Amazon’s secret Project X, along with supporting photos and site blueprints, appears to no longer be a secret. Last week Geekwire reported on the construction in Seattle of what it believes to be a new grocery concept where shoppers can pre-order online, or from a tablet in-store, and pick up their groceries at this brick and mortar store. This follows reports of simialr facilities being built in the Bay Area. [node:read-more:link]
A US District Court judge denied a motion by St. Louis-based Nestle Purina Petcare Company Inc. to dismiss a lawsuit alleging the company deceptively marketed the company’s “Beggin’ Strips bacon flavor” pet treats as being made mostly out of bacon. [node:read-more:link]
The Food and Drug Administration (FDA) is delaying new salt guidelines. In an effort to reduce sodium consumption in America, the FDA issued draft guidelines in June that would encourage food manufacturers and restaurants to use less salt. But the agency is now extending the comment period on the guidelines to give industry more time to respond. The public will now have until Oct. [node:read-more:link]
British cardiologist Dr. Aseem Malhotra is among a small but increasingly vocal group of doctors in the United States and Britain who are challenging the medical and nutritional orthodoxy around fat, carbohydrates and calories. He has been leading a campaign to change the public opinion about fats, sugar and what constitutes a health diet. [node:read-more:link]
Sweetgreen has 11 locations in Washington, D.C, where it got its start, 33 other stores along the East Coast and five in California. For its first store in the Midwest the salad chain, which is committed to locally grown foods and sustainable farming, had to develop a new farm supply and distribution system from scratch. It's a rare path in the restaurant industry and virtually unheard of in fast food, but the method has become status quo for Sweetgreen. Founded in 2007 by three Georgetown University students, Sweetgreen bases its menu on seasonal produce that varies depending on location. [node:read-more:link]
Well, farming fish is already here to stay. We're about equal right now in terms of how much farmed fish we eat versus how much wild fish we eat. I think it's the greatest opportunity ahead of us right now. You know, we're in a situation where we're constantly sort of under the anxiety of whether or not we live in a world managed for abundance or one managed for scarcity. And as we run out of fresh water, as we, you know, are being run out of arable land as populations rise, where are we going to get food? Well, hey, how about 70 percent of the planet that we don't currently use much of? [node:read-more:link]
England is adding moe teeth to am already serious to an effort aimed at curbing the country’s hefty sugar consumption. On top of a tax that’s about to be levied on soft drinks (one similar to Mexico's), the government announced today that it also wants the entire food industry to cut one-fifth of the added sugars from nine types of food. On its list: cereal, breakfast foods like pastries, yogurt, cookies, cakes, candy, desserts, ice cream, and “spreads”. The goal is a 20 percent reduction after four years. [node:read-more:link]
Food industry marketers no longer have the sole power to shape consumer tastes and fuel demand for their products. That power has been largely hijacked by new influencers—public health activists, celebrity nutritionists, politicians, food bloggers—who have their own agendas and can influence public sentiment as never before. Their megaphone is sympathetic media, especially online: social media, consumer websites, and an exploding number of alternative news outlets. [node:read-more:link]
a recently released report once more finds no conclusive evidence of a link between the use of antibiotics in food animals and the emergence of drug-resistant Campylobacter. The article began, “As controversy continues…” but in truth, “controversy” surrounding disease resistance caused by antibiotic use in food animals primarily exists because of misinformation and misinterpretation of research. Here is what the report actually stated. [node:read-more:link]
Spam, more than any other product, defines Hormel. Through its 125-year history, the company’s strategy has been simple: protein, preferably with a long shelf life. Its other brands—Dinty Moore beef stew, Mary Kitchen hash, Real Bacon toppings, Herb-Ox bouillon cubes and its eponymous chili—sound like the shopping list for a Cold War fallout shelter. But around 2007, Hormel quietly embarked on a venture that would take it deeper than it had ever been into the cupboards and kitchens of Americans, many of them immigrants, many of them young. [node:read-more:link]
