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Nestlé Expands Presence In Cuba With New Coffee Factory

December 6, 2017: 12:00 AM EST
Nestlé is investing $54.4 million in a Nescafé coffee plant in Cuba that will employ 260 people by its third year of operation. The plant, a joint venture between Nestlé and Cuban food enterprise Corporación Alimentaria, S.A. (Coralsa), will also produce the local Cuban roast and ground coffee Serrano, Nestlé Fitness cereal based snacks, the Nesquik powdered beverage, and Maggi cooking aids. Nestlé has been operating in Cuba since 1908.
"Nestlé invests in new factory in Cuba", News release, Nestlé, December 06, 2017, © Nestlé
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Clean Label Reformulation Made Easier With New Citrus Fiber Ingredient

December 5, 2017: 12:00 AM EST
The challenge for food companies trying to achieve clean labels is to reformulate using alternative ingredients that can withstand food processing conditions. New ingredients re needed to replace starches, gums, emulsifiers, and stabilizers. To help companies meet that challenge, Fiberstar, Inc., has developed a natural plant-based fiber ingredient that improves quality, texture, and health. Citri-Fi is a natural citrus fiber derived from citrus juicing and produced without chemicals, alcohols or other processing aides. The production process opens up the fiber to create high surface area to better hold water and improve emulsification. Comprising insoluble and soluble fibers, Citri-Fi is about 40 percent native pectin that can be activated to produce gelling properties. [Image Credit: © Fiberstar ]
"Fiberstar Announces Natural, Plant-Based Fibers to Improve Clean Label Food Products", News release, Fiberstar, December 05, 2017, © Fiberstar, Inc.
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Six-Slot Toaster Helps Meet Consumer Demand For Quick Hot Tortillas

December 5, 2017: 12:00 AM EST
Retail tortilla sales have risen 2.1 percent over the last 12 months to $2.2 billion, fueled by rapidly expanding Latin American and Hispanic population. Tortilla manufacturers are marketing products that offer more healthful and fresher alternatives, more variety, and more usage options that surpass traditional, authentic Mexican cuisine. Into this burgeoning market comes Nuni, developer of a toaster that heats six tortillas at once. Founder Elliot Benitez says he created Nuni to meet the demand for hot tortillas during meals. It includes an automatic shut-off that deactivates the unit after each toasting cycle.  [Image Credit: © Nuni Toaster ]
Jessica Parise, "Innovative Brand Nuni Is Changing The Tortilla Industry Market", News release, Nuni, December 05, 2017, © Nuni
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Minnesota Bakery Is Famous For Its “Texas Doughnuts”

December 5, 2017: 12:00 AM EST
Hans’ Bakery in Minnesota continues a tradition begun in the 1970s of baking massive glazed or chocolate-covered treats known as “Texas doughnuts.” The pastries are about five times the size of a normal doughnut – as big as your head, as some say – and are a hit on social media. People flock to Hans’ Bakery just to take selfies holding them next to their faces or taking bites. The original Hans’ Bakery closed in 2010, but after a couple of personal and financial setbacks, new owner Kelly Olsen decided to revive it. The Food Network followed her journey. The shop re-opened in 2014 and became – along with its giant-size doughnuts – an instant hit. 
 
 
Sharyn Jackson, "Minnesota Bakery’s Doughnut is ‘as big as Your Head’", TheStar.com, December 05, 2017, © Toronto Star Newspapers Ltd.
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How Online Grocery Shopping Could Worsen Food Waste Problem

December 4, 2017: 12:00 AM EST
The increase in the number of online food grocery options may exacerbate America’s food waste problem: 130 billion pounds of food are wasted a year. Online grocery sales are growing at an incredible pace. Amazon’s U.S. grocery sales, for example, surged 93 percent year-on-year to $575 million in the third quarter of 2017. But a new scientific paper by a Hofstra University professor says that trend could make the food waste problem even worse. Consumers shopping in a store invest energy and time buying food, and feel responsible for its use and disposal. But with online food purchases, that energy is transferred to the store’s employees. This impacts the “psychological ownership” of the food, reducing responsibility. And that leads to food waste. [Image Credit: © Wharton ]
Stephen Daniells, "Could e-Commerce Boost Food Waste vs Conventional Retail?", FOODnavigator-USA.com, December 04, 2017, © William Reed Business Media Ltd
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Is There A Role For Google’s AI Research In Baking And Cooking?

December 4, 2017: 12:00 AM EST
Employees at Google’s office in Pittsburgh thought their work in artificial intelligence (AI) needed to be applied to projects smaller than optimizing parts for airplanes and spaceships. So, working with an in-house chef, they turned their attention to baking, specifically to cookies. Then the founder of the Gluten Free Goat Bakery got involved. Jeanette Harris worked with Google's AI research team to develop a cookie recipe using machine learning and artificial intelligence. A lot of testing was done, with some batches turning out bad, others turning out pretty good. It took about 60 batches – one of them surprisingly includes cardamom in the recipe – to get it right. Harris and her counterpart at Google said AI probably would not be useful for a small bakery, but they could see it potentially helpful in larger baking and cooking operations. [Image Credit: © Future Of Life Institute ]
Aaron Aupperlee, "How Google's Artificial Intelligence is Baking Chocolate Chip Cookies", Trib Live (Pittsburgh, Pa.), December 04, 2017, © Trib Total Media, LLC
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Bakery Introduces Canada To The Flavor – And Eco-Benefits – Of Novel Grain

December 2, 2017: 12:00 AM EST
A Canadian bakery recently hosted a reception at which freshly baked loaves of a novel bread were tasted by guests. The bread was made with a perennial grain – the trademarked name is Kernza – that has been developed from a forage crop called intermediate wheatgrass. Researchers and bakers alike are excited about Kernza because it is a sustainable root-based grain that reduces the amount of soil tillage normally required by annual seed-grown grains. The flour used in the tasting reception was a blend of other grains, because Kernza’s gluten quality is poor. Kernza is being used on a small scale in the U.S. to make bread, crackers, designer beers, and even whiskey. [Image Credit: © Land Institute ]

 
Laura Rance, "Kernza More than Just a New Food Trend", Winnipeg Free Press, December 02, 2017, © FP Newspapers Inc.
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Kellogg UK Revamps Cereal Line To Make Products More Healthful

November 30, 2017: 12:00 AM EST
Kellogg UK announced the launch of the “Better Starts Plan,” a healthful breakfast initiative that involves revamping its cereal line, mainly by cutting sugar content. The company says it will, for example, reduce sugar in Coco Pops by 40 percent and in Rice Krispies by 20 percent. It will also launch a range of vegan and organic cereals, and continue to cut salt levels. The company says it is able to do all of this because its food development team was able to maximize flavor with cocoa and grains to maintain taste without using artificial sweeteners. The new plant-based cereal range called WK Kellogg will include no added sugar, low sugar, organic and vegan options. [Image Credit: © Kellogg UK ]
"Kellogg UK Commits to Making Breakfasts Healthier with the Launch of Its New Better Starts Plan", News release, Kellogg UK, November 30, 2017, © Kellogg Co.
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Abbott Labs Develops A Way To Make Curcumin Useful As Dietary Supplement

November 30, 2017: 12:00 AM EST
Though the yellow compound curcumin found in turmeric has been shown to have health benefits, especially in osteoarthritis and rheumatoid arthritis applications, it is not bioavailable because it is insoluble in water. To solve that problem, Abbott Laboratories developed a curcuminoid formulation that uses phosphatides and dextrins to improve oral bioavailability. The company’s global patent application says the chemicals can be used in food-grade applications because they have been approved by regulatory agencies, a stumbling block for other attempted remedies. The patent application said that its blend of curcuminoids, dextrins, and phosphatides “significantly increased” the aqueous solubility of the curcuminoid. 
Kacey Culliney, "Abbott Labs Develops ‘Better Bioavailability’ Curcuminoid Blend", NUTRAingredients-USA.com, November 30, 2017, © William Reed Business Media Ltd
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Cinnamon Compound May Provide Therapy For Obesity

November 30, 2017: 12:00 AM EST
Exposing fat-derived human stem cells to a cinnamon compound results in thermogenesis (heat production) and metabolic remodeling that could reduce obesity, according to research by Chinese and U.S. scientists. Cinnamaldehyde, the compound that gives cinnamon its flavor and scent, is known to protect against obesity and hypoglycemia in mice, so the researchers wanted to test its impact on human cells. They observed that cinnamaldehyde consistently activated thermogenesis in the human tissue in vitro, making it a “promising therapeutic target for obesity.” 
Adi Menayang, "Cinnamon May Have Anti-Obesity Benefits", NUTRAingredients-USA.com, November 30, 2017, © William Reed Business Media Ltd
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Book Provides Details Of Humane “Clean Meat” Technology

November 30, 2017: 12:00 AM EST
A new book, available for purchase in January, details the advanced technology behind “clean meat,” animal-based protein that is produced in a bioreactor using living cells from cattle. The cells are replicated to produce food-grade beef, bypassing the necessity of killing and butchering animals. The technology could redefine the entire animal agriculture industry, resulting in meat, eggs and dairy products that are identical to familiar animal protein foods. The new book is Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World, by Paul Shapiro, vice-president of policy at the Humane Society of the United States. [Image Credit: © Cleanmeat.com ]
Lisa Kramer, "‘Clean Meat’ could be a Major Revolution for the Agriculture Sector", The Globe and Mail, November 30, 2017, © The Globe and Mail Inc.
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Chipotle Founder Exits Company Battered By Food Safety Disasters

November 29, 2017: 12:00 AM EST
Chipotle Mexican Grill founder and CEO Steve Ells [left] has resigned under pressure from investors unhappy with the failure to turn around the troubled chain over the last two years. Chipotle’s sales have never fully recovered from a string of E. coli, salmonella and norovirus outbreaks that sickened hundreds of U.S. customers in 2015. Chipotle shares, down more than 20 percent this year, rose more than five percent to $301.99 with the news of Ells’ departure. Prior to the food safety problems, the stock had reached a high of $742. [Image Credit: © Cornell University ]
Lisa Baertlein, "Chipotle Founder Out as CEO as Investor Patience Expires", Reuters, November 29, 2017, © Reuters
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British Government Issues New Standards On Food Storage

November 29, 2017: 12:00 AM EST
The British government and anti-waste organizations have issued an advisory on ways to cut food waste through better storage practices. Supermarkets will be expected to use a new Little Blue Fridge icon for foods that should be kept chilled at home, or benefit from being kept in the fridge to prevent them going bad. The icon will be placed on many foods not typically kept in the refrigerator, including fruits like apples, pears, and oranges. In addition, supermarkets should only select a Use By date when there is a food safety concern. A Best Before date should be used otherwise. Stores must also include only one date label on any product, and no Display Until date. The anti-waste charity Wrap says businesses are also exploring whether the Open Life date on bagged salads could be extended so people would have an extra day to eat the salad once opened. 
Katie Morley, "Keep Apples and Oranges in the Fridge and Not in the Fruit Bowl, New Guidance Says", The Telegraph, November 29, 2017, © Telegraph Media Group Limited
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Gold Medal, Pillsbury Baking Products Reformulated Without Artificial Colors, Flavors

November 29, 2017: 12:00 AM EST
General Mills’ Gold Medal and Pillsbury baking mixes and frozen baked goods will no longer be formulated with artificial flavors or colors “from artificial sources.” The revamped line of products includes bread, biscuit, brownie, cake and muffin mixes, and frozen cinnamon rolls, muffins, and scones. According to the company, the products were reformulated to help bakeries, restaurants, and food service operations better meet the needs of customers with food intolerances or allergies, or who are following avoidance diets. Revamped Gold Medal muffin, brownie, and cake mixes will be available in June 2018. The new Gold Medal products will also have redesigned packaging with updated graphics, photography, and easier-to-read instructions.. [Image Credit: © Pillsbury ]
Rebekah Schouten, "General Mills Launches Clean Label Baking Products", BakingBusiness.com, November 29, 2017, © SOSLAND PUBLISHING COMPANY
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Almonds Are The Healthful, Sustainable “Feel Good” Snack

November 28, 2017: 12:00 AM EST
Market opportunities are increasing for food ingredients that are not only healthful but ecologically beneficial by fostering sustainability in relation to humans, animals, and the environment. Ingredients that fall into that category are generally natural, GMO-free, sustainable, and ethical. One ingredient that satisfies these concerns is almonds, a snack people can feel good about. New snack product launches have again made almonds the number one nut for new product introductions in Europe. 
"Almonds Provide Inspiration for Innovation at FiE", Food Ingredients 1st, November 28, 2017, © CNS Media BV
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Home Baker Succeeds With Tasty Paleo Doughnuts

November 28, 2017: 12:00 AM EST
An Albany, N.Y., mother of three who decided to switch to a more healthful diet – without giving up sweets – she tried the paleo and gluten-free desserts available. Kim Milea found them all disappointing. She researched recipes, experimented with flavors, then began making paleo doughnuts free of gluten, dairy and refined sugar in her kitchen. Family members and friends loved them, so she reached out to coffee shops about selling the doughnuts, and then registered as a home food business with the state. She is now selling her products – chocolate peppermint, coconut almond, and ginger pistachio – at a coffee shop near Albany. Her business, Crumz, has a five-star rating on Facebook.
Madison Iszler, "Albany Woman Launches Paleo, Gluten-Free Doughnut Business", Albany (N.Y.)Times Union, November 28, 2017, © The Hearst Corporation
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Entrepreneurs Put Wood-Fired Pizza Ovens To Work Making Bagels

November 28, 2017: 12:00 AM EST
Two Syracuse, N.Y., baking entrepreneurs plan to open a shop in the spring that specializes in wood-fired bagels. In the meantime, they are learning all that they can about the unusual technique: consulting with other wood-fired bagel bakers and even attending a class. But the key is the recipe, which Meg Dellas and Luke Esposito have been testing. Their Water Street Bagel Co. bagels will be made New York style, using a yeasty dough containing malt barley that is boiled after a slow rise, then baked in a wood-fired pizza oven. It’s definitely non-traditional. Says Esposito, "Every city needs a bagel shop that's more unique than a chain."  [Image Credit: © Teri Weaver / Syracuse.com ]
Teri Weaver, "What's a Wood-Fired Bagel? Syracuse is About to Find Out", Syracuse.com, November 28, 2017, © Advance Media New York
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For One Maryland Baker, Breadmaking Is Closely Linked To The Soil

November 28, 2017: 12:00 AM EST
A Maryland baker is taking breadmaking beyond the mere mixture of water, flour, and yeast to the higher art of crafting delicious loaves only from ingredients grown organically by a local farmer. Jonathan Bethony’s “horse bread,” for example, is made with field peas, sorghum, millet, mustard seed, and camelina – all provided by an organic farmer, who grows only what he needs to keep his land healthy and ready to produce more traditional wheat. Bethony mills the grains at his bakery. He never sifts, so the nutritious oils and bran remain in his bread and pastries. Chef and author Dan Barber says Bethony’s somewhat spiritual techniques may seem old-fashioned, but they’re actually rather futuristic: “You’re basically looking at the Steve Jobs of bread.” 
Jane Black, "This New Bakery is Taking Local Grains to Another Level — and the Results Should Have You Standing in Line", The Washington Post, November 28, 2017, © The Washington Post
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Smartphones Have Had A Profound Effect On The Restaurant Industry

November 28, 2017: 12:00 AM EST
Thanks to smartphones, which have penetrated to half of the global population, consumers have a broad array of options for “eating out,” a trend that continues to have a major impact on restaurants themselves. Restaurant meals are diversifying, and becoming available outside restaurants, in the age of mobile shopping and food ordering. Eateries have figured out that they need to provide “compelling” dining experiences to grab attention. In addition, many new players are taking advantage of advanced technology to reach consumers through delivery-only “virtual” restaurants, fully-automated production, etc.  [Image Credit: © Restaurant Engine ]
Stephen Dutton, "Technology Reshapes the Restaurant", Blog entry, Euromonitor International, November 28, 2017, © Euromonitor
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New Production Plant In Myanmar Will Reduce Nestlé Imports By Half

November 27, 2017: 12:00 AM EST
Nestlé Myanmar announced that it will be able to cut in half the number of Nestlé products imported from other ASEAN countries next year when its recently opened factory in the Yangon region achieves full production. Thailand is the main supplier of Nestlé products, along with Vietnam, Malaysia, and the Philippines. The six major brands produced and distributed in the area are Lactogen, Cerelac, Milo, Nescafe, Bear Brand, and Maggi.
Khine Kyaw, "Nestle Myanmar to Locally Produce Half of its Products", The Nation, November 27, 2017, © THE NATION
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Cricket-Based Bread Now Available For Insect-Loving Finns

November 26, 2017: 12:00 AM EST
Recent surveys of Scandinavian people have found that the Finns are the most receptive to eating insects. Armed with that data, a Finnish food company’s bakery division has created bread containing 70 crickets – dried and powdered – in each loaf. Known as Sirkkaleipa (cricket bread) the loaves are rich in protein, as well as insect-derived fatty acids, calcium, iron, and vitamin B12. The first batches of cricket bread are now on sale in major Finnish cities, but there is not enough cricket flour available yet for a nationwide rollout. The goal is to have the bread available in 47 bakeries in Finland in the near future. Insect-based foods of various kinds are also sold in Switzerland, Belgium, Britain, Denmark, and The Netherlands.  [Image Credit: © ThinkSect ]
Jan M. Olsen, "Finnish Supermarkets Start Selling Bread Made of Insects – with One Loaf Containing 70 Dried Crickets", Independent, November 26, 2017, © Independent.co.uk or its licensors
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Nestlé’s Resignation From GMA Is A Sign Of Major Trouble In The Food Industry

November 26, 2017: 12:00 AM EST
Big Food’s grip on Washington policymaking may be loosening amid grumbling over its handling of the evolving preferences of American food and beverage buyers. The latest sign of turmoil arose when Nestlé dropped out of the big lobbying group Grocery Manufacturers Association over disagreements about how to handle food industry trends, including the stagnation of iconic brands, as younger shoppers and moms look for more healthful, more transparent food products. But, though GMA says it is adapting to consumer trends, Politico’s interviews with industry leaders found that “complacency and a lack of leadership at GMA are also to blame.” [Image Credit: © GMA ]
Helena Bottemiller Evich et al., "The Big Washington Food Fight", Politico, November 26, 2017, © Politico LLC
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Reports Illustrate Magnitude Of Food Waste Problem In U.S.

November 25, 2017: 12:00 AM EST
Two new reports make the case that an “outrageous amount of food is wasted in our cities,” and could instead be redirected to feed the hungry. Data from the Natural Resources Defense Council and the Rockefeller Foundation show that 68 million more meals annually could potentially be donated to people in need across New York City, Denver, and Nashville. The reports provide detail on how much food is wasted in the home, how cities could increase food donations to the poor, and how food waste problems could be tackled at a city level nationwide. The NRDC also published case studies of innovations by government agencies, nonprofits and private companies that seek to address hunger, reduce waste, and create jobs. 
Kate Kiely, "Two-Thirds of Food Wasted at Home in Three Major U.S. Cities is Edible", Natural Resources Defense Council, November 25, 2017, © Natural Resources Defense Council
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Study Claims Sugar Lobby Suppressed Negative Findings On Sugar’s Health Impact

November 22, 2017: 12:00 AM EST
After years of believing that foods containing fat were the major cause of a raft of health problems, scientists and consumers now know that sugar is the real culprit. But the decades-old misperception was not an accident. It was fostered by the sugar industry, which suppressed research as long as 50 years ago that would have rung the alarm bell. A new study reveals that the Sugar Association buried its own scientific findings on the harmful effects of table sugar on rodents in the 1960s. Two studies, known as Project 259, funded by the sugar lobby proved that sugar-eating mice were at greater risk for strokes, heart attacks, and heart disease. The Sugar Association never published the results, but claims now that the reasons were circumstantial. [Image Credit: © National Health Service/UK ]
Hilary Brueck, "Big Sugar Buried These Concerning Health Studies 50 Years Ago", ScienceAlert, November 22, 2017, © ScienceAlert Pty Ltd.
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Unilever Starts Process Of Looking For New CEO

November 23, 2017: 12:00 AM EST
Unilever is working with executive search consulting firm Egon Zehnder International to search for current CEO Paul Polman's successor. Although the company has yet to officially announce a possible date for Polman's retirement, some unnamed sources expect the veteran executive to leave in about 18 months. According to Sky News, Egon Zehnder is helping Unilever's board of directors prepare for a formal search process.
Mark Kleinman, "Dove-maker Unilever paves way for exit of veteran CEO Polman", Sky UK, November 23, 2017, © Sky UK
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“Free-From” Food Company Unveils Two New Product Lines

November 22, 2017: 12:00 AM EST
A Chicago-based company dedicated to providing food that is safe for people with food allergies has added two new product lines to their non-GMO, clean label portfolio. The Safe + Fair Food Company has announced the launch of two free-from brands: the Kid’s Stuff, and Good to Give. The Kid’s Stuff products, available in boxes of 36 for $14.99, are clean label and nut-free, made with whole grains and without GMOs, artificial ingredients or trans fats. Products include Abby’s Chocolate Chip Cookies and Remy’s Cinnamon Grahams. The Good to Give brand, priced between $1.99-$2.99, includes desserts, meals and snacks also made with clean ingredients, are nut-free, and free from artificial flavors and colors. The brand includes Brownie Mix, Pancake and Waffle Mix, Granola Cereal, etc. [Image Credit: © Safe + Fair Food ]
"Two New Clean Label Brands Arrive in US", Sweets & Savoury Snacks World, November 22, 2017, © Bell Publishing
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Top Coca-Cola Execs Discuss The Impact Of Culture Change On Innovation

November 21, 2017: 12:00 AM EST
At its recent investors day meeting, Coca-Cola CEO James Quincey and other top executives outlined for analysts how the company is changing its corporate culture to reflect shifts in consumer beverage and health trends. It is revamping e-commerce strategy, focusing on nutrition, and diversifying away from core soft drinks. Analysts were given examples of innovative international products in various markets and examples of incubating innovation and geographic scaling. Chief Growth Officer Francisco Crespo defined categories of innovation, including explorer brands (e.g., Honest Tea) that then graduate to challenger brands, and eventually to leader brands. Consumer-driven innovation is reflected in a growing presence in natural, craft, organic, and premium sparkling categories, and extension of the Coke brand to include Coca-Cola Coffee in Japan and Australia.
Dale Buss, "Coca-Cola Investor Day Outlines New Beverages, New Approach", BrandChannel, November 21, 2017, © Interbrand
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Restaurants Can’t Ignore Customers Looking To Avoid Certain Foods

November 21, 2017: 12:00 AM EST
Big restaurant chains are swerving from their standardized approach to foods and beverages to better serve customers trying to avoid gluten and dairy. Customers with food intolerances or allergies, or who are following avoidance diets, have become a market simply too large to ignore. Starbucks, for example, now sells a hot chocolate drink made with steamed almond milk. California Pizza Kitchen offers a gluten-free cauliflower crust for those who don’t eat wheat-based foods. Industry research has found that lactose comes in third, after high fructose corn syrup and GMOs, as America’s most-avoided ingredients. Gluten and wheat came in at No. 7. [Image Credit: © Starbucks ]
Zlati Meyer, "Starbucks, Other Chains Cater to Customers Who Avoid Dairy, Gluten", USA Today, November 21, 2017, © USA Today
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Start-Up Introduces Probiotic Beverages

November 21, 2017: 12:00 AM EST
A U.K.-based startup has introduced two probiotics drinks in citrus and raspberry flavors that deliver live bacteria and vitamins to support a healthy gut. Alive Biome’s mission is to provide beverages that could help solve many of the diseases and conditions that have been linked to an undernourished microbiome, the human gut’s collection of billions of beneficial bacteria. The drinks come in 375 ml water bottles, with a cap that safely stores the probiotics, vitamins, and botanicals. Twisting the cap releases the ingredients into the bottle when the consumer is ready to imbibe.
"Alive Biome launches new probiotic drinks with live bacteria", FoodBev , November 21, 2017, © FoodBev Media Ltd
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Brexit Consequences Will Make It Too Expensive For Some To Eat Healthfully

November 20, 2017: 12:00 AM EST
Great Britain’s Food Foundation says Brexit-related ramifications like unfavorable exchange rates, tariffs, and higher labor costs will make it too expensive for lower income families to afford healthful quantities of fruits and vegetables. The Brexit impact could add £158 ($212) a year to the amount a family of four spends on fruits and vegetables, especially if they try to meet the five-a-day eating target. The thinktank recommends: an expanded healthy food voucher system; increased production of homegrown fruit and vegetables; new measures to secure seasonal labor for farms; capital grants to farmers to expand production; and guidance to ensure British-grown fruit and vegetables are prominent in meals served in schools, hospitals, and jails. 
Patrick Butler, "Five-A-Day Eating Targets 'Will Be Unaffordable for Millions after Brexit'", The Guardian, November 20, 2017, © Guardian News and Media Limited or its affiliated companies
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London Tests Buses Powered By Coffee Beans

November 20, 2017: 12:00 AM EST
Some of London’s buses are being powered by a biofuel made with 20 percent coffee oil. The concoction provides a cleaner, more sustainable energy solution for buses across London's network by decreasing emissions, according to collaborators Royal Dutch Shell and bio-bean, which has pioneered the use of coffee grounds as a source of clean-burning fuel, including bio-mass pellets and briquettes called Coffee Logs. Bio-bean founder Arthur Kay says the bus fuel initiative is an example of what can be accomplished “when we start to reimagine waste as an untapped resource." 
"Shell, Bio-Bean and Coffee-Drinkers Collaborate to Help Power London's Buses", News release, Royal Dutch Shell, November 20, 2017, © Royal Dutch Shell
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U.K. Trademark Filing Signals Imminent Launch Of Amazon Meal Kits

November 17, 2017: 12:00 AM EST
Amazon has filed for a trademark for a meal kit slogan at the U.K.’s Intellectual Property Office. The slogan – “We Prep. You Cook” – echoes a similar slogan used in the U.S. Amazon’s meal kits were launched in the U.S. and retail at $15.99 to $19.99. The U.K. trademark filing signals an imminent launch of the product, according to industry watchers. [Image Credit: © Amazon.com ]
Ben Stevens, "Amazon’s Meal Kits Set to Hit UK as Patent Filed", Retail Gazette, November 17, 2017, © Retail Gazette
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Flatbread Baker Says Its Top Seller Is Soy-Based Greek Style Variety

November 17, 2017: 12:00 AM EST
A family-owned N.J.-based artisanal flatbread maker that produces 50 kinds of flatbreads says its best seller is the Greek lifestyle soy-based flatbread with twice the protein and half the carbs of regular bread. Thirty-year-old Kontos Foods, which specializes in hand-stretched flatbreads, serves the foodservice and retail markets. The Greek lifestyle flatbread, which fits well in a Mediterranean-style diet, contains seven grams of protein per 5.6 ounce serving, is non-GMO and 100 percent vegetarian, and contains no preservatives or trans fats.  [Image Credit: © Kontos Foods ]
Gill Hyslop, "Kontos Foods Keeps Med tradition on Trend in the US", BakeryAndSnacks.com, November 17, 2017, © William Reed Business Media Ltd
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Christina Minardi To Help Manage Whole Foods’ Integration With Amazon

November 17, 2017: 12:00 AM EST
Former Northeast regional president Christina Minardi was promoted to executive VP of operations for Whole Foods Market. As a regional president, Minardi was responsible for 40 stores in three states. Minardi will now lead four regions and help with the integration with Amazon. Her new responsibilities will include re-imagining the customer experience and driving e-commerce initiatives.  [Image Credit: © Christina Minardi / Twitter]
"Whole Foods Market Names Christina Minardi Executive Vice President of Operations", News release, Whole Foods Market, November 17, 2017, © Whole Foods Market
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Coca-Cola Adapts Marketing Expertise To The E-commerce Experience

November 17, 2017: 12:00 AM EST
Coca-Cola, which knows a thing or two about driving store traffic, is using that knowledge to enhance its e-commerce tactics in a world where customers are increasingly likely to purchase beverages using an online cart rather than a grocery store cart. To that end, it is improving the appearance of its digital store shelves,” integrating with voice technologies like Amazon Echo, and adding impulse buy options to click-and-collect pickup lockers. The idea behind these changes is to focus on current customers to drive digital sales, with the help of grocers and other online partners. It is also experimenting with direct-to-consumer marketing.
Jennifer Kaplan, "Coca-Cola Bid for Amazon Shoppers Means Boosting Digital Lineup", Bloomberg Technology, November 17, 2017, © Bloomberg Finance L.P.
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Coca-Cola Seeks Patent For Process That Naturally Protects Produce From Browning

November 16, 2017: 12:00 AM EST
Coca-Cola has applied for a patent with the World Intellectual Property Organization that would protect its discovery of a natural way to prevent “enzymatic browning” of fruit and vegetable juice that negatively affects color, taste, flavor, and nutrition. Browning is the result of oxidation of phenolic compounds by polyphenol oxidase. The company accidentally discovered a way to use the cherry-like fruit acerola to reduce browning and hopes to patent the process.
Kacey Culliney, "Juice Joy: Coca-Cola Files Patent on ‘Unexpected’ Acerola Find", FOODnavigator-USA.com, November 16, 2017, © William Reed Business Media Ltd
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PepsiCo’s Indian Bottler Drops Plans To Sell Competing Salty Snack

November 16, 2017: 12:00 AM EST
Following discussions with PepsiCo, Indian bottling company RJ Corp shelved plans to sell salty snacks under the Kaabuli brand, which competes directly with PepsiCo’s Kurkure snack brand. RJ Corp, PepsiCo’s largest bottler, has a noncompete agreement with PepsiCo in the beverage market. However, “both companies leverage synergies across the former’s retail and hospitality ventures,” according to The Economic Times.
Ratna Bhushan, "RJ Corp withdraws plans to launch salty snacks under Kaabuli brand", The Economic Times, November 16, 2017, © Bennett, Coleman & Co. Ltd
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Postsecondary Schools Will Collaborate In Training Food Waste-Conscious Chefs

November 15, 2017: 12:00 AM EST
Philadelphia’s Drexel University is collaborating with other colleges and universities to develop a curriculum whose mission is to reduce food waste in restaurants by training educators to inspire and teach culinary students to minimize food waste. Of the $218 billion in food waste – 63 million tons – annually, a third is wasted by restaurants and commercial foodservice businesses. The Drexel project is supported by the James Beard Foundation and the Rockefeller Foundation, and will involve other schools, including New York University, the Academy of Culinary Arts, Boston University, and Colorado State University.  [Image Credit: © Drexel University ]
Emily Storz, "Training the Next Generation of Chefs and Culinary Professionals to Reduce Food Waste", News release, Drexel University, November 15, 2017, © Drexel University
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Traditional Bread Making Cited As Hot Food Trend For 2018

November 15, 2017: 12:00 AM EST
Among the hot trends in food innovation cited by the Specialty Food Association for 2018 is the rise of traditional bread in the era of gluten-free options. The traditional side of bakery has been elevated by the same “sourcing and fine-tuned production processes” applied to proteins and vegetables. The SFA says bakers are using local grains, milling the day before baking, and incorporating long proofing times. The bread-baking community is, in fact, “re-inventing what good bread means.” Other hot food trends include increased use of plant-based foods, the rise of upcycled food products as a way to combat food waste, and the spread of Filipino cuisine.  [Image Credit: © The Spruce.com ]
"What's Hot in Food for 2018?", News release, Specialty Food Association, November 15, 2017, © Specialty Food Association
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Millennials Will Drive Growth Of Frozen Foods, ConAgra CEO Says

November 15, 2017: 12:00 AM EST
Conagra is betting that frozen foods will continue to grow – dollar sales were up two percent over the last 12 months – as Millennials try to save money and time, and still eat healthfully. The company has launched several new products within its frozen food brands, including Healthy Choice, Banquet, and Marie Callender's. Although the company does not say how much it spent on the revamp of those brands, the investment seems to be paying off. All three have posted sharp gains after the new lines were launched. The company also introduced new products under the Frontera and Alexia. CEO Sean Connolly said ConAgra’s next target is likely to be snack foods.  [Image Credit: © Healthy Choice.com ]
Angelica LaVito, "Conagra's Bet on Frozen Food Appears to Be Paying Off", CNBC, November 15, 2017, © CNBC LLC
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U.K. Bread Waste Activists Turn Toast Into Propaganda

November 13, 2017: 12:00 AM EST

A campaign by a London newspaper inspired two advertising professionals to get serious about food waste, especially the wasteful disposal of uneaten bread. They developed a campaign of their own called Edible Leaflets in which they “toast facts on how to waste less onto slices of bread and give them out in London.” The idea was to inscribe fun facts or slogans about food waste on the bread and hand them out on the streets of the city. The toasted slices offered crumbs of wisdom like “1 in 3 slices binned,” “1 slice for every human on earth,” “never too old to make croutons,” and “feed me to the ducks,” all designed to “get people’s attention by tackling the problem” – wasted bread – “in a fun way.”  [Image Credit: © Edible Leaflets ]

Victoria Stewart, "Meet the Duo Tackling London's Food Waste Problem Head-On with Edible Leaflets", Evening Standard, November 13, 2017, © Standard.co.UK
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Entrepreneurs Hope Cookie Dough Café Will Uplift Depressed Neighborhood

November 12, 2017: 12:00 AM EST
A 24-year-old Detroit native has teamed up with his sister and a friend to launch an edible cookie dough café next spring, if they can raise the $400,000 start-up investment.from a mix of loans, accelerator grants, and private investments, They see their venture breaking even after a couple of years, while serving as a "beacon of hope" in a depressed Detroit neighborhood. Café patrons will be able to create their own treats from any of five dough bases and more than 50 mix-ins. Scoops of dough  will begin at $5 each, and mix-ins will be $0.50.  [Image Credit: © CenterCutCook.com ]
Tyler Clifford, "Team Plans Cookie Dough Cafe to Help Boost Detroit Neighborhood", Crain’s, November 12, 2017, © Crain Communications, Inc.
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French Baker Defends His $29 Brioche Loaf

November 10, 2017: 12:00 AM EST
The owner of a French bakery that opened recently in San Francisco defends his expensive offerings as the “real deal,” and the same amount charged in any big city. Les Gourmands, owned by baker Sylvain Chaillout, sells a $29 brioche loaf, which some social media commenters castigated. Chaillout noted that the high prices help pay for the bakery’s 18-month paid apprenticeships for bakers-in-training, which start at $14 an hour. And the brioche? A San Francisco Chronicle reporter called it “sweet, rich and buttery.” [Image Credit: ©   Les Gourmands ]
Michael Mcgough, "Pricey or ‘Ripoff’? Recently Opened San Francisco Bakery Sells $29 Loaf of Bread", The Sacramento Bee, November 10, 2017, © SacBee.com
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USDA, U.S. Pork Producers, Slam WHO Guidelines On Antibiotics Use

November 10, 2017: 12:00 AM EST
The World Health Organization says that reductions in the use of antibiotics in food animals would reduce antibiotic-resistant bacteria in the meat production chain by as much as 39 percent. WHO recently published guidelines that proposed ending the use of antibiotics in food animals for disease prevention and growth promotion. Specifically, the organization proposed complete restriction of use of all classes of medically important antimicrobials in food-producing animals for prevention of infectious diseases that have not yet been clinically diagnosed. USDA acting chief scientist Chavonda Jacobs-Young said the new guidelines “are not in alignment with U.S. policy and are not supported by sound science.” The National Pork Producers Council also expressed strong disagreement with WHO’s guidelines. 
P. Scott Shearer, "WHO Proposes Ending Antibiotics for Prevention in Food Animals", National Hog Farmer, November 10, 2017, © Penton
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Onsite Digestion Machine Could Help Restaurants Convert Food Waste To Power

November 10, 2017: 12:00 AM EST
A start-up company that was spun off from a British university has developed a prototype of an onsite anaerobic digestion machine that uses microbes to convert restaurant and hospital food waste to biogas. The gas can then be used to create electricity for heat or power. The U.K. has more than 200 anaerobic digestion plants, but this is the first onsite solution. The entrepreneur who developed the prototype and launched the company out of her doctoral research is seeking the funding needed to commercialize the project within a year.  [Image Credit: © IntelliDigest ]
"University Spin-Out Turns Food into Electricity", Heriot-Watt University, November 10, 2017, © Heriot-Watt University
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Successful Innovators Embrace Failure

November 10, 2017: 12:00 AM EST
While many top executives pay li[p service to the virtues of innovation and creativity, they fear mistakes, missteps, and disappointments. Creativity and innovation disappear. People and organizations need to keep learning as the world changes, or they will stop growing and evolving. One of the reasons for the success of companies like Netflix, Amazon.com, and Coca-Cola, is that their leadership embrace failure as a learning and innovation tool. Coke CEO James Quincey, for example, recently told his executives to shed their fear of failure – remember the “New Coke” fiasco? – so they could really ramp up innovation. “If we’re not making mistakes,” Quincey said, “we’re not trying hard enough.”
Bill Taylor, "How Coca-Cola, Netflix, and Amazon Learn from Failure", Harvard Business Review, November 10, 2017, © Harvard Business School Publishing
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Bezos Aide Steve Keller To Helm Amazon’s Delivery, Grocery, Store Ventures

November 9, 2017: 12:00 AM EST
Amazon.com CEO Jeff Bezos has given a longtime aide responsibility for Prime Now, AmazonFresh, as well as the $13.5-billion Whole Foods Market acquisition and brick-and-mortar book and convenience stores. The idea, according to observers, is to facilitate changes across the rapid-delivery and grocery-delivery operations, and the physical facilities. Steve Kessel [left] spent several years managing Amazon’s digital ventures, including books and music. His teams developed the Kindle e-reader Fire tablet in late 2011. After a four-year sabbatical, he returned in 2015 to oversee efforts to reimagine the in-store experience. [Image Credit: © Amazon.com]
Laura Stevens, "Amazon Puts Whole Foods, Delivery Units Under Bezos Lieutenant", The Wall Street Journal, November 09, 2017, © Dow Jones & Company, Inc
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Ahold USA Earns Perfect Survey Score On LGBT Workplace Equality

November 9, 2017: 12:00 AM EST
Ahold USA, the parent company of supermarket chains Stop & Shop, Giant, and Martin’s, as well as the grocery shopping/delivery company Peapod, received a perfect score on the 2018 Corporate Equality Index (CEI) administered by the Human Rights Campaign Foundation. The national benchmarking survey and report evaluates corporate policies and practices lesbian, gay, bisexual, transgender and queer (LGBTQ) workplace equality. The high score earned Ahold USA the designation as a “Best Place to Work for LGBTQ Equality.” [Image Credit: © HRC]
"Ahold USA Earns Top Marks In 2018 Corporate Equality Index", News release, Ahold, November 09, 2017, © Ahold
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Foods Meet FDA Pesticide Residue Standards That May Be Badly Out Of Date

November 8, 2017: 12:00 AM EST
The FDA reported that almost all domestic food, and 90 percent of imported food, it had tested was free of pesticides residues. Foods tested included almonds, fish, milk, soybeans, apples, cabbage, etc. Pesticide chemical residues were higher than federal tolerance levels in less than two percent – 15 out of 835 – of domestic food samples and less than 10 percent of import samples. However, the FDA tolerance levels may be too low, since they are usually set for healthy adult males, and they are years out of date anyway. They should be higher for pregnant women and children, according to the Pesticide Action Network, which advocates buying organic foods when possible.
Susan Salisbury, "Pesticides in Our Food Supply: What the Latest FDA Report Found", Palm Beach Post, November 08, 2017, © Cox Media Group
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Au Bon Pain Reunites With Panera Bread

November 8, 2017: 12:00 AM EST
Soup and sandwich restaurant chain Panera Bread has purchased 304-unit cafe/bakery company Au Bon Pain, which was once spun off from the Panera business by founder Ron Shaich. JAB Holding Co., a family-held European company, purchased publicly-held Panera earlier this year for $7.5 billion and took it private. JAB owns the coffee brands Keurig Green Mountain, Peet’s Coffee, and Caribou Coffee, and last year paid $1.35 billion for the Krispy Kreme Doughnuts chain. Shaich will step down as Panera CEO in January.
Tiffany Hsu, "Panera Bread Buys Au Bon Pain, Adding to JAB’s Breakfast Empire", The New York Times, November 08, 2017, © The New York Times Company
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