5@5: Half of Americans surveyed acknowledge food waste is a problem | Soy milk slumps

[email protected]: Half of Americans surveyed acknowledge food waste is a problem | Soy milk slumps

Each day at 5 p.m. we collect the five top natural news headlines of the day, making it easy for you to catch up on today's most important natural products industry news.

America wastes $160 billion in food every year but is too busy to stop

Almost 80 percent of Americans say they feel guilty when they throw away food, and more than half of them understand that it's bad for the environment, but 42 percent say they don't have enough time to worry about it. A new national survey from researchers at Ohio State University looks at why people waste food. Read more at Bloomberg...

 The fall of soy milk

Soy milk sales for WhiteWave's Silk brand have more than halved since 2008, according to Euromonitor, as almond milk and other plant-based beverages like almond milk and coconut milk have seen rapid growth. One likely reason? Its reputation has taken a hit thanks to consumer awareness around GMOs and research about a potential link between soy and estrogen receptors in breast cancer cells. Read more at Fortune...

A mouth full of crickets? Lobbyist speaks up for edible insects

The North American Edible Insect Coalition, which formed at an industry-specific event in May, has a lobbying campaign in the works that it hopes will help convince the FDA to add insect products to its list of Generally Recognized as Safe ingredients. The cofounders of C-Fu Foods say many food processors won't currently work with them because of concerns with how the FDA or other customers will react to them handling insects.  Read more at Bloomberg...

Dean's Natural Food Market opens Chester store

The New Jersey chain that focuses on organic produce, prepared foods, non-GMO products and supplements is opening its fourth location. Read more at Daily Record...

Inside the kitchen at an organic farm cafe

The new chef at Garden of Eve Organic Farm & Market in Riverhead, New York, explains where the restaurant's ingredients come from and what her biggest challenge is. Read more at North Forker...

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