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[email protected]: WhiteWave Foods sees first billion-dollar quarter | What's the real problem with our food system?

5@5: WhiteWave Foods sees first billion-dollar quarter | What's the real problem with our food system?
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.

WhiteWave Foods generates $1 billion in quarterly sales

Growth in sales of plant-based food and beverages, as well as acquisitions that have allowed it to reach beyond the dairy aisle, helped WhiteWave see its first $1 billion-in-revenue quarter. Read more at The Denver Post...


If GMOs aren't the problem with our food system, then what is?

Thinking that the never-ending arguing around genetic modification may be a proxy for other big problems in our agriculture and food supply, a Washington Post reporter asked 10 influential people—from U.S. Secretary of Agriculture Tom Vilsack to Monsanto CEO Hugh Grant— what the real problems with our food system are. Read more at Washington Post...

Can this baking genius make a gluten-free bread that doesn't suck?

Tom Gumpel, the head baker at Panera and former dean of the Culinary Institute of America's Bakery and Pastry College, has been tasked with developing a gluten-free bread for the restaurant chain. After failing to create a good GF loaf of bread, he tried instead making small rolls. His sorghum flour-based creation will debut this fall. Read more at Fast Company...


Campbell rethinks its recipe as consumer tastes change

The new version of Campbell's iconic chicken noodle soup has shed 10 ingredients in the company's quest to adjust to consumer trends. Read more at The New York Times...


Biotech's new plan: Nobody say 'GMO'

At a recently help forum for investors and biology companies, attendees discussed strategies for avoiding the negative connotation associated with genetic modification. Some companies instead focus on product, while others talk openly about process. Read more at Wired...

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