Mom’s Pancake Mix Recipe Spawns A Fast-Growing Baking Business January 24, 2018: 12:00 AM EST Kodiak Cakes has come a long way from the time (in the early 1980s) when co-founder Joel Clark hauled a red wagon full of his mom’s whole-grain pancake mix door-to-door selling to neighbors. In the mid-1990s, Clark and his brother launched a business based on their mother’s pancake recipe, showcased it in 2014 on the TV show Shark Tank, and haven’t looked back. The company recently announced it is launching 20 new whole-grain, high-protein products this year ranging from frozen waffles to baking mixes. Next on the radar is the multi-billion-dollar baking mix market. On the launch pad are a high-protein brownie in a cup and box, and high-protein muffin mixes..  [Image Credit: © Kodiak Cakes ] Stephen Daniells, "Kodiak Cakes’ CEO: ‘We’re Growing 80% Year-On-Year and Approaching $100 Million’", FOODnavigator-USA.com, January 24, 2018, © William Reed Business Media Ltd

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Breakfast Biscuits Contribute To Steady Decline Of Breakfast Cereals January 24, 2018: 12:00 AM EST Breakfast cereal sales are declining as fast as canned soup and cigarette sales, thanks in part to the rise of the simple breakfast biscuit, whose success is typified by Mondelez International’s belVita brand. Since its debut in the U.S. in 2012, sales have doubled to more than $600 million. Marketed as a healthful and nutritious energy boost, European-style belVita has gathered a loyal following as America’s breakfast preferences have changed dramatically. belVita’s sales have grown by double digits every year. On the other hand, breakfast cereal – which remains big business at $8.4 billion annually – has been declining at an annual rate of 2.6 percent over the past four years.. [Image Credit: © Mondelez International ] Greg Trotter, "How Breakfast Biscuit Became a Cereal Killer", Chicago Tribune, January 24, 2018, © Chicago Tribune

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Bread Is No Longer A Dirty Word In America January 21, 2018: 12:00 AM EST One of the hotter new food trends in the restaurant world is in-house artisanal bread baking. According to trend watchers, bread is seeing a renaissance in America, thanks to the availability of a wide variety of bread styles, flavors, and textures. The fact is, diners have decided that bread is a good thing after all, an observation not lost on restaurant operators. An increasing number of chefs have begun to make their own loaves, or have turned to local purveyors of made-from-scratch bread. One of those is GK Baked Goods in Fort Wayne, Indiana, whose founder noted the rising demand for artisanal breads some time ago and began offering her products to local businesses and residents. She now has 20 clients.  [Image Credit: © GK Baked Goods ] Terri Richardson, "Making Bread", The Journal Gazette, January 21, 2018, © www.journalgazette.net

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N.Y. State Legislators Move To Incentivize Commercial Food Donations With Tax Credits January 20, 2018: 12:00 AM EST A Republican Senator and colleagues in the New York State legislature is tackling the food waste problem by co-sponsoring legislation to create a tax credit of up to $5,000 for grocery stores, food brokers, wholesalers, restaurateurs, and catering services that donate surplus or about-to-waste food to local food banks and pantries. The tax credit proposal builds on a measure enacted last year that created a tax credit of up to $5,000 for farmers who donate fresh produce to food banks and other emergency food providers. “We need to keep taking commonsense actions like this one to stop perfectly good, fresh, nutritious food from ending up in landfills and waste incinerators and, at the same time, to help combat hunger,” Sen. Thomas F. O’Mara said.  [Image Credit: © Thomas O'Mara ] Jeff Smith, "O’Mara Calls for Tax Credit to Grocers, Others Donating Surplus Food", The Leader, January 20, 2018, © GateHouse Media, LLC

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Growing Public Awareness Will Make Food Waste A Major Issue In 2018 January 18, 2018: 12:00 AM EST Global food waste is a problem of staggering proportions. It encompasses edible food that is lost, left uneaten or thrown away; imperfect fruits and vegetables that are never sold; and edible food thrown away because it’s past its best-before date. However, growing awareness and concern about the issue might make 2018 the year when minimizing food waste becomes a bona fide movement. A surge in veganism reflects consumer concern not only about what we eat but whence it comes. Global educational campaigns are trying to raise awareness about waste. Food waste initiatives and sustainable practices campaigns are popping up all over, especially in the hotel and restaurant industry. “Public awareness is an important step in changing the food culture,” says sustainability expert Ivano Iannelli. [Image Credit: © Green-Mom.com ] Kevin Hackett, "Minimising Food Waste: A New Culinary Trend for 2018", The National, January 18, 2018, © International Media Investments FZ LLC

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Chicken Producer Predicts Oversupply Of Expensively-Raised Antibiotic-Free Meat January 17, 2018: 12:00 AM EST A major U.S. poultry producer said in a regulatory filing that the supply of antibiotic-free chicken is outstripping the demand. Nearly 41 percent of chickens produced in the U.S. through October 2017 were antibiotic-free, though only 6.4 percent of sales were for products sold as antibiotic-free (ABF). Sanderson Farms said this overproduction could begin to erode processor profits. Sanderson is the only large U.S. chicken producer that has not committed to limit the use of antibiotics. However, it does have a plan to do that if it decides it is in the company’s best interest. A Sanderson spokesman said selling chickens raised using antibiotics allows the company to produce meat more profitably. Tom Polansek, "U.S. Faces Oversupply of Antibiotic-Free Chicken: Sanderson Farms", Reuters, January 17, 2018, © Reuters

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Australian Technology Solves Food Waste, Creates New Products January 16, 2018: 12:00 AM EST Banana-growing couple Rob and Krista Watkins have patented and trademarked a technology that turns any fruit or vegetable – but especially discarded, unmarketable produce – into powder in less than 25 minutes. The powder can be used to make any number of food products, including flour and cake pre-mixes, resistant starches, ointments, and vegan protein mixes. Vertically integrated Natural Evolution Foods in Queensland, Australia, uses its proprietary NutroLock technology – an in-line, cold, raw, low-speed food processing technique – to turn green bananas into flour and resistant starch. Its facility can produce eight tons of banana flour a week, with 10kg of bananas making 1kg of flour. [Image Credit: © North Queensland Register ] Sarah Hudson, "Natural Evolution Foods: Adding Value to Queensland Bananas", The Weekly Times, January 16, 2018, © News Limited

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Whole Grain “Grab-And-Go” Breakfast Morsels Beat Skipping Breakfast January 15, 2018: 12:00 AM EST A family-owned bakery in California has created a “grab-and-go” breakfast treat it says is a “healthy yet tasty option” for busy consumers. Breakfast Bites from Sugar Bowl Bakery offer a whole-grain alternative to skipping breakfast or gobbling a sugary pastry. The company’s bakers found a solution to providing sweetness without added sugar in these products by including all-natural dried fruits in the Blueberry Lemon and Cranberry Orange Breakfast Bites. They are denser than a muffin and “airier than a brownie,” according to the company. The breakfast bites debuted recently at the Winter Fancy Food Show in San Francisco.  [Image Credit: © Sugar Bowl Bakery ] "Sugar Bowl Bakery Launches Whole-Grain Breakfast Bites at Winter 2018 Fancy Food Show", News release, Sugar Bowl Bakery, January 15, 2018, © Sugar Bowl Bakery

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It’s Not Easy To Find Out Whether Meat Is Ethically Raised January 15, 2018: 12:00 AM EST Americans are eating 50 pounds more meat per person than they did in 1960. An increasing number of them want to be certain their meat was ethically raised. But that’s not easy to do. Labels like “all natural” or “free range” on meat packages are no help, and few many consumers are likely to visit farms to observe animal husbandry practices. That’s where independent third-party certification comes in. Whole Foods Market, for example, requires its fresh meat to be certified through the nonprofit Global Animal Partnership, a somewhat expensive procedure that involves regular farm audits. Other third-party organizations that assure customers that the meat they are eating was ethically raised include Animal Welfare Approved, Certified Humane, and American Humane Certified, as well as the Non-GMO Project and Where Food Comes From, Inc. [Image Credit: © agrilicious.org ] Abigail Curtis, "You Want to Eat Meat That’s Been Ethically Raised. But How Can You Know for Sure?", Bangor Daily News, January 15, 2018, © Bangor Publishing Co.

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Food Company Shareholders Submit Antibiotics Resolutions January 14, 2018: 12:00 AM EST Members of the Interfaith Center on Corporate Responsibility, a coalition of corporate investors, have each filed shareholder resolutions with three big food companies urging them to stop buying or producing meat raised with antibiotics. The resolutions submitted to McDonald’s Corp., Denny’s, and Sanderson Farms will be voted on at shareholder meetings unless challenged ahead of time. Last year, McDonald’s stopped buying chicken from suppliers who used antibiotics. The new resolution calls on the company to extend the practice to pork and beef. Rivals Chipotle Mexican Grill Inc. and Panera Bread Co. already serve chicken, pork, and beef from animals raised without antibiotics.  [Image Credit: © ICCR ] Lisa Baertlein, "Investors Call on Sanderson, Denny's, McDonald's to Cut Antibiotics", Reuters, January 14, 2018, © Reuters

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British Beverage Firm Debuts Functional Collagen-Infused Water January 12, 2018: 12:00 AM EST U.K. beverage company Protein Water’s new line of protein-rich collagen water is designed to meet growing consumer demand for collagen and its purported benefits for hair, nail, and skin health. The company says the new line dovetails neatly with the "athleisure beauty and glowing skin" trend of 2018. Each $3.20 50 cl bottle in the skin maintenance range, available in Apple & Strawberry and Purple Grape flavors, contains 10 grams of collagen blended with water but no added sugar. The makers of a collagen-infused gin (Collagin) were warned last year by an alcoholic beverage trade organization last year about its claims that their product had therapeutic qualities or could help with a consumer's appearance.  Andy Morton, "Protein Water Co Aims to Harness "Athleisure" Trend with Skin Maintenance Collagen Water", Just-Drinks, January 12, 2018, © just-drinks.com

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Unable To Make A Dent, Danone Abandons The Indian Dairy Market January 12, 2018: 12:00 AM EST France’s Danone is discontinuing dairy brands in India that have been underperforming, including ultra-high temperature processing (UHT) brands and fresh dairy products, which have accounted for only ten percent of the company’s revenue in the country. Danone’s dairy portfolio comprised flavored yogurt, lassi and misti doi, and milk. India’s estimated $14 billion dairy market is dominated by cooperatives like the Gujarat Cooperative Milk Marketing Federation Ltd that owns the Amul brand. The decision means Danone’s factory at Rai, Sonipat, will stop production. The company said it will re-emphasizse the marketing of its portfolio of nutrition brands in the country. Sounak Mitra, "Danone to Shut Down its Dairy Business in India", LiveMint, January 12, 2018, © HT Media Ltd.

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Food Waste Start-Ups Face Four Key Organizational Challenges January 11, 2018: 12:00 AM EST A number of companies have launched in recent years to tackle the staggering problem of fruit and vegetable produce that never reaches the consumer’s shopping cart because it is deemed below commercial grade. Cosmetically challenged produce nevertheless retains intrinsic value: it is edible, nutritious, and marketable, at least somewhere. Though still small, companies like Imperfect Produce, Hungry Harvest, Full Harvest, and the new iPhone app goMkt, are pursuing solutions to the problem of delivering edible discarded food to the needy. More such initiatives are likely to emerge in the coming years. According to a university professor, each of these businesses faces four challenges: schematizing of quality distinctions to allow useful pricing; creating an efficient distribution system; nailing down liability issues when produce deteriorates prior to delivery; and ensuring profitability.  [Image Credit: © Hungry Harvest ] "Beneath the Bruises: A New Market for Old and Ugly Fruit and Vegetables Takes Shape", The Economist, January 11, 2018, © The Economist Newspaper Limited

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Walton Family Invests In Colorado Food Waste Company January 10, 2018: 12:00 AM EST A Colorado-based start-up whose mission is to cut food waste by buying at a discount excess or rejected foods from supermarkets and selling it to foodservice companies has caught the eye of an investment arm of the billionaire Walton family. Foodmaven completed an $8.6 million fundraising round, including Walton money, to continue acquiring, for example, still edible frozen pizzas with a mistake on the box, excess chicken from supermarkets, and produce rejected for cosmetic reasons. FoodMaven has 700 customers in Colorado, including restaurants, hospitals, and large institutional cafeterias, and expects $10 million in revenue this year. [Image Credit: © Colorado Restaurant Assoc. ] Craig Giammona, "Second-Hand Pizza Seen as Next Big Thing by Richest U.S. Family", Bloomberg Quint, January 10, 2018, © Bloomberg L.P.

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Potato Chip Company Turns Ugly Spuds Into Gold January 10, 2018: 12:00 AM EST Rather than discard potatoes deemed too small or too large or too blemished for regular potato chip production, Pennsylvania’s Dieffenbach Potato Chips has launched the “It’s Good to be Ugly” campaign to reduce waste and fight hunger. The campaign follows the launch of its Uglies Kettle Chips last year. The company works with local farmers to acquire surplus and blemished potatoes, which are cooked in small batches like its regular potatoes. A total of 350,000 pounds of potatoes have been kept from landfills since the launch of Uglies Kettle Chips last year, according to the company..  [Image Credit: © Dieffenbach's ] Gill Hyslop, "Ugly Chips are All the Rage in Fight against Food Waste in America", BakeryAndSnacks.com, January 10, 2018, © William Reed Business Media Ltd

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British Fruit Farm Cotchel Juices Its Unsold Pears, Apples January 8, 2018: 12:00 AM EST On a mission to reduce food waste, British fruit juice company Cotchel has unveiled four variants of bottled apple and pear juice using fruits that can’t be otherwise marketed because they are too big, too small, or too ugly. The unsold apples and pears used to make the juices are grown, pressed and bottled on a family farm in Essex. They are sold in four versions, including Braeburn; Opal; Topaz and Evelina; and Conference, Topaz and Evelina. “Cotchel is all about creating a great-tasting fruit juice using fruit we can’t sell,” says farmer Pete Thompson, “and taking small steps towards reducing food waste.” "Cotchel unveils four-strong juice range made with unwanted fruit", FoodBev , January 08, 2018, © FoodBev Media Ltd

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GAC’s “Brookie” Merges Two Chocolate Favorites January 8, 2018: 12:00 AM EST Mall-based retail bakery chain Great American Cookies has introduced a hybrid baked treat that blends a chocolate brownie with a chocolate chip cookie. The “Brookie” is available at GAC stores on a buy three, get one free basis. “Brownie and cookie,” the company says. “In our book, they are the sweetest royal couple." Great American Cookies, known for its signature Cookie Cakes, operates in shopping malls in the United States, Bahrain, Chile, Guam, Mexico, Puerto Rico, Saudi Arabia, and the United Arab Emirates.   [Image Credit: © GAC] "Great American Cookies® Premieres "The Brookie"-- A Bakery Love Story for the Ages", News release, GAC, January 08, 2018, © Great American Cookies

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Start-Up May Have Sweetener Formula That Makes Sugar Obsolete January 8, 2018: 12:00 AM EST An Israeli entrepreneur and former PepsiCo exec has patented a clean-label sweetener he promises is a “breakthrough product that could ultimately make sugar obsolete.” Heylo is a proprietary combination of acacia and stevia, blended in a precise ratio using a technique that delivers clean taste and functionality. Unavoo Technologies, the brainchild of Yuval Maymon, says do-it-yourself concoctions of the two ingredients cannot duplicate the result. The patent protects the levels [of acacia and stevia], the formulation, and the interaction of the carrier with the sweetener. The sugar replacement market is large – as much as $20 billion – but current offerings have major problems that Heylo avoids. The biggest one: bulking agents (i.e., erythritol, maltodextrin, dextrose, maltitol and sorbitol) that comprise 80-90 percent of replacements.  Elaine Watson, "Heylo! There’s a New Sugar Replacer in Town… and this One’s a Game-Changer, Says Ex-PepsiCo Exec", FOODnavigator-USA.com, January 08, 2018, © William Reed Business Media Ltd

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Desire For Skillfully-Cooked Veggies Transcends Vegetarianism January 7, 2018: 12:00 AM EST Diners looking for restaurants that serve good vegetarian or vegan cuisine can now thank WalletHub for its list of the best cities for veggie-based cuisine. (Top of the list: New York City, but there are many others.) Chefs in New York once thought of vegetarianism as a fad, but now acknowledge it is “becoming a concrete cultural shift," as Sean McPaul of New York’s High Street on Hudson put it. But the shift encompasses much more than veganism and vegetarianism. An increasing number of diners simply want to eat more vegetables that are cooked well. The shift includes other concepts as well, including the farm-to-table movement, which supports local farmers. The end result: chefs are getting very skilled at cooking fresh vegetables well.   Melissa Kravitz, "There's Something Big Shifting in American High Cuisine", AlterNet, January 07, 2018, © Independent Media Institute

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“Naked Cakes” Skip The Frosting, But Not The Decadence January 6, 2018: 12:00 AM EST A minimalist trend is overtaking the cake-baking community: “naked cakes” shun frosting or fondant, but still manage to hold onto a certain sugar-rich decadence. The basic idea is to highlight the texture of the cakes themselves and the fillings between layers. They are embellished with fresh blooms, gum paste-molded flowers, edible pearls and gems, chocolate chips, crumbs, cookie dough, candy sprinkles, and fresh berries. The basic idea is to highlight the texture of the cakes and the fillings between layers. Christina Tosi, owner of the award-winning U.S. and Canadian bakery Momofuku Milk Bar, is said to have come up with the idea. But many other pastry chefs and bakers are featuring the desserts, including Martha Stewart and wedding resource The Knot.  [Image Credit: © Momofoku Milk Bar ] "Frosting-Free Cakes the Latest Trend", Lubbock Avalanche-Journal, January 06, 2018, © Lubbock Avalanche-Journal

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Survey: Eating Healthful Foods Goes Hand In Hand With Clean Labels January 4, 2018: 12:00 AM EST A survey of 1,023 Americans by a product transparency advocacy group has found that two-thirds have made buying healthful or socially-conscious foods a priority in 2018, along with labels that are transparent regarding ingredient identification. The main emphasis will be on cutting down sugar consumption, with almost half saying they will eat less sugar or buy more “no sugar added” foods and beverages. According to Label Insight, the survey found that Americans want better-defined and more transparent food labels, especially ones that provide information they can better understand in 2018 (25 percent). Greater transparency into ingredients (14 percent) is another desire, along with and easier-to-identify “clean” or minimally processed products (14 percent).  [Image Credit: © Del Monte ] "Americans are planning to Avoid Sugar and Eat More Sustainably in 2018, Says Survey from Label Insight", News release, Label Insight, January 04, 2018, © Label Insight

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Dunkin’ Removes All Synthetic Dyes From Donuts January 4, 2018: 12:00 AM EST Dunkin’ Donuts has removed all artificial dyes from its donuts in the U.S., almost a year before its original deadline. Calling the accomplishment ”an incredible milestone moment,” the company said it took years of research to make the transition to simpler donut ingredients and hopes to continue the trend with “innovative new flavors” in the months ahead. The company said it is on track to meet its end-of-2018 deadlines for removing synthetic dyes from its entire menu, including donut icings, fillings and toppings, and frozen beverages such as Coolatta frozen beverages, baked goods, breakfast sandwiches and coffee flavorings. Sister brand Baskin-Robbins is also working to remove synthetic dyes from its products. [Image Credit: © Dunkin' Donuts ] "To Ring in the New Year, Dunkin' Donuts Removes Artificial Dyes from Donuts", News release, Dunkin' Donuts, January 04, 2018, © Dunkin' Donuts

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Would Knowing What The USDA Means By “Natural” Make For Smarter Meat Buying? January 4, 2018: 12:00 AM EST New research from Arizona State University shows that food shoppers not only misinterpret labels on food products, they’re willing to pay a premium price for a “natural” steak without really knowing the USDA’s explanation of the term: no artificial ingredients or added color and only minimally processed. The online study of 663 beef-eaters tested their willingness to pay for steak labeled with different attributes, such as natural, grass-fed, or raised without growth hormones. Half were given the definition of natural, half were not. Uninformed consumers were willing to pay $1.26 more per pound for the “natural” beef, and $2.43 more for natural beef with no growth hormone. Informed consumers, however, were unwilling to pay a premium for the “natural” claim alone, but were willing to pay $3.07 more per pound for steak labeled as natural with no growth hormones. [Image Credit: ©   Arizona State University] Rebecca Ferriter, "Is 'Natural' Beef Label Misleading?", Arizona State University, January 04, 2018, © Arizona Board of Regents

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Kroger Continues To Expand Its Clean-Label Product Offerings January 3, 2018: 12:00 AM EST Kroger’s “Simple Truth” product line, which are free from more than a hundred artificial preservatives and other undesirable ingredients such as GMOs and antibiotics, is being expanded, the company announced. Simple Truth brand includes more than 1,400 natural and organic products in categories such as grocery, meat, produce, deli, bakery, baby, household essentials and personal care. New Simple Truth products will debut this year that “align with customer trends, including increasingly popular categories like beverage, snacking and non-animal proteins." The company said Simple Truth 3rd quarter sales grew 19 percent.  [Image Credit: © Kroger ] Alissa Marchant, "Kroger Will Expand Its Simple Truth Lines to ‘Align With Customer Trends’", The Shelby Report, January 03, 2018, © The Shelby Report

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Ancient Grains Find A Modern Audience In U.S. January 3, 2018: 12:00 AM EST Today’s health-conscious consumers have taken foods considered staples in ancient civilizations – grains like quinoa, amaranth, farro, and spelt – and made them new again. Industry data show that case shipments to U.S. foodservices rose by double-digit rates compared to processed wheat grains. Shipments of highly popular quinoa rose 18.5 percent in the 12 months that ended in October 2017 compared to a year ago. Shipments of spelt and farro also increased by double digits. Consumers are turning to ancient grains because they are richer in protein, fiber, and vitamins than modern grains. But the increasing popularity among foodservice operators is also due to the fact that chefs appreciate their unique flavors.  [Image Credit: © Bob's Red Mill ] Kim McLynn, "Everything Ancient is New Again: Case Shipments of Ancient Grains to Foodservice Outlets Increased by Double-Digits", The NPD Group, January 03, 2018, © The NPD Group, Inc.

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Croissant-Sushi Hybrid Gets Decidedly Mixed Reviews January 3, 2018: 12:00 AM EST Some fans call it the “California croissant,” but its creators have named the croissant-sushi hybrid the “crossushi.” A product of Mr. Holmes Bakehouse, located in Los Angeles and Seoul, the crossushi is a French-style croissant topped with sesame seeds and stuffed with smoked salmon, nori seaweed, pickled ginger, and wasabi. The bakery’s owners say the crossushi is "actually pretty amazing and sells out super fast," but an online consensus is building that is far from favorable. In fact, some say the creation is "revolting," while others plead "Stop Crossushi 2k18.".  [Image Credit: © Novotaste.com ]   Brittany Bennett, "Crossushi, A Cross Between Croissants & Sushi, Is The 2018 Food Trend You Never Saw Coming", Bustle, January 03, 2018, © BUSTLE

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U.K. Supermarket Store Gives Away Cartloads Of Unsold Holiday Produce December 30, 2017: 12:00 AM EST An Asda supermarket branch in Wales decided it didn’t want to waste the unsold produce accumulated over the holidays. It created a sensation in the Barry community as shopping carts full of leftover carrots, broccoli, parsnips, and brussels sprouts were given away free of charge to surprised and happy shoppers. Some of the food was collected for the homeless, charities, soup kitchens or owners of livestock. Store managers at other Asda outlets apparently were free to do the same thing at their own discretion. [Image Credit: © Aled Williams/Wales Online ] Tom Houghton et al., "Supermarket Gives Away Trolley-Loads of Free Food Left Over from Christmas to Make Sure Nothing Goes to Waste", Mirror (U.K.), December 30, 2017, © MGN Limited

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Fermentation Of Veggies: One Tactic In War On Food Waste December 27, 2017: 12:00 AM EST A farm family in Maine has hit upon a healthful and tasty solution to the food waste, especially vegetable waste, problem. Each day they take vegetables from their farm that were not sold at the local farmers market and ferment them using brine, or just salt, in jars stored for later consumption. Fermented vegetables are filled with nutrients, digestive enzymes and "good bacteria" known as probiotics, as are other fermented foods like kombucha, kefir, yogurt, and beet kvass (fermented beet juice). Says Mary Margaret Ripley: “It's inexpensive, it's a way to use extra vegetables before they go bad, and it results in healthy, flavorful food.” Aislinn Sarnacki, "How to Reduce Waste with Fermented Vegetables", Bangor Daily News, December 27, 2017, © The Bangor Publishing Co

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Harnessing Information/Communication Technology To Study Food Sharing December 21, 2017: 12:00 AM EST Though urban food-sharing initiatives are gaining momentum in the U.S., not much is known about the impact of activities on cities or on the nation as a whole. There is very little data that can be shared with municipal governments or with the citizenry. ShareCity is trying to plug that data gap by collating information on the nearly 4,000 initiatives – especially those using information and communication technologies – identified in 100 cities in 43 countries. It created a project website with an accessible online database. The organization found that food sharing occurs not only in urban areas celebrated for being “smart cities,” but also in cities facing immense social, economic and environmental challenges. Ultimately, the database allows for more consistent and comparable analysis of how food sharing is accomplished globally.  [Image Credit: © Airdrie Food Bank ] "Food Sharing as a Means to Reduce Waste and Boost Urban Sustainability", Phys.org, December 21, 2017, © Phys.org

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FMCG Spending Grows In China, Report Shows December 20, 2017: 12:00 AM EST Consumer spending on fast-moving consumer goods in China grew 5.5 percent during the 12-week period ending November 3, 2017, compared with the same period in the previous year, according to Kantar Worldpanel. Data from the market research firm revealed modern trade expanded 3.1 percent during the period, faster than the same period in the previous year. Also, smaller-store formats grew the fastest, with supermarket and convenience stores growing by 3.9 percent and 4.8 percent, respectively, data showed. Among China's largest retailers, Yonghui grew the fastest at 11 percent, while Sun Art group, owner of the RT-mart brand, grew 5.7 percent, reinforcing its market-leading status. "FMCG in China reported new record recovery", Kantar Worldpanel, December 20, 2017, © Kantar Worldpanel

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MoonPie’s Twitter Strategy Wins A New Generation Of Customers, And Huge Sales December 20, 2017: 12:00 AM EST A Tennessee snack cake company that makes only one iconic product – MoonPie – has built a social media reputation, and sales, by being quietly, hilariously funny, especially on Twitter. It carefully crafted a social media strategy to attract younger customers without losing its older base. Its biggest Twitter success, garnering 500,000 likes and 1.1 billion impressions across media channels, was a brief response to competitor Hostess’s Tweeted declaration last August that its Golden Cupcakes were the official snack of the Solar Eclipse. MoonPie’s Tweeted reply was simply “lol ok.” The Tweet not only caught the attention of younger snack cake buyers, it generated huge demand. One month after the “lol ok” Tweet, MoonPie's sales were the highest on record in the company's 100-year history. [Image Credit: © MoonPie ] Maseena Ziegler, "How MoonPie Became the Unexpected Top Social Media Brand Of 2017", Forbes, December 20, 2017, © Forbes Media LLC

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New Manhattan Bakery Not Exactly Dedicated To Healthful Eating December 19, 2017: 12:00 AM EST Apparently, there will always be a market for sweet decadence, even in a time of health-conscious eating. Manhattan’s newly-opened Supermoon Bakehouse is already building a reputation for “quirky croissants” that come in flavors like pecan pie and banana split sundae. Also available is an eggnog cruffin – a croissant-muffin hybrid – filled with an eggnog-nutmeg-rum flavored cream, and popular twice-baked pecan-pie croissant. It’s baked once plain, stuffed with brown-butter pie filling and pecan cream, then again to a crispy flakiness. Not exactly the stuff of a Mediterranean diet. [Image Credit: © Supermoon Bakehouse ] Hannah Sparks, "These Crazy Croissants are the Ultimate Dessert", New York Post, December 19, 2017, © NYP HOLDINGS, INC

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Big Grocery Chains Can Do A Lot To Reduce Food Waste December 19, 2017: 12:00 AM EST Three business and management scholars writing in the Harvard Business Review suggest several ways large food retailers – Kroger, Sainsbury’s, Tesco, Carrefour, Walmart, etc. – can help reduce food waste in their supply chain, stores, and communities. The four-pronged strategy includes the following suggestions: upgrade inventory systems with the latest technology; partner with farms, where seven percent of U.S. produce is left unharvested; modify or eliminate traditional store practices that increase waste, e.g., focusing too heavily on the cosmetics of produce; and team up with consumers, only three percent of whom attach a social stigma to throwing away food. [Image Credit: © Walmart ] Yasemin Y. Kor et al., "How Large Food Retailers Can Help Solve the Food Waste Crisis", Harvard Business Review, December 19, 2017, © Harvard Business School Publishing

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Pork Suppliers Say They Have Greatly Reduced Reliance On Antibiotics December 19, 2017: 12:00 AM EST The National Pork Board, which represents the 60,000 pig farmers in the U.S., says its constituents have made great strides in reducing the use of antibiotics while continuing to protect the health and welfare of pigs. Data from the USDA support the progress, says NPB President Terry O'Neel, a Nebraska pig farmer, though figures for antibiotic use are not species-specific. Nevertheless, USDA numbers show that America's pig farmers produced over five million more market hogs in 2016 than in 2009, as market weights increased by 16 pounds. The figures suggest that pig farmers are using far less total antibiotics per pound of pork produced, and are using them in close cooperation with veterinarians to ensure that they are FDA-approved.  "Antibiotic Use in Farm Animals Drops", AgriNews, December 19, 2017, © agrinews-pubs.com

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Mass. Cage-Free Eggs Law Is Targeted By 13 States In Supreme Court Suit December 18, 2017: 12:00 AM EST Led by Indiana, thirteen states have sued Massachusetts in the U.S. Supreme Court to prevent enforcement of a state law that bans the sale of eggs produced by caged chickens, and meats from caged pigs or calves. A similar action is being pursued by states against California and its cage-free law. The plaintiffs claim that Massachusetts is attempting to impose its own regulatory standards on farmers in other states, in violation of the commerce clause of the U.S. Constitution. The Massachusetts law defines an overly restrictive cage as one that would prevent an egg-laying hen, breeding pig or calf raised for veal from standing up, turning around or fully extending its limbs.  [Image Credit: © Eggland's Best ] "13 States Sue to Stop Cage Free Eggs Law in Massachusetts", Daily News, December 18, 2017, via The Associated Press, © The Associated Press

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No Need To Toss Out Sprouted Potatoes: They’re Safe To Eat December 18, 2017: 12:00 AM EST British food scientists have determined that potatoes that have begun to sprout are not harmful to eat and needn’t be thrown away. Noting that people in the U.K. waste £230 million ($311 million) worth of potatoes every year, the scientists at the University of London said consumer only need to cut the sprouts to get them to taste the same as fresher potatoes. Even soft and spongy potatoes are still edible, but may have a slightly different flavor.  Imogen Blake, "Stop Throwing Them Away! Scientists Chastise Shoppers for Binning Sprouted Potatoes as They Confirm They ARE Edible (and they're Definitely Not Poisonous)", Mail Online, December 18, 2017, © Associated Newspapers Ltd

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Morton Salt Attacks Food Waste With Consumer Education Campaign December 18, 2017: 12:00 AM EST Morton Salt has launched a campaign to educate consumers about food waste and “create opportunities for broad-scale change.” The “Erase Food Waste” campaign includes a video directed by Oscar-nominated director Bryan Buckley that will be shown on digital and social platforms during the holiday season. The integrated campaign also includes out-of-home advertising, chef and influencer partnerships, and educational tools. At the heart of the campaign is the "Questions" video series, which sheds light on the food waste epidemic through biting social commentary. The idea is to challenge viewers to question the behaviors that lead to food waste at home, dining out or when shopping. The videos feature tongue-in-cheek scenarios that pivot to a powerful ending. [Image Credit: © Morton Salt ] "Morton Salt is Getting Salty About Food Waste", News release, Morton Salt, December 18, 2017, © Morton Salt

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Non-Alcoholic Beverage Price War In Japan Cools, Profits Rise December 15, 2017: 12:00 AM EST Intense price competition has suppressed profits among Japan’s major non-alcoholic beverage producers for years, but the price war is easing and margins are starting to rise. But other factors are driving the trend as well, including cost cutting and marketing of products with greater added value, including functional benefits, at higher prices. The average margin of majors Kirin Holdings (green and black tea), Asahi Group Holdings (Calpis yogurt-based drinks), Suntory Beverage & Food (soft drinks, tea, etc.), and Coca-Cola Bottlers Japan should reach 6.7 percent this year, the highest since the 2008 recession. Market leader Coca-Cola is sharpening its focus on profit by “rebalancing price and sales volume.” That shift in business focus toward profit has cooled industry price competition. "Japan Beverage Companies Enjoying Flow of Wider Profit Margins", Nikkei Asian Review, December 15, 2017, © Nikkei Inc.

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Frito-Lay Settles False Labeling Suit Over GMOs December 15, 2017: 12:00 AM EST Settling a class action suit filed in 2012, snack maker Frito-Lay has agreed to remove the package claim “All Natural” from any products that contain genetically modified organisms (GMOs). The suit had accused Frito-Lay of violating several false labeling and consumer protection statutes, and generally misleading consumers. The crux of plaintiffs’ argument was that GMOs do not occur naturally, therefore a product containing them cannot be called “all natural.” The company agreed to pay up to $2.1 million in plaintiffs’ attorneys' fees and costs and spend $215,000 to inform consumers about the settlement. As much as $5,000 was awarded to each of the named plaintiffs. A final decision is pending because two unnamed plaintiffs objected to the settlement, which does not create enforceable law regarding GMOs. [Image Credit: © Frito-Lay ] Andrew M. Levad, "Frito-Lay Removes "All Natural" Label From Products Containing GMOs", Mondaq, December 15, 2017, © Mondaq Ltd

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Chickpea Pasta Company Improves Product Distribution, Shelf Placement December 15, 2017: 12:00 AM EST Whether chickpea-based pasta will have a major impact on the sales of the wheat-based version remains to be seen. But the Banza brand of chickpea pasta is certainly trying hard. The company announced deals with supermarket chains Kroger and Ahold to place the brand in 2,000 additional stores, bringing the total distribution points to more than 8,000. Besides increasing distribution, the company’s other main goal is to place its product right next to conventional pasta in stores to make it “the most productive pasta in the set.” [Image Credit: © Banza ] Elaine Watson, "Banza Chickpea Pasta Rolls Out to 8,000+ Stores: ‘We’re One of the Most Productive Pastas in the Set’", FOODnavigator-USA.com, December 15, 2017, © William Reed Business Media Ltd

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Proper Marketing Could Boost Foods Made With Discarded Ingredients December 14, 2017: 12:00 AM EST A Drexel University study found strong evidence that value-added surplus food products (VASP) – made from discarded ingredients – would find consumer acceptance and even preference. In addition, the researchers said, converting surplus foods into value-added products would feed people, create opportunities for employment and for entrepreneurship, and lower the environmental impact of wasted resources. Specifically, the study found that participants: identified value-added foods as a unique category, separate from organic and conventional foods; preferred the label terms upcycled and reprocessed to other terms, such as rescued or reclaimed; and said consuming value-added products will generate greater benefits to others than themselves.  [Image Credit: © Sofi Pechner/Martha Stewart ] Will Chu, "Finding Value in Surplus Food: Study Finds High Levels of Consumer Acceptance", FOODnavigator.com, December 14, 2017, © William Reed Business Media Ltd

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New Wheat Variety Is Rich In Healthful Resistant Starch December 13, 2017: 12:00 AM EST Australian scientists have developed a high-amylose wheat variety that contains more than ten times the amount of resistant starch compared to regular wheat. Farmers in Minnesota and Washington have become the first to harvest the wheat, whose amylose content is 85 percent rather than the normal 20 to 30 percent, for processing into flour. U.S.-based Bay State Milling Company is bringing the new wheat into the U.S. market under the brand name HealthSense high fiber wheat flour. It will be incorporated into a range of food products, including bread. Resistant starch improves digestive health, protects against the genetic damage that precedes bowel cancer, and helps combat Type 2 diabetes. Unfortunately, it is missing from the diets of millions of people globally..  [Image Credit: © Bay State Milling ] "CSIRO New Type of Wheat Could Transform Daily Fiber Intake", News release, CSIRO, December 13, 2017, © CSIRO

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Reduction Of Food Waste Is Only One Benefit Of N.Y. City App December 12, 2017: 12:00 AM EST New York-based goMkt, which provides a multi-channel, end-to-end smartphone platform to manage food and organics waste streams, has launched a food shopping app designed to match consumers with retailers offering discounted food that could otherwise go to waste. Participating retailers advertise on the app in the form of discounted "flash sales." Once an offer is published, goMkt users can then make a purchase before heading to the retailer to pick up their items. Transactions are completed electronically, and thus seamlessly. Aside from the savings – and helping to reduce food waste – consumers connect with their favorite stores to easily find discounts and specialty items, as well as discovering new locations.  [Image Credit: © goMkt ] "With U.S. Food Waste Topping $200 Billion a Year, goMkt Launches New Service ", News release, goMkt, December 12, 2017, © goMkt

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When It Comes To Diet Sodas, Moderate Imbibing Is Fine December 12, 2017: 12:00 AM EST A pediatric physician/researcher says consumers needn’t worry too much about drinking a Diet Coke once in a while. Aaron Carroll M.D. writes in “The Bad Food Bible” that if someone has a yen for a soft drink, a diet version is a better health choice, because the danger is “incredibly small.” It’s better to skip the sugar, which has been strongly linked to diabetes and obesity. Artificial sweeteners just haven’t been scientifically proven to be harmful to humans. However, a researcher who specializes in the health effect of artificial sweeteners says studies have  shown that regular ingestion has been linked to Type 2 diabetes, high blood pressure, strokes, dementia and obesity. But she agrees that a Diet Coke once in a while is okay..  [Image Credit: © Amazon ] Hannah Sparks, "Diet Coke Might Not Be So Bad For Your Health After All", New York Post, December 12, 2017, © NYP HOLDINGS, INC.

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Decorate A Yule Log Cake At Home With A Kit From La Madeleine Bakery December 7, 2017: 12:00 AM EST La Madeleine French-style bakery has created for the holiday season a decorate-it-yourself kit specifically for yule log cakes, known in France as Bûche de Noël. The kit enables customers to follow the French Christmas tradition of decorating and eating the Bûche de Noël at home with family and friends. The yule log cake starts as a vanilla sheet cake that is topped with chocolate mousse, then rolled into the iconic yule log shape. A fully decorated take-out cake is available for about $32.00. La Madeleine has more than 80 corporate and franchised bakery-cafés in ten states and Washington, D.C. [Image Credit: © La Madeleine ] "La Madeleine Introduces New Decorate Your Own Bûche de Noël Kit for the Holiday Season", News release, La Madeleine French Bakery & Café, December 07, 2017, © La Madeleine French Bakery & Café

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Arca Unit Acquires Clean Label Snack Maker Deep River December 6, 2017: 12:00 AM EST One of Coca-Cola’s largest Latin American bottlers and the owner of Wise Snacks has acquired Connecticut-based Deep River Snacks, a clean label, “better-for-you” food company. Fifteen-year-old Deep River, whose annual sales are about $45 million a year, produces “clean and conscientious,” non-GMO snacks for the U.S. market. The company also donates a significant share of its profits to charitable organizations annually. The acquisition will give Deep River access to Arca Continental’s strong distribution network, and will allow the company to invest more heavily in innovation. Arca is Coke’s second largest bottler in Latin America.. [Image Credit: © Deep River Snacks ] Gill Hyslop, "Wise Snacks Boosts GMO-Free and BFY Snacks Portfolio with Deep River Acquisition", BakeryAndSnacks.com, December 06, 2017, © William Reed Business Media Ltd

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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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