The New Direction of Food Trends

The Sterling-Rice Group recently identified some of the newest natural and organic food and beverage trends that will be arriving in grocery aisles in the near future. Be on the lookout for these products and give them a try!

Healthy products are typically marketed towards women, as they are the primary grocery shoppers for families. Women are also assumed to be more health-conscious, but this is not always the case! Food manufacturers are now developing nutritious natural and organic products targeted at men. Examples include high-protein yogurt and buffalo jerky, complete with masculine packaging. Men who want to take advantage of natural and organic foods will now have options too!

One can also expect to see vegetables popping up in unexpected combinations, such as chocolate kale chips, spinach chive tea, and in chocolate milkshakes. This twist will allow consumers to reap the health benefits of vegetables while eating tasty, convenient snack foods! In addition, South American super foods like Brazilian cherries, Peruvian purple maize, and Chilean fruits will be the hottest new flavors and ingredients in foods and beverages of all kinds.

Producers have also picked up on changing consumer needs. Food allergies are on the rise, and meat consumption is declining. In response, natural and organic manufacturers have developed innovative meat alternatives and mock meats, such as chicken-free strips and meatless grounds, with the same savory flavor as their conventional counterparts. An unconventional assortment of protein-sources, from pea protein beverages to protein chips, has also been developed for consumers who avoid dairy, meat, gluten, or soy. For consumers with peanut allergies, manufacturers have developed a variety of peanut-free nut butters with unique flavors like chocolate and raspberry.

Producers of natural and organic goods even want to make dessert more nutritious! Innovations like high-protein frozen yogurt and “functional” detoxifying cookies will make desserts a guilt-free pleasure.

From a beverage perspective, manufacturers have picked up on the human need for emotional well-being and inner peace, and have developed beverages promoting bliss, restoration, and relaxation as opposed to concrete benefits. In addition, water brands have begun to add rare natural ingredients to their products, such as birch tree juice and extra virgin olive oil. Consumers looking for something different can try natural and organic beverages with interesting textures from chia seeds and flaxseed.

These new developments are undoubtedly beneficial to a variety of consumers, and respond to the unique needs of modern shoppers.  And RIBUS had products that can help meet all these needs. 

Source:

http://www.srg.com/assets/pdf/releases/2013/2013_Top_Natural_and_Organic_Trends.pdf

Organics Continue to See Increased Consumer Demand

Consumer interest in organic products continues to increase despite the 2012 Stanford University study which concluded that organic and conventional produce have the same nutritional value. Evidently, the organic craze is more than just another food fad. A recent study by the Hartman Group shows that the organic allure lies in the absence of conventional farming’s negative qualities as opposed to any added nutritional benefits of organic farming.

In particular, consumers prefer the lack of synthetic pesticides, herbicides, and fertilizers in organic food. Organic farmers use compost or manure instead of chemical fertilizers, natural pesticides or beneficial birds and insects instead of synthetic insecticides, and mulch or weeding instead of chemical herbicides. These practices promote conservation and reduce pollution in the air, soil, and water. These qualities undeniably benefit all living creatures on earth, and leave the planet healthier for future generations.

Furthermore, organic products are viewed as more trustworthy and authentic than conventional goods. After all, the USDA requires that organic foods meet strict standards in terms of growing, handling, and processing. Consumers value the honesty of organic producers, and like to know what they are eating. For this reason, shoppers in grocery stores nationwide are seeking products with clean, recognizable ingredient lists and minimal processing.

In fact, the Hartman study found that over 74% of US consumers purchased organic products in the last three months, and at least 36% used organic products on a monthly basis. However, basic products like produce and milk were the most popular organic purchases, largely because processed organic goods come at a price.

This does not have to be the case when using RIBUS ingredients! Our functional ingredients are 100% organic, derived from rice bran and hulls. When producing organics, use RIBUS products to ensure that manufacturing costs stay low and saving can be passed on to consumers!

Sources:

http://www.naturalproductsinsider.com/articles/2013/05/organic-s-attraction-still-lies-in-what-s-not-the.aspx

http://www.mayoclinic.com/health/organic-food/NU00255

http://www.organic.org/articles/showarticle/article-206

The Great Debate - What is Natural?

In recent years, the notion of “natural” products has become shrouded in ambiguity. Consumers and manufacturers seem to be operating under definitions of the term, which has led to endless confusion. In fact, several major food companies have been sued for misleading natural claims on food products. Though it seems that this problem could easily be solved by establishing a concrete definition for the food industry, the problem is much more complex.

The stickiness of this situation is evidenced by the outcome of the Elizabeth Coxvs. Gruma Corporation lawsuit, which was heard in California federal courts this past June. Cox’s complaint against the food industry giant is that the “all-natural” claims on Mission brand tortilla chips are misleading. The judge, Yvonne Gonzales Rogers, recognized the lack of regulatory authority with regards to natural products and postponed the case for six months to allow the FDA to produce a solid definition of “natural” in relation to food. However, the FDA has previously been unwilling to provide any clarity on the subject, and it is unlikely that any future action will be taken. Because no ruling exists, courts nationwide have refused to set a legal precedent on the matter. In essence, grid lock has developed between US courts and the FDA as neither entity is willing to establish a guideline before the other.

As a result, the National Products Association (NPA) board of directors believes that the organization should make the first move. Undoubtedly, rules need to be set in place to eliminate the gray area. Numerous food retailers have already set their own guidelines with regards to natural food products. Whole Foods upholds a list of 82 unacceptable ingredients for all store products, Kroger prohibits 101 ingredients from being used in their natural line, Target refrains from using 105 ingredients in their Simply Balanced line, and Safeway has banned 130 ingredients from their natural line.

The aforementioned retailers understand the consumer demand for honest products. If a given food label ingredient would not be found in the average American pantry, it automatically evokes a sense of distrust that cannot be reconciled. Though some synthetic-sounding ingredients are actually natural, initial perceptions are difficult to overcome. As baseless “natural” claims are deteriorating, producers must focus on clean-label appeal to establish authenticity. All-natural RIBUS ingredients, derived from rice bran and hulls, are declared on food labels as “Rice Concentrate” or “Rice Extract.” Chemical food additives are easily replaced by these products, so don’t settle for less than the best

Sources:

http://www.foodnavigator-usa.com/Trends/The-GM-debate/Natural-Clean-Label-Trends-2013-Who-s-driving-the-agenda-From-Simple-Truth-to-Open-Nature

http://www.foodnavigator-usa.com/Regulation/Judge-There-is-a-gaping-hole-in-the-current-regulatory-landscape-for-natural-claims-and-GMOs

Is Sustainable Attainable? We think so....

Public interests are now more environmentally conscious than ever before. Consumers are aware of the long-term consequences of widespread pollution and waste, and are demanding sustainable goods and services. In essence, sustainability is protecting our environment so that future generations can continue to benefit from its rich natural resources. Smart businesses are now “going green” for several reasons.

Green business practices are not difficult to implement and exist in a number of forms. Some choose to produce sustainable products, such as solar power equipment, that allow others to conserve resources. Others choose to implement environmentally-friendly methods of production, like organic farmers and manufacturers. On an even simpler level, businesses can reduce waste and utilize renewable energy.

In addition to benefiting the planet, “going green” may have hidden benefits for companies. According to a recent study, there is a correlation between sustainable business practices and better bottom lines. Despite the recent economic recession, the sales of green products and services increased drastically in recent years, especially in the realm of organic products. Over the last ten years, the market for organic products increased 238%, while the market for conventional products only increased 33%. Sustainable business practices are appealing to consumers! On another note, many green policies create efficiency and lower spending on energy and materials in the long run. 

RIBUS produces an entire line of sustainable, environmentally-friendly ingredients for your production needs. Our unique products are made from rice hulls and rice bran, which are oftentimes unused and wasted by the rice industry. Utilizing the entire rice grain reduces waste and promotes conservation.

RIBUS products are a natural replacement for common synthetic processing aids, and are listed as “Rice Extract” or “Rice Concentrate” on a food label. RIBUS ingredients can reduce costs and increase outputs in countless applications from extrusion to anti-caking!

Give consumers what they want – sustainable ingredients!

Source:

http://www.foodnavigator-usa.com/Trends/Sustainability/Organic-foods-and-beverages-help-drive-the-growth-of-green-report-says

Restaurant Nutrition Information Demands on the Rise

For health-conscious consumers, eating out can be a challenge. While nutrition information is becoming more readily available in restaurants, most consumers are still unaware of the specifics. This lack of knowledge is unnerving, and restaurant patrons are left to wonder – what is in my food? With obesity rates on the rise, many consumers are seeking healthier alternatives to eating out.

That said, many restaurants (especially quick-service) want to reel consumers back in by providing more nutrition information and improving recipes. Will this plan be successful? A survey conducted by the NPD group of 3,000 consumers provides insight into common attitudes regarding nutrition and specific ingredients at restaurants.

·         Over 50% of consumers would like to improve their eating habits and have tried to reduce their intake of a food or beverage in the last six months.

·         Around 40% of consumers claim to be limiting consumption of fats, cholesterol, sodium, or sugar.

·         Over 10% of consumers are reducing consumption of soda or sugar specifically.

·         Less than 1% of consumers are making an effort to avoid high fructose corn syrup.

·         Calorie content is most important to consumers. About 20% pay attention when it is provided.

·         Only 10% of consumers regularly examine nutrition information at restaurants.

The question remains – should restaurants expend time and energy in reformulating recipes and revamping menus? It seems that consumers oftentimes do not follow through with their intentions to avoid or reduce particular ingredients, and continue to order the same foods while dining out without looking into nutrition information.

Source:

http://www.foodnavigator-usa.com/Trends/HFCS/What-nutrition-information-are-restaurant-goers-looking-for

Functional Beverages Take Center Stage

A new trend has emerged from the ruins of unhealthy drinks – functional beverages. These innovative blends serve purposes greater than merely quenching thirst. Functional beverages are designed with a specific demographic in mind. Furthermore, some are designed to promote relaxation, and others to provide energy or essential nutrients.

This trend is on the rise, as busy consumers are demanding more benefits from beverages, and health-conscious consumers have been examining labels. The Healthy Beverage Expo had a successful debut this past spring and will return next year to showcase the latest market trends. These trends include:

·         Exotic fruit flavors

·         Sugar replacement with Stevia

·         Unique tea products

·         All-natural or organic products

·         Natural colors

·         Environmentally-friendly packaging

·         Added vitamins and minerals

·         Cleaner energy drinks with reduced sweetener

·         Added protein and fiber

Consumers are scrutinizing beverage labels and looking out for calories and sugar. Shoppers appreciate transparency in product labeling and scientific support behind marketing claims. Consumers realize that there are countless alternatives to traditional beverage offerings and can be particular.

Manufacturers have responded by using water as a base for most functional beverages. This avoids the problem of working around calories, flavors, and colors. From here, producers add flavors and nutrients to accomplish the goal of the product. It seems simple enough, but there is an 80% failure rate for new functional products due to high competition.

Differentiate your product from other beverage offerings. Use RIBUS products to carry flavor, replace chemical additives, and make your product more marketable to consumers.

Sources:

http://www.foodbusinessnews.net/articles/news_home/Consumer_Trends/2013/07/On_the_cusp_of_a_healthy_bever.aspx?ID=%7bDED3B302-3A58-4800-96B1-10EED116B8F4%7d

http://www.foodprocessing.com/articles/2013/product-development-beverage-trends.html

Organics, Not Just a Food Fad

Consumer interest in organic products continues to increase despite the 2012 Stanford University study which concluded that organic and conventional produce have the same nutritional value. Evidently, the organic craze is more than just another food fad. A recent study by the Hartman Group shows that the organic allure lies in the absence of conventional farming’s negative qualities as opposed to any added nutritional benefits of organic farming.

In particular, consumers prefer the lack of synthetic pesticides, herbicides, and fertilizers in organic food. Organic farmers use compost or manure instead of chemical fertilizers, natural pesticides or beneficial birds and insects instead of synthetic insecticides, and mulch or weeding instead of chemical herbicides. These practices promote conservation and reduce pollution in the air, soil, and water. These qualities undeniably benefit all living creatures on earth, and leave the planet healthier for future generations.

Furthermore, organic products are viewed as more trustworthy and authentic than conventional goods. After all, the USDA requires that organic foods meet strict standards in terms of growing, handling, and processing. Consumers value the honesty of organic producers, and like to know what they are eating. For this reason, shoppers in grocery stores nationwide are seeking products with clean, recognizable ingredient lists and minimal processing.

In fact, the Hartman study found that over 74% of US consumers purchased organic products in the last three months, and at least 36% used organic products on a monthly basis. However, basic products like produce and milk were the most popular organic purchases, largely because processed organic goods come at a price.

This does not have to be the case when using RIBUS ingredients! Our functional ingredients are 100% organic, derived from rice bran and hulls. When producing organics, use RIBUS products to ensure that manufacturing costs stay low and saving can be passed on to consumers!

Sources:

http://www.naturalproductsinsider.com/articles/2013/05/organic-s-attraction-still-lies-in-what-s-not-the.aspx

http://www.mayoclinic.com/health/organic-food/NU00255

http://www.organic.org/articles/showarticle/article-206

Global Movement for Natural Food Extends into the Pet Market

In America, household pets have become more than mere domesticated animals – they are part of our families. This sentiment has given rise to the $4.1 billion market for natural pet products. Consumers have become increasingly conscious of what they are feeding their furry friends.

All in all, Americans feel that their pets deserve the absolute best. According to a recent survey, around 63% of pet owners are concerned about the safety of conventional pet products, which often contain unfamiliar additives. In addition, approximately 38% of pet owners believe that natural and organic pet products are simply better than their conventional counterparts. Consequently, retail sales of natural pet products in the US between 2008 and 2012 displayed a compound annual growth rate of 17% despite the economic recession.

Pet owners have clearly been reading ingredient labels and are looking for simple, trustworthy products. Manufacturers interested in entering this market must differentiate themselves from conventional competitors in terms of quality and nutrition. One way to accomplish this is by replacing unfamiliar, synthetic processing ingredients with all-natural RIBUS products, derived from rice. Several large brands such as Hill’s, Nestlé Purina, and Wal-Mart have already created natural pet food formulations. Declare rice extract on your label and reassure health-conscious pet owners!

Source:

http://www.foodandbeveragepackaging.com/articles/85768-steady-growth-in-4b-market-for-natural-pet-products

Allergens, Going Beyond Just Peanuts

The hot topics in the food industry today are gluten and GMOs, but manufacturers cannot overlook the common food allergies that are responsible for approximately 90% of allergic reactions. Specifically, the FDA requires food producers to declare the presence of eight common allergen ingredients – milk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat. One or more of these ingredients is likely present in a given processed food item, making life difficult for those with food allergies.

Food allergies are nothing new, but as their incidence is on the rise, the market for allergen-free goods continues to grow. According to the US CDC, between 1997 and 2007, the world saw an 18% increase in the presence of food allergies in children under the age of 18. In addition, 4% of children worldwide have a food allergy, causing them to be 2-4 times more likely to develop additional allergies. Without a doubt, these children deserve access to safe, allergen-free foods.

Therefore, in March of 2013, the University of Manchester in the United Kingdom launched a three-year international study on food allergies. The goal is to create a standard approach to allergen-management for food manufacturers and industry regulatory agencies. The study brings together experts from around the world and is supported by the UK Food Standards Agency. This goes to show that there is still room for the allergen-free foods industry to grow.

In recent years, many companies have chosen cater to allergen-free consumers and have expanded allergen-free product variety. This calls for sourcing ingredients with caution, operating in allergen-free facilities, and testing for even traces of common allergens in finished goods. Labeling must be precise, and suppliers are even monitoring the post-production handling of their products to ensure food safety. Companies that do not adopt these practices run the risk of subjecting consumers to allergic reactions.

Eliminating allergens is no easy task. Many manufacturers are finding it difficult to locate allergen-free ingredients, and ingredient suppliers are working to develop them. However, RIBUS has already created functional, allergen-free replacements for many common allergy-inducing ingredients utilizing the natural qualities of rice. Instead of subjecting consumers to uncertainty, trust RIBUS.

Sources:

http://www.naturalproductsinsider.com/articles/2010/04/allergen-free-product-formulation.aspx

http://www.foodprocessing-technology.com/news/newsuniversity-of-manchester-commences-international-study-on-food-allergies

Gluten-free is more than just a trend...

The gluten-free market is growing at an astounding rate for a number of reasons. In recent years, more information has become available regarding food allergies, and more people are receiving diagnoses of gluten-related allergies, leaving the door wide open for food manufacturers!

It is estimated that around 1% of the world population has celiac disease, an adverse intestinal immune reaction to gluten consumption, and up to 10% experiences gluten sensitivity, which is less severe. In addition, a large number of health-conscious consumers without any form of gluten intolerance have decided to go gluten-free for other reasons. Consumer research reveals that approximately one third of Americans intend to reduce or eliminate gluten in their diets. Clearly, there are countless opportunities for food producers willing to accommodate the unique needs of gluten free-consumers.

Udi’s Food, a gluten-free producer, has seen sales increases from $6 million to $130 million in just three years. Other food manufacturers such as Blue Diamond and Way Better Snacks continually innovate to produce new varieties of gluten-free products. In addition, some restaurants have started to prepare gluten-free meals when requested. The demand for gluten-free products is undoubtedly high.

Even still, manufacturers need to commit to gluten-free–trace amounts of gluten can lead to incredible discomfort for intolerant individuals. This means using only gluten-free ingredients in food production. Common food additives, especially flavor carriers like malodextrin, often contain gluten. Thankfully, an alternative is available. All RIBUS ingredients are certified gluten-free by the Gluten Intolerance Group of North America and function in place of common processing aids. Commit to the well being of gluten-free consumers and use gluten-free RIBUS ingredients for food processing!

Sources:

http://www.latimes.com/health/la-he-gluten-free-20130518,0,5338117.story

http://www.naturalproductsinsider.com/articles/2006/06/tapping-into-the-gluten-free-market.aspx

RIBUS Products Help Solve Production Challenges in More Than Just Food Applications

Dietary supplements are intended to enhance nutrition. Why harmful chemicals like anabolic steroids and ephedrine have been found in numerous supplements is a great question – one that has caused a paradox in which health-conscious consumers are wary of supplements altogether.

Dietary supplements are not regulated by the FDA. The USDA mandates that ingredients must be listed on the product label, but the National Institutes of Health (NIH) states that supplements may still contain unknown ingredients and other contaminants. Now that consumers have this knowledge at their disposal, producers must work to overcome the mistrust.

Research suggests that going organic may be a game-changer. A recent study by the Natural Marketing Institute (NMI) focusing on supplement, over-the-counter, and prescription use in America shows that 41% of consumers are influenced by organic supplement claims. This percentage jumps to nearly 50% with the addition of the USDA organic certification seal. Organic claims provide assurance of safety and quality, as organic production and processing is monitored from beginning to end.

So how can a supplement manufacturer enter this lucrative market? The first step is to replace inactive chemical processing ingredients such as magnesium stearate with organic RIBUS ingredients, derived from the hull and bran of rice. Our unique formulations exceed the performance of their conventional counterparts while contributing to organic certification overall.

Consumers have grown accustomed to reading product labels. Give them a little peace of mind and replace unknown synthetic ingredients with all-natural Nu-FLOW from RIBUS.

Sources:

http://www.naturalproductsinsider.com/blogs/supplement-perspectives/2013/02/ssc-supplement-consumers-do-consider-organi694.aspx

http://www.livestrong.com/article/378047-the-ingredients-in-dietary-supplements/

Natural vs. Organic...Round 2

In recent years, the notion of “natural” products has become shrouded in ambiguity.

Consumers and manufacturers seem to be operating under definitions of the term, which has led to endless confusion. In fact, several major food companies have been sued for misleading natural claims on food products. Though it seems that this problem could easily be solved by establishing a concrete definition for the food industry, the problem is much more complex.

The stickiness of this situation is evidenced by the outcome of the Elizabeth Cox vs. Gruma Corporation lawsuit, which was heard in California federal courts this past June. Cox’s complaint against the food industry giant is that the “all-natural” claims on Mission brand tortilla chips are misleading. The judge, Yvonne Gonzales Rogers, recognized the lack of regulatory authority with regards to natural products and postponed the case for six months to allow the FDA to produce a solid definition of “natural” in relation to food. However, the FDA has previously been unwilling to provide any clarity on the subject, and it is unlikely that any future action will be taken. Because no ruling exists, courts nationwide have refused to set a legal precedent on the matter. In essence, grid lock has developed between US courts and the FDA as neither entity is willing to establish a guideline before the other.

As a result, the National Products Association (NPA) board of directors believes that the organization should make the first move. Undoubtedly, rules need to be set in place to eliminate the gray area. Numerous food retailers have already set their own guidelines with regards to natural food products. Whole Foods upholds a list of 82 unacceptable ingredients for all store products, Kroger prohibits 101 ingredients from being used in their natural line, Target refrains from using 105 ingredients in their Simply Balanced line, and Safeway has banned 130 ingredients from their natural line.

The aforementioned retailers understand the consumer demand for honest products. If a given food label ingredient would not be found in the average American pantry, it automatically evokes a sense of distrust that cannot be reconciled. Though some synthetic-sounding ingredients are actually natural, initial perceptions are difficult to overcome. As baseless “natural” claims are deteriorating, producers must focus on clean-label appeal to establish authenticity. All-natural RIBUS ingredients, derived from rice bran and hulls, are declared on food labels as “Rice Concentrate” or “Rice Extract.” Chemical food additives are easily replaced by these products, so don’t settle for less than the best

Sources:

http://www.foodnavigator-usa.com/Trends/The-GM-debate/Natural-Clean-Label-Trends-2013-Who-s-driving-the-agenda-From-Simple-Truth-to-Open-Nature

http://www.foodnavigator-usa.com/Regulation/Judge-There-is-a-gaping-hole-in-the-current-regulatory-landscape-for-natural-claims-and-GMOs

National List Restricts the use of Silicon Dioxide in Organics

As one would expect, production of organic products in the United States is highly regulated in order to protect the interests of consumers. The National Organic Program (NOP) is the group responsible for implementing organic product standards. These standards are contained in the National List of Allowed and Prohibited Substances, which identifies the substances that are allowed and disallowed in the production and processing of organic goods. The Organic Foods Production Act of 1990 and USDA regulations prohibit the use of any substances that do not comply with this list.

Nevertheless, as researchers continue to learn more about the ingredients on the National List, changes occasionally need to be made. One such instance regarding five common processing ingredients occurred at the end of May, 2013. The changes were recommended by the National Organic Standards Board (NOSB) and represented public opinion on an initial proposal in February 2013.

One noteworthy part of this amendment involves Silicon Dioxide, a common food additive that can function as an anti-caking or flow agent. While it was previously allowed in all organic products, it is now only allowed as an anti-foaming agent, provided that organic rice hulls are commercially available and are an adequate replacement. This change will go into effect November 3, 2013 and all products must be in compliance by November 3, 2014, which will allow producers sufficient time for reformulation.

RIBUS fully supports this amendment, as it will protect consumers by reducing the amount of synthetic material in organic products. RIBUS is the global leader in sustainable rice-based alternatives to chemical food additives with over 20 years of experience. RIBUS’ patent-pending ingredient Nu-FLOW, derived from organic rice hulls, effectively replaces silicon dioxide in anti-caking or flow applications. What’s more, “Rice Concentrate” on the label sounds a lot better than a chemical! 

Natural vs. Organic...Round 1

How about some Polydimethylsiloxane, Hydrogen Peroxide, Silicon Dioxide, and Glycerides for dinner?

Though this sentence will not be overheard in common households, it oftentimes still applies. These chemicals can be found in processed food products in kitchens nationwide. They serve as emulsifiers, dough conditioners, anti-caking agents, and even anti-foaming agents. Sounds delicious, right?

Not so much. Consumers have been paying attention to ingredient labels, and are not interested in foods created in a science laboratory. One should not need a chemistry degree to read a food label!

That said, shoppers are now looking for “clean label” products – simple, organic items with minimal processing and free from allergens. Though it does not have a clear definition, “clean label” typically suggests transparency from the producer, building trust in the product. The impact of this trend on the food industry is evident. According to the Datamonitor Group, the amount of gluten-free products on the global food market has risen from 2.9% in 2007 to 6.8% in 2013. These rates are even higher in the United States, where the prevalence has increased from 6.4% to 16.7% in the same period.

However, the idea of “clean label” goes beyond “natural” claims. In fact, many consumers have grown wary of “natural” products, as food producers often bend the implied meaning of the term. This is not unexpected, considering that the United States Food and Drug Administration has provided no formal definition of “natural” in relation to food and beverage production. Again, this consumer inclination is evident as the number of products on the market worldwide with a natural claim fell from 8.8% in 2007 to 6.3% in 2013. The trend is even more noticeable in the United States, where the amount has fallen from 33% to 22% from 2007 to present.

In response to this confusion, the National Organic Program (NOP) defined “natural” in relation to the production of organic goods. In summary, the NOP states that a substance is natural if it is derived from natural sources and does not undergo synthetic processes. This rule sets the standard for organic products, but one must still be cautious of conventional products and read the ingredient label!

Though processed foods are sometimes deceiving, this is not always the case. Whenever you see “Rice Concentrate” or “Rice Extract” listed on a food label, you can rest assured that the processor is using RIBUS products, which are derived from rice, to replace synthetics and chemicals.

Sources:

http://www.foodnavigator.com/Financial-Industry/What-do-natural-and-clean-label-mean-anyway

http://www.jdsupra.com/legalnews/defining-natural-the-national-organic-21486/

Non-GMO Ingredients...A Hot Topic This Summer

In recent years, controversy has developed around the topic of genetically modified organisms (GMOs), predominantly regarding their role in food production. There are millions of global stakeholders in this debate, including consumers, governmental organizations, scientists, and corporations. Altogether, we must determine whether genetically modified foods are safe for human consumption and healthy for the ecology of our planet.

 In agriculture, GMOs are plants that have had their genetic material altered to produce a desired trait, such as herbicide resistance or improved shelf life. These traits allow farmers to increase the world food supply to meet the needs of our growing population, and proponents argue that genetically modified plants pose no greater threat to humans than their conventional counterparts. Opponents, on the other hand, feel that the potential long-term impact of genetically modified plants has not been taken into consideration, and question the neutrality of regulatory agencies. Many individuals in the middle ground hold that consumers have a right to know if food products contain genetically modified ingredients, and would prefer for this information to be available on the label.

From a food industry perspective, manufacturers must now choose whether or not to use genetically modified ingredients in their products. The consumer demand for non-GMO food products has been on the rise in recent years, and many companies have chosen to cater to this market. In fact, Whole Foods announced in March 2013 that all products sold in its stores must be labeled to alert consumers if they contain genetically modified ingredients. For this reason, suppliers have seen a drastic increase in sales of non-GMO ingredients to food manufacturers not wanting to lose sales. In May 2013, more than two million people in over 50 nations protested the use of GMOs in food. This is more than another dietary trend. Consumers worldwide have turned against genetically modified food.

If manufacturers want to meet the demand for non-GMO food, synthetic processing ingredients often derived from genetically modified plants, such as soy lecithin, will have to be replaced. RIBUS can make this transition easier by providing all-natural, non-GMO alternatives to common processing aids. Give consumers what they want while improving the quality of your product with RIBUS ingredients!

Sources:

http://www.non-gmoreport.com/articles/aug10/suppliers_and_demand_for_non-gmo_ingredients.php

http://www.nytimes.com/2013/05/27/business/food-companies-seeking-ingredients-that-arent-gene-altered.html?ref=geneticallymodifiedfood&_r=2&

Chipotle Mexican Grill recently made national headlines with a groundbreaking decision to reveal GMOs used in their food. This was a bold move – the first of its kind among major food suppliers in the nation – and a testament to Chipotle’s commitment to people, animals, and the environment.

In 2001, Chipotle released a mission statement entitled Food with Integrity, which explains the chain’s commitment to serving natural and organic products to contribute to global sustainability. Particularly, Chipotle has expressed its efforts to use organic ingredients and naturally raised meat when possible. In 2011, 50% of all produce served in restaurants nationwide was sourced from small and midsize local farms, and 40% of beans were organic. These percentages are continually on the rise.

GMOs (genetically modified organisms) have become part of the global food supply in recent years, and have generated much controversy from those concerned about health and environmental implications. Consumers are beginning to seek out non-GMO food products, but the Food and Drug Administration does not require producers to include this information on the label.

Without a doubt, Chipotle is responding to this consumer need, which will only bode well for them in the future. Though around half of the menu items still contain GMOs in some form, the company hopes to eliminate GMOs altogether as soon as possible. The genetically modified ingredients currently in use are soy and corn, which are often difficult to source in conventional form.

Nevertheless, RIBUS has a non-GMO, sustainable solution for soy lecithin replacement. Nu-RICE, extracted from rice bran, is available in natural or certified organic formulations.

With the demand for non-GMO products and ingredients on the rise, hopefully GMO disclosure will become a trend throughout the food industry.

Source:

http://www.naturalnews.com/040751_Chipotle_GMO_labeling_Whole_Foods.html

RIBUS Products are Natural, Organic and who knew...Kosher!

The market for kosher products holds considerable potential for modern manufacturers. Millions of consumers that keep kosher make purchasing decisions based on kosher certification. Its presence is a reassuring stamp of approval, and lack thereof is a deal breaker. Even consumers who are not keeping kosher interpret the certification as a symbol of quality and trust, knowing that production has been monitored by a third party. This raises the question, why is this market frequently overlooked?

Many people are unaware of what keeping kosher entails. Kosher foods abide by the Jewish dietary law contained in the torah. In fact, the Hebrew translation of the word means “fit for consumption.” Certain animals and animal products are considered unclean and are therefore not kosher. Kosher meat must have been slaughtered according to Jewish law, and meat must not be consumed with dairy.

Furthermore, in order for foods to be certified as kosher, a rabbi must inspect the processing facility to ensure that the processing system and all ingredients are kosher. For instance, there can be no cross-contamination from non-kosher foods during processing or handling. The length of the certification process varies from weeks to months depending on the number of adjustments required.

Common food additives could make the difference in attaining this certification. Numerous processing ingredients are derived from animal products and are inherently not kosher. Others fall into the gray area and must be carefully supervised throughout production if their use is permitted. For this reason, magnesium stearate, emulsifiers, dough conditioners, and glycerides are particularly risky.

That said, it is surprisingly simple to replace these unreliable ingredients with RIBUS products! Each of our formulations has been certified kosher by the Union of Orthodox Jewish Congregations (OU). Our products have countless practical applications, including emulsification, extrusion, and anti-caking.

The demand for kosher products is solid – more than a mere trend. Request a sample of RIBUS products today and take advantage of this valuable market!

Sources:

http://www.foodbusinessnews.net/articles/news_home/Consumer_Trends/2013/05/Symbols_of_Quality.aspx?ID={BE8744F0-BC05-4B50-9B7F-20DBB5DDA703}

http://www.kosherquest.org/bookhtml/FOOD_ADDITIVES.htm