Campbell Soup is joining the vegetarians

Campbell Soup Co.’s latest move to adapt to changing consumer taste is trading in its membership with the Grocery Manufacturers Association for one with the Plant Based Foods Association, which was formed to promote and grow sales of plant-based foods. It’s now the largest member of the trade group, which also counts companies like Daiya and Tofurky as members. Campbell’s latest foray into plant-based foods is Bolthouse Farms' line of Plant Protein Milk launched in September. Read more at Bloomberg...

Surprise! Shoppers are confused about food and GMOs

In a poll conducted by the Michigan State University College of Natural Resource’s Food@MSU program, one-third of respondents didn’t realize that non-GMO foods contain genes, and almost half think they don’t consume GMOs, or don’t know if they do. It gets worse: A similar study by the University of Florida and Purdue University found that respondents were willing to pay 35 cents more for a box of granola bars labeled “Non-GMO Project” but only 9 cents more for a box labeled “USDA Organic.” Read more at Forbes…

Amazon has slashed seller fees to try to improve its grocery selection online

In an email to brands that sell non-perishable groceries on its site, Amazon announced that it would lower its fees on items that sell for $15 or less from 15 percent to 8 percent—likely a continuation of its effort to develop its reputation as a grocery destination. Selling inexpensive groceries online is difficult, which has resulted in bulk pack selling and membership programs to make it more profitable for brands. But there are still plenty of shoppers who won’t go those routes. Will lowering fees for manufacturers move the needle? Read more at Recode…

Product focus: Ice cream treats

Frozen dessert sales are rising in both retail and foodservice, driven by mainstream food trends like free-from offerings, premium and artisan products, functional benefits and creative flavors, according to Packaged Facts. Read more at Food Processing…

To understand food deserts, we need to understand food systems

Knowing where fresh, healthy food is lacking won’t solve the problem. Rather, mapping out the entire food system—where local farms and markets are—could help. That’s how to understand where the gaps in access are, and how they might be bridged. The Maryland Food System Map, run through Johns Hopkins University’s Center for a Livable Future, is doing just that. Read more at Fast Company…