin (soy), yeast extract, salt, soy protein isolate, various vitamins, etc. Mintel analysts visited Andrea’s in Las Vegas to taste-test three Impossible Burger sliders with Asian condiments and sauces. The verdict? It was not quite undetectable as a beef substitute, but was the “closest alternative” tasted so far.
"Taste Test: Does Impossible Burger Bring New ‘Power To The Plants?’", Blog entry, Mintel, July 28, 2017
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Dunkin’ Donuts has partnered with Monster Beverage to launch Dunkin’ Energy Punch, powered by Monster Energy, in strawberry and blue raspberry flavors. The drinks were introduced in March in the Northeast and Florida, and recently in Riverside, Calif. A 16-ounce can of Monster Energy contains 160 mg of caffeine, while a 14-ounce cup of Dunkin’ Donuts coffee has 210 mg or caffeine. A quart-size cup of Dunkin’ Energy Punch sells for $4.29 in Riverside Dunkin’ Donuts shops. ]
"Dunkin’ Donuts ramps up the energy level with Monster punch", The Press-Enterprise, July 29, 2017
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Volume sales of Nestlé Waters’ purified water brand, Pure Life, grew one percent last year – not bad considering that consumers don’t seem to distinguish among mass-produced plain waters, such as Coca-Cola’s Dasani and PepsiCo’s Aquafina offerings. So it is marketing Pure Life with a view to distinguish it ecologically from the competition. The latest ad campaign, created by Publicis (“Pure Life Begins Now”) positions the brand as environmentally friendly and a partial solution to global water shortages. A “water-filled fantasy land” TV spot launching in September features children and bubbles. Social media pitches, however, are more reality-centered, describing Pure Life’s ecological benefits.
"With Water Fantasy Ad, Nestle Begins New Pure Life Push", Advertising Age, July 31, 2017
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Though the percentage of food sold online today is in the low single digits, by 2021 it will be a $66 billion business. Campbell Soup is determined to part of that phenomenon.
It recently announced the hiring of Amazon (and eBay and Kohl’s) veteran Shakeel Farooque to lead the new e-commerce division. This “revealing” hire, as Quartz put it, underscores the company’s goal of selling more soup online. Campbell says its new distribution centers will operate differently from its warehouses that keep supermarkets stocked. The new distribution centers will focus on e-commerce only, customizing delivery of foods for different channels, whether meal kits or online grocery orders.
"Even Campbell Soup is taking a Page from Amazon", Quartz, August 24, 2017
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