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

October 4, 2016

2 Min Read
5@5: Chobani chooses first incubator class | Patagonia gets crafty with soil-friendly grain

Chobani names 6 food start-ups for inaugural class of incubator

Launched by Chobani founder and CEO Hamdi Ulukaya earlier this year, the Chobani Food Incubator is designed to help "entrepreneurs and small food companies with big hearts and ideas follow a path to challenge the food industry, improve broken systems and make a difference." Among its first participants are chickpea pasta maker Banza, fair trade, organic chocolate company Cisse Cocoa Co. and grass-fed, organic bone broth company Kettle & Fire. They receive $25,000 in grant money and access to Chobani plants, R&D and sales offices, and monthly programs across the U.S. Read more at Food Processing...


Patagonia is releasing a beer that will give you an eco-friendly buzz

In partnership with Hopworks Urban Brewery in Portland, Patagonia's food brand Patagonia Provisions is adding to its lineup of sustainably sourced foods. Its new product is Long Root Ale, a beer made from Kernza, a perennial wild grain that uses less water than wheat, builds soil health and helps sequester carbon. Read more at Money...


Grower returns for organic produce remain strong

Organic growers saw double-digit or better sales gains for key crops like apples and spinach, according to data from the USDA's 2015 Certified Organic Survey. Acreage of organic open-field vegetables and melons was up 13 percent from 2014. Read more at The Packer...


Sprouts announces 8 new stores, including first Florida location

Of the 36 new stores Sprouts Farmers Market plans on opening next year, eight are expected to be in the first quarter, including its first Florida store. Read more at Phoenix Business Journal...


Can fake junk food truly satisfy?

Pasta-shaped veggies and banana ice cream are all the rage in the world of healthy eating, but a food science professor says these fake junk foods may not give people the same kind of most-meal reward as the real thing. Read more at The Atlantic...

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