Washington, D.C.—The needed money has begun to arrive in the search for non-toxic, organic ways to defeat citrus greening, the disease that has threatened to overwhelm the citrus industry. The Organic Center, based here, announced the success of its first-ever crowdfunding campaign, designed to drum up funds for its previously announced three-year study on citrus greening.
A major fixture in the gluten-free community, the Gluten Intolerance Group (GIG), turns 40 this year. Its efforts to serve, inform and connect those who follow a gluten-free diet are rapidly expanding, including the continued rise of its product certification program known as the Gluten-Free Certification Organization (GFCO).
The gluten-free labeling rule issued by the U.S. Food and Drug Administration (FDA) in August of 2013 went into effect on August 5, 2014. It requires any food product that carries a gluten-free claim to contain no more than 20 parts per million of gluten. Labeling of gluten as an ingredient in food products remains voluntary.
Marlton, NJ—In July, Consumer Reports released an analysis that found the sugar content in Whole Foods Market’s private label Greek yogurt is far higher than the amount listed on the package. Now, lawsuits have been filed in Pennsylvania, New Jersey and Massachusetts on behalf consumers over the allegedly misleading labels.
Dallas, TX—In a national survey, seniors rated eating healthier as their number one health priority, above such other goals as losing weight, being physically active and taking more vitamins. The United States of Aging survey was conducted in spring 2014, and involved 3,279 individuals answering a range of questions by phone.
Croatia—Rice-based foods, particularly rice drinks and cereals, may present a danger to infants and small children, said a group of doctors in a recent journal publication. Rice, due to its genetic makeup and the methods used to grow it, is thought to absorb arsenic from the environment in amounts higher than other plants.
New York, NY—The Specialty Food Association, based here, has created a foundation with the goal of relieving hunger and improving food recovery efforts. The new Specialty Food Foundation, which has applied for 501(c) 3 non-profit status, will use grants, education and special industry events to pursue its mission.