Orange juice maker Tropicana markets its brand as fresh from the grove, but a series of lawsuits nationwide claim the company's juice is so heavily processed it should not be called "natural."
California Certified Organic Farmers (CCOF) and Oregon Tilth, two leading U.S.-based organic certification groups, announced plans to merge by October 31, 2012.
Ingredients that are natural and multifunctional are in great demand by food formulators and product developers. Pea, oat and corn fibers are healthy ingredients loaded with dietary fiber and have the added benefit of being perceived as “natural” by consumers.
Health, convenience, functional attributes and other qualities are in high demand by consumers, but food and beverages still must taste good. Food processors need to be able to incorporate all the things customers want—while never forgetting that flavor trumps all. Presenters at Prepared Foods’ R&D Seminars offered some tips.
The U.S. organic industry grew by 9.5% overall in 2011 to reach $31.5 billion in sales, and organic food sales now represent 4.2% of all U.S. food sales, up from 4% in 2010.
It’s about time I got a word in edgewise. When Claudia O’Donnell introduced me in her farewell editorial (January), I didn’t think it would be another three issues before I could elbow my way onto this page. But, now that Chief Editor Bob Garrison and Trendmeister Extraordinaire Billy Roberts had their 15 minutes, it looks like I’m up to bat.
Below are some of the highlights from the 2012 Natural Products Expo West, which again saw a sizable number of gluten-free introductions, as well as a number of notable introductions focusing on other trends.
DuPont Nutrition & Health’s new patent-pending GUARDIAN CHELOX L is a blend of natural plant extracts with antioxidant properties. It combines strong metal chelation with free-radical scavenging to create an effective, non-allergenic natural solution to preserve the freshness of food emulsions, according to the company.
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