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.

March 13, 2018

2 Min Read
5@5: USDA officially withdraws organic animal welfare rule | Sir Kensington's looks to disrupt another category

USDA withdraws animal welfare rule

After delaying an Obama-era rule that would step up requirements for how animals raised for organic products should be treated, the USDA announced Monday that it would officially withdraw the rule. A spokesman for the agency called the current regulations “effective” and said that the agency didn't have the authority to implement the proposed rules. The organic industry plants to continue its fight in court. Read more at The Hill…


How Sir Kensington’s changed the makeup of your kitchen cabinet

After decades of domination by Kraft Heinz, the ketchup aisle was in need of a shake-up. Or, so though Brown University students Scott Norton and Mark Ramadan when they started making a cleaner version of ketchup under the name Sir Kensington’s in 2008. Within a few years, they went from doing $40,000 a year in sales to becoming the top-selling condiment brand at Whole Foods, and added mayonnaise and mustard to their lineup. Last year, their company got acquired by Unilever, and this year they’re looking to disrupt a new category: ranch dressing. Read more at Bloomberg…


Whole Foods calls meeting with key vendors as tensions flare

The natural retailer has made some moves that have not sat well with some vendors since it's acquisition by Amazon, like new servicing fee and moves to centralize buying. The retailer has reportedly invited some of its key suppliers to a meeting on March 19 to further discuss some of these changes. Read more at CNBC…


Weight Watchers joins Walmart, Blue Apron, others in meal kit rush

Following in the footsteps of other companies that see opportunity in delivering easy-to-prepare meals to customers, Weight Watchers is teaming up with FreshRealm to create portioned meals that will make it easy for customers to count points. Read more at USA Today…


How restaurants can save the planet, one ingredient at a time

Restaurants like Elevation Burger and Vital Root put sustainability on the menu, despite the extra costs of sourcing grass-fed beef and local organic vegetables. They’re also helping create demand for such products, which could eventually make them more affordable. Read more at QSR Magazine…

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