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Subject:
FOOD BUSINESS NEWS
Period: April 29, 2018 to May 6, 2018
Geographies:
Worldwide
Categories:
Comment & Opinion or Companies, Organizations or Consumers or Controversies & Disputes or Deals, M&A, JVs, Licensing or Earnings Release or Finance, Economics, Tax or Innovation & New Ideas or Legal, Legislation, Regulation, Policy or Market News or Marketing & Advertising or Other or People & Personalities or Press Release or Products & Brands or Research, Studies, Advice or Supply Chain or Trends
Contents
 

Americans Replace Sugar With Natural Sweeteners

Americans are increasingly avoiding sugar, but they still want sweetness, as long as its not synthetic. A Nielsen survey finds that 57 percent of consumers say low-sugar is important in the foods they buy, up from 55 percent last year. Thirteen percent say they follow a specific low-sugar diet, five percent follow a diabetic diet, and others follow popular low-carb diets like paleo, keto, Whole30, and Atkins. Regarding alternative sweeteners, the jury is still out. However, “in most cases, it is natural sweeteners that are winning,” a Nielsen researcher said.  [ Image credit: ©  Wikimedia  ]

"More Americans are avoiding sugar – but what do they want instead for sweetness?", Food Navigator USA, April 23, 2018

Nature’s Own Introduces “Artisan-Inspired” Breads

Bread maker Nature's Own has added two new varieties to its “artisan-inspired” product line. Perfectly Crafted Thick Sliced Multigrain and Perfectly Crafted Thick Sliced White contain no artificial preservatives, color or flavors, no high fructose corn syrup, and are Non-GMO Project Verified. The “bakery style” breads feature thick slices, soft texture, a distinctive flour dusting, and fresh-baked aroma, the company says. [ Image credit: ©  Nature's Own  ]

"Nature's Own Introduces Perfectly Crafted Artisan-inspired, Thick-sliced Bakery Bread", News release, Nature's Own, April 23, 2018

“Smart Packaging” Helps Extend Food Shelf Life, Reduces Waste

A New Zealand university scientist who specializes in “smart packaging” says there are a number of viable solutions that can cut food waste. Each type of packaging acts differently depending on the food being protected. According to Dr. Jenneke Heising, “active packaging” extends shelf life by reducing negative factors, such as oxygen, that react with the food. Active packaging can also react to ethylene gas, slowing the ripening process of produce, and can also regulate the level of moisture, other gases, and temperature. Still another type of packaging uses antimicrobial materials to curb bacterial growth on fresh produce, reducing the need for preservatives.  [ Image credit: © Rabobank New Zealand  ]

"High-tech packaging means less food waste", Rabobank, April 19, 2018

Food Waste In The U.S. Exacts A Huge Environmental Toll

A new study by university and USDA researchers has found that about 25 percent of all food available to eat in the U.S. – one pound per person, or about 30 percent of available calories – is wasted each day. The environmental costs of such food waste are huge. About 30 million acres of cropland, 4.2 trillion gallons of water, and nearly two billion pounds of fertilizer are used to produce the wasted food. The most wasted foods – fruits and vegetables – are actually the healthiest: produce waste amounts to 39 percent of the food wasted by each person, according to the study published in the journal PLOS ONE.  [ Image credit: © Wikepedia  ]

"The staggering environmental footprint of all the food that we just throw in the trash", The Washington Post, April 18, 2018

Carbs Schmarbs, Bring On The Toast

Food writer JeanMarie Brownson says toast is having a long moment in the U.S., thanks to the popularity of avocado spread, and despite the anti-carb trend. But there are other good things to slather or sprinkle on toasted bread, she notes. There’s old favorite cinnamon, for example. Other possibilities include cheese and béchamel sauce; mushrooms sautéed with spicy poblano pepper and glazed with cream; hummus, cucumber, feta and micro-arugula; and hummus and sautéed ground lamb and feta. But it’s not just the toppings that matter. “Crusty, toasted bread also makes lunch better,” she says.  [ Image credit: ©  Wikimedia  ]

"What to put on toast when you're done with avocados", Chicago Tribune, April 18, 2018

Retail Grocers Are Major Culprits In America’s Food Waste Problem

Supermarket chains in the U.S. are contributing significantly to the nation’s food waste problems, according to a new report. Nine of the ten largest grocery retailers – Ahold Delhaize is the exception – do not publicly report their total volume of food waste. The study, conducted by the Center for Biological Diversity (CBD) and the Ugly Fruit and Veg Campaign, listed five companies – Target, Trader Joe’s, Whole Foods, Costco, and Publix – who earned a “D” grade for efforts to reduce waste. Aldi flunked the evaluation, while Walmart earned a “B.” Food retailers generate 40 percent of the food waste in the U.S., more than restaurants or foodservice providers, the study noted. A CBD spokesperson said food waste squanders farmland and water ...  More

"Supermarkets don’t make grade in reducing food waste", Supermarket News, April 17, 2018

Company Adds Reduced-Gluten Wheat To Its Ingredients Portfolio

Agricultural food ingredients company Arcadia Biosciences has introduced reduced-gluten (RG) wheat lines to its GoodWheat ingredients portfolio. The company says flour made from the RG wheat will be available by the end of the year. The wheat was developed in part with funding from NIH’s Diabetes and Digestive and Kidney Disorders Institute. The RG product is a non-GM wheat in which allergenic glutens have been reduced by 75 percent. Overall gluten content has been reduced by 60 percent, but the California-based company says the levels of glutens important for bread making are not changed.  [ Image credit: © Arcadia Biosciences  ]

"Arcadia Biosciences Expands GoodWheat™ Portfolio with Reduced Gluten Wheat", News release, Arcadia Biosciences, April 17, 2018

Consumer Survey Spotlights Attitudes Toward Bread Products

A survey among U.S. consumers by N.Y.-based flavor company Comax Flavors found that bread is far from moribund as a diet staple, though preferences are evolving. Consumers are gravitating toward low-calorie, whole grain, artisanal, and gluten-free breads. The survey also found that: taste and price are the most important factors in choosing a bread; whole wheat is the number one flavor; rye and sourdough are equally enjoyed; and a majority (55 percent) prefer eating an open-faced bagel sandwich (45 percent prefer it closed)Among those who don’t eat bread, 16 percent said it was  because of its high carb content. The survey, conducted in September 2017, covered attitudes toward sliced bread, English muffins, bagels, pitas, and wraps ...  More

"Knead to know: Survey shows what Americans really think about bread", Bakery and Snacks, April 16, 2018

Tahini Moves Beyond Hummus Into Baked Goods