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.

September 11, 2020

2 Min Read
5@5: State, federal agencies crack down on workplace safety | USDA reduces egg industry oversight

Smithfield Foods, California companies fined for “failing to protect” employees from coronavirus in a new wave of accountability actions by OSHA

The California division of Occupational Safety and Health this week fined frozen food manufacturer Overhill Farms over $220,000 for violating coronavirus-related health and safety regulations. This is the largest citation issued so far to a U.S. company for failing to protect its workers from the spread of COVID-19. At least 1,294 Smithfield employees contracted COVID-19, and four employees died from the virus. Read more at The Counter


USDA reduces oversight of egg industry

The Trump administration announced a new rule that will dramatically reduce the amount of time inspectors spend in egg production facilities and have egg producers develop their own safety plans. This is expected to benefit large-scale producers but will likely result in inadequate oversight and higher rates of health code violations. Read more at Modern Farmer


Whole Foods workers say a new company policy is a 'slap in the face' and a 'disgusting abuse' of people who worked during the height of the pandemic

Whole Foods workers are furious after the company changed its attendance policy to extend the time period that missed shifts or late arrivals stay on a given employee's record. What this means is that although the threat of COVID-19 is still very present for these workers, many of them cannot call out of work because of leave they took prior to March. Read more at Business Insider


Wildtype is opening up a pre-order list for select chefs as it focuses on lab-grown, sushi-grade salmon

Lab-grown salmon startup Wildtype will soon be partnering with chefs across the nation to incorporate its sushi-grade salmon ingredient onto their menus. The company's salmon is already identical to the real thing in terms of nutritional value, and the company has developed its own technology for developing the texture of muscle tissue and fats. Read more at Tech Crunch


Starbucks introduces its strawless lids in the US

After a successful trial period, Starbucks is launching its new strawless lids in the U.S. and Canada. The company developed variations in the recyclable lid designs to suit the wide variety of beverage options, but straws are still available to patrons upon request. Read more at Restaurant Business

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