Paris Baguette Plans Aggressive Expansion Over Next Decade February 28, 2019: 12:00 AM EST The CEO of fast-casual bakery Paris Baquette, founded in South Korea in 1942, has big plans for expansion of the chain in the U.S. Paris Baguette has only 75 locations here, though there are more than 3,000 in France, Korea, Singapore, Vietnam, and China. Jack Moran, a former CEO of international bakery-restaurant chain Le Pain Quotidien, plans to open at least 1,000 U.S. cafés by 2030, with 38 opening this year. That includes a 50 percent increase in company-operated cafés and a 120 percent increase in the number of U.S.-franchised cafés. In addition, Moran will introduce U.S. customers to a more upscale version of Paris Baguette – Maison de PB – which will debut Singapore this year, and in Manhattan in 2020. Why the switch from Le Pain Quotidien to Paris Baguette? "I was knocked out by the quality and breadth of the baked goods selection," Moran said.[Image Credit: © Paris Baguette USA Inc] Cherryh Cansler, "How Paris Baguette CEO plans to open 1,000 U.S. locations", Fast Casual, February 28, 2019, © Networld Media Group

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Still No “Singular Definition” Of “Clean Label” February 28, 2019: 12:00 AM EST The Hartman Group, a food and beverage industry trends analyst, says there really isn’t “any one singular definition” of the term “clean label”, but a handy rule of thumb might be: foods that are as close to their natural state as possible. Essentially that means foods that are “fresh, real, and less processed,” said a Hartman Group analyst. An Ingredion study found that consumers value ingredient lists almost as much as price as they look for products free-from additives and artificial ingredients. Seventy-eight percent of U.S. consumers find it important to recognize the ingredients used in the products they buy (up from 66 percent in 2011). Other considerations becoming important in food choice and clean label include specific health claims, the manufacturer/brand, and country/region of origin. Consumers’ most accepted ingredients include natural flavors, natural colors, flour, vegetable oil, and sugar.[Image Credit: © Robert Owen-Wahl from Pixabay] Mary Ellen Shoup , "How to define clean label? 'There isn’t any one singular definition,' says Hartman Group", FoodNavigator-USA.com, February 28, 2019, © William Reed Business Media Ltd

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Legalized Marketing Of Homemade Baked Goods Is Boon For Cottage Bakers February 26, 2019: 12:00 AM EST In the 48 states that permit the it, sale of homemade baked goods is improving lives in big and little ways, according to a public-interest law firm that represents the interests of home bakers in several states. Median monthly sales are a modest $200, but to many home bakers the money “makes a big difference to their financial well-being," the Virginia-based Institute for Justice states in a report drawn from a survey of 79 home-based bakers in Wisconsin, where a circuit court judge ruled in 2017 that laws against selling homemade baked goods are unconstitutional. Only New Jersey still bans the sale of bakery items made in a home oven. Wisconsin still bans the sale of homemade chocolate candy, cheesecake, cream pies or no-bake desserts. [Image Credit: © Pexels from Pixabay] Mary Bergin, "Home bakers in Wisconsin are happily selling their treats, now that it's legal — you could too", Milwaukee Journal Sentinel, February 26, 2019, © jsonline.com

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Rosy Outlook For World Functional Flour Market February 25, 2019: 12:00 AM EST Market researcher Fact.MR expects “impressive growth” in the global functional flour market, thanks to the consumer preferences shift toward healthful foods and ingredients. Global sales of functional flour will grow at a CAGR of over 6.5 percent through 2025, driven by the health and wellness trend that is creating sustained opportunities for the manufacturers of functional flour. The segment is controlled by a few leading companies with global and regional reach. However, smaller companies predominantly operating across local markets are also in play. The leading companies will continue to focus on strategic collaborations, such as mergers and acquisitions with the small players to boost their production abilities and gain substantial profits, the company said.[Image Credit: © congerdesign from Pixabay] "Functional Flour Sales Soar as Consumer Show Marked Preferences for Specialty Foods & Ingredients: Fact.MR Study", GLOBE NEWSWIRE , February 25, 2019, © GlobeNewswire, Inc.

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Are “Newfangled Devices” The Answer To The Food Waste Problem? Maybe Not February 24, 2019: 12:00 AM EST Nonprofit coalition ReFed says start-ups dedicated to fighting food waste attracted $125 million in venture capital and private equity funding in the first ten months of 2018. Products included smart tags that change color when milk goes bad, a mist to prolong the shelf life of fruit, and software to help grocery stores order the right amount of produce. Investors see food waste as “a big business opportunity," according to a marketing exec at Apeel Sciences, which sells a water-based solution that extends the ripeness of avocados by four days. But the products – and the trend – have their skeptics. Elizabeth Balkan, director of the Natural Resource Defense Council’s food-waste program, says, "I worry about this food-tech, food-waste boom becoming a food-waste bust."  Consumers are a major contributor to the food waste problem, so if they want to throw away less food, what they have to do is plan better and store smarter. “Newfangled devices” may not be the answer.[Image Credit: © Ben Kerckx from Pixabay] Deena Shanker, "Big Money Joins Fight Against $1 Trillion in Wasted Food", Bloomberg , February 24, 2019, © Bloomberg LP

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Pizza Beats Froot Loops In The Nutritious Breakfast Category February 21, 2019: 12:00 AM EST Many breakfast favorites – e.g., Froot Loops and Cap’n Crunch – are made up of nearly 50 percent sugar, but more healthful alternatives are available. One of them, believe it or not, is pizza. Because pizza contains protein, carbs, and veggies – and way less sugar – word has been spreading that the food once considered junk is actually much more nutritional than breakfast cereals – if you choose the right ingredients. According to a nutritionist, a veggie-loaded whole-grain pizza with plenty of protein and not a lot of saturated fat “can absolutely be a healthier choice for breakfast.” Nutritionist-approved options include: hummus pizza; cheese pizza; mushroom, tortilla, or egg white pizza; and sweet potato pizza, topped with veggies, and fresh arugula.[Image Credit: © joshuemd from Pixabay] "Great news: Pizza for breakfast is apparently healthier than cereal", Well+Good , February 21, 2019, © Well+Good LLC

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University Researchers Seeks Answer To Toxic Flour February 21, 2019: 12:00 AM EST Scientists at Kansas State University are working to find ways to ensure the safety of flour and products made from it. A handful of flour product recalls since 2015, both here and abroad, has raised the alarm among consumers. General Mills in January announced a voluntary national recall of five-pound bags of its Gold Medal unbleached flour, citing the potential presence of Salmonella. There have been no confirmed consumer illnesses as a result of the suspect flour, but the company issued the recall “out of an abundance of care,” according to a statement. The university is replicating commercial milling and baking processes and introducing E. coli and Salmonella at high doses to determine ways to reduce the risk of contaminated flour and finished bakery products.[Image Credit: © Free-Photos from Pixabay] "K-State researchers seeking ways to protect flour", Salina Post (Kansas), February 21, 2019, © Salina Post - Salina, KS

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Some Grocery Chains Are Backing Away From Ugly Produce Promotion February 21, 2019: 12:00 AM EST The "ugly produce'" trend may be fading at U.S. supermarkets. Walmart, Whole Foods and other stores experimented with selling blemished or “wonky” fruits and vegetables at a discount to keep them out of trash bins. But the two chains and others have quietly ended their tests: selling dented apples and undersized potatoes may not be all that appealing next to better looking fruits and vegetables. Though many stores and chains are still interested in ugly produce – Kroger and Hy-Vee are notable examples – others like Meijer in the Midwest, Hannaford of Maine and Pittsburgh-based Giant Eagle have backed away, citing lukewarm shopper interest. "Customers didn't accept it as much as we had hoped," said Mona Golub of Price Chopper, a grocery chain in the Northeast that also discontinued sales of cheaper ugly produce.[Image Credit: © Hans Braxmeier from Pixabay] Candice Choi and SCOTT McFetridge , "'Ugly produce' trend may have limits, as grocers end tests", Associated Press Financial Wire, February 21, 2019, © The Associated Press

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Time To Start Communicating What Food Date Labels Really Mean February 20, 2019: 12:00 AM EST Johns Hopkins researchers say misunderstood food date labels – and keen awareness of food safety issues –are major reasons why as much as 31 percent of all food is wasted by supermarkets and consumers, according to the USDA. Under U.S. federal law, product dating is not required on food or beverage products, except for infant formula. Meat, poultry, and egg products may be voluntarily labelled if the labels comply with USDA regulations. A Johns Hopkins survey found 84 percent of consumers discarded food near the package date "at least occasionally" and 37 percent reported that they "always" or "usually" discard food near the package date. The researchers found that among labels assessed, "best if used by" was most frequently perceived as communicating quality, while "use by" was one of the top two perceived as communicating safety. The researchers concluded that there is a need for a strong food date labeling communications campaign, especially among those aged 18 to 34.[Image Credit: © Daniel Albany from Pixabay] Mary Ellen Shoup, "Study: Food date labels can cause widespread confusion and unnecessary food waste", FoodNavigator-USA.com, February 20, 2019, © William Reed Business Media Ltd

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German Government Sets Goal Of Halving Food Waste By 2030 February 20, 2019: 12:00 AM EST Acknowledging that reducing food waste is an "economic, ecological, and ethical obligation" for everyone, German Chancellor Angela Merkel's cabinet has adopted a goal of cutting food waste in the country in half by 2030. The idea is not only aimed at customers in supermarkets, but also at food manufacturers, companies, organizations, politicians, and scientists. Every year, the average German throws away 120 pounds of food, an unfortunate and avoidable situation. The most important part of the plan is packaging food in smaller quantities, German experts say, which food manufacturers can certainly help with. [Image Credit: © MikesPhotos @ Pixabay.com] "German government rolls out plan to curb food waste", Deutsche Welle, February 20, 2019, © Deutsche Welle

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Will Gluten-Free Soon Be An Obsolete Health Claim? February 19, 2019: 12:00 AM EST A multinational team of scientists has developed a new genotype of wheat with built-in enzymes designed to break down the proteins that cause the body's immune reaction to gluten, which gives breads, pasta, and cereal their chewy, crunchy texture. The scientists introduced new DNA into wheat, developing a variety that contains one gluten-busting enzyme (or glutenase) from barley and another from bacteria Flavobacterium meningosepticum, both of which break down gluten proteins in the human digestive system. The researchers tested gluten extracts from the experimental grain and found that it had far fewer levels of the disease-provoking proteins. The enzymes reduced the amount of indigestible gluten by as much as two thirds.[Image Credit: © Manfred Richter from PIxabay] Seth Truscott, "Healing grain: Scientists develop wheat that fights celiac disease", Washington State University, February 19, 2019, © Washington State University

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Hospital Adopts A “Room Service” Model To Cut Food Waste February 18, 2019: 12:00 AM EST The rate of wasted food for an individual hospital can vary from six to 65 percent, according to a European report. The University of California, San Francisco, Medical Center, however, has implemented a change in its food service that has cut waste by 30 percent, no small achievement in an industry that tosses about $3 billion worth of food a year. The change? Instead of serving meals at predetermined times, it serves on-demand, much like hotel room service: when they’re ready.  The customization does require more labor, so UCSF had to roll out on-demand dining in waves as the labor and budget became available. But each time it was introduced to a new part of the hospital, food waste levels dropped by 30 percent. The hospital is now adding delivery robots to help ease the labor costs associated with the program.[Image Credit: © Ben Kerckx from Pixabay] Dana Gunders, "Hospital Wastes A Third Less Food After This One Change", Forbes Media, February 18, 2019

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Dairy Co-op Demands That FDA Enforce Rules Regarding “Milk” Labeling February 18, 2019: 12:00 AM EST Wisconsin’s Edge Dairy Farmer Cooperative has demanded that the FDA “no longer turn a blind eye to misleading labeling” of plant-based beverages as “milk.” In comments submitted to the agency, Edge called on the FDA to "take immediate action" to enforce existing regulations that define dairy foods as originating from cow's milk. The enforcement is “long overdue and increasingly important,” the co-op said. The FDA has asked for public input to help determine customers' understanding of the labeling and differences between dairy products and plant-based non-dairy products and the effects on purchasing decisions. The FDA says the input could affect any industry guidance it might issue.[Image Credit: © Edge] "Farmer Group: Time to End 'Anything Goes' Dairy Labeling of Plant-Based Products", Dairy Business, February 18, 2019, © DairyBusiness, LLC.

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Company Creates Stickers That Keep Produce Fresher Longer February 18, 2019: 12:00 AM EST Kirkland, Wash.-based start-up Stixfresh has developed a stick-on label it claims can keep fruit fresh for up to 14 days longer, thereby helping to reduce food waste. The coating on the stickers is made from beeswax and other natural ingredients that have a GRAS (generally recognized as safe) status from the FDA. The compounds work together to create a protective layer around the fruit. By slowing down the ripening process, Stixfresh labels can extend the freshness of a wide variety of fruits by up to 50 percent. The company is launching a crowdfunding campaign in February to give consumers anopportunity to test the product and join the brand. [Image Credit: © STIXFRESH] "Stixfresh develops stickers to keep fruit fresh for two weeks", FoodBev Media , February 18, 2019, © FoodBev Media Ltd

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EPA Plans To Regulate Toxic Chemicals Found In Drinking Water February 15, 2019: 12:00 AM EST The U.S. Environmental Protection Agency (EPA) last month announced plans to set a maximum drinking water contaminant level for polyfluoroalkyl substances (PFAS), a man-made substance found in food packaging, cleaners, water-repellent fabrics, Teflon-coated cookware, and cleaning products. The contaminants are also found in firefighting foams, which have seeped into groundwater sources that reach millions of drinking taps. The process could take months at least, and critics say the move is a stalling tactic to protect industry interests, given the health risks known. The chemicals have been linked to reproductive and developmental conditions, as well as liver and kidney, and immunological effects. They also contribute to low infant birth weights, thyroid problems, and some cancers. By the end of the year, the agency will propose a regulatory determination, which is the next step legally required under the Safe Drinking Water Act.[Image Credit: © ImagesBG from Pixabay] Ledyard King, "Critics scoff at EPA plan to regulate tap water toxins", USA TODAY , February 15, 2019, © USA TODAY, a division of Gannett Satellite Information Network, LLC.

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Vegetable-Based RightRice Debuts At Whole Foods Markets February 15, 2019: 12:00 AM EST Popchips founder Keith Belling has introduced a vegetable rice made with lentils, chickpeas, green peas, and rice. San Francisco-based RightRice is a shelf-stable blend of more than 90 percent vegetables comprising 10 g of complete protein and five grams of fiber per serving, but has 40 percent fewer net carbs than traditional white rice. RightRice, available in original and three savory flavors, cooks like rice in about 10 minutes.  Each flavor comes in a seven-oz. pouch (about four servings) at a suggested retail of $3.99, and is non-GMO, vegan, kosher and gluten-free. RightRice is available at Whole Foods Markets nationally and online at Amazon.[Image Credit: © BFI] "RightRice Introduces Innovative Vegetable Rice Grain With Exclusive National Launch In Whole Foods Market And On Amazon", PR Newswire , February 15, 2019, © PR Newswire Association LLC

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“Upcycled Food” Is A Marketable Term That Could Help Reduce Food Waste February 14, 2019: 12:00 AM EST Drexel University scientists have reported on consumer perceptions of “upcycled food" – leftovers from processing that are put into new, value-added products – after originally using the term “value-added surplus products." A survey of more than 1,000 consumers asked what term would encourage them to buy products from materials leftover after processing, including salvaged, repurposed, reprocessed, and rescued. The clear winner was “upcycled,” the scientists found, because it’s a familiar term from fashion that suggests recycling and environmental goodness. What’s more, consumers were also willing to pay more for upcycled than conventional food. The researchers concluded that the right message and marketing would benefit food companies by reducing food waste while achieving equal or greater value from products.[Image Credit: © Couleur from Pixabay] Arlene Karidis, "Addressing Consumers’ Perceptions of “Upcycled Food"", waste360.com, February 14, 2019, © Informa USA, Inc.,

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Vermont Enters Final Implementation Stages Of 2012 Food Waste Law February 14, 2019: 12:00 AM EST Enacted in 2012, Vermont’s universal recycling law (Act 148) is nearing the end of its long implementation phase. By July 1, 2020, Vermonters will have to keep food scraps out of their trash bins. The act quotes a waste composition study that showed more than half the state's waste comprises recyclables, yard debris, and food scraps that could be diverted and repurposed. In 2014, the law required some of the largest producers of food waste – grocery stores, food manufacturers – to keep food waste out of the trash. In 2020, individual residents will finally be required to do the same. When the law goes into effect, trash haulers must provide a food waste pickup service to customers. The requirement is being debated in the state capital, because trash haulers don't have the right equipment for this service and might not want to invest since the revenue stream isn't guaranteed, especially if residents compost in their backyard or feed scraps to animals.[Image Credit: © Hans Braxmeier @ Pixabay.com] Amanda Brooks, "Vermonters prepare for food waste law", The Milton Independent (Vermont), February 14, 2019, © The Milton Independent

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Panera Bread Re-Introduces Double Bread Bowl For Two Weeks February 13, 2019: 12:00 AM EST Panera Bread introduced a double-bowl version of its bread bowl nationally on February 14 for two weeks only. The Double Bread Bowl was available starting at $9.99 and is essentially the same as the classic bread bowl but twice as long, allowing for double the amount of soup or mac-and-cheese filling. Panera tested the Double Bread Bowl in Philadelphia in 2018. The company said a test launch  resulted in “an overwhelming response on social media from fans asking, 'When will Double Bread Bowls come to my city?'" [Image Credit: © Panera Bread] Kate Taylor, "Panera is rolling out the two-bowl version of its famous bread bowl across America", The Business Insider, February 13, 2019, © Insider Inc.

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Pulse-Based Peatos Snack Beards The Lion – Er, Cheetah – In Its Den February 13, 2019: 12:00 AM EST A Los Angeles-based start-up believes it is offering a more healthful alternative to the current orange-colored puffy snacks – read Frito-Lay Cheetos – that Americans love so much.  Peatos from World Peas Brand have replaced the traditional corn or potato base with a pulse (peas) base and have “cleaned up” the seasonings – all while maintaining “the explosive flavor and vibrant colors.” Peatos are a crunchy puffed snack that contain twice the protein (four grams) and three times the fiber (three grams) of competitor Cheetos. They are made with non-GMO ingredients, have no artificial flavors, no synthetic colors, and no added MSG. PepsiCo, parent company of Frito-Lay's Cheetos, last May sent a cease-and-desist letter to World Peas after Peatos began hitting store shelves. According to reports, PepsiCo said Peatos (tiger image) "is confusingly similar to and dilutes the Cheetos (cheetah image) brand." [Image Credit: © Werner Weisser] "Junk Food Gets a Makeover as Consumers Nationwide Embrace World Peas Brand Peatos' “Better Than Junk Food” Crunchy Puffs", Business Wire, February 13, 2019, © Business Wire

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Home Bakers Seek Easing Of NM Rules On Sales At Farmers Markets February 11, 2019: 12:00 AM EST Home-based bakers in New Mexico are eagerly supporting a bill in the state legislature that would legalize the limited sale of un-inspected food items, including bread, at farmers markets. The bill –House Bill 463, or the Food Freedom Act – was referred to, but not heard by the pertinent House committees. New Mexico has some of the most restrictive rules in the U.S. regarding cottage industries. Proponents of the bill say they would like to see a law similar to one in Texas – “a more lenient approach” – that acknowledges that customers at a farmers market know they are purchasing food prepared in someone's home. The New Mexico legislative session ends in mid-March.[Image Credit: © Pexels from Pixabay] Dianne L Stallings , "More lenient law sought for home-baked goods at farmers markets", Ruidoso News (New Mexico), February 11, 2019, © ruidosonews.com

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French Bakery Chain Opens Locations In N.Y. Area February 11, 2019: 12:00 AM EST French bakery and café chain Marie Blachère is setting up shop this month in the Long Island village of Great Neck, N.Y., and next month in Greenwich Village (Manhattan). The 35-year-old chain, with more than 500 locations in France, is known for its baguettes, but also sells croissants, brioches, fruit tarts, and – especially for Americans – muffins, doughnuts, sandwiches, and pizza. [Image Credit: © Boulangerie Marie Blachère] Florence Fabricant, "Marie Blachère Bakery Heads to Great Neck, N.Y.", The New York Times, February 11, 2019, © The New York Times Company

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Generation Z Ideal Is Fast, Healthful, Eating February 11, 2019: 12:00 AM EST Market researcher Packaged Facts says today's 18- to 24-year-old adults (Generation Z) are more likely than their Millennial predecessors to say they often snack between meals (74 percent vs. 66 percent) and, when cooking at home, are much more likely to prefer simple, easy-to-prepare meals (58 percent vs. 40 percent). Households headed by adults under age 25 are 29 percent more likely to eat shelf-to-microwave dinners and 26 percent more likely to eat frozen breakfast entrees/sandwiches.  They are also 23 percent more likely to eat frozen (complete) TV dinners and are 10 percent more likely to eat dry packaged dinners, dinner mixes, and kits. "Therefore,” a company exec says, “there's exists ample opportunity for food marketers of frozen prepared meals, canned soups, potato chips, and other canned and packaged prepared food such as salads and desserts, to convert adults under the age of 25 into loyal lifelong customers."[Image Credit: © John R Perry from Pixabay] "Gen Z Adults Seek Foods Fitting Their Busy, Yet Health Conscious Lifestyles", PR Newswire, February 11, 2019, © PR Newswire Association LLC

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Two Bakers Share A Love For Artisan Bread – And A Simple Business Plan February 10, 2019: 12:00 AM EST Two baking entrepreneurs who share a love of sourdough bread have joined forces in Green Bay, Wisc., to make their artisan loaves in the kitchen of a parish school, sell it on the Internet, and deliver it to customers. They take over the kitchen, with its two ovens and large wooden work counter, after the schoolkids have been fed their lunches. The experienced online businessmen knew they had a good thing going, and they knew how to market it without much overhead cost. Customers order bread on the company website and the two bakers deliver it right to homes and retail businesses. The first week Voyageurs Sourdough had four orders, but they are now averaging 50 a week. The 28-ounce loaves sell for $10 each. [Image Credit: © Pain de la Baie Verte] Kendra Meinert, "At Voyageurs Sourdough, fresh-baked artisan bread gets delivered to your door", Green Bay Press-Gazette, February 10, 2019, © www.greenbaypressgazette.com

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Zero-Waste Cooking Is Top Restaurant Trend In 2019 February 10, 2019: 12:00 AM EST The National Restaurant Association says zero-waste cooking in restaurants is one of the major trends of 2019.  The basic idea is to create menu items that make use of ingredients that would otherwise be discarded as waste. Washington, D.C.’s Teaism restaurant, for example, has come up with a way to use broccoli stems trimmed from florets. The chef grins the broccoli stems, mixes them with goat cheese and seasonings, rolls them together, breads them with panko and fries them. Another restaurant breathes new life into used coffee grounds by cold steeping them to flavor homemade coffee ice cream.[Image Credit: © jacqueline macou] "Zero-waste cooking trends: Broccoli stems and broken scallops ", National Restaurant Association, February 10, 2019, © National Restaurant Association

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Science Is Helping To Make Bread Less Harmful For Some, More Healthful For All February 9, 2019: 12:00 AM EST Scientists are actively working on ways to reduce or eliminate components in bread (such as fructans and gluten) that create health issues for people with irritable bowel syndrome or celiac disease.  A Finnish company, for example, has introduced an enzyme called LOFO, which can help lower the fructan content in wheat bread. An American researcher has developed a reduced-gluten wheat using CRISPR gene-editing technology. For people looking for more healthful bread, European bakers are experimenting with tritordeum flour (a hybrid of wheat and wild barley) that yields 30 percent more fiber than traditional wheat flour. Other bakers are adding fiber by blending traditional wheat flour with lupin bean or lentil flour.[Image Credit: © Sabine Schulte from Pixabay] Cara Rosenbloom, "Can’t stomach bread? Alterations to the carbs, gluten and fiber in wheat could change that.", Washington Post Blogs , February 09, 2019, © The Washington Post

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USDA Issues Final GMO Food Labeling Rule February 8, 2019: 12:00 AM EST It took nearly three years, but the USDA in December issued the final rule implementing the National Bioengineered Food Disclosure Standard (NBFDS) signed into law by President Obama in 2016. The NBFDS pre-empted state and local genetic engineering labeling requirements. The rule takes effect on February 19; implementation will be phased in over the next three years. The NBFDS requires food manufacturers, importers of food labeled for retail sale in the U.S., and some U.S. retailers to disclose foods and ingredients produced from foods that are or may be bioengineered. Disclosure can be through text, a symbol, electronic or digital link, or text message. For example, the text disclosure can say “bioengineered food” or “contains a bioengineered food ingredient” for a multi-ingredient food. [Image Credit: © BryanCave.com] Bryan Cave , "Bioengineered Food Disclosure Rules Finalized, Require Disclosure of 'Detectable' GMOs", Bryan Cave Law Firm, February 08, 2019, © BryanCave.com | A Global Law Firm

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Panera’s Nine-Year Experiment In Feeding The Hungry Comes To A Close February 7, 2019: 12:00 AM EST The last location of Panera Cares, Panera Bread’s pay-what-you-can non-profit experiment, has closed its doors. The St. Louis, Mo.-based company acknowledged that the concept launched nine years ago in Clayton, Mo., – and since then in other cities around the U.S. – is “no longer viable.” The community cafes posted a suggested donation for customers whose payment would cover the free food given to those unable to pay. The cafes were also supposed to raise awareness of hunger issues in America. The last Panera Cares café was in Boston.[Image Credit: © Panera Bread] Brenna Houck, "Panera Bread closes last pay-what-you-can restaurant", Nation's Restaurant News, February 07, 2019, © Vox Media, Inc

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German Researchers Develop Infrared Scanner That Senses Food Freshness February 7, 2019: 12:00 AM EST Fraunhofer researchers in Germany have developed a mobile food scanner that will allow consumers and supermarket operators to test whether food items have gone bad. The pocket-size device uses infrared measurements to determine the ripeness and shelf life of produce and display the results via an app. The scanner, still in the testing stages, contains data for only two foods so far and permits the shelf life of products to be estimated. The core of the mobile scanner is a near-infrared (NIR) sensor that measures the ripeness of the food and identifies the amount and composition of its contents. Infrared light is beamed with high precision at the food and the scanner measures the spectrum of the reflected light. The absorbed wavelengths permit inferences to be made about the chemical composition of the food.[Image Credit: © Fraunhofer-Gesellschaft] "Pocket-size food scanner to battle food waste", Fresh Plaza, February 07, 2019, © FreshPlaza.com

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N.C. Bagel Bakery Takes A Fresh Look At An Old Tradition February 6, 2019: 12:00 AM EST A bagel bakery in North Carolina is doing its best to shatter the myth that the only good bagels in the world come from the boroughs of New York or from Montreal. The owners of Benchwarmers Bagels are “asking people to try something new,” something that emerged from the joint efforts of a stone mill bakery that provides fresh milled grain and flour, and a craft coffee bar. Benchwarmers boils its bagels in a vat of honey-water before sliding them into a wood-burning oven on long wooden planks. They mix favorites like sesame, poppyseed and everything, with za'atar and sea salt and a Southern-inspired grits bagel. Their bagel sandwich fillings include duck rillette with sour cherries, house-cured lox with deviled eggs spread, and fried bologna with yellow mustard and an egg. The owners say they respect the bagel traditions, but new takes are long overdue. [Image Credit: © Benchwarmers Bagels and Coffee] Drew Jackson, "Benchwarmers Bagels bakes with fire and challenges the bagel establishment", The News & Observer (Raleigh, North Carolina), February 06, 2019, © Raleigh News & Observer

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Canadian Start-Up Gets $1M Investment To Develop An Upcycling Machine February 6, 2019: 12:00 AM EST Halifax-based Beyond Food Inc. has raised $1 million from a range of investors – including several NHL players – to develop its first Zero Waste Pod and launch a partnership with a Canadian supermarket chain. The company’s mission is to reduce food waste – $31 billion a year in Canada – by using supermarket produce that is about to be tossed out to make a nutritional food ingredient. The patent-pending Zero Waste Pod is a modular facility about the size of a shipping container that can process aging fruits and vegetables into a fine powder for use as a nutritious ingredient in food manufacturing.[Image Credit: © Beyond Food] Peter Moreira , "Entrevestor: Beyond Food raises $1 million to launch Zero Waste Pod", Chronicle Herald (Halifax, Nova Scotia), February 06, 2019, © SaltWire Network

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Dangerous Chemicals Found In Foods Produced, Sold By Grocery Chains February 5, 2019: 12:00 AM EST Environmental organization network Friends of the Earth said that its testing found store and name-brand foods produced and sold by the top four U.S. food retailers contain residues of toxic pesticides linked to a range of serious health and environmental problems. The foods were purchased in 15 cities across the country by Friends of the Earth and a number of allies, including Environment Texas. Oat cereals, apples, applesauce, spinach and pinto beans from Kroger, Walmart, Costco, and Albertsons stores contained detectable amounts of glyphosate – key ingredient of the herbicide Roundup – organophosphates and neonicotinoids. The average level of glyphosate found in cereal samples (360 parts per billion) was more than twice the level set by scientists at Environmental Working Group for lifetime cancer risk for children. The average level of glyphosate found in pinto beans (509 ppb) was more than 4.5 times the benchmark.[Image Credit: © Friends of the Earth] "New Study: Multiple Dangerous Pesticides Found in Food Made and Sold by Kroger, Walmart, Costco and Albertsons", Friends of the Earth , February 05, 2019, © Friends of the Earth

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PETA Billboard In Calif. “Debunks Myth” Of Cage-Free Eggs February 4, 2019: 12:00 AM EST People for the Ethical Treatment of Animals (PETA) has erected a billboard in San Diego, Calif., that it claims “debunks the myth of cage-free eggs.” The billboard followed the release of PETA video footage showing a packed chicken shed at Hilliker's Ranch Fresh Eggs, Inc., in Lakeside, Calif. The company had been publicized as a model of the future of cage-free egg farming in the state and touted by its owner as “Chicken Disneyland.” “’Cage-free' means absolutely nothing to the hens stuffed on top of each other in filthy warehouses and made to overproduce eggs until their bodies give out and they're killed,” said PETA Director Danielle Katz. According to PETA, constant exposure to noise and severe crowding in the sheds can lead to distress, excessive adrenal hormone production, and suppression of the immune system. The billboard will remain up for four weeks.[Image Credit: © People for the Ethical Treatment of Animals] "This Is Cage-Free Billboard Now Up In Wake Of Prop 12 Passage", PETA, February 04, 2019, © People for the Ethical Treatment of Animals

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Could A West African Grain Become The New Quinoa? February 2, 2019: 12:00 AM EST A Senegalese farmer who raises a small, nutty grain known as fonio believes it could someday become a staple across Africa and eventually around the world. A Senegalese chef in New York City also believes fonio has a bright future. Pierre Thiam is on a mission to raise fonio's profile at home and abroad, believing it can generate much-needed income for West African farmers, though they struggle to make money from it now. Cultivated in Senegal, Ghana, Mali, and other parts of the sub-Saharan region, fonio – dubbed "the new quinoa" – is gluten-free, high in protein and amino acids, and easy to cook. The drought-resistant, fast-growing plant also has the potential to help ease hunger linked to the negative impacts of climate change.[Image Credit: © Yolélé Foods Inc] Emmanuelle Landais, "The world's latest superfood?; Fonio, a gluten-free West African grain, has the potential to become the 'new quinoa'", Thomson Reuters Foundation, February 02, 2019, © Thomson Reuters

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State Bills To Bar Non-Meat Products From Deceptive Labeling Gather Steam January 26, 2019: 12:00 AM EST The Pew Charitable Trusts reports that several states are considering legislation similar to a recent Missouri law that bars non-meat products, such as those made from tofu or vegetable sources, from being labeled as if they are made from beef. State legislators in Virginia, Nebraska, Tennessee, and Wyoming have introduced bills to stop what they say is deceptive labeling of non-meat products. The Nebraska bill aims to prevent companies from labeling plant-based, insect-based or lab-grown products as "meat." The Wyoming bill would outlaw "misrepresenting a product as meat that is not derived from harvested production livestock or poultry." Under the Virginia bill, a product would be deemed "misbranded" if it "purports to be" meat while containing no meat, unless it contains the word "imitation" on the label. Beef producers generally back the bills, while vegetarians and producers of plant-based food oppose it.[Image Credit: © Free-Photos from Pixabay] "'Fake Meat' Battle Spreads to More States", PEW Charitable Trusts, January 26, 2019, © The Pew Charitable Trusts

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Nonprofit Pickup Service Makes It Easy For Restaurants To Compost Food Scraps January 24, 2019: 12:00 AM EST The owners of an Ohio eatery have partnered with a local nonprofit “food waste composting courier” whose mission is to address the “logistical problem of collecting food waste separately from traditional waste.” GoZERO Services picks up the Crest Gastropub’s food and kitchen waste and composts it. Restaurants are given a plastic bucket with a tight-fitting lid from GoZERO services in which to place food scraps. The scraps are eventually dumped in a bin which is picked up by GoZERO and transported to the composting site. Residents can use the service too for a subscription fee.[Image Credit: © GoZERO Services Ltd.] Kevin Parks, "Residents can join Crest Gastropub's composting efforts", ThisWeek Community Newspapers (Columbus, OH), January 24, 2019, © GateHouse Media, LLC

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Coke CEO Says Uncertainty, Not Slower Growth, Is Biggest Global Issue January 24, 2019: 12:00 AM EST Coca-Cola CEO James Quincey says he’s more concerned about uncertainty in the global economy than about the possibility of slower growth. However, he and others attending the World Economic Forum in Davos, do expect slower growth this year. One source of uncertainty is the U.S.-China trade war, which could end in a couple of months if the countries negotiate a deal. Quincey said the effect of the trade war on his company is "slightly indirect" because its products for the China market are made there. Coca-Cola, he added, will continue to keep up with consumer tastes and solve problems like the sugar content of its drinks and reducing packaging waste. Amelia Lucas , "Coca-Cola CEO: More uncertainty is the 'biggest issue'", CNBC.com, January 24, 2019, © CNBC LLC

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Washington State Legislators Introduce Food Waste Bill January 23, 2019: 12:00 AM EST Three Washington state Democratic legislators have introduced a bill to fight food waste that has the backing of a broad coalition of food producers, manufacturers, retailers, and food banks. HB 1114 establishes a goal to reduce food waste in the state 50 percent by 2030, compared to levels from 2015. According to the bill, food waste results from the storage, preparation, handling, cooking, selling or serving of food for human consumption. The bill includes a prevention goal that includes strategies to reduce waste, disperse edible food to food banks and other productive uses, including animal feed, compost and energy production. The bill was co-sponsored by Reps. Beth Doglio, Vandana Slatter, and Jake Fey, and discussed at a public hearing on January 17 before the House environment panel.[Image Credit: © PublicDomainPictures from Pixabay] Madeline Coats, "Lawmakers aim to create plan to cut food waste by 50 percent", Peninsula Daily News, January 23, 2019, © Peninsula Daily News and Sound Publishing, Inc.

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International Bakeries Set Up Shop In New York City January 22, 2019: 12:00 AM EST New York City is not known for being light on homegrown bakeries, but in recent years the Big Apple has attracted an array of international bakers. Among those who have set up shop are bakery chains like Maison Kayser from France, Le Pain Quotidien from Belgium, Breads Bakery from Israel, and a few from Japan and Korea. Now a fresh wave of foreign-born bakeries is arriving from Australia, Italy, and Scandinavia. Among them: Ole & Steen, a chain of more than 90 bakeries and cafes in Denmark and England; Fabrique, which has 19 bakeries in and around Stockholm and five in London; Bourke Street Bakery, launched in 2004 in Sydney, Australia, and specializing in sourdough breads; and Princi, a Milan bakery that is ensconced in a Starbucks Reserve Roastery.[Image Credit: © Eric Kayser] Florence Fabricant, "New York Gets a Fresh Batch of Bakeries From Abroad", The New York Times , January 22, 2019, © The New York Times Company

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AHA Puts In A Good Word For – Whole Grain – Bread January 21, 2019: 12:00 AM EST The American Heart Association has come to the defense of bread, the human diet staple that has been vilified for years because of its carbs, sodium and gluten content. The AHA is sticking up for bread, the whole grain kind anyway, because it is a good source of nutrients that help maintain a healthy immune system. It also provides dietary fiber that can help improve cholesterol levels and lower the risk of heart disease, stroke, obesity, and Type 2 diabetes. The AHA warns that breads made from refined grains can lead to a surplus of bloodstream sugar, which is stored as fat. Watch out for white bread, French bread, bagels, and pizza crust. And, unless you have celiac disease or are sensitive to gluten, be cautious of gluten-free baked goods. "The gluten craze is something to be wary about," says a nutritionist. "Baked gluten-free foods often do not have optimal nutrient value."[Image Credit: © PhotoMIX-Company @ Pixabay] "Are some breads getting a bad rap?", HealthDay, January 21, 2019, © HealthDay

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Dave’s Killer Bread Launches First Two English Muffin Products January 21, 2019: 12:00 AM EST Dave's Killer Bread (DKB) of Milwaukie, Ore., is entering the breakfast foods arena with the launch of two varieties of English muffins: Killer Classic and Rockin’ Grains. According to  a DKB brand manager, the muffins meet the needs of consumers who are increasingly eating breakfast all day including snack times, lunch, and dinner. The classic version contains 6 g of protein and 8 g of whole grains per muffin, plus five other grains: quinoa, spelt, rye, millet, and barley. The Rockin' Grains variant is made with flax, sunflower, sesame, millet, and quinoa, 20 g of whole grains altogether.[Image Credit: © Dave's Killer Bread] "Dave's Killer Bread Launches Outta This World English Muffins", Business Wire , January 21, 2019, © Business Wire, Inc.

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Clean Label Egg Wash Replacer Now Available To N.A. Commercial Bakeries January 20, 2019: 12:00 AM EST California-based baking ingredients producer Pak Group has developed a product to help commercial bakeries consistently achieve the ideal glaze while still claiming products are clean labels. Bellarise Shine is a gluten- and dairy-free vegan egg wash replacer made from water, sunflower oil, pea proteins, dextrose and modified starch. It is non-GMO, vegan, dairy-free, and removes allergens from bread labels. The company says it is suitable for use in a wide range of applications, including croissants, brioche, buns and patisserie. The product will also help bakers avoid the highly variable cost of eggs, the company says. Bellarise Shine, which took the company a year to develop, is available now for customers in North America.[Image Credit: © PAK Group] Gill Hyslop , "Bellarise develops clean label egg wash replacer for North American bakers", BakeryAndSnacks.com, January 20, 2019, © William Reed Business Media Ltd

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Market For Citrus Essential Oils Expands Rapidly January 18, 2019: 12:00 AM EST An analysis by Fact.MR finds that citrus essential oil sales increased by 3,000 tons between 2017 and 2018. The oils are used in industrial and other applications, including aromatherapy, cosmetics, health care, and food and beverages. Citrus essential oils manufactured using grapefruits are expected to witness relatively faster momentum, as chemical constituents of grapefruit are sought by various industries. Grapefruit-derived citrus essential oil sales are expected to grow twice as fast as their counterparts in 2019. Purported health benefits of grapefruit essential oils include weight loss, improved immunity, and alleviation of stress. With the oils approved as safe for consumption by regulatory authorities, food and beverage companies have continued to incorporate them as a “clean label” ingredient into multiple products. Their antimicrobial and antifungal properties have opened up new avenues for citrus essential oils in the packaging industry, and as a natural preservative. [Image Credit: © silviarita] "Citrus Essential Oil Demand in F&B Growing as Scramble for -Clean-Label' and -Green' Ingredients Intensifies", News release, Fact.MR, January 18, 2019, © GlobeNewswire, Inc.

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Israeli Company Uses Zero-Waste Process To Make Plant-Based Yogurt January 15, 2019: 12:00 AM EST Israel’s Yofix Probiotics Ltd. has launched a dairy-free, soy-free yogurt alternative line using a clean-label formula involving a few natural ingredients. The yogurt is traditionally fermented and contains live probiotic cultures, plus the prebiotic fibers that feed them. The products, available in three fruit flavors, use no cow milk and, unlike almond or cashew, do not require a great amount of water. The production process is carefully designed to ensure zero waste: all raw materials used in production remain in the final product. The company plans to launch globally, and will also debut plant-based dairy substitutes for milk, yogurt drinks, cream cheese, coffee creamers, and ice cream. [Image Credit: © Yofix Probiotics Ltd.] "Yofix Launches Clean-label, Plant-based Yogurt Alternative", PR Newswire, January 15, 2019, © PR Newswire Association LLC

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Bagels Can Round Out The In-Store Bakery Business January 15, 2019: 12:00 AM EST Bakeries in supermarkets that offer bagels in different sizes and flavors can become “a destination” for shoppers. Although plain bagels are always fine, the more variety the better. A market in Dayton, Ohio, for example, bakes 16 different varieties of bagels from scratch each day, along with standard flavors like plain, sesame and poppy, the in-store bakery has succeeded with blueberry-cinnamon crunch. Another in-store bakery is known for its unique seasonal bagels, like the gingerbread bagel, made with flour, brown sugar, ginger, and white chocolate. Other seasonal and holiday bagels include heart-shaped pink and red bagels for Valentine’s Day, green bagels for St. Patrick’s Day and pumpkin bagels in the fall. Rainbow bagels are available year-round. In fact, the rainbow food trend has been a boon to the bagel business, according to one baker.[Image Credit: © Andrew Becks from Pixabay] Carol Angrisani , "Bagels fill a hole in bakery", Supermarket News, January 15, 2019, © Informa USA, Inc.

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Japan Offers Its Own Versions Of Bread January 15, 2019: 12:00 AM EST Though Japan is not generally known as a bread-eating country, bread has become more popular, especially among young people, and the country does have its own unique varieties. Introduced in Japan by 16th century Portuguese traders – the Japanese word for bread, "pan," is derived from Portuguese – bread grew rapidly after World War II. The Japanese have adapted foreign bread-making techniques to create their own variations, including curry pan (doughnut-like bread filled with curry), melon pan (fluffy bread covered with a sweet cookie dough crust), anpan (bread filled with sweet bean paste), and katsu-sando (pork cutlet sandwiches). Japanese bakeries in New York City offer wasabi-butter breads, wasabi-sausage items, and pizzas with green shiso leaves.[Image Credit: © fancycrave1 from PIxabay] Mari Nameshida, "Delicious; You too can cook washoku; 'Melon bread' combines two treats in one", The Japan News, January 15, 2019, © The Yomiuri Shimbun

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Professor’s Research Helps Candy Firm Mars Achieve Its “No Artificial Dyes” Goal January 14, 2019: 12:00 AM EST Candy company Mars Inc. has patented an Ohio State professor’s method of extracting the natural pigments – anthocyanins – that give red, purple, and blue fruits and vegetables their colors. Three years ago, Mars announced a "five-year effort" to remove all synthetic dyes from its products. Before research by Monica Giusti's lab, there was no method of anthocyanin extraction that produced the specific blue pigment of blueberries. Though anthocyanins are difficult to work with, her research helped the company reach its natural dye goal. Giusti's work is allowing companies such as Mars to incorporate real nutritional value into foods that are typically perceived as unhealthy. "The real beauty is that the pigments that we extract from nature tend to be those phytochemicals that make plants good for us," Giusti said.[Image Credit: © The Lantern: Ohio State University (Columbus)] Lydia Weyrich , "Ohio State researcher develops natural dye, making M&Ms healthier", The Lantern: Ohio State University (Columbus), January 14, 2019, © The Lantern

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Becht Resigns As Chairman Of JAB Holding Over Disagreements About Company Strategy January 14, 2019: 12:00 AM EST JAB Holding, owner of coffee giant Keurig Dr Pepper, announced the retirement this year of chairman and co-founder Bart Becht, a few months after he stepped down from its Coty cosmetics business. Becht reportedly resigned because of disagreements with his partners about the scale of the company's dealmaking, preferring that JAB focus on improving operations for the companies that JAB already has stakes in. The company has hired three new executives with consumer products backgrounds: Fabien Simon, Ricard Rittes and Jacek Szarzynski. Anheuser Busch InBev veteran Rittes will open a new office in Brazil to head up expansion in emerging markets. JAB, the investing arm of Germany's Riemann family, was run by Becht with partners Peter Harf and Olivier Goudet. Harf will take over as chairman after Becht's departure. CEO Bob Gamgort will replace Becht as chairman of its board. Amelia Lucas, "Bart Becht, chairman of Keurig Dr Pepper owner JAB, to retire from the company he helped form", CNBC.com, January 14, 2019, © CNBC LLC

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Hydration Drink Liquid I.V. Now Available In All U.S. Costco Stores January 11, 2019: 12:00 AM EST California nutrition company Liquid I.V.’s eponymous hydration beverage has launched nationally in 516 Costco stores after sales success on Costco.com and regional Costco outlets.  Available in packs of as many as 30 “sticks,“ Liquid I.V. contains five essential vitamins and is vegan, as well as gluten-, soy- and dairy-free. The product is now is carried in more than 20,000 stores, including Whole Foods Market, GNC, CVS, Ralphs, Vons, Albertsons, Safeway, and Kroger. The company says the beverage is made using Cellular Transport Technology (CTT), which “delivers hydration and other key nutrients rapidly into the bloodstream.” "Liquid I.V.'s National Launch at Costco Ushers in a Modern Era of Hydration", PR Newswire , January 11, 2019, © PR Newswire Association LLC.

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French Patisserie Continues U.S. Expansion Strategy January 11, 2019: 12:00 AM EST French patisserie Le Macron French Pastries plans to establish more than 20 new locations in “targeted” areas in the New York metropolitan area over the next five years. The company has more than 50 locations in the U.S.; it is looking to grow through “smart franchise partnerships and tactical site selection.” The new locations will be in Manhattan, Williamsburg (Brooklyn), and Staten Island. "As a prime state for expansion, especially with our versatile mobile cart franchise opportunity, we look forward to increasing our footprint … with franchise partners to help give all New York residents access to our little bites of heaven known as macarons," said CEO Rosalie Guillem. Franchise opportunities include kiosks, mobile carts, and express locations. [Image Credit: © Le Macaron] "Le Macaron French Pastries Sets Eyes on New York", PRNewswire, January 11, 2019, © PR Newswire Association LLC

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