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.

June 15, 2016

2 Min Read
5@5: WHO no longer considers coffee a potential carcinogen | Food boards v. FOIA

World Health Organization drops coffee's status as possible carcinogen

Twenty-five years ago, the WHO classified coffee as a possible carcinogen (like it did with processed meat last year). But after reviewing more than 1,000 studies, the organization reversed its stance. In the past two and a half decades, the body of science around coffee has become more robust, and more recent research actually suggests the opposite—that it may have protective effects. Read more at The Wall Street Journal...


Schmear campaign

Remember when Unilever sued Hampton Creek over its use of the term "mayo," and then later changed its mind? And then a curious graduate student leveraged the Freedom of Information Act to obtain a batch of internal emails which confirmed that the American Egg Board, which receives federal funding, was helping the attack on Hampton Creek? Well, big food groups are hoping that doesn't happen again; language has been inserted into this year's Agricultural Appropriations Bill that would exempt food boards from being subject to FOIA requests. Read more at New Republic...

North Dakotans soundly reject corporate farming measure

Three-fourths of North Dakotans who voted on Tuesday wanted to repeal a measure signed into law last year allowing corporations to own and operate dairy and hog farms, despite the state's ban on corporate farming. Read more at Reuters...


Traceability 101 toolkit released for the seafood industry

Future of Fish, FishWise and the Global Food Traceability Center have released new resources to help industry partners understand the need for full-chain traceability. Read more at Future of Fish...


Move over, kombucha. Kefir lemonade is summer's favorite healthy beverage

This fermented beverage is naturally carbonated and full of probiotics, but it's made with kefir grains (which are actually bacteria and yeast) instead of with a SCOBY. It's making a splash on the menu at Posana restaurant in North Carolina. Read more at Tasting Table...

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