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[email protected]: France tightens up labeling rules for meat alternatives | Plant-based innovation hits seafood

Thinkstock salmon burger
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.

French MPs ban ‘misleading’ vegetarian food products

Words like steak, sausage and cheese will no longer be able to be used by makers of products that don’t contain any animal products in France, thanks to a measure approved last week by French lawmakers as an amendment to a bigger agriculture bill. As meat alternatives like the Impossible Burger and Beyond Sausage grab headlines for their realistic look and taste—and investment money pours into the meat alternative sector—the beef industry in the U.S. is hoping for similar action by legislators, too. In February, the U.S. Cattlemen’s Association called for the federal government to step up and implement similar labeling guidelines that would prohibit products made without animal flesh or tissues harvested in a traditional manner from being labeled as meat or beef. Read more at The Telegraph…


This salmon burger tastes like the real thing (but it’s actually fungi and algae)

The plant-based innovation keeps on comin’—and now there seems to be a growing number of companies turning their focus to creating more sustainable versions of seafood products. Terramino Foods has created a salmon burger alternative made from a fungus called koji. It's brewed in a liquid and grown in strands that are harvested and combined with algae and other ingredients to create the characteristically fishy flavor of salmon and add omega-3 fatty acids. The company has just graduated from Indiebio, an accelerator for scientists. The goal is to launch the burger in restaurants later this year. Read more at Fast Company…


Fair trade certification picks up steam and accolades in 2018

Fair Trade USA says it has certified more than 6,000 fisherman and seafood supply chain workers, and nine whole supply chains, under its Capture Fisheries Standard since the inception of its seafood program in 2014. Both conventional and national grocers carry fair trade-certified seafood, and sales have given $650,000 in fair trade premium funds for those fishermen. Read more at Seafood Source…


Chinese tariffs’ perfect target: American ginseng

Ginseng is a prized herb in traditional Chinese medicine, but the U.S.-China trade war threatens business for U.S. producers who rely on its popularity in China for their livelihood. Earlier this month, a 15 percent tariff was imposed on U.S.-grown ginseng. Chinese distributors warn they may shift their purchasing because of the higher prices, and farmers fear that Chinese consumers will switch to other natural health products. Read more at The Wall Street Journal…


Bowled over

From Buddha bowl on Instagram to KFC mashed potato bowls, we’ve become a nation that’s obsessed with eating out of round dishware. There are nearly 30 percent more bowl entrees on U.S. menus than there were five years ago, according to Quartz. Here’s a look at the why behind the bowl phenomenon. Read more at Quartz…

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