New Hope Network is part of the Informa Markets Division of Informa PLC

This site is operated by a business or businesses owned by Informa PLC and all copyright resides with them. Informa PLC's registered office is 5 Howick Place, London SW1P 1WG. Registered in England and Wales. Number 8860726.

Sitemap


Articles from 2015 In October


IdeaXchange

The Nutrition Party, really?

The Nutrition Party, really?

The history of no-chance presidential campaigns is colorful to the point of occasional hilarity (Ross Perot was a parody? Right?), but that pointlessness can carry unintended consequences.

That might be the case with New Jersey restaurant founder Rod Silva’s campaign.

Silva is running for the nation’s highest office with a self-anointed nomination from “The Nutrition Party” and a platform that points to bad nutrition habits as the number one problem facing Americans. Silva may have his heart, and his fork, in the right place—obesity-related diabetes is only one of a host of lifestyle-related
health problems burdening the country’s healthcare and finances—but campaigns and political “parties” like his don’t do much for actual nutrition. It's especially unhelpful because this is little more than a stunt for his restaurant franchise than a legitimate cause.

Even without the craven marketing scheme, Silva's campaign and similarly strident statements can make the nutrition industry and supporters of healthy eating look like like hysterical ranting. Good nutrition should be high on everybody’s priority list, whether or not they are in politics or the grocery aisle, but Silva’s supposed campaign sounds more ridiculous than realistic. It does, however, raise the question of how to put nutrition issues into politics without turning it into a pointless feud. When Michelle Obama championed better nutrition and healthy school lunches, it turn into a partisan grudge match. Taking guns away from the NRA groups would be a tiny scuffle compared to taking away American’s right to spare ribs.

We’re not sure what would give better nutrition to “War on Cancer” status, but it’s not ridiculous sideshows like Silva’s.

NBJ

NBJ Data Corner: Is the nutrition industry ignoring the aging angle in the sleep space?

Diminished sleep has long been linked with development of a litany of diseases and biological declines, from cardiovascular disease, diabetes, obesity and immune system function to memory, learning and cognitive function. While that list alone suffices to soundly place sleep as a foundation of healthy aging, new research connecting sleep with Alzheimer's disease may reveal it as the keystone.

And yet, the connection between sleep and conditions directly related to aging would seem clear to everybody but the supplement industry. Sleep and aging appear together on no label we could find. With dementia and cognitive function a primary concern for an aging population, the link to sleep seems conspicuously ignored. Instead, claims of support for neurotransmission.

Get this information and more in the latest report from Nutrition Business Journal.  The 2015 Healthy Solutions Report is available now.

Survey: Lines between retail foodservice and quick-service restaurants blurring

Survey: Lines between retail foodservice and quick-service restaurants blurring

Quick service restaurant customers often choose foodservice from grocery stores and convenience stores, according to a new analysis by the NPD Group.

From March to June of this year, the number of fast food purchases per customer made at supermarkets and c-stores was over six visits higher than those made at QSRs in an average four-week period.

Foodservice from retail outlets has also incrementally added customers, according to NPD’s QSR Plus Retail Market Monitor.

Not surprisingly, supermarkets account for a high percentage of purchases of chicken, side dishes and salads.

“Consumers use QSRs, convenience and grocery stores interchangeably for fast food, particularly when they find the same quality and variety,” Bonnie Riggs, NPD restaurant industry analyst, said in a press release. “The lines between retail foodservice and QSRs are blurring for consumers, and these channels are competing for visits from consumers looking for a quick meal or snack.”


This piece originally appeared on supermarketnews.com, a New Hope 360 sister website. Visit the site for more grocery trends insights.

Natural Foods Merchandiser

What processes or programs can retailers implement to reduce wasted food?

donate food

America wastes a whopping 40 percent of our post-harvest food supply, according to a Johns Hopkins study published in June. Yikes! Although consumers are responsible for a large part of that, grocers and foodservice operators are on the hook too. As a retailer committed to keeping people and the planet healthy, you’re already making solid efforts to avoid wasting food in-store. But is there even more you can do? Probably. Here are nine expert tips.

Food Waste Reduction Specialist

Janet Haugan, director of marketing at LeanPath Inc. in Portland, Oregon

Start tracking food waste. Measuring what you’re wasting is essential. Data is key to identifying opportunities for improvement, so record food waste daily. Even if you’re not ready to invest in a system like one of LeanPath’s, which show the monetary value and environmental impacts of wasted food and take photos to help assess what can be reused, just start tracking. Download our logbook for free at leanpath.com, or make your own.

Get scrappy. Before composting food scraps, try repurposing them. Vegetable trimmings like celery leaves can add a lot of flavor to soups and stews; freeze them until you have enough for a stock. Potato peels can be fried and turned into snacks. Use leftover pizza dough for breadsticks and cake trimmings to make cake pops or trifles. There are endless recipes for repurposing day-old food.

Retool your salad bar. Salad bars can be a huge source of waste because of many of the ingredients’ short shelf lives and how customers perceive freshness. They want to see beautiful, bountiful vegetables, and no one wants to the take the tail end of a pan. Instead of using deep pans, use shallow ones that create the look of abundance while holding less product. Or at least rotate in smaller pans once demand winds down. You can also close the bar and switch to premade grab-and-go salads in the evening.

Federal Government Official

Mathy Stanislaus assistant administrator of the Environmental Protection Agency’s Office of Solid Waste and Emergency Response

Take the EPA Food Recovery Challenge. We help businesses audit their programs and implement tracking systems so they can commit to waste-reduction goals. Oftentimes, businesses learn they don’t have the best mechanisms in place for purchasing and using food effectively. In 2013,  participants reduced the amount of wasted food by 370,000 tons. We offer a number of helpful free resources at epa.gov/osw/conserve/foodwaste/fd-tools_rescrs.htm.

Donate leftovers. The first step in the EPA’s Food Waste Recovery Hierarchy is source reduction. The next step is feeding hungry people. Donate to food shelters and other nonprofits; some will even come to you to pick up goods. Businesses often fear liabilities associated with donating food, but the Good Samaritan Food Donation Act legally protects those that give in good faith.

Educate customers. A tremendous amount of wasted food comes from consumers’ homes, usually due to lack of awareness. Either they misunderstand sell-by dates and toss items prematurely or they just have bad purchasing behaviors. A lot of engagement and education can happen at the retail level. Many retailers find that when they help shoppers better understand how to buy and cut down on waste, it really enhances the customer experience.


Retailer

Diana Chapman, director of sustainability at PCC Natural Markets in Seattle

Stock small, stock often. Maintain great stock conditions with smaller and more frequent orders of fresh items. This is especially key with milk because shoppers will date-sort, and you want to be circulating out the freshest product. Regular produce rotation and chilling are also paramount, especially with soft fruit crops.

Adjust inventory to meet varying demands. Carefully monitor your movement by category so you can use historic data to anticipate future needs and prevent waste. This sounds obvious, but it takes a lot of experience to do right. Our veteran prepared foods teams know that during school vacations or certain holidays, demand for particular items will be up or down. Also be ready to adjust according to weather. We had unprecedented hot weather in Seattle this summer so everyone was picnicking, not cooking. Our smoothie bar and grab-and-go sales shot up.

Repurpose unsold product. At some PCCs, food scraps from our fresh departments are processed to be made into liquid fertilizer through onsite WISErg Harvester units. At other stores, scraps or unsellable products that can’t be donated are hauled off and made into compost. The fertilizer and compost are sold at all of our stores. The Harvesters tell us the source, volume and weight of all food scraps, so we can see if one store has X amount of scraps while another has Y or Z amount.

IdeaXchange

In memory of Chuck Glona

Last night, a chance, late night glance at Facebook brought devastating news to me. A dear friend, Chuck Glona, has passed away. Chuck had been in an automobile accident and died during surgery after that accident. He leaves behind his wife of more than 30 years, Janice, two beautiful daughters and a grieving family. 

He had a long career in the natural products industry. He had worked at Tree of Life for about 20 years before working for both UNFI and Naturade. For the last several years he was employed by DeLallo Foods. His ready smile and his self-deprecating sense of humor were his calling cards.

He and I shared many good times: sailing on Lake Travis, playing racquetball, and enjoying baseball, basketball, and hockey while out of town at shows. Once, we both dared each other to go to a WWF even—we both attended and had more fun than most of those there. Leaving a show in Florida a few years back, we were both upgraded and ended up in first class next to each other. God bless that patient flight attendant.

Every conversation with Chuck had a common element to it. We always talked about our families.  Wives and kids were front and center—and always more important than business.

Losing Chuck has dominated my heart and mind since I learned of his tragic, early passing. A mutual friend said it well this morning when he said, “This couldn't have happened to Chuck. He was supposed to live until he was 180.” Amen. He was a good friend and a great man. May he rest in peace.

Take a tour inside supplement quality king Bluebonnet Nutrition

Bluebonnet Nutrition, based in Sugar Land, Texas, turns 25 years old in 2016. It is the last of the full-line supplement manufacturers, currently with about 700 SKUs. We toured this high-quality “trade-up” brand to see how supplement quality is done right.

Natural product company news of the week - October 25

Natural product company news of the week - October 25

Probiotic drink maker GoodBelly introduced new 15.2 oz. grab-and-go drinks that employ the same probiotic strain used in the brand’s existing lineup, Lactobacillus plantarum 299v. Flavors include: Blueberry Acai, Tropical Green and Mango.

A new Trace My Catch tracking tool enables shoppers to find out everything they want to know about their Bumble Bee Seafoods products, including the species, fishing methods used and date of catch. Visit BumbleBee.com/TraceMyCatch for more.

Stream2Sea has introduced two new SKUs of biodegradable, mineral-based sun care products: Sunscreen for Body with SPF 30 and Sunscreen for Face & Body with SPF 20.

Bare Bones Broth Co.'s new line of sippable bone brother flavors include Tomato & Clove Beef Bone Broth and Rosemary & Garlic Chicken Bone Broth.

Food safety, traceability and sustainability software as a service company FoodLogiQ released version 15.4 of FoodLogiQ Connect, which includes enhanced traceability features, an improved user interface and more.

A pioneer in the omega industry, Bioriginal, was awarded the Achievement in Business Excellence Award for Innovation from the Saskatchewan Chamber of Commerce.

ViSalus introduced Nutra-Bar, a snack designed to support any healthy lifestyle goal while adding flavor and variety to on-the-go lifestyles.

October 2015: Direct to Consumer

5@5: Low fat v. high fat diets | Easy ways to reduce food waste

5@5: Low fat v. high fat diets | Easy ways to reduce food waste

Low-fat diet not most effective in long-term weight loss

In a review of randomized clinical trials of low-fat and high-fat diets, researchers from Brigham and Women's Hospital and the Harvard T.H. Chan School of Public Health found that low-fat interventions were no more successful in the long-term than higher-fat ones in achieving weight loss. Read more at ScienceDaily...

 

Five easy ways to reduce food waste from Tom Colicchio

The Top Chef judge and food activist suggests shopping better, planning meals and being strategic with leftovers. Read more at Parade...

Clinton says she opposes preempting states on GMOs

At an event in Berlin, New Hampshire, the Democratic presidential candidate said she isn't going to eliminate GMOs but supports "efforts to try to move toward labeling and try to encourage companies to use technology" to share information about their products. Read more at Bloomberg...

 

Americans waste way too much food at home. Here's what can be done.

A new book from Dana Gunders, a scientist at the Natural Resources Defense Council, aims to help consumers take steps to reduce their waste, by understanding what expiration dates really mean and embracing freezing food. Read more at Huffington Post...

 

Bean chip maker dials up flavor excitement

Recent moves for the company include new flavors like real cheesy, hot chili lime and nacho cheese. Read more at Food Business News...

Natural product movers & shakers - October 2015

Natural product movers & shakers - October 2015

A&B Ingredients has appointed Joe O’Neill as the company’s new vice president of sales & business development. In his new position, Joe will be responsible for managing the company’s day-to-day sales efforts of its specialty ingredients line of products including pea proteins, antimicrobials, antioxidants, shelf life extenders, probiotics and low sodium sea salts, as well as coordinating the strategies for A&B future growth.

Brighette Anderson has been hired as Bays Corporation's new technical services director. Anderson will be responsible for developing, implementing, and managing food safety and regulatory compliance policies and procedures for Bays English Muffins. 

Paul Magnotto, founder & CEO of DFI, announced that Richard Bellas has joined the DFI team as the company’s chief commercial officer.

Probi’s CEO, Peter Nählstedt, has been appointed chairman of International Probiotics Association Europe, the goal of which is to advocate for a well-defined status of probiotics and to increase awareness of the benefits of probiotics.

Susia Arnold is the new strategic accounts manager at UAS Labs and will be based in the company's manufacturing and laboratory headquarters in Wausau, Wisconsin.