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5@5: A 'new' GNC | Controversial research questions sugar guidelines

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.

GNC unveils new pricing, marketing effort to boost sales

To replace was has become an "old, broken model" of mixed prices depending on sales and levels of membership for customers, GNC says it will unveil a new single pricing structure and rewards program on Dec. 29. Most stores—both company-owned and franchised—will be closed on Dec. 28 to prepare. The so-called "One New GNC" initiative also include upgraded point-of-sale technologies and a new mobile app, in attempt to rebound from a challenging year for the retailer. Read more at Pittsburgh Business Times...


How much is too much? New study casts doubt on sugar guidelines

Public health experts and the food industry are at odds over a new study published in Annals of Internal Medicine which suggests that the U.S. Dietary Guidelines recommending that people get no more than 10 percent of their daily calories from added sugar are based on "low-quality evidence." The study, funded by the food industry-backed International Life Science Institute, emphasizes that sugar is not the only factor related to obesity and type 2 diabetes. Read more at NPR...


Soylent's supplier is angry, withholds ingredients for 2.0 and Coffiest 

Another feud is brewing between Soylent and ingredient supplier TerraVia after Soylent suggested that the algal flour in its meal-replacement bars (supplied by TerraVia) was the culprit in a string of complaints from customers that the bars were giving them stomach issues, which led to a recall. Now, TerraVia said it's halting supplies of ingredients used in Soylent's meal replacement drink and its new Coffiest beverage. Read more at Ars Technica...


IFT calls upon federal government to increase funding for sodium reduction research

The Institute of Food Technologists submitted comments to the FDA requesting that it increase funding of research related to the development of lower-sodium foods. Developing salt substitutes that maintain taste and function continues to challenge the industry. Read more at IFT...


What Campbell learned from a 101-year-old tomato soup recipe

The company is reviving an old recipe that calls for locally sourced ingredients and turning it into a ready-to-eat soup it hopes will appeal to consumers demanding more fresh and clean convenience products. Read more at Fortune...

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