Kellogg’s Kashi brand CEO David Denholm announced that the company has partnered with Quality Assurance International to support a new program called Certified Transitional, which is designed to provide a market for products from farmers who are transitioning their farmland and crops from conventional to organic. [node:read-more:link]
Almost 2 years ago, a group of 20 scientists began hashing out a consensus on the risks and benefits of genetically engineered (GE) crops. The Panels report, released today, is a hefty literature review that tackles mainstay questions in the well-worn GMO debate. Are these plants safe to eat? How do they affect the environment? Do they drive herbicide-resistance in weeds or pesticide-resistance in insects? [node:read-more:link]
Consumers will be able to choose from a variety of flavors and textures, such as crispy, crunchy or soft, to build their own multi-layered food on-demand. Having started with starch and cellulose-based products, researchers are now looking into the viability of printing protein concentrates from plants such as oats and fava beans, and whey from dairy. Healthfulness is an important part of the final product. [node:read-more:link]
Unless the U.S. Senate takes immediate action, Minnesota farmers stand to be seriously hurt within two months by a Vermont law requiring special labels for products made with genetically modified ingredients. The safety of GMOs is well-established in the scientific community. They have been part of our nation's food supply for more than 20 years without incident. Every major scientific and health organization that has examined GMOs has concluded they are as safe as any other food. [node:read-more:link]
The patchwork of state laws requiring food and beverage companies to label products that contain bioengineered ingredients is emerging and underscores the challenging situation the industry faces if a federal statute that addresses the issue is not passed into law. [node:read-more:link]
Researchers divided 60 tomatoes into three groups — refrigerating one group, keeping a second group at room temperature and dipping the third group in 122°F water for 5 minutes to simulate blanching. The results showed that refrigeration greatly reduced 25 of 42 aroma compounds and reduced volatile levels overall by 68%. Blanching also greatly reduced 22 of 42 compounds and reduced volatile levels overall by 63%. The results spell out why it is better to store tomatoes — and wash them before use — at room temperature. [node:read-more:link]
U.S. Foods Holding has registered with the Securities and Exchange Commission to price its planned initial public offering between $21 and $24 per share. The company intends to price its 44.44 million shares, with an overallotment option for an additional 6.67 million shares. At the maximum price, the entire offering is valued up to $1.23 billion. [node:read-more:link]
‘Fat-free,’ ‘non-dairy,’ ‘all-natural’, ‘sugar-free’, ‘gluten-free’ . . . are all in recent history’s hit parade of terms perceived by many consumers as a sign that that a product is somehow ‘better’ or ‘healthier.’ The most recent term to join this hit parade is ‘non-GMO.’ [node:read-more:link]
At the Cafe Gratitude restaurant chain in California, waiters serve plates of vegan rice bowls, vegetable pizzas and tempeh sandwiches with names such as "Gracious," ''Warm-Hearted" and "Magical." The last two weeks, though, have been anything but kind. [node:read-more:link]
Sugar, you might think, is just sugar, no matter where it comes from. But not anymore.
About half of all sugar in the U.S. comes from sugar beets, and the other half comes from sugar cane. Now, for the first time, sugar traders are treating these as two different commodities, with two different prices. [node:read-more:link]
