Rockville, MD—The U.S. Food and Drug Administration (FDA) is asking for input on threshold levels for all eight major food allergens (milk, eggs, fish, shellfish, tree nuts, wheat, peanuts and soybeans).
Los Angeles and Oxford, U.K.—An international data analysis has found that nations in which high fructose corn syrup (HFCS) is prevalent in the food supply suffer from a 20% higher rate of type-2 diabetes. University of Southern California (USC) and University of Oxford researchers focused on 42 countries in North America, Asia, North Africa and Europe. Though the United States leads the way in HFCS consumption, other countries have rapidly been adding the sweetener to foods and beverages.
Davis, CA—With the growing popularity of organic foods, our nation is becoming more aware of the dangers of ingesting pesticides and toxins. Unfortunately, a recent study published in Environmental Health journal shows that food-borne toxin exposure is still high in children and their families.
The produce section can be a profitable department in any natural products business. While customers may come in to purchase supplements on a monthly basis, a well thought out produce department can keep them coming back multiple times throughout the week. In 2012, perishable goods averaged over $1.5 million of sales per natural products store, with over one-third from fresh produce alone (1). However, there are several key items to focus on to run a successful produce section.
Ithaca, NY—Learning that a product is certified organic may leave many consumers feeling a bit conflicted. New research, conducted by researchers from Cornell University and University of Michigan and published in the journal Appetite, shows that some groups of consumers acknowledge the “good” that organics provide while simultaneously holding a bias against them when it comes to taste and other qualities.
The U.S. Department of Agriculture (USDA) has announced a new requirement for certifying agencies under the National Organic Program (NOP). Agencies must now annually test for non-organic residue in samples from at least 5% of the organic farms and processors they certify. The requirement went into effect on January 1, 2013.