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"content": "\u003cp>International House of Pancakes has created a stir by saying that after being IHOP for 60 years, it is \"flippin' our name to IHOb\" — setting off speculation over what that mysterious b could signify.\u003c/p>\n\u003cp>For now, the company isn't saying. IHOP promises to reveal the meaning on June 11.\u003c/p>\n\u003cp>https://twitter.com/IHOP/status/1003682801042915328\u003c/p>\n\u003cp>But the Internet isn't big on waiting. Hungry for answers, people responded to the cryptic tweets: Could it be breakfast? Biscuits? Brunch? The improbable bancakes? Simply, and minimally, bacon? The on-trend bitcoin?\u003c/p>\n\u003cp>Those are a few of the more popular guesses on IHOP's Twitter feed, in a thread that's littered with the company's coy responses — and an annoying/cute (depending on your patience level) insistence on replacing p's with b's.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Please tell me you're joking,\" a Twitter user named \u003ca href=\"https://twitter.com/kaylawayla1224/status/1004181578002690048\">kayla said\u003c/a>.\u003c/p>\n\u003cp>\"Oh blease, this is no joke!\" IHOP replied.\u003c/p>\n\u003cp>Patrick Ford tweeted, \"I'm just over here wanting some answers! Stop b-ing elusive and tell me what the answer b!\" — and the company responded, \"batience, Batrick, batience!\"\u003c/p>\n\u003cp>https://twitter.com/IHOP/status/1004097096448868352\u003c/p>\n\u003cp>After the company wrote, \"There's so many obtions, what could it b?!\" — \u003ca href=\"https://twitter.com/IanCorley/status/1004096831805120513\">Extra D0G replied\u003c/a>, \"Can you not blease?\"\u003c/p>\n\u003cp>Encouraging people to keep guessing, the folks running IHOP's social media account repeatedly cited the endless \"possi-b-ilities.\" But at least two people noted that the company was missing out on a chance \u003ca href=\"https://twitter.com/search?f=tweets&q=bossibilities%20%40IHOP&src=typd\">to say \"bossibilities.\"\u003c/a>\u003c/p>\n\u003cp>One of the only guesses the company dismissed outright was for \"burritos.\" It did so without discussing \"purritos\" — but if you want to see photos of cute cats cozied up in socks, \u003ca href=\"https://www.google.com/search?q=purritos&rlz=1C1GGRV_enUS795US795&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjQv7X6kb_bAhUQ1lMKHetmBwUQ_AUICigB&biw=1545&bih=753\">it's here for you\u003c/a>.\u003c/p>\n\u003cp>The hubbub over the \"b\" comes as IHOP prepares to mark the 60th anniversary of its first restaurant, which opened outside Los Angeles in the summer of 1958.\u003c/p>\n\u003cp>Whatever the IHOPlan is for the chain's widely recognized name, it seems to have been long in the making: The Twitter handle for \u003ca href=\"https://twitter.com/ihob\">IHOb\u003c/a> is already reserved and verified, having joined Twitter in July 2016.\u003c/p>\n\u003cp>According to DINE Brands, which operates both the IHOP and Applebee's restaurant chains, there are currently more than 1,671 IHOP locations in the U.S. In the most recent fiscal year, IHOP stores generated $185 million in revenue, on sales of $3.3 billion.\u003c/p>\n\u003cp>At its \u003ca href=\"http://investors.dineequity.com/static-files/11305cd4-4580-41af-a81e-be6b036182f2\">annual stockholders' meeting\u003c/a> last month, IHOP reported that nearly half of its customers come in during breakfast time. Lunch follows (with 28 percent) and then dinner (16 percent) and late-night service (7 percent). \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>After the company wrote, \"There's so many obtions, what could it b?!\" — \u003ca href=\"https://twitter.com/IanCorley/status/1004096831805120513\">Extra D0G replied\u003c/a>, \"Can you not blease?\"\u003c/p>\n\u003cp>Encouraging people to keep guessing, the folks running IHOP's social media account repeatedly cited the endless \"possi-b-ilities.\" But at least two people noted that the company was missing out on a chance \u003ca href=\"https://twitter.com/search?f=tweets&q=bossibilities%20%40IHOP&src=typd\">to say \"bossibilities.\"\u003c/a>\u003c/p>\n\u003cp>One of the only guesses the company dismissed outright was for \"burritos.\" It did so without discussing \"purritos\" — but if you want to see photos of cute cats cozied up in socks, \u003ca href=\"https://www.google.com/search?q=purritos&rlz=1C1GGRV_enUS795US795&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjQv7X6kb_bAhUQ1lMKHetmBwUQ_AUICigB&biw=1545&bih=753\">it's here for you\u003c/a>.\u003c/p>\n\u003cp>The hubbub over the \"b\" comes as IHOP prepares to mark the 60th anniversary of its first restaurant, which opened outside Los Angeles in the summer of 1958.\u003c/p>\n\u003cp>Whatever the IHOPlan is for the chain's widely recognized name, it seems to have been long in the making: The Twitter handle for \u003ca href=\"https://twitter.com/ihob\">IHOb\u003c/a> is already reserved and verified, having joined Twitter in July 2016.\u003c/p>\n\u003cp>According to DINE Brands, which operates both the IHOP and Applebee's restaurant chains, there are currently more than 1,671 IHOP locations in the U.S. In the most recent fiscal year, IHOP stores generated $185 million in revenue, on sales of $3.3 billion.\u003c/p>\n\u003cp>At its \u003ca href=\"http://investors.dineequity.com/static-files/11305cd4-4580-41af-a81e-be6b036182f2\">annual stockholders' meeting\u003c/a> last month, IHOP reported that nearly half of its customers come in during breakfast time. Lunch follows (with 28 percent) and then dinner (16 percent) and late-night service (7 percent). \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Foods that contains genetically modified ingredients will soon have a special label.\u003c/p>\n\u003cp>We recently got the first glimpse of what that label might look like, when the U.S. Department of Agriculture \u003ca href=\"https://www.federalregister.gov/documents/2018/05/04/2018-09389/national-bioengineered-food-disclosure-standard\">released its proposed guidelines\u003c/a>.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/wesat/2018/05/20180519_wesat_usda_unveils_prototypes_for_gmo_food_labels_and_theyre_confusing.mp3\u003c/p>\n\u003cp>This is the product of a decades-long fight between anti-GMO campaigners and Big Agriculture companies, which left neither side completely satisfied, \u003ca href=\"https://www.npr.org/sections/thesalt/2016/07/14/486060866/congress-just-passed-a-gmo-labeling-bill-nobodys-super-happy-about-it\">as NPR has reported\u003c/a>.\u003c/p>\n\u003cp>After Congress passed a bill in 2016 requiring labels on foods containing GMO ingredients, the USDA launched a long process to figure out the specifics. When it asked for feedback, it received 112,000 responses from consumers, farmers and manufacturers, among others.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The result?\u003c/p>\n\u003cp>There are a few options, and they look kind of like the labels you'd see on health food. They're brightly colored, with greens and blues and yellows. They feature the letters B-E. Below that, some of them have a curved line.\u003c/p>\n\u003cp>\"I mean, they look like a little smiley face,\" says George Kimbrell, the legal director for the Center for Food Safety, which has pushed for labeling. \"They're very pro-biotech, cartoonishly so, and to that extent are, you know, not just imparting information but instead are essentially propaganda for the industry.\"\u003c/p>\n\u003cp>Other options include a smiling sun, or a circle with growing plants.\u003c/p>\n\u003cp>The letters B-E stand for bioengineered — a term critics say is unfamiliar to the U.S. consumer, compared to more commonly used phrases like genetically engineered or GMO.\u003c/p>\n\u003cp>Grocery store shelves already have a lot of products with the label non-GMO, \u003ca href=\"https://www.nongmoproject.org/\">many of which\u003c/a> include an image of a butterfly on a blade of grass.\u003c/p>\n\u003cp>\"It's misleading and confusing to consumers to now switch that up and use a totally different term, bioengineered, that has not been the standard commonplace nomenclature for all of this time,\" says Kimbrell. He says he'd prefer these foods to be labeled with a circle saying \"G\" or \"GMO.\"\u003c/p>\n\u003cp>The USDA said it was not able to speak about the labels until they are finalized. \u003c/p>\n\u003cp>And industry representatives such as Nathan Fields, the director of biotechnology and crop inputs at the National Corn Growers Association, say the new term provides a clean slate.\u003c/p>\n\u003cp>\"There's some connotations around some of the terms that have been used that do cast the technology in a negative light,\" says Fields. \u003ca href=\"https://www.ers.usda.gov/data-products/adoption-of-genetically-engineered-crops-in-the-us/recent-trends-in-ge-adoption.aspx\">More than 90 percent\u003c/a> of the corn grown in the U.S. is genetically engineered, though Fields says he does not expect the labels to negatively impact the industry.\u003c/p>\n\u003cp>The National Corn Growers Association \u003ca href=\"http://www.ncga.com/news-and-resources/news-stories/article/2016/07/ncga-thanks-house-urges-presidential-action\">was supportive\u003c/a> when Congress passed the mandatory disclosure standards, in part because states such as Vermont were creating their own rules about labeling genetically engineered foods. Fields says they were concerned about a state-by-state patchwork of laws, preferring a single national standard.\u003c/p>\n\u003cp>Farmers have also grown more comfortable over time with the idea of labels, says \u003ca href=\"https://soygrowers.com/boardofdirectors/john-heisdorffer/\">John Heisdorffer\u003c/a>, a soybean producer and the director of the American Soybean Association, which has in the past come out against the idea. Soy, like corn, is also more than 90 percent genetically engineered. \"The product has been around for a long time,\" Heisdorffer says. \"You don't hear of any folks getting sick, or beyond that, through biotech.\u003cstrong>\"\u003c/strong>\u003c/p>\n\u003cp>Although long term risks are hard to pin down, scientists have not found hard evidence that GMO crops are any less healthy for humans to consume than other crops. That's what the National Academies of Sciences, Engineering, and Medicine \u003ca href=\"http://nas-sites.org/ge-crops/\">concluded in 2016\u003c/a> after reviewing more than 900 research papers on the topic.\u003c/p>\n\u003cp>Nevertheless, the public wants these labels. Polls show that a majority of Americans want to know whether their food is genetically engineered.\u003c/p>\n\u003cp>People make choices about what they eat for many reasons. \"The whole idea that people make decisions about what to put in their mouths simply on the basis of safety is, of course, ludicrous,\" says Glenn Stone, \u003ca href=\"https://anthropology.artsci.wustl.edu/stone_glenn\">a Washington University in St. Louis anthropology professor\u003c/a> who focuses on genetically modified crops.\u003c/p>\n\u003cp>This fight, he says, is about \"clashing visions of agriculture,\" where people concerned about the practices of powerful corporations such as Monsanto should be able to easily choose not to purchase those products.\u003c/p>\n\u003cp>That's a crucial point in the broader question about which products are going to be labeled. Genetically modified ingredients, says Kimbrell, are the \"tip of the spear as to the future of our food and the debate as a society that we're having about it, and how we produce it.\"\u003c/p>\n\u003cp>He and other labeling advocates want mandatory disclosures on products that contain \u003cem>highly refined \u003c/em>ingredients made with genetically engineered crops. For example, foods with canola oil or corn starch, where modified genetic material could not ultimately be detected. The USDA is still deciding.\u003c/p>\n\u003cp>But Kimbrell says that this would allow a huge number of products that use GMO-derived ingredients to not have a label. He says it doesn't matter what's detectable in the final product. It's how it was made to begin with.\u003c/p>\n\u003cp>Fields, from the National Corn Growers Association, has a different view. He thinks labeling highly refined products as GMO \"isn't necessarily completely honest, because there's nothing to trace back to bioengineering that occurred with that specific product.\"\u003c/p>\n\u003cp>It's also not certain that the USDA will require the label to actually say \"bioengineered.\" The proposal say that companies could simply use a QR code, a kind of barcode that a phone can scan, to disclose info about the product. Industry professionals say they are clear and easy to use.\u003c/p>\n\u003cp>But critics say scanning a code would be one more obstacle for people who want to know how their food is made.\u003c/p>\n\u003cp>\"People who aren't in a place where there's good wi-fi won't know if it's a GMO, and people who don't use smartphones won't know if it's a GMO and also people who are in a hurry won't know if it's a GMO,\" says Stone.\u003c/p>\n\u003cp>The public \u003ca href=\"https://www.usda.gov/media/press-releases/2018/05/03/usda-seeks-comments-proposed-rule-national-bioengineered-food\">has until July 3 to submit comments \u003c/a>on the USDA's proposal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018\u003ca href=\"http://www.npr.org/\"> NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is the product of a decades-long fight between anti-GMO campaigners and Big Agriculture companies, which left neither side completely satisfied, \u003ca href=\"https://www.npr.org/sections/thesalt/2016/07/14/486060866/congress-just-passed-a-gmo-labeling-bill-nobodys-super-happy-about-it\">as NPR has reported\u003c/a>.\u003c/p>\n\u003cp>After Congress passed a bill in 2016 requiring labels on foods containing GMO ingredients, the USDA launched a long process to figure out the specifics. When it asked for feedback, it received 112,000 responses from consumers, farmers and manufacturers, among others.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The result?\u003c/p>\n\u003cp>There are a few options, and they look kind of like the labels you'd see on health food. They're brightly colored, with greens and blues and yellows. They feature the letters B-E. Below that, some of them have a curved line.\u003c/p>\n\u003cp>\"I mean, they look like a little smiley face,\" says George Kimbrell, the legal director for the Center for Food Safety, which has pushed for labeling. \"They're very pro-biotech, cartoonishly so, and to that extent are, you know, not just imparting information but instead are essentially propaganda for the industry.\"\u003c/p>\n\u003cp>Other options include a smiling sun, or a circle with growing plants.\u003c/p>\n\u003cp>The letters B-E stand for bioengineered — a term critics say is unfamiliar to the U.S. consumer, compared to more commonly used phrases like genetically engineered or GMO.\u003c/p>\n\u003cp>Grocery store shelves already have a lot of products with the label non-GMO, \u003ca href=\"https://www.nongmoproject.org/\">many of which\u003c/a> include an image of a butterfly on a blade of grass.\u003c/p>\n\u003cp>\"It's misleading and confusing to consumers to now switch that up and use a totally different term, bioengineered, that has not been the standard commonplace nomenclature for all of this time,\" says Kimbrell. He says he'd prefer these foods to be labeled with a circle saying \"G\" or \"GMO.\"\u003c/p>\n\u003cp>The USDA said it was not able to speak about the labels until they are finalized. \u003c/p>\n\u003cp>And industry representatives such as Nathan Fields, the director of biotechnology and crop inputs at the National Corn Growers Association, say the new term provides a clean slate.\u003c/p>\n\u003cp>\"There's some connotations around some of the terms that have been used that do cast the technology in a negative light,\" says Fields. \u003ca href=\"https://www.ers.usda.gov/data-products/adoption-of-genetically-engineered-crops-in-the-us/recent-trends-in-ge-adoption.aspx\">More than 90 percent\u003c/a> of the corn grown in the U.S. is genetically engineered, though Fields says he does not expect the labels to negatively impact the industry.\u003c/p>\n\u003cp>The National Corn Growers Association \u003ca href=\"http://www.ncga.com/news-and-resources/news-stories/article/2016/07/ncga-thanks-house-urges-presidential-action\">was supportive\u003c/a> when Congress passed the mandatory disclosure standards, in part because states such as Vermont were creating their own rules about labeling genetically engineered foods. Fields says they were concerned about a state-by-state patchwork of laws, preferring a single national standard.\u003c/p>\n\u003cp>Farmers have also grown more comfortable over time with the idea of labels, says \u003ca href=\"https://soygrowers.com/boardofdirectors/john-heisdorffer/\">John Heisdorffer\u003c/a>, a soybean producer and the director of the American Soybean Association, which has in the past come out against the idea. Soy, like corn, is also more than 90 percent genetically engineered. \"The product has been around for a long time,\" Heisdorffer says. \"You don't hear of any folks getting sick, or beyond that, through biotech.\u003cstrong>\"\u003c/strong>\u003c/p>\n\u003cp>Although long term risks are hard to pin down, scientists have not found hard evidence that GMO crops are any less healthy for humans to consume than other crops. That's what the National Academies of Sciences, Engineering, and Medicine \u003ca href=\"http://nas-sites.org/ge-crops/\">concluded in 2016\u003c/a> after reviewing more than 900 research papers on the topic.\u003c/p>\n\u003cp>Nevertheless, the public wants these labels. Polls show that a majority of Americans want to know whether their food is genetically engineered.\u003c/p>\n\u003cp>People make choices about what they eat for many reasons. \"The whole idea that people make decisions about what to put in their mouths simply on the basis of safety is, of course, ludicrous,\" says Glenn Stone, \u003ca href=\"https://anthropology.artsci.wustl.edu/stone_glenn\">a Washington University in St. Louis anthropology professor\u003c/a> who focuses on genetically modified crops.\u003c/p>\n\u003cp>This fight, he says, is about \"clashing visions of agriculture,\" where people concerned about the practices of powerful corporations such as Monsanto should be able to easily choose not to purchase those products.\u003c/p>\n\u003cp>That's a crucial point in the broader question about which products are going to be labeled. Genetically modified ingredients, says Kimbrell, are the \"tip of the spear as to the future of our food and the debate as a society that we're having about it, and how we produce it.\"\u003c/p>\n\u003cp>He and other labeling advocates want mandatory disclosures on products that contain \u003cem>highly refined \u003c/em>ingredients made with genetically engineered crops. For example, foods with canola oil or corn starch, where modified genetic material could not ultimately be detected. The USDA is still deciding.\u003c/p>\n\u003cp>But Kimbrell says that this would allow a huge number of products that use GMO-derived ingredients to not have a label. He says it doesn't matter what's detectable in the final product. It's how it was made to begin with.\u003c/p>\n\u003cp>Fields, from the National Corn Growers Association, has a different view. He thinks labeling highly refined products as GMO \"isn't necessarily completely honest, because there's nothing to trace back to bioengineering that occurred with that specific product.\"\u003c/p>\n\u003cp>It's also not certain that the USDA will require the label to actually say \"bioengineered.\" The proposal say that companies could simply use a QR code, a kind of barcode that a phone can scan, to disclose info about the product. Industry professionals say they are clear and easy to use.\u003c/p>\n\u003cp>But critics say scanning a code would be one more obstacle for people who want to know how their food is made.\u003c/p>\n\u003cp>\"People who aren't in a place where there's good wi-fi won't know if it's a GMO, and people who don't use smartphones won't know if it's a GMO and also people who are in a hurry won't know if it's a GMO,\" says Stone.\u003c/p>\n\u003cp>The public \u003ca href=\"https://www.usda.gov/media/press-releases/2018/05/03/usda-seeks-comments-proposed-rule-national-bioengineered-food\">has until July 3 to submit comments \u003c/a>on the USDA's proposal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018\u003ca href=\"http://www.npr.org/\"> NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Americans are rediscovering the coldest aisle in the supermarket.\u003c/p>\n\u003cp>According to a new report, sales of frozen foods, including vegetables and prepared foods, are now on the rise following a multi-year slump.\u003c/p>\n\u003cp>The uptick is new — and modest. But growth \"is accelerating as consumers begin to see freezing as a way to preserve food with fewer negatives,\" concludes a report from RBC Capital Markets.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/05/20180517_atc_frozen_food_sales_on_the_rise.mp3\u003c/p>\n\u003cp>At a time when two-thirds of Americans say they \u003cem>want\u003c/em> to eat more vegetables, 85 percent of consumers fail to eat the minimum recommended amount. It's \"one of the widest disconnects in the world of eating,\" concludes the RBC report. Perhaps innovations in the frozen aisle could help narrow this divide.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Frozen produce already has several factors going for it: \"its affordability and its convenience,\" says Phil Lempert, editor of Supermarketguru.com. And given that the typical American family \u003ca href=\"https://www.npr.org/sections/thesalt/2015/09/23/441460163/don-t-toss-that-sour-milk-10-tips-cut-food-waste-in-your-kitchen\">tosses out\u003c/a> $1,500 worth of food yearly — normally after it goes bad in the fridge — frozen foods, which have a much longer shelf life, could help cut back on waste. \"People are more concerned about waste than ever before,\" Lempert says.\u003c/p>\n\u003cp>Big food companies are offering up new options in the frozen aisle. The RBC report points to the development of products such as veggie tots, an alternative to carbohydrate-heavy tater tots, and veggie rice, which is seen as a healthier alternative to white rice, which is a refined starch that can spike blood sugar.\u003c/p>\n\u003cp>Pinnacle Foods, which owns Birds Eye, has \u003ca href=\"https://www.birdseye.com/product/zucchini-lentil-pasta-3/\">launched\u003c/a> new pastas made from vegetables. And Green Giant, owned by B&G Foods, has\u003ca href=\"https://www.greengiant.com/veggie-spirals/\"> introduced\u003c/a> Veggie Spirals, made from beets, butternut squash, zucchini and carrots. Options like these may help \"increase vegetable eating occasions\" — and help maintain the growth momentum for frozen foods, the report concludes.\u003c/p>\n\u003cp>But, there are still headwinds facing the frozen food sector. Many Americans have heard the message that fresh is best. And the texture of frozen vegetables turns some people off.\u003c/p>\n\u003cp>\"Fresh and local is what they say tends to be healthier,\" shopper Olivia Mitchell told me as she shopped the aisles of a Trader Joe's with her baby in tow. Mitchell says she prefers to buy fresh produce, and she recently joined a CSA, so she's looking forward to deliveries of local produce this summer.\u003c/p>\n\u003cp>However, with two kids and a busy schedule, Mitchell acknowledges the convenience of frozen food. \"I buy frozen peas and okra,\" she says. She also buys frozen entrees that her husband takes for lunch.\u003c/p>\n\u003cp>As for the assumption that fresh is healthiest, it turns out that frozen produce can pack a punch when it comes to nutrition.\u003c/p>\n\u003cp>When you freeze fruits and vegetables, it locks in nutrients, and several studies have shown that this helps retain high levels of vitamins.\u003c/p>\n\u003cp>\"You can store them in the freezer for a year and the nutrient level pretty much stays the same,\" says plant scientist \u003ca href=\"https://www.mactavishwest.com.au/\">Hazel MacTavish-West\u003c/a>, who is a food industry consultant.\u003ca href=\"https://twitter.com/vegdoctor?lang=en\">\u003c/a>\u003c/p>\n\u003cp>She says many factors \u003ca href=\"http://www.fstjournal.org/features/28-2/fresh-vs-frozen-vegetables\">influence\u003c/a> the nutritional content of fruits and vegetables, but frozen produce tends to hold up pretty well.\u003c/p>\n\u003cp>Food scientists at the University of California, Davis, designed a study to compare the nutritional value of fresh and frozen produce. They measured the nutrients in samples of eight different kinds of fresh and frozen fruits and vegetables — including carrots, broccoli, spinach, peas and berries.\u003c/p>\n\u003cp>\"We were quite surprised to find there were no significant differences,\" says study author \u003ca href=\"https://foodscience.ucdavis.edu/people/diane-barrett\">Diane Barrett\u003c/a>, an emerita professor in the Department of Food Science & Technology at UC Davis.\u003c/p>\n\u003cp>\"Overall, the \u003ca href=\"http://www.affi.org/assets/resources/public/2014-bouzari-et-al-vitamin-retention-in-8-f-v-140.pdf\">frozen was as good as fresh,\u003c/a> and in some cases the frozen fruits and vegetables were better than fresh,\" Barrett says. For instance, most of the frozen fruits and vegetables had higher levels of vitamin E.\u003c/p>\n\u003cp>That study was funded by the Frozen Food Foundation, part of the American Frozen Food Institute. However, Barrett says the foundation did not dictate any of the parameters of the study. \"I designed the study, determined which analytical procedures to use, and interpreted the results,\" Barrett explains.\u003c/p>\n\u003cp>Barrett says frozen produce does lose some nutrients during processing, when it's blanched or steamed. But she says part of the reason the nutrition holds up well in frozen fruits and vegetables can be explained by how quickly it's frozen after harvest. \"Typically, the freezing facilities are very close to where the vegetables are grown, so within hours, [the vegetables] are frozen,\" she says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Frozen produce already has several factors going for it: \"its affordability and its convenience,\" says Phil Lempert, editor of Supermarketguru.com. And given that the typical American family \u003ca href=\"https://www.npr.org/sections/thesalt/2015/09/23/441460163/don-t-toss-that-sour-milk-10-tips-cut-food-waste-in-your-kitchen\">tosses out\u003c/a> $1,500 worth of food yearly — normally after it goes bad in the fridge — frozen foods, which have a much longer shelf life, could help cut back on waste. \"People are more concerned about waste than ever before,\" Lempert says.\u003c/p>\n\u003cp>Big food companies are offering up new options in the frozen aisle. The RBC report points to the development of products such as veggie tots, an alternative to carbohydrate-heavy tater tots, and veggie rice, which is seen as a healthier alternative to white rice, which is a refined starch that can spike blood sugar.\u003c/p>\n\u003cp>Pinnacle Foods, which owns Birds Eye, has \u003ca href=\"https://www.birdseye.com/product/zucchini-lentil-pasta-3/\">launched\u003c/a> new pastas made from vegetables. And Green Giant, owned by B&G Foods, has\u003ca href=\"https://www.greengiant.com/veggie-spirals/\"> introduced\u003c/a> Veggie Spirals, made from beets, butternut squash, zucchini and carrots. Options like these may help \"increase vegetable eating occasions\" — and help maintain the growth momentum for frozen foods, the report concludes.\u003c/p>\n\u003cp>But, there are still headwinds facing the frozen food sector. Many Americans have heard the message that fresh is best. And the texture of frozen vegetables turns some people off.\u003c/p>\n\u003cp>\"Fresh and local is what they say tends to be healthier,\" shopper Olivia Mitchell told me as she shopped the aisles of a Trader Joe's with her baby in tow. Mitchell says she prefers to buy fresh produce, and she recently joined a CSA, so she's looking forward to deliveries of local produce this summer.\u003c/p>\n\u003cp>However, with two kids and a busy schedule, Mitchell acknowledges the convenience of frozen food. \"I buy frozen peas and okra,\" she says. She also buys frozen entrees that her husband takes for lunch.\u003c/p>\n\u003cp>As for the assumption that fresh is healthiest, it turns out that frozen produce can pack a punch when it comes to nutrition.\u003c/p>\n\u003cp>When you freeze fruits and vegetables, it locks in nutrients, and several studies have shown that this helps retain high levels of vitamins.\u003c/p>\n\u003cp>\"You can store them in the freezer for a year and the nutrient level pretty much stays the same,\" says plant scientist \u003ca href=\"https://www.mactavishwest.com.au/\">Hazel MacTavish-West\u003c/a>, who is a food industry consultant.\u003ca href=\"https://twitter.com/vegdoctor?lang=en\">\u003c/a>\u003c/p>\n\u003cp>She says many factors \u003ca href=\"http://www.fstjournal.org/features/28-2/fresh-vs-frozen-vegetables\">influence\u003c/a> the nutritional content of fruits and vegetables, but frozen produce tends to hold up pretty well.\u003c/p>\n\u003cp>Food scientists at the University of California, Davis, designed a study to compare the nutritional value of fresh and frozen produce. They measured the nutrients in samples of eight different kinds of fresh and frozen fruits and vegetables — including carrots, broccoli, spinach, peas and berries.\u003c/p>\n\u003cp>\"We were quite surprised to find there were no significant differences,\" says study author \u003ca href=\"https://foodscience.ucdavis.edu/people/diane-barrett\">Diane Barrett\u003c/a>, an emerita professor in the Department of Food Science & Technology at UC Davis.\u003c/p>\n\u003cp>\"Overall, the \u003ca href=\"http://www.affi.org/assets/resources/public/2014-bouzari-et-al-vitamin-retention-in-8-f-v-140.pdf\">frozen was as good as fresh,\u003c/a> and in some cases the frozen fruits and vegetables were better than fresh,\" Barrett says. For instance, most of the frozen fruits and vegetables had higher levels of vitamin E.\u003c/p>\n\u003cp>That study was funded by the Frozen Food Foundation, part of the American Frozen Food Institute. However, Barrett says the foundation did not dictate any of the parameters of the study. \"I designed the study, determined which analytical procedures to use, and interpreted the results,\" Barrett explains.\u003c/p>\n\u003cp>Barrett says frozen produce does lose some nutrients during processing, when it's blanched or steamed. But she says part of the reason the nutrition holds up well in frozen fruits and vegetables can be explained by how quickly it's frozen after harvest. \"Typically, the freezing facilities are very close to where the vegetables are grown, so within hours, [the vegetables] are frozen,\" she says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Well, it's official. Beginning today, all restaurant chains in the U.S. with 20 or more locations must post calories on menus or menu boards.\u003c/p>\n\u003cp>When Congress passed the Affordable Care Act, back in 2010, the federal calorie posting mandate was born.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/05/20180507_atc_now_that_calorie_labels_are_federal_law_will_we_eat_less.mp3\u003c/p>\n\u003cp>Many chains, including McDonald's, Panera and Starbucks, began posting calories several years back. But the proposed regulations hit several snags as industry groups \u003ca href=\"https://www.npr.org/2017/05/02/526514189/fda-delays-calorie-labeling-rule-until-next-year\">lobbied\u003c/a> for changes. Now, there's no escaping them.\u003c/p>\n\u003cp>Walk into any chain, and with a glance, there's the calorie count of that double cheeseburger you're eyeing. You may ask yourself: Should I really order that?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Surveys show consumers overwhelmingly want this information,\" FDA Commissioner Scott Gottlieb wrote in his blog.\u003c/p>\n\u003cp>And what's the evidence calorie counts will nudge people to cut back?\u003c/p>\n\u003cp>A review by the Cochrane Collaborative, which analyzed several studies, found that calorie labels seem to \u003ca href=\"http://www.cochrane.org/news/new-cochrane-review-evidence-suggests-nutritional-labelling-menus-restaurants-and-cafes-may\">reduce\u003c/a> the number of calories people purchase by an estimated 50 calories per meal.\u003c/p>\n\u003cp>\"That may sound like a small amount,\" writes Gotlieb. It comes out to less than a cookie a day, he points out. \"But over a year, based on that sort of reduction, you could end up consuming 10,000 to 20,000 fewer calories, making you three to five pounds slimmer.\"\u003c/p>\n\u003cp>At a time when more than 1 in 3 adults in the U.S. is obese, Gottlieb says \"national menu labeling could help make a big difference in America's obesity rates.\"\u003c/p>\n\u003cp>The awareness over calorie counts has led chains to rethink their menu offerings. For instance, between 2010 and 2011, when the conversation over calories began to get louder, fast-food restaurants slimmed down their entrees on children's menus by about 40 calories, on average. And chains, including McDonald's, have announced additional downsizing in the calories of kids' meals.\u003c/p>\n\u003cp>And it seems that more new menu items being introduced by large U.S. chains are slightly lower in calories. \u003ca href=\"https://www.npr.org/sections/thesalt/2014/10/08/354377535/restaurants-shave-calories-off-new-menu-items\">One study\u003c/a> found that from 2012 to 2013, new menu items were 56 calories lower, on average.\u003c/p>\n\u003cp>Margo Wootan of the Center for Science in the Public Interest, who's been pushing for clearly posted calories on menus for years, says as more chains began adopting calorie counts, she began to see clear shifts. \"Looking at before to after [calorie] labeling, we've seen a significant decrease in the calories of pastries at Starbucks,\" Wootan told us.\u003c/p>\n\u003cp>She also points to Cosi and Maggiano's as examples of chains that have reworked menu items from salads to entrees to lighten them up. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Well, it's official. Beginning today, all restaurant chains in the U.S. with 20 or more locations must post calories on menus or menu boards.\u003c/p>\n\u003cp>When Congress passed the Affordable Care Act, back in 2010, the federal calorie posting mandate was born.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many chains, including McDonald's, Panera and Starbucks, began posting calories several years back. But the proposed regulations hit several snags as industry groups \u003ca href=\"https://www.npr.org/2017/05/02/526514189/fda-delays-calorie-labeling-rule-until-next-year\">lobbied\u003c/a> for changes. Now, there's no escaping them.\u003c/p>\n\u003cp>Walk into any chain, and with a glance, there's the calorie count of that double cheeseburger you're eyeing. You may ask yourself: Should I really order that?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Surveys show consumers overwhelmingly want this information,\" FDA Commissioner Scott Gottlieb wrote in his blog.\u003c/p>\n\u003cp>And what's the evidence calorie counts will nudge people to cut back?\u003c/p>\n\u003cp>A review by the Cochrane Collaborative, which analyzed several studies, found that calorie labels seem to \u003ca href=\"http://www.cochrane.org/news/new-cochrane-review-evidence-suggests-nutritional-labelling-menus-restaurants-and-cafes-may\">reduce\u003c/a> the number of calories people purchase by an estimated 50 calories per meal.\u003c/p>\n\u003cp>\"That may sound like a small amount,\" writes Gotlieb. It comes out to less than a cookie a day, he points out. \"But over a year, based on that sort of reduction, you could end up consuming 10,000 to 20,000 fewer calories, making you three to five pounds slimmer.\"\u003c/p>\n\u003cp>At a time when more than 1 in 3 adults in the U.S. is obese, Gottlieb says \"national menu labeling could help make a big difference in America's obesity rates.\"\u003c/p>\n\u003cp>The awareness over calorie counts has led chains to rethink their menu offerings. For instance, between 2010 and 2011, when the conversation over calories began to get louder, fast-food restaurants slimmed down their entrees on children's menus by about 40 calories, on average. And chains, including McDonald's, have announced additional downsizing in the calories of kids' meals.\u003c/p>\n\u003cp>And it seems that more new menu items being introduced by large U.S. chains are slightly lower in calories. \u003ca href=\"https://www.npr.org/sections/thesalt/2014/10/08/354377535/restaurants-shave-calories-off-new-menu-items\">One study\u003c/a> found that from 2012 to 2013, new menu items were 56 calories lower, on average.\u003c/p>\n\u003cp>Margo Wootan of the Center for Science in the Public Interest, who's been pushing for clearly posted calories on menus for years, says as more chains began adopting calorie counts, she began to see clear shifts. \"Looking at before to after [calorie] labeling, we've seen a significant decrease in the calories of pastries at Starbucks,\" Wootan told us.\u003c/p>\n\u003cp>She also points to Cosi and Maggiano's as examples of chains that have reworked menu items from salads to entrees to lighten them up. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Wearing a heavy smock and rubber boots, Amadedin Eganwa stands over a large conveyor belt that's carrying unconscious lambs. He faces east, toward Mecca, gently lifts the animal's head in the same direction and under his breath he quickly says a prayer — \u003cem>bismillahi allahu akbar\u003c/em>, or \"in God's name\" — before swiftly cutting the lamb's throat.\u003c/p>\n\u003cp>Eganwa, a practicing Muslim, performs this slaughter almost 900 times during each shift at Superior Farms slaughterhouse in Denver so that the meat is halal, meaning it's prepared according to Islamic law.\u003c/p>\n\u003cp>With the Muslim population on pace to possibly become the \u003ca href=\"http://www.pewresearch.org/fact-tank/2018/01/03/new-estimates-show-u-s-muslim-population-continues-to-grow/\">second-largest religious group\u003c/a> in the United States by 2040, the demand for halal meat and other foods is on the rise to the point that Nielsen reports U.S. sales increased 15 percent from 2012 to 2015. Some of the largest meat producers in the country — \u003ca href=\"https://www.americanfoodsgroup.com/products/divisions/view/international\">American Foods Group\u003c/a> — are providing more that's halal (in part to satisfy global, not domestic, demand). But industry experts say U.S. consumers may not be aware of it, because some large grocery chains choose not to label products halal.\u003c/p>\n\u003cp>\"The reality of it is some [retailers] are actually concerned about the halal insignia,\" Superior Farms' vice president of sales Greg Ahart said, adding that the lack of labeling generally happens at big retailers in areas where there aren't large Muslim populations.\u003c/p>\n\u003cp>Superior is one of the largest lamb producers in the country, selling to small ethnic grocery stores as well as retail giants.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Five years ago, the Denver plant and one in California slaughtered lamb according to halal standards just one day a week, Ahart said. As demand rose, Superior Farms, which mostly handles lamb with some goat, became all-halal, all the time.\u003c/p>\n\u003cp>\"It really got to be too cumbersome as time went by to maintain inventory segregation on the product that was halal versus the product that wasn't halal,\" he said.\u003c/p>\n\u003cp>Shane MacKenzie, who oversees Superior's operations and has worked with the company for 21 years, said halal slaughter doesn't slow anything down: \"It's exactly the same except for the practicing Muslim [slaughterman].\"\u003c/p>\n\u003cp>Every step in the company's process is approved by the federal \u003ca href=\"https://www.nal.usda.gov/awic/humane-methods-slaughter-act\">Safe and Human Slaughter Act\u003c/a>, which every slaughterhouse must follow, as well as a certifying board,\u003ca href=\"https://www.halaltransactions.org/\"> Halal Transactions of Omaha\u003c/a>. Additionally, the plant is required to prevent any contamination by non-halal foods, such as pork, alcohol or the use of antibiotics, since they tend to contain pork byproducts.\u003c/p>\n\u003cp>There isn't a single governing body overseeing the certification of halal meats, and the standards can vary, which means there's little data on the industry. But according to Nielsen, recent sales for halal foods in the U.S. reached $1.9 billion, and Thomson Reuters has pegged the global market at about $415 billion.\u003c/p>\n\u003cp>Despite the marketing opportunities, \u003ca href=\"http://www.dinarstandard.com/\">DinarStandard\u003c/a> research analyst Haroon Latif said it's fairly common for retailers to avoid halal labels.\u003c/p>\n\u003cp>\"They may feel it's not necessary to mention that it's halal and, in some cases, they may fear a backlash,\" according to Latif, whose company is a leader in researching the U.S. halal market.\u003c/p>\n\u003cp>In 2016, Thomson Reuters and DinarStandard \u003ca href=\"http://www.dinarstandard.com/state-of-the-global-islamic-economy-report-2015/\">analyzed more than 50,000 social media posts\u003c/a> by people 18 to 35 that mentioned the word \"halal.\" They found 18 percent of posts had Islamophobic themes and were more likely to come from Europe, Australia and the United States.\u003c/p>\n\u003cp>When it comes to serving halal, some retailers may be doing it, but don't trumpet that fact — at least in the United States. Customers pointed out on Twitter a few years ago that burger chain Shake Shack sources meat from known halal-certified supplier Creekstone Farms. But Shake Shack denied it on social media and its website says halal meat is only at its locations in the U.K. and Middle East.\u003c/p>\n\u003cp>So if Muslims can't look at a label, how do they know it's halal? Often, Latif said, they have to look at social media or \u003ca href=\"https://www.zabihah.com/\">websites\u003c/a> that list certified halal manufacturers. But he thinks retailers eventually will put their fears aside as they see this market grow, treating halal like kosher, which is now mainstream.\u003c/p>\n\u003cp>\"Once they do the back of the envelope calculations and they understand how many Muslim consumers they're living close to, they'll realize the huge benefit,\" he said.\u003c/p>\n\u003cp>As for Eganwa, the Muslim who has been performing halal slaughtering for about a year, he says he considers doing things according to his religious custom \"a service to my people.\"\u003c/p>\n\u003cp>\u003cem>This\u003c/em>\u003cem> story comes to us from \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a reporting collaboration focused on food and agriculture. You Follow Esther Honig on Twitter: \u003ca href=\"https://twitter.com/estherhonig?lang=en\">@estherhonig\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2018 \u003ca href=\"http://kunc.org\">KUNC\u003c/a>. To see more, visit \u003ca href=\"http://kunc.org\">KUNC\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=You+Might+Be+Eating+Halal+Meat+And+Not+Even+Know+It&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\n\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wearing a heavy smock and rubber boots, Amadedin Eganwa stands over a large conveyor belt that's carrying unconscious lambs. He faces east, toward Mecca, gently lifts the animal's head in the same direction and under his breath he quickly says a prayer — \u003cem>bismillahi allahu akbar\u003c/em>, or \"in God's name\" — before swiftly cutting the lamb's throat.\u003c/p>\n\u003cp>Eganwa, a practicing Muslim, performs this slaughter almost 900 times during each shift at Superior Farms slaughterhouse in Denver so that the meat is halal, meaning it's prepared according to Islamic law.\u003c/p>\n\u003cp>With the Muslim population on pace to possibly become the \u003ca href=\"http://www.pewresearch.org/fact-tank/2018/01/03/new-estimates-show-u-s-muslim-population-continues-to-grow/\">second-largest religious group\u003c/a> in the United States by 2040, the demand for halal meat and other foods is on the rise to the point that Nielsen reports U.S. sales increased 15 percent from 2012 to 2015. Some of the largest meat producers in the country — \u003ca href=\"https://www.americanfoodsgroup.com/products/divisions/view/international\">American Foods Group\u003c/a> — are providing more that's halal (in part to satisfy global, not domestic, demand). But industry experts say U.S. consumers may not be aware of it, because some large grocery chains choose not to label products halal.\u003c/p>\n\u003cp>\"The reality of it is some [retailers] are actually concerned about the halal insignia,\" Superior Farms' vice president of sales Greg Ahart said, adding that the lack of labeling generally happens at big retailers in areas where there aren't large Muslim populations.\u003c/p>\n\u003cp>Superior is one of the largest lamb producers in the country, selling to small ethnic grocery stores as well as retail giants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Five years ago, the Denver plant and one in California slaughtered lamb according to halal standards just one day a week, Ahart said. As demand rose, Superior Farms, which mostly handles lamb with some goat, became all-halal, all the time.\u003c/p>\n\u003cp>\"It really got to be too cumbersome as time went by to maintain inventory segregation on the product that was halal versus the product that wasn't halal,\" he said.\u003c/p>\n\u003cp>Shane MacKenzie, who oversees Superior's operations and has worked with the company for 21 years, said halal slaughter doesn't slow anything down: \"It's exactly the same except for the practicing Muslim [slaughterman].\"\u003c/p>\n\u003cp>Every step in the company's process is approved by the federal \u003ca href=\"https://www.nal.usda.gov/awic/humane-methods-slaughter-act\">Safe and Human Slaughter Act\u003c/a>, which every slaughterhouse must follow, as well as a certifying board,\u003ca href=\"https://www.halaltransactions.org/\"> Halal Transactions of Omaha\u003c/a>. Additionally, the plant is required to prevent any contamination by non-halal foods, such as pork, alcohol or the use of antibiotics, since they tend to contain pork byproducts.\u003c/p>\n\u003cp>There isn't a single governing body overseeing the certification of halal meats, and the standards can vary, which means there's little data on the industry. But according to Nielsen, recent sales for halal foods in the U.S. reached $1.9 billion, and Thomson Reuters has pegged the global market at about $415 billion.\u003c/p>\n\u003cp>Despite the marketing opportunities, \u003ca href=\"http://www.dinarstandard.com/\">DinarStandard\u003c/a> research analyst Haroon Latif said it's fairly common for retailers to avoid halal labels.\u003c/p>\n\u003cp>\"They may feel it's not necessary to mention that it's halal and, in some cases, they may fear a backlash,\" according to Latif, whose company is a leader in researching the U.S. halal market.\u003c/p>\n\u003cp>In 2016, Thomson Reuters and DinarStandard \u003ca href=\"http://www.dinarstandard.com/state-of-the-global-islamic-economy-report-2015/\">analyzed more than 50,000 social media posts\u003c/a> by people 18 to 35 that mentioned the word \"halal.\" They found 18 percent of posts had Islamophobic themes and were more likely to come from Europe, Australia and the United States.\u003c/p>\n\u003cp>When it comes to serving halal, some retailers may be doing it, but don't trumpet that fact — at least in the United States. Customers pointed out on Twitter a few years ago that burger chain Shake Shack sources meat from known halal-certified supplier Creekstone Farms. But Shake Shack denied it on social media and its website says halal meat is only at its locations in the U.K. and Middle East.\u003c/p>\n\u003cp>So if Muslims can't look at a label, how do they know it's halal? Often, Latif said, they have to look at social media or \u003ca href=\"https://www.zabihah.com/\">websites\u003c/a> that list certified halal manufacturers. But he thinks retailers eventually will put their fears aside as they see this market grow, treating halal like kosher, which is now mainstream.\u003c/p>\n\u003cp>\"Once they do the back of the envelope calculations and they understand how many Muslim consumers they're living close to, they'll realize the huge benefit,\" he said.\u003c/p>\n\u003cp>As for Eganwa, the Muslim who has been performing halal slaughtering for about a year, he says he considers doing things according to his religious custom \"a service to my people.\"\u003c/p>\n\u003cp>\u003cem>This\u003c/em>\u003cem> story comes to us from \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a reporting collaboration focused on food and agriculture. You Follow Esther Honig on Twitter: \u003ca href=\"https://twitter.com/estherhonig?lang=en\">@estherhonig\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2018 \u003ca href=\"http://kunc.org\">KUNC\u003c/a>. To see more, visit \u003ca href=\"http://kunc.org\">KUNC\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=You+Might+Be+Eating+Halal+Meat+And+Not+Even+Know+It&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\n\u003c/p>\n\u003c/div>\u003c/p>",
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"disqusTitle": "USDA Defies Advisers, Allows Carrageenan To Keep Organic Label",
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"content": "\u003cp>The U.S. Department of Agriculture has \u003ca href=\"https://s3.amazonaws.com/public-inspection.federalregister.gov/2018-06867.pdf\">decided\u003c/a> that organic food companies can keep using an emulsifier called carrageenan in foods like ice cream and high-protein drinks, despite a vote by an influential organic advisory committee to ban the ingredient.\u003c/p>\n\u003cp>Carrageenan is extracted from seaweed and has a long history of use as a thickening agent in food. In foods like high-protein beverages, it helps keep the liquid smooth and well-mixed, even after days sitting on a store shelf. It helps give ice cream its \u003ca href=\"https://www.dairyfoods.com/blogs/14-dairy-foods-blog/post/92012-dairy-processors-say-it-is-not-that-easy-to-use-carrageenan-alternatives\">distinctive mouthfeel\u003c/a>.\u003c/p>\n\u003cp>The debate over carrageenan has split the organics industry. Organic purists such as the \u003ca href=\"https://www.cornucopia.org/wp-content/uploads/2013/02/Carrageenan-Report1.pdf\">Cornucopia Institute\u003c/a> campaigned to ban it from organic food, citing scientific studies that observed intestinal problems among laboratory animals that ate the substance. Established organic food companies, on the other hand, \u003ca href=\"http://united4foodscience.org/\">fought\u003c/a> to continue using it. Not only is it safe, they argued; no other natural emulsifier can take its place.\u003c/p>\n\u003cp>The National Organic Standards Board, an advisory group drawn from various parts of the organic industry, struggled for years to reach a decision. In December 2016, it \u003ca href=\"https://www.npr.org/sections/thesalt/2016/12/12/504558025/carrageenan-backlash-why-food-firms-are-ousting-a-popular-additive\">voted\u003c/a> to drop carrageenan from the list of approved organic ingredients, after hearing evidence that alternative ingredients existed that could replace carrageenan.\u003c/p>\n\u003cp>That vote, however, was technically a recommendation — and the U.S. Department of Agriculture, which administers the National Organic Program, has now decided to disregard it. In a statement published in the \u003cem>Federal Register \u003c/em>Wednesday, the USDA says it \"found sufficient evidence in public comments to the NOSB that carrageenan continues to be necessary for handling agricultural products because of the unavailability of wholly natural substitutes.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Consumers Union, which opposes the use of carrageenan, \u003ca href=\"https://consumersunion.org/news/usda-decides-to-allow-carrageenan-in-organic-food-despite-health-concerns-and-vote-by-the-national-organic-standards-board/\">attacked\u003c/a> the decision as \"another step to undermine the integrity of the USDA Organic label.\"\u003c/p>\n\u003cp>It's the second time in a year that the USDA has reversed a vote by the NOSB on a high-profile issue. Last month, the Trump administration revoked animal welfare \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/15/571187112/trump-administration-moves-to-kill-rules-for-organic-eggs\">regulations\u003c/a> the Obama administration had proposed that would have required organic farmers to give their egg-laying hens more room to roam outdoors.\u003c/p>\n\u003cp>Unlike the ban of carrageenan, however, the animal welfare rules enjoyed solid support from almost all organic farmers and food companies. The Organic Trade Association, the main trade group representing organic food companies, has gone to court in support of the animal welfare regulations, but it has not taken a position on carrageenan.\u003c/p>\n\u003cp>This little-known ingredient has a surprisingly long history. A couple of centuries ago, people who lived along the coast in Ireland and Brittany picked up a kind of seaweed called Irish moss and boiled it with milk, helping turn it into creamy pudding. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The Department of Agriculture says organic-food makers can keep using carrageenan, a thickener made from seaweed. It's the second time this year that it has reversed an organic board's recommendation.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The U.S. Department of Agriculture has \u003ca href=\"https://s3.amazonaws.com/public-inspection.federalregister.gov/2018-06867.pdf\">decided\u003c/a> that organic food companies can keep using an emulsifier called carrageenan in foods like ice cream and high-protein drinks, despite a vote by an influential organic advisory committee to ban the ingredient.\u003c/p>\n\u003cp>Carrageenan is extracted from seaweed and has a long history of use as a thickening agent in food. In foods like high-protein beverages, it helps keep the liquid smooth and well-mixed, even after days sitting on a store shelf. It helps give ice cream its \u003ca href=\"https://www.dairyfoods.com/blogs/14-dairy-foods-blog/post/92012-dairy-processors-say-it-is-not-that-easy-to-use-carrageenan-alternatives\">distinctive mouthfeel\u003c/a>.\u003c/p>\n\u003cp>The debate over carrageenan has split the organics industry. Organic purists such as the \u003ca href=\"https://www.cornucopia.org/wp-content/uploads/2013/02/Carrageenan-Report1.pdf\">Cornucopia Institute\u003c/a> campaigned to ban it from organic food, citing scientific studies that observed intestinal problems among laboratory animals that ate the substance. Established organic food companies, on the other hand, \u003ca href=\"http://united4foodscience.org/\">fought\u003c/a> to continue using it. Not only is it safe, they argued; no other natural emulsifier can take its place.\u003c/p>\n\u003cp>The National Organic Standards Board, an advisory group drawn from various parts of the organic industry, struggled for years to reach a decision. In December 2016, it \u003ca href=\"https://www.npr.org/sections/thesalt/2016/12/12/504558025/carrageenan-backlash-why-food-firms-are-ousting-a-popular-additive\">voted\u003c/a> to drop carrageenan from the list of approved organic ingredients, after hearing evidence that alternative ingredients existed that could replace carrageenan.\u003c/p>\n\u003cp>That vote, however, was technically a recommendation — and the U.S. Department of Agriculture, which administers the National Organic Program, has now decided to disregard it. In a statement published in the \u003cem>Federal Register \u003c/em>Wednesday, the USDA says it \"found sufficient evidence in public comments to the NOSB that carrageenan continues to be necessary for handling agricultural products because of the unavailability of wholly natural substitutes.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Consumers Union, which opposes the use of carrageenan, \u003ca href=\"https://consumersunion.org/news/usda-decides-to-allow-carrageenan-in-organic-food-despite-health-concerns-and-vote-by-the-national-organic-standards-board/\">attacked\u003c/a> the decision as \"another step to undermine the integrity of the USDA Organic label.\"\u003c/p>\n\u003cp>It's the second time in a year that the USDA has reversed a vote by the NOSB on a high-profile issue. Last month, the Trump administration revoked animal welfare \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/15/571187112/trump-administration-moves-to-kill-rules-for-organic-eggs\">regulations\u003c/a> the Obama administration had proposed that would have required organic farmers to give their egg-laying hens more room to roam outdoors.\u003c/p>\n\u003cp>Unlike the ban of carrageenan, however, the animal welfare rules enjoyed solid support from almost all organic farmers and food companies. The Organic Trade Association, the main trade group representing organic food companies, has gone to court in support of the animal welfare regulations, but it has not taken a position on carrageenan.\u003c/p>\n\u003cp>This little-known ingredient has a surprisingly long history. A couple of centuries ago, people who lived along the coast in Ireland and Brittany picked up a kind of seaweed called Irish moss and boiled it with milk, helping turn it into creamy pudding. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What Does the New Regenerative Organic Certification Mean for the Future of Good Food?",
"title": "What Does the New Regenerative Organic Certification Mean for the Future of Good Food?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Several new labels introduced recently seek to move beyond USDA organic. Can they shore up sustainable practices, or will they sow consumer confusion?\u003c/em>\u003c/p>\n\u003cp>Organic is not enough. Or that’s the thinking behind the new \u003ca href=\"https://regenorganic.org/\">Regenerative Organic Certification\u003c/a> (ROC) that was officially launched at the Natural Products Expo West trade show last week. The Regenerative Organic Alliance, a coalition of organizations and businesses led by the Rodale Institute, Patagonia, and Dr. Bronner’s, have joined the seemingly \u003ca href=\"https://civileats.com/2017/07/10/should-regenerative-agriculture-get-its-own-label/\">unstoppable engine propelling\u003c/a>sustainable agriculture beyond the term “organic,” or, as some believe, bringing it back to its original meaning.\u003c/p>\n\u003cp>“[The USDA] Organic [label] is super important—thank goodness it was put into play,” says Birgit Cameron, senior director of Patagonia Provisions, an arm of Patagonia that aims to solve environmental issues by supporting climate-friendly food producers. “The ROC is absolutely never meant to replace it, but rather to keep it strong to the original intention.”\u003c/p>\n\u003cp>Like other newly proposed certifications—including the “\u003ca href=\"https://www.realorganicproject.org/\">The Real Organic Project\u003c/a>,” which was also announced last week—one of the Alliance’s primary goals is to require growers to focus on soil health and carbon sequestration. But, as Cameron explains, it is also an attempt to be a “north star” for the industry as a certification that encompasses the health of the planet, animal welfare, and social fairness.\u003c/p>\n\u003cp>As producers move up through its tier system (bronze, silver, and gold) they will eventually set an even “higher bar” than any other labels offered right now. According to Jeff Moyer, executive director of the Rodale Institute, this built-in incentive to constantly improve on-farm practices is something the U.S. Department of Agriculture’s (USDA) organic requirements lack.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards.jpg\" alt=\"\" width=\"2000\" height=\"1059\" class=\"aligncenter size-full wp-image-126039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-160x85.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-800x424.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-768x407.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-1020x540.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-1180x625.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-960x508.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-240x127.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-375x199.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-520x275.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003c/p>\n\u003cp>“When you play with the federal government, you have to give up some things,” Moyer says. “Organic is a fairly static standard … once you become certified you’re in the club and there’s no incentive to move beyond that.”\u003c/p>\n\u003ch4>\u003cstrong>Mechanics of a New Regenerative Label\u003c/strong>\u003c/h4>\n\u003cp>There are still nuances that need to be worked out, but, as it stands now, USDA organic certification (or an international equivalent) is a baseline requirement for ROC certification—a company or farm must at least be USDA Organic certified to earn the ROC label. However, the Alliance—instead of the USDA—will oversee ROC certification. ROC-certified producers must also meet the requirements of one of the existing certifications for animal welfare and social fairness, such as \u003ca href=\"https://animalwelfareapproved.us/\">Animal-Welfare Approved\u003c/a> or \u003ca href=\"https://www.fairtradecertified.org/\">Fair Trade Certified\u003c/a>.\u003c/p>\n\u003cp>And the Alliance’s goal is that ROC will be enforced through the same third-party certifier with whom producers are already working, such as Oregon Tilth or CCOF. Proponents say that requirements will be regularly reevaluated and updated as new practices emerge, and that in this way, it will be a living document.\u003c/p>\n\u003cp>USDA organic requirements are also meant to be updated through the \u003ca href=\"https://www.ams.usda.gov/rules-regulations/organic/nosb\">National Organic Standards Boards\u003c/a> (NOSB), a group of farmers, industry reps, and scientists that meets twice yearly in a public setting to discuss and vote on recommendations for the \u003ca href=\"https://www.ams.usda.gov/about-ams/programs-offices/national-organic-program\">National Organic Program\u003c/a>.\u003c/p>\n\u003cp>The Alliance is part of a growing group of activists and producers disillusioned with the NOSB’s decisions last year to \u003ca href=\"https://civileats.com/2017/10/31/opinion-keep-organic-in-the-soil/\">allow soil-free crops\u003c/a>–such as those grown using hydroponics–to qualify as certified organic and the \u003ca href=\"https://civileats.com/2017/12/18/years-in-the-making-trumps-usda-kills-organic-animal-welfare-rules/\">withdrawal of a rule that required improvements in animal welfare\u003c/a>.\u003c/p>\n\u003cp>Many view the co-opting of the word “organic” by \u003ca href=\"https://www.washingtonpost.com/business/economy/why-your-organic-milk-may-not-be-organic/2017/05/01/708ce5bc-ed76-11e6-9662-6eedf1627882_story.html?utm_term=.a36bfca5d8b8\">large corporations\u003c/a> and mono-crop farms as more evidence of the label’s erosion. They also worry about the \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2017/09/18/lax-enforcement-at-ports-allows-bogus-organic-foods-to-reach-u-s-government-report-says/?utm_term=.9153c0fb9a1d\">influx of fraudulent organic\u003c/a> food being imported into the country. And the fact that the current \u003ca href=\"https://civileats.com/2017/10/17/the-state-of-trumps-usda-what-you-need-to-know/\">USDA\u003c/a> and U.S. Environmental Protection Agency (\u003ca href=\"https://civileats.com/2018/02/05/trumps-epa-chief-is-reshaping-food-and-farming-what-you-need-to-know/\">EPA\u003c/a>) have both moved away from many of the values embraced by the organic movement in the last year seems to be spurring this new movement along.\u003c/p>\n\u003cp>The groups behind these labels are also slowly introducing the term “regenerative” to the mainstream. While there is not yet one official definition of the term, Kevin Boyer, project director at the newly established \u003ca href=\"http://regenerativeagriculturefoundation.org/\">Regenerative Agriculture Foundation\u003c/a>, an education and grant-making organization, summed regenerative ag up as “any system of agriculture that continuously improves the cycles on which it relies, including the human community, the biological community, and the economic community.”\u003c/p>\n\u003cp>Boyer says he knows of at least four other regenerative labels that are currently in the works, but ROC is the farthest along. (Not all will use organic certification as a baseline.) This influx of new standards contributes to the urgency the Alliance feels to get out in front of the crowd.\u003c/p>\n\u003cp>“The more popular it gets, the more vulnerable it is to having someone who is not part of the regenerative agriculture community come in and use it,” says Boyer.\u003c/p>\n\u003cp>Last year, the Alliance held \u003ca href=\"http://standards.nsf.org/apps/group_public/document.php?document_id=39305\">a public comment period\u003c/a> facilitated by NSF International, a certifier with whom they have an established relationship. The certification has also gone through two revisions so far, but the Alliance deliberately chose not to pass it through a large committee of reviewers. Instead, they want to “put a stake in the ground” now by presenting it to the public.\u003c/p>\n\u003cp>Despite goals that are broadly supported by many people in the sustainable agriculture community, ROC has garnered skepticism among those who believe it is working in a vacuum and further confusing a marketplace where consumers are already overwhelmed by an abundance of third-party labels such as \u003ca href=\"https://www.nongmoproject.org/\">Non-GMO\u003c/a> and \u003ca href=\"https://www.rainforest-alliance.org/faqs/what-does-rainforest-alliance-certified-mean\">Rainforest Alliance Certified\u003c/a>.\u003c/p>\n\u003cp>“I think ROC did a really beautiful job in addressing all the things that regenerative agriculture is supposed to care about, but it has to be a conversation with the whole community and built in a way that truly promotes the inclusion the movement has had since the very beginning,” says Boyer.\u003c/p>\n\u003ch4>\u003cstrong>Adding Confusion in a Crowded Marketplace?\u003c/strong>\u003c/h4>\n\u003cp>Bob Scowcroft, the retired executive director of the Organic Farming Research Foundation and a 35-year activist and leader in the organic farming movement, also has concerns about splintering support for organic food. At the Ecological Farming Conference in January, he was dismayed to hear \u003ca href=\"https://eco-farm.org/conference/2018/session/scaling-soil-health-deliver-climate-solutions\">a panel of ROC underwriters\u003c/a> tell an audience of successful organic farmers, some of whom undoubtedly spent thousands of dollars on USDA organic certification, that it wasn’t enough.\u003c/p>\n\u003cp>“I try to remind people … organic is only 4.8 percent of the food economy,” he says. “Ninety-five percent of the economy is still sprayed [with synthetic pesticides] or [made up of] CAFOs, so we’re going to shred each other? We can only afford to do that when organic is 45 percent of the economy.”\u003c/p>\n\u003cp>Scowcroft welcomes a “certain amount of agitation” within the umbrella of sustainable agriculture and believes that everything can be improved, but he says adding yet another label into the mix—especially one that is wrapped up in a strong marketing platform instead of extensive research—might not make any significant improvements.\u003c/p>\n\u003cp>“Regenerative agriculture is probably the 262nd term for organic. We really don’t want to do this again,” said Scowcroft.\u003c/p>\n\u003cp>Rather, he would like to see more energy and faith put into the systems that are already established. He points to the \u003ca href=\"https://www.nrcs.usda.gov/wps/portal/nrcs/main/national/soils/health/\">increased awareness\u003c/a> within the USDA’s Natural Resources Conservation Service about cover crops and soil runoff as evidence of the shared value for some “regenerative” requirements. And he supports more research on soil fertility, carbon sequestration, crop rotation, and perennial grasses.\u003c/p>\n\u003cp>As Scowcroft sees it, the finish line of the “30-year march” toward a better food system isn’t even close to being crossed, but there are many important placeholders that have already been set. Programs like the \u003ca href=\"https://nifa.usda.gov/funding-opportunity/organic-agriculture-research-and-extension-initiative\">Organic Agriculture Research and Extension Initiative\u003c/a> and \u003ca href=\"https://www.sare.org/\">Sustainable Agriculture Research and Education\u003c/a> grants have ushered in tremendous positive changes, he says, asking why anyone would want to give up on a system that is still malleable and able to get even stronger.\u003c/p>\n\u003cp>“The model is already there to bring that language to the National Organic Standard Board to further the conversation on eventual improvement,” Scowcroft says. “There shouldn’t be anything stopping anybody from doing that.”\u003c/p>\n\u003cfigure id=\"attachment_126038\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-126038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of \u003ca href=\"https://vimeo.com/176791286\">Lee Health\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For other good food advocates, however, the NOSB’s recent decision not to ban hydroponic operations from organic certification was just the latest example of the fact that the board itself is now composed of a number of representatives of large corporations that would \u003ca href=\"http://inthesetimes.com/rural-america/entry/20672/national-organic-standards-board-organic-integrity-usda-corporate-power\">like to see the standards further watered down\u003c/a>.\u003c/p>\n\u003cp>“Some folks fought so long and hard to get [federal organic standards] only to see these things trying to displace them,” says Boyer. “I credit the organic movement for creating an atmosphere that even allows this conversation. But, especially here in California, you don’t have to drive very far to see an organic farm that is not fulfilling the ideal organic vision.”\u003c/p>\n\u003cp>Some ranchers, like Julie Morris of \u003ca href=\"https://www.morrisgrassfed.com/\">Morris Grassfed Beef\u003c/a> in California’s San Benito County, say the organic label has never worked for her family’s operation. Unlike ROC, Morris says the original organic standards were written for fruit and vegetable growers and did not take adequately into account livestock practices. Morris Grassfed’s pastures are certified organic, but their beef is not because they work with smaller butchers who can’t always afford certification.\u003c/p>\n\u003cp>On the other hand, Morris is excited about the coming wave of regenerative standards because, she believes it will consider more of the practices she and her husband already use on their land, with their animals and their employees. For years they have been “first-person certified”—a term Morris uses to describe how they earn customers’ loyalty by showing them first-hand how they run their ranch. But, as more people seek out these kinds of products she says those direct connections don’t always happen.\u003c/p>\n\u003cp>“Consumers want to know that we nurture the earth, raise our animals humanely, and pay our workers fairly,” she said. “We will now have a chance to share that and be transparent.”\u003c/p>\n\u003cp>In the meantime, the Alliance hopes that farmers will also choose to get on board because of the potential market pull and additional premium they could receive for something with the ROC stamp. As Cameron explains, the Alliance is counting on the fact that a significant portion of consumers are already searching for something that exceeds organic.\u003c/p>\n\u003cp>At this point, however, any premiums are speculative. The Alliance is still in the process of deciding whether the label will be consumer-facing or will just come into play in business-to-business interactions. Patagonia, for example, could say they will only buy cotton from farms that are regenerative organic certified, which would be a boon to the farmers, but not much of a step toward educating the public.\u003c/p>\n\u003cp>“[Producers] may or may not advertise to consumers,” says Moyer. “If the market says ‘this is confusing me,’ they might not.”\u003c/p>\n\u003cp>Like Morris, Loren Poncia, rancher and owner of \u003ca href=\"https://stemplecreek.com/\">Stemple Creek Ranch\u003c/a> in Marin County, California, is intrigued by the possibility that this one certification could help consolidate several of the certifications he already earns. And since his pastures are already certified organic and part of the Global Animal Partnership, Stemple Creek might be a prime contender for ROC. But it will also depend on how laborious the certification process is. It’s a challenge, Poncia says, to manage the ranch, the business, and also keep up with all the certifications.\u003c/p>\n\u003cp>“Unless customers are coming to me and asking, ‘Are you certified by this?’ it’s probably not going to motivate me to get another certification,” he says.\u003c/p>\n\u003cp>Another sticking point for some people is the question of specific practices versus outcomes. Right now, ROC, like other certifications, is primarily practice-based rather than measuring specific data-driven outcomes. At first glance, focusing on practices might help regulate the methods (i.e., inputs, tillage, irrigation) a farmer or rancher might employ and get them to their goal more quickly. But Boyer from the Regenerative Agriculture Foundation argues that the opposite tends to happen. He says that a practice-based standard restricts farmers by telling them what they can and cannot do instead of fostering innovation.\u003c/p>\n\u003cp>“A lot of people are good at ticking the boxes, but nothing new comes out of that,” Boyer says. “That doesn’t grow the movement.”\u003c/p>\n\u003cp>On the other hand, an outcomes-based standard encourages farmers to “employ their creativity.” It makes loopholes less appealing because there is more freedom for farmers to utilize practices that are specific to their operations and, therefore, more successful.\u003c/p>\n\u003cp>One thing that everyone agrees on is that the Alliance has more work to do. The next step is to run pilot programs with interested farmers—many of whom are already on their way to reaching the standards.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/03/12/what-does-the-new-regenerative-organic-certification-mean-for-the-future-of-good-food/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Several new labels introduced recently seek to move beyond USDA organic. Can they shore up sustainable practices, or will they sow consumer confusion?",
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"nprByline": "\u003ca href=\"https://civileats.com/author/areguzzoni/\">Ariana Reguzzoni,\u003c/a> \u003ca href=\"https://civileats.com/\">Civil Eats\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Several new labels introduced recently seek to move beyond USDA organic. Can they shore up sustainable practices, or will they sow consumer confusion?\u003c/em>\u003c/p>\n\u003cp>Organic is not enough. Or that’s the thinking behind the new \u003ca href=\"https://regenorganic.org/\">Regenerative Organic Certification\u003c/a> (ROC) that was officially launched at the Natural Products Expo West trade show last week. The Regenerative Organic Alliance, a coalition of organizations and businesses led by the Rodale Institute, Patagonia, and Dr. Bronner’s, have joined the seemingly \u003ca href=\"https://civileats.com/2017/07/10/should-regenerative-agriculture-get-its-own-label/\">unstoppable engine propelling\u003c/a>sustainable agriculture beyond the term “organic,” or, as some believe, bringing it back to its original meaning.\u003c/p>\n\u003cp>“[The USDA] Organic [label] is super important—thank goodness it was put into play,” says Birgit Cameron, senior director of Patagonia Provisions, an arm of Patagonia that aims to solve environmental issues by supporting climate-friendly food producers. “The ROC is absolutely never meant to replace it, but rather to keep it strong to the original intention.”\u003c/p>\n\u003cp>Like other newly proposed certifications—including the “\u003ca href=\"https://www.realorganicproject.org/\">The Real Organic Project\u003c/a>,” which was also announced last week—one of the Alliance’s primary goals is to require growers to focus on soil health and carbon sequestration. But, as Cameron explains, it is also an attempt to be a “north star” for the industry as a certification that encompasses the health of the planet, animal welfare, and social fairness.\u003c/p>\n\u003cp>As producers move up through its tier system (bronze, silver, and gold) they will eventually set an even “higher bar” than any other labels offered right now. According to Jeff Moyer, executive director of the Rodale Institute, this built-in incentive to constantly improve on-farm practices is something the U.S. Department of Agriculture’s (USDA) organic requirements lack.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards.jpg\" alt=\"\" width=\"2000\" height=\"1059\" class=\"aligncenter size-full wp-image-126039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-160x85.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-800x424.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-768x407.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-1020x540.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-1180x625.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-960x508.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-240x127.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-375x199.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-520x275.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003c/p>\n\u003cp>“When you play with the federal government, you have to give up some things,” Moyer says. “Organic is a fairly static standard … once you become certified you’re in the club and there’s no incentive to move beyond that.”\u003c/p>\n\u003ch4>\u003cstrong>Mechanics of a New Regenerative Label\u003c/strong>\u003c/h4>\n\u003cp>There are still nuances that need to be worked out, but, as it stands now, USDA organic certification (or an international equivalent) is a baseline requirement for ROC certification—a company or farm must at least be USDA Organic certified to earn the ROC label. However, the Alliance—instead of the USDA—will oversee ROC certification. ROC-certified producers must also meet the requirements of one of the existing certifications for animal welfare and social fairness, such as \u003ca href=\"https://animalwelfareapproved.us/\">Animal-Welfare Approved\u003c/a> or \u003ca href=\"https://www.fairtradecertified.org/\">Fair Trade Certified\u003c/a>.\u003c/p>\n\u003cp>And the Alliance’s goal is that ROC will be enforced through the same third-party certifier with whom producers are already working, such as Oregon Tilth or CCOF. Proponents say that requirements will be regularly reevaluated and updated as new practices emerge, and that in this way, it will be a living document.\u003c/p>\n\u003cp>USDA organic requirements are also meant to be updated through the \u003ca href=\"https://www.ams.usda.gov/rules-regulations/organic/nosb\">National Organic Standards Boards\u003c/a> (NOSB), a group of farmers, industry reps, and scientists that meets twice yearly in a public setting to discuss and vote on recommendations for the \u003ca href=\"https://www.ams.usda.gov/about-ams/programs-offices/national-organic-program\">National Organic Program\u003c/a>.\u003c/p>\n\u003cp>The Alliance is part of a growing group of activists and producers disillusioned with the NOSB’s decisions last year to \u003ca href=\"https://civileats.com/2017/10/31/opinion-keep-organic-in-the-soil/\">allow soil-free crops\u003c/a>–such as those grown using hydroponics–to qualify as certified organic and the \u003ca href=\"https://civileats.com/2017/12/18/years-in-the-making-trumps-usda-kills-organic-animal-welfare-rules/\">withdrawal of a rule that required improvements in animal welfare\u003c/a>.\u003c/p>\n\u003cp>Many view the co-opting of the word “organic” by \u003ca href=\"https://www.washingtonpost.com/business/economy/why-your-organic-milk-may-not-be-organic/2017/05/01/708ce5bc-ed76-11e6-9662-6eedf1627882_story.html?utm_term=.a36bfca5d8b8\">large corporations\u003c/a> and mono-crop farms as more evidence of the label’s erosion. They also worry about the \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2017/09/18/lax-enforcement-at-ports-allows-bogus-organic-foods-to-reach-u-s-government-report-says/?utm_term=.9153c0fb9a1d\">influx of fraudulent organic\u003c/a> food being imported into the country. And the fact that the current \u003ca href=\"https://civileats.com/2017/10/17/the-state-of-trumps-usda-what-you-need-to-know/\">USDA\u003c/a> and U.S. Environmental Protection Agency (\u003ca href=\"https://civileats.com/2018/02/05/trumps-epa-chief-is-reshaping-food-and-farming-what-you-need-to-know/\">EPA\u003c/a>) have both moved away from many of the values embraced by the organic movement in the last year seems to be spurring this new movement along.\u003c/p>\n\u003cp>The groups behind these labels are also slowly introducing the term “regenerative” to the mainstream. While there is not yet one official definition of the term, Kevin Boyer, project director at the newly established \u003ca href=\"http://regenerativeagriculturefoundation.org/\">Regenerative Agriculture Foundation\u003c/a>, an education and grant-making organization, summed regenerative ag up as “any system of agriculture that continuously improves the cycles on which it relies, including the human community, the biological community, and the economic community.”\u003c/p>\n\u003cp>Boyer says he knows of at least four other regenerative labels that are currently in the works, but ROC is the farthest along. (Not all will use organic certification as a baseline.) This influx of new standards contributes to the urgency the Alliance feels to get out in front of the crowd.\u003c/p>\n\u003cp>“The more popular it gets, the more vulnerable it is to having someone who is not part of the regenerative agriculture community come in and use it,” says Boyer.\u003c/p>\n\u003cp>Last year, the Alliance held \u003ca href=\"http://standards.nsf.org/apps/group_public/document.php?document_id=39305\">a public comment period\u003c/a> facilitated by NSF International, a certifier with whom they have an established relationship. The certification has also gone through two revisions so far, but the Alliance deliberately chose not to pass it through a large committee of reviewers. Instead, they want to “put a stake in the ground” now by presenting it to the public.\u003c/p>\n\u003cp>Despite goals that are broadly supported by many people in the sustainable agriculture community, ROC has garnered skepticism among those who believe it is working in a vacuum and further confusing a marketplace where consumers are already overwhelmed by an abundance of third-party labels such as \u003ca href=\"https://www.nongmoproject.org/\">Non-GMO\u003c/a> and \u003ca href=\"https://www.rainforest-alliance.org/faqs/what-does-rainforest-alliance-certified-mean\">Rainforest Alliance Certified\u003c/a>.\u003c/p>\n\u003cp>“I think ROC did a really beautiful job in addressing all the things that regenerative agriculture is supposed to care about, but it has to be a conversation with the whole community and built in a way that truly promotes the inclusion the movement has had since the very beginning,” says Boyer.\u003c/p>\n\u003ch4>\u003cstrong>Adding Confusion in a Crowded Marketplace?\u003c/strong>\u003c/h4>\n\u003cp>Bob Scowcroft, the retired executive director of the Organic Farming Research Foundation and a 35-year activist and leader in the organic farming movement, also has concerns about splintering support for organic food. At the Ecological Farming Conference in January, he was dismayed to hear \u003ca href=\"https://eco-farm.org/conference/2018/session/scaling-soil-health-deliver-climate-solutions\">a panel of ROC underwriters\u003c/a> tell an audience of successful organic farmers, some of whom undoubtedly spent thousands of dollars on USDA organic certification, that it wasn’t enough.\u003c/p>\n\u003cp>“I try to remind people … organic is only 4.8 percent of the food economy,” he says. “Ninety-five percent of the economy is still sprayed [with synthetic pesticides] or [made up of] CAFOs, so we’re going to shred each other? We can only afford to do that when organic is 45 percent of the economy.”\u003c/p>\n\u003cp>Scowcroft welcomes a “certain amount of agitation” within the umbrella of sustainable agriculture and believes that everything can be improved, but he says adding yet another label into the mix—especially one that is wrapped up in a strong marketing platform instead of extensive research—might not make any significant improvements.\u003c/p>\n\u003cp>“Regenerative agriculture is probably the 262nd term for organic. We really don’t want to do this again,” said Scowcroft.\u003c/p>\n\u003cp>Rather, he would like to see more energy and faith put into the systems that are already established. He points to the \u003ca href=\"https://www.nrcs.usda.gov/wps/portal/nrcs/main/national/soils/health/\">increased awareness\u003c/a> within the USDA’s Natural Resources Conservation Service about cover crops and soil runoff as evidence of the shared value for some “regenerative” requirements. And he supports more research on soil fertility, carbon sequestration, crop rotation, and perennial grasses.\u003c/p>\n\u003cp>As Scowcroft sees it, the finish line of the “30-year march” toward a better food system isn’t even close to being crossed, but there are many important placeholders that have already been set. Programs like the \u003ca href=\"https://nifa.usda.gov/funding-opportunity/organic-agriculture-research-and-extension-initiative\">Organic Agriculture Research and Extension Initiative\u003c/a> and \u003ca href=\"https://www.sare.org/\">Sustainable Agriculture Research and Education\u003c/a> grants have ushered in tremendous positive changes, he says, asking why anyone would want to give up on a system that is still malleable and able to get even stronger.\u003c/p>\n\u003cp>“The model is already there to bring that language to the National Organic Standard Board to further the conversation on eventual improvement,” Scowcroft says. “There shouldn’t be anything stopping anybody from doing that.”\u003c/p>\n\u003cfigure id=\"attachment_126038\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-126038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of \u003ca href=\"https://vimeo.com/176791286\">Lee Health\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For other good food advocates, however, the NOSB’s recent decision not to ban hydroponic operations from organic certification was just the latest example of the fact that the board itself is now composed of a number of representatives of large corporations that would \u003ca href=\"http://inthesetimes.com/rural-america/entry/20672/national-organic-standards-board-organic-integrity-usda-corporate-power\">like to see the standards further watered down\u003c/a>.\u003c/p>\n\u003cp>“Some folks fought so long and hard to get [federal organic standards] only to see these things trying to displace them,” says Boyer. “I credit the organic movement for creating an atmosphere that even allows this conversation. But, especially here in California, you don’t have to drive very far to see an organic farm that is not fulfilling the ideal organic vision.”\u003c/p>\n\u003cp>Some ranchers, like Julie Morris of \u003ca href=\"https://www.morrisgrassfed.com/\">Morris Grassfed Beef\u003c/a> in California’s San Benito County, say the organic label has never worked for her family’s operation. Unlike ROC, Morris says the original organic standards were written for fruit and vegetable growers and did not take adequately into account livestock practices. Morris Grassfed’s pastures are certified organic, but their beef is not because they work with smaller butchers who can’t always afford certification.\u003c/p>\n\u003cp>On the other hand, Morris is excited about the coming wave of regenerative standards because, she believes it will consider more of the practices she and her husband already use on their land, with their animals and their employees. For years they have been “first-person certified”—a term Morris uses to describe how they earn customers’ loyalty by showing them first-hand how they run their ranch. But, as more people seek out these kinds of products she says those direct connections don’t always happen.\u003c/p>\n\u003cp>“Consumers want to know that we nurture the earth, raise our animals humanely, and pay our workers fairly,” she said. “We will now have a chance to share that and be transparent.”\u003c/p>\n\u003cp>In the meantime, the Alliance hopes that farmers will also choose to get on board because of the potential market pull and additional premium they could receive for something with the ROC stamp. As Cameron explains, the Alliance is counting on the fact that a significant portion of consumers are already searching for something that exceeds organic.\u003c/p>\n\u003cp>At this point, however, any premiums are speculative. The Alliance is still in the process of deciding whether the label will be consumer-facing or will just come into play in business-to-business interactions. Patagonia, for example, could say they will only buy cotton from farms that are regenerative organic certified, which would be a boon to the farmers, but not much of a step toward educating the public.\u003c/p>\n\u003cp>“[Producers] may or may not advertise to consumers,” says Moyer. “If the market says ‘this is confusing me,’ they might not.”\u003c/p>\n\u003cp>Like Morris, Loren Poncia, rancher and owner of \u003ca href=\"https://stemplecreek.com/\">Stemple Creek Ranch\u003c/a> in Marin County, California, is intrigued by the possibility that this one certification could help consolidate several of the certifications he already earns. And since his pastures are already certified organic and part of the Global Animal Partnership, Stemple Creek might be a prime contender for ROC. But it will also depend on how laborious the certification process is. It’s a challenge, Poncia says, to manage the ranch, the business, and also keep up with all the certifications.\u003c/p>\n\u003cp>“Unless customers are coming to me and asking, ‘Are you certified by this?’ it’s probably not going to motivate me to get another certification,” he says.\u003c/p>\n\u003cp>Another sticking point for some people is the question of specific practices versus outcomes. Right now, ROC, like other certifications, is primarily practice-based rather than measuring specific data-driven outcomes. At first glance, focusing on practices might help regulate the methods (i.e., inputs, tillage, irrigation) a farmer or rancher might employ and get them to their goal more quickly. But Boyer from the Regenerative Agriculture Foundation argues that the opposite tends to happen. He says that a practice-based standard restricts farmers by telling them what they can and cannot do instead of fostering innovation.\u003c/p>\n\u003cp>“A lot of people are good at ticking the boxes, but nothing new comes out of that,” Boyer says. “That doesn’t grow the movement.”\u003c/p>\n\u003cp>On the other hand, an outcomes-based standard encourages farmers to “employ their creativity.” It makes loopholes less appealing because there is more freedom for farmers to utilize practices that are specific to their operations and, therefore, more successful.\u003c/p>\n\u003cp>One thing that everyone agrees on is that the Alliance has more work to do. The next step is to run pilot programs with interested farmers—many of whom are already on their way to reaching the standards.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/03/12/what-does-the-new-regenerative-organic-certification-mean-for-the-future-of-good-food/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Facing Slumping Sales, Coke Hopes to Catch a Wave of Fans With New Flavors",
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"content": "\u003cp>Coca-Cola introduced four new fruit-flavored versions of Diet Coke this week in an effort to entice former soda drinkers and \u003ca href=\"https://ww2.kqed.org/pop/2017/08/02/the-cult-of-lacroix-why-everyones-gone-crazy-over-canned-water/\" rel=\"noopener\" target=\"_blank\">LaCroix\u003c/a>-guzzling seltzer lovers.\u003c/p>\n\u003cp>The new flavors — Feisty Cherry, Twisted Mango, Ginger Lime and Zesty Blood Orange — are sold in slimmer, redesigned cans. They were launched as part of the beverage company's endeavor to offset slumping Diet Coke sales, which have steadily declined since the height of soft-drink consumption in the mid-2000s.\u003c/p>\n\u003cp>According to Beverage Digest, while Diet Coke is still the second most popular soda in the U.S. (Coke tops the list), sales of the drink have fallen every year since 2006. Derek Thompson, a senior editor for \u003cem>The Atlantic\u003c/em>, told WBUR's \u003cem>\u003ca href=\"http://www.wbur.org/hereandnow\">Here & Now\u003c/a>\u003c/em> that the decline is part of a broad shift toward bottled water, flavored seltzer and energy drinks. Thompson \u003ca href=\"http://www.wbur.org/hereandnow/2018/01/22/diet-coke-new-flavors\">calls this latest rebranding\u003c/a> a \"moment of panic\" for the beverage company.\u003c/p>\n\u003cp>\"Everything that people wanted out of Diet Coke up till say 2000 [to] 2005 has essentially just been outsourced to other beverages that seem to be doing the same thing better,\" he says, in reference to the hydration, energy and fizzy aspects of soft drinks.\u003c/p>\n\u003cp>The abandonment of Diet Coke highlights a change in \u003ca href=\"https://www.theatlantic.com/business/archive/2018/01/diet-coke-new-can/550478/\">American drinking tastes\u003c/a>, Thompson says. The amount of bottled water consumed in the U.S. \u003ca href=\"https://www.beveragemarketing.com/news-detail.asp?id=438\">surpassed soda\u003c/a> for the first time ever in 2016, according to data from Beverage Marketing Corporation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Soda consumption has also dropped because more people are now looking to coffee for a caffeine fix. At the peak of soda's popularity, soft drinks \u003ca href=\"https://www.theatlantic.com/business/archive/2013/01/graph-how-coffee-drank-sodas-milkshake/267318/\">outsold coffee\u003c/a> by a three-to-one margin in the U.S. By the 2020s, industry analysts predict coffee sales will outpace soda.\u003c/p>\n\u003cp>Coca-Cola says the new fruit flavors are also an attempt to capture the tastes of young people, who have boosted sales of flavored sparking water, such as LaCroix, Polar and Sparkling Ice, by more than 10 percent each year.\u003c/p>\n\u003cp>\"We're modernizing what has made Diet Coke so special for a new generation,\" Rafael Acevedo, Coca-Cola North America's group director for Diet Coke, \u003ca href=\"http://www.coca-colacompany.com/stories/diet-coke-relaunch\">said in a statement\u003c/a>. \"Millennials are now thirstier than ever for adventures and new experiences, and we want to be right by their side.\"\u003c/p>\n\u003cp>The issue may also be less about Diet Coke and more about the health risks of soda in general and artificial sweeteners, Thompson says. Research has shown drinking diet soda every day can put people at a \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22282311\">higher risk\u003c/a> of stroke and other vascular problems.\u003c/p>\n\u003cp>\"There is a growing consumer focus on health that has hurt soda's domination,\" he says. \"In many ways, the 'diet' in diet soda used to be an attractor. You drank this because you wanted to be thin. But now the concept of a diet cola seems paradoxical and wrong to a lot of today's drinkers.\"\u003c/p>\n\u003cp>Coca-Cola is also likely to face challenges in getting current Diet Coke drinkers to try to the new flavors. The company, which alienated customers in 1985 with a \u003ca href=\"http://adage.com/article/adages/coke-marketing-s-biggest-blunders-turns-25/143470/\">reformulated version\u003c/a> of Coke, said it tested more than 30 flavor combinations before introducing the new products.\u003c/p>\n\u003cp>\"I am very much a Coke product purist, especially when it comes to Diet Coke,\" Ayana Lage, a 24-year-old writer from Fort Lauderdale, Fla., \u003ca href=\"https://www.wsj.com/articles/can-new-flavors-reverse-diet-cokes-slump-1516622400\">told\u003c/a> \u003cem>The Wall Street Journal\u003c/em>. \"The chances of me branching out are slim to none.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" rel=\"noopener\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Coca-Cola introduced four new fruit-flavored versions of Diet Coke this week in an effort to entice former soda drinkers and \u003ca href=\"https://ww2.kqed.org/pop/2017/08/02/the-cult-of-lacroix-why-everyones-gone-crazy-over-canned-water/\" rel=\"noopener\" target=\"_blank\">LaCroix\u003c/a>-guzzling seltzer lovers.\u003c/p>\n\u003cp>The new flavors — Feisty Cherry, Twisted Mango, Ginger Lime and Zesty Blood Orange — are sold in slimmer, redesigned cans. They were launched as part of the beverage company's endeavor to offset slumping Diet Coke sales, which have steadily declined since the height of soft-drink consumption in the mid-2000s.\u003c/p>\n\u003cp>According to Beverage Digest, while Diet Coke is still the second most popular soda in the U.S. (Coke tops the list), sales of the drink have fallen every year since 2006. Derek Thompson, a senior editor for \u003cem>The Atlantic\u003c/em>, told WBUR's \u003cem>\u003ca href=\"http://www.wbur.org/hereandnow\">Here & Now\u003c/a>\u003c/em> that the decline is part of a broad shift toward bottled water, flavored seltzer and energy drinks. Thompson \u003ca href=\"http://www.wbur.org/hereandnow/2018/01/22/diet-coke-new-flavors\">calls this latest rebranding\u003c/a> a \"moment of panic\" for the beverage company.\u003c/p>\n\u003cp>\"Everything that people wanted out of Diet Coke up till say 2000 [to] 2005 has essentially just been outsourced to other beverages that seem to be doing the same thing better,\" he says, in reference to the hydration, energy and fizzy aspects of soft drinks.\u003c/p>\n\u003cp>The abandonment of Diet Coke highlights a change in \u003ca href=\"https://www.theatlantic.com/business/archive/2018/01/diet-coke-new-can/550478/\">American drinking tastes\u003c/a>, Thompson says. The amount of bottled water consumed in the U.S. \u003ca href=\"https://www.beveragemarketing.com/news-detail.asp?id=438\">surpassed soda\u003c/a> for the first time ever in 2016, according to data from Beverage Marketing Corporation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Soda consumption has also dropped because more people are now looking to coffee for a caffeine fix. At the peak of soda's popularity, soft drinks \u003ca href=\"https://www.theatlantic.com/business/archive/2013/01/graph-how-coffee-drank-sodas-milkshake/267318/\">outsold coffee\u003c/a> by a three-to-one margin in the U.S. By the 2020s, industry analysts predict coffee sales will outpace soda.\u003c/p>\n\u003cp>Coca-Cola says the new fruit flavors are also an attempt to capture the tastes of young people, who have boosted sales of flavored sparking water, such as LaCroix, Polar and Sparkling Ice, by more than 10 percent each year.\u003c/p>\n\u003cp>\"We're modernizing what has made Diet Coke so special for a new generation,\" Rafael Acevedo, Coca-Cola North America's group director for Diet Coke, \u003ca href=\"http://www.coca-colacompany.com/stories/diet-coke-relaunch\">said in a statement\u003c/a>. \"Millennials are now thirstier than ever for adventures and new experiences, and we want to be right by their side.\"\u003c/p>\n\u003cp>The issue may also be less about Diet Coke and more about the health risks of soda in general and artificial sweeteners, Thompson says. Research has shown drinking diet soda every day can put people at a \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22282311\">higher risk\u003c/a> of stroke and other vascular problems.\u003c/p>\n\u003cp>\"There is a growing consumer focus on health that has hurt soda's domination,\" he says. \"In many ways, the 'diet' in diet soda used to be an attractor. You drank this because you wanted to be thin. But now the concept of a diet cola seems paradoxical and wrong to a lot of today's drinkers.\"\u003c/p>\n\u003cp>Coca-Cola is also likely to face challenges in getting current Diet Coke drinkers to try to the new flavors. The company, which alienated customers in 1985 with a \u003ca href=\"http://adage.com/article/adages/coke-marketing-s-biggest-blunders-turns-25/143470/\">reformulated version\u003c/a> of Coke, said it tested more than 30 flavor combinations before introducing the new products.\u003c/p>\n\u003cp>\"I am very much a Coke product purist, especially when it comes to Diet Coke,\" Ayana Lage, a 24-year-old writer from Fort Lauderdale, Fla., \u003ca href=\"https://www.wsj.com/articles/can-new-flavors-reverse-diet-cokes-slump-1516622400\">told\u003c/a> \u003cem>The Wall Street Journal\u003c/em>. \"The chances of me branching out are slim to none.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" rel=\"noopener\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>If you’ve been following the news about the epidemic of diabetes and obesity in recent years, you know there have been a number of responses from public health advocates and policymakers—including \u003ca href=\"https://civileats.com/2016/10/07/in-fighting-obesity-with-snap-program-well-need-both-the-carrot-and-the-stick/\">education programs\u003c/a>, encouraging \u003ca href=\"https://civileats.com/2017/07/19/holistic-efforts-are-making-a-dent-in-childhood-obesity/\">more physical activity\u003c/a>, and developing \u003ca href=\"https://civileats.com/2017/07/19/holistic-efforts-are-making-a-dent-in-childhood-obesity/\">holistic hospital and community interventions\u003c/a>. None of these interventions has generated the same level of response—or \u003ca href=\"https://civileats.com/2017/08/28/congress-could-cut-soda-and-candy-from-snap-but-big-sugar-is-pushing-back/\">opposition\u003c/a>—as \u003ca href=\"https://civileats.com/2016/11/10/a-big-blow-for-big-soda/\">soda taxes\u003c/a>. Now a \u003ca href=\"http://ajph.aphapublications.org/doi/10.2105/AJPH.2017.304159\">new study\u003c/a> from New York University out today reports that these taxes work, and are legally and administratively viable.\u003c/p>\n\u003cp>So far, excise taxes on soda and other sugar-sweetened beverages have passed in the California cities of Berkeley, Oakland, San Francisco, and Albany, as well as in Philadelphia, Seattle, and Boulder, and \u003ca href=\"https://civileats.com/2015/03/25/can-the-countrys-first-junk-food-tax-reduce-obesity-and-diabetes-on-the-navajo-nation/\">the Navajo Nation taxes junk food\u003c/a>, including sugar-sweetened drinks. But there have been no state-level efforts yet, and on the national front, Connecticut Congresswoman Rosa DeLauro’s \u003ca href=\"https://itep.org/the-short-and-sweet-on-taxing-soda/\">2014 and 2015 introductions of the SWEET Act\u003c/a> both died in committee.\u003c/p>\n\u003cp>Jennifer Pomerantz, a public health researcher at New York University and the lead author of the study, expects the state and national legal landscape to change, though probably not during the current administration—the president’s dietary habits famously \u003ca href=\"https://www.eater.com/2017/12/4/16733356/trump-fast-food-diet-mcdonalds-campaign-corey-lewandowski\">lean toward junk food\u003c/a>, and the political climate makes a federal tax unlikely. In the meantime, she’s keen to keep the possibility of a federal junk-food tax in the public dialogue, because of the overarching improvements to health she says it would engender.\u003c/p>\n\u003cp>“[Local taxes] only help people in those communities, which is of course important,” says Pomerantz. “But at some point, if you want a maximum public health benefit, you have to enact this nationally,” and also address foods that cause harm. She and other experts point to \u003ca href=\"https://www.ttb.gov/tax_audit/atftaxes.shtml\">national tobacco and alcohol taxes\u003c/a> as optimistic precedents.\u003c/p>\n\u003cp>Public-health advocates see excise taxes as promising because they are applied before the purchase of a product, which can encourage the manufacturer to raise its base price (and perhaps reformulate its product in order to avoid the tax altogether), and discourage consumers from buying it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That’s a different approach from a sales tax, which is applied at the cash register, adds no cost to the manufacturer, and may not affect a consumer’s decision-making; revenue from excise taxes can also be used to fund a community’s programs of choice. But soda taxes can be controversial, and are not always ultimately successful, as was the case with 2017 soda tax in Cook County, Illinois, which was \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2017/10/10/why-chicagos-soda-tax-fizzled-after-two-months-and-what-it-means-for-the-anti-soda-movement/?utm_term=.99904092268d\">implemented, but quickly repealed\u003c/a>. And they face stiff opposition from beverage and grocery trade associations, which \u003ca href=\"http://www.gmaonline.org/issues-policy/health-nutrition/preserving-consumer-choice-for-all-americans/\">point to\u003c/a> a lack of results to date as reason to end soda taxes.\u003c/p>\n\u003cp>“It’s unreasonable to expect obesity rates to go down as a result of a sugar tax alone,” says Marlene Schwartz, director of \u003ca href=\"http://www.uconnruddcenter.org/\">the Rudd Center for Food Policy and Obesity\u003c/a> at the University of Connecticut, pointing out that tobacco taxes didn’t result in an immediate decline in lung cancer rates. “That’s why we go after other things at the same time,” like getting rid of soda machines in high schools, subsidizing healthy food, and setting nutritional guidelines for the national school lunch program. “Every piece is important,” she says.\u003c/p>\n\u003cp>“It’s important to monitor taxes that have already gone into effect,” to learn how to make innovations in designing them in the future, says Donald Marron, director of economic policy issues at the \u003ca href=\"https://www.urban.org/\">Urban Institute\u003c/a>, a nonpartisan think tank in Washington, D.C. “The first round of research papers looks at what happened to prices. Not stunningly, prices went up. The second round looks at whether people change their behavior. Also not surprising to me as a card-carrying economist, yes, people respond to prices. The third round, which is much harder to track: Does it change health problems?”\u003c/p>\n\u003cp>The dearth of data on diabetes and obesity rates surrounding declining soda consumption has fueled pushback from the Big Soda, which claims that changing consumption is not enough to impact disease. UC Berkeley public health researcher Kristine Madsen says, “That’s the most ridiculous, and false, argument I’ve ever heard.”\u003c/p>\n\u003cp>Madsen worked on the first\u003ca href=\"http://ajph.aphapublications.org/doi/abs/10.2105/AJPH.2016.303362\"> study\u003c/a> about the impact of Berkeley’s soda tax, which went into effect in March 2015. “We’re looking at a big mass of population, 40 percent of whom don’t drink soda at all, some of whom aren’t suffering from obesity or diabetes, to see whether the whole population trends down,” she says. “That means there could be a 10-year horizon before we see a difference.”\u003c/p>\n\u003cp>Data is starting to come in from the communities that have enacted them. Berkeley, for example, showed a \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002283\">9.6 percent drop in sugary drink sales\u003c/a> one year after its tax was enacted in March 2015. In Philadelphia, \u003ca href=\"https://www.hsph.harvard.edu/news/hsph-in-the-news/philadelphia-soda-tax-sales/\">sales of sodas and other sugary drinks dropped 57 percent\u003c/a> in the six months after its tax law went into effect in January 2017.\u003c/p>\n\u003cp>And local campaigns have also influenced public understanding of the issues surrounding soda taxes. “Soda is such a focal product, so that’s where the conversation has started, and there’s a logic to that,” says Marron.\u003c/p>\n\u003cp>Part of what’s made some local soda taxes successful has been a comparatively streamlined message: Sugar, especially the sugar in sodas, is bad; therefore, let’s reduce soda consumption. Another key to their success has been the hyper-locality of goals. Berkeley’s goal was to improve health. Philadelphia’s was to \u003ca href=\"http://www.philly.com/philly/opinion/commentary/kenney-darrell-clarke-soda-tax-repeal-prek-schools-rebuild-20171020.html\">raise funds for pre-K and parks\u003c/a>.\u003c/p>\n\u003cp>“Where these policies are successful, they come from the community,” says Schwartz. As an example, she points to former New York City Mayor Michael Bloomberg’s 2012 attempt to put a cap on the portion sizes of sodas and other sugary beverages. It \u003ca href=\"https://www.bloomberg.com/news/articles/2014-06-26/new-york-big-soda-ban-rejected-by-n-y-top-court-as-overreach\">tanked\u003c/a>—in part, she claims, because Bloomberg failed to first find out what New Yorkers themselves wanted. “For these types of policies to be successful, they have to come from the community,” she says.\u003c/p>\n\u003cp>Whether they win or lose, local efforts help shed light on potential difficulties in enacting a federal tax. “You have to know your audience,” says Schwartz, and messaging is certainly easier to a population of 121,000 (Berkeley) or 1.6 million (Philadelphia) than it is to entire U.S. population of 323 million. They also illuminate challenges in passing excise taxes on junk food at any level of government—despite reports of consumption decreases from \u003ca href=\"http://www.euro.who.int/__data/assets/pdf_file/0008/332882/assessment-impact-PH-tax-report.pdf?ua=1\">countries like Hungary\u003c/a>, which in 2011 passed legislation for a tax on sugar, salt, and the ingredients in energy drinks.\u003c/p>\n\u003cp>Across the U.S., healthy food remains expensive and unhealthy food relatively inexpensive. “We’re trying to correct this trend,” says Schwartz. Within that context, “It does seem appropriate for the federal government to make food safe, and to expand the idea of safety to giving people they healthy food they need.”\u003c/p>\n\u003cp>Pomerantz says she isn’t sure Americans are ready for a shift to junk food taxes, but says, “I think it’s the future.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story originally appeared on \u003ca href=\"https://civileats.com/2018/01/11/is-a-federal-junk-food-tax-in-our-future/\" target=\"_blank\" rel=\"noopener\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "As momentum builds for local soda taxes, a new study suggests taxes on junk food could be an effective public health tool.",
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"nprByline": "Lela Nargi, \u003cstrong>\u003ca href=\"https://civileats.com/2018/01/11/is-a-federal-junk-food-tax-in-our-future/\">Civil Eats\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you’ve been following the news about the epidemic of diabetes and obesity in recent years, you know there have been a number of responses from public health advocates and policymakers—including \u003ca href=\"https://civileats.com/2016/10/07/in-fighting-obesity-with-snap-program-well-need-both-the-carrot-and-the-stick/\">education programs\u003c/a>, encouraging \u003ca href=\"https://civileats.com/2017/07/19/holistic-efforts-are-making-a-dent-in-childhood-obesity/\">more physical activity\u003c/a>, and developing \u003ca href=\"https://civileats.com/2017/07/19/holistic-efforts-are-making-a-dent-in-childhood-obesity/\">holistic hospital and community interventions\u003c/a>. None of these interventions has generated the same level of response—or \u003ca href=\"https://civileats.com/2017/08/28/congress-could-cut-soda-and-candy-from-snap-but-big-sugar-is-pushing-back/\">opposition\u003c/a>—as \u003ca href=\"https://civileats.com/2016/11/10/a-big-blow-for-big-soda/\">soda taxes\u003c/a>. Now a \u003ca href=\"http://ajph.aphapublications.org/doi/10.2105/AJPH.2017.304159\">new study\u003c/a> from New York University out today reports that these taxes work, and are legally and administratively viable.\u003c/p>\n\u003cp>So far, excise taxes on soda and other sugar-sweetened beverages have passed in the California cities of Berkeley, Oakland, San Francisco, and Albany, as well as in Philadelphia, Seattle, and Boulder, and \u003ca href=\"https://civileats.com/2015/03/25/can-the-countrys-first-junk-food-tax-reduce-obesity-and-diabetes-on-the-navajo-nation/\">the Navajo Nation taxes junk food\u003c/a>, including sugar-sweetened drinks. But there have been no state-level efforts yet, and on the national front, Connecticut Congresswoman Rosa DeLauro’s \u003ca href=\"https://itep.org/the-short-and-sweet-on-taxing-soda/\">2014 and 2015 introductions of the SWEET Act\u003c/a> both died in committee.\u003c/p>\n\u003cp>Jennifer Pomerantz, a public health researcher at New York University and the lead author of the study, expects the state and national legal landscape to change, though probably not during the current administration—the president’s dietary habits famously \u003ca href=\"https://www.eater.com/2017/12/4/16733356/trump-fast-food-diet-mcdonalds-campaign-corey-lewandowski\">lean toward junk food\u003c/a>, and the political climate makes a federal tax unlikely. In the meantime, she’s keen to keep the possibility of a federal junk-food tax in the public dialogue, because of the overarching improvements to health she says it would engender.\u003c/p>\n\u003cp>“[Local taxes] only help people in those communities, which is of course important,” says Pomerantz. “But at some point, if you want a maximum public health benefit, you have to enact this nationally,” and also address foods that cause harm. She and other experts point to \u003ca href=\"https://www.ttb.gov/tax_audit/atftaxes.shtml\">national tobacco and alcohol taxes\u003c/a> as optimistic precedents.\u003c/p>\n\u003cp>Public-health advocates see excise taxes as promising because they are applied before the purchase of a product, which can encourage the manufacturer to raise its base price (and perhaps reformulate its product in order to avoid the tax altogether), and discourage consumers from buying it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That’s a different approach from a sales tax, which is applied at the cash register, adds no cost to the manufacturer, and may not affect a consumer’s decision-making; revenue from excise taxes can also be used to fund a community’s programs of choice. But soda taxes can be controversial, and are not always ultimately successful, as was the case with 2017 soda tax in Cook County, Illinois, which was \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2017/10/10/why-chicagos-soda-tax-fizzled-after-two-months-and-what-it-means-for-the-anti-soda-movement/?utm_term=.99904092268d\">implemented, but quickly repealed\u003c/a>. And they face stiff opposition from beverage and grocery trade associations, which \u003ca href=\"http://www.gmaonline.org/issues-policy/health-nutrition/preserving-consumer-choice-for-all-americans/\">point to\u003c/a> a lack of results to date as reason to end soda taxes.\u003c/p>\n\u003cp>“It’s unreasonable to expect obesity rates to go down as a result of a sugar tax alone,” says Marlene Schwartz, director of \u003ca href=\"http://www.uconnruddcenter.org/\">the Rudd Center for Food Policy and Obesity\u003c/a> at the University of Connecticut, pointing out that tobacco taxes didn’t result in an immediate decline in lung cancer rates. “That’s why we go after other things at the same time,” like getting rid of soda machines in high schools, subsidizing healthy food, and setting nutritional guidelines for the national school lunch program. “Every piece is important,” she says.\u003c/p>\n\u003cp>“It’s important to monitor taxes that have already gone into effect,” to learn how to make innovations in designing them in the future, says Donald Marron, director of economic policy issues at the \u003ca href=\"https://www.urban.org/\">Urban Institute\u003c/a>, a nonpartisan think tank in Washington, D.C. “The first round of research papers looks at what happened to prices. Not stunningly, prices went up. The second round looks at whether people change their behavior. Also not surprising to me as a card-carrying economist, yes, people respond to prices. The third round, which is much harder to track: Does it change health problems?”\u003c/p>\n\u003cp>The dearth of data on diabetes and obesity rates surrounding declining soda consumption has fueled pushback from the Big Soda, which claims that changing consumption is not enough to impact disease. UC Berkeley public health researcher Kristine Madsen says, “That’s the most ridiculous, and false, argument I’ve ever heard.”\u003c/p>\n\u003cp>Madsen worked on the first\u003ca href=\"http://ajph.aphapublications.org/doi/abs/10.2105/AJPH.2016.303362\"> study\u003c/a> about the impact of Berkeley’s soda tax, which went into effect in March 2015. “We’re looking at a big mass of population, 40 percent of whom don’t drink soda at all, some of whom aren’t suffering from obesity or diabetes, to see whether the whole population trends down,” she says. “That means there could be a 10-year horizon before we see a difference.”\u003c/p>\n\u003cp>Data is starting to come in from the communities that have enacted them. Berkeley, for example, showed a \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002283\">9.6 percent drop in sugary drink sales\u003c/a> one year after its tax was enacted in March 2015. In Philadelphia, \u003ca href=\"https://www.hsph.harvard.edu/news/hsph-in-the-news/philadelphia-soda-tax-sales/\">sales of sodas and other sugary drinks dropped 57 percent\u003c/a> in the six months after its tax law went into effect in January 2017.\u003c/p>\n\u003cp>And local campaigns have also influenced public understanding of the issues surrounding soda taxes. “Soda is such a focal product, so that’s where the conversation has started, and there’s a logic to that,” says Marron.\u003c/p>\n\u003cp>Part of what’s made some local soda taxes successful has been a comparatively streamlined message: Sugar, especially the sugar in sodas, is bad; therefore, let’s reduce soda consumption. Another key to their success has been the hyper-locality of goals. Berkeley’s goal was to improve health. Philadelphia’s was to \u003ca href=\"http://www.philly.com/philly/opinion/commentary/kenney-darrell-clarke-soda-tax-repeal-prek-schools-rebuild-20171020.html\">raise funds for pre-K and parks\u003c/a>.\u003c/p>\n\u003cp>“Where these policies are successful, they come from the community,” says Schwartz. As an example, she points to former New York City Mayor Michael Bloomberg’s 2012 attempt to put a cap on the portion sizes of sodas and other sugary beverages. It \u003ca href=\"https://www.bloomberg.com/news/articles/2014-06-26/new-york-big-soda-ban-rejected-by-n-y-top-court-as-overreach\">tanked\u003c/a>—in part, she claims, because Bloomberg failed to first find out what New Yorkers themselves wanted. “For these types of policies to be successful, they have to come from the community,” she says.\u003c/p>\n\u003cp>Whether they win or lose, local efforts help shed light on potential difficulties in enacting a federal tax. “You have to know your audience,” says Schwartz, and messaging is certainly easier to a population of 121,000 (Berkeley) or 1.6 million (Philadelphia) than it is to entire U.S. population of 323 million. They also illuminate challenges in passing excise taxes on junk food at any level of government—despite reports of consumption decreases from \u003ca href=\"http://www.euro.who.int/__data/assets/pdf_file/0008/332882/assessment-impact-PH-tax-report.pdf?ua=1\">countries like Hungary\u003c/a>, which in 2011 passed legislation for a tax on sugar, salt, and the ingredients in energy drinks.\u003c/p>\n\u003cp>Across the U.S., healthy food remains expensive and unhealthy food relatively inexpensive. “We’re trying to correct this trend,” says Schwartz. Within that context, “It does seem appropriate for the federal government to make food safe, and to expand the idea of safety to giving people they healthy food they need.”\u003c/p>\n\u003cp>Pomerantz says she isn’t sure Americans are ready for a shift to junk food taxes, but says, “I think it’s the future.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This story originally appeared on \u003ca href=\"https://civileats.com/2018/01/11/is-a-federal-junk-food-tax-in-our-future/\" target=\"_blank\" rel=\"noopener\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Is 'Natural Flavor' Healthier Than 'Artificial Flavor'?",
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"content": "\u003cp>Pick up any packaged, processed food, and there's a decent chance that one of its listed ingredients will be \"natural flavor.\" The ingredient sounds good, particularly in contrast to another common and mysterious ingredient, \"artificial flavor.\" But what exactly does natural flavor mean? When a reader posed the question, I contacted nutritionists and flavorists — yes, that's a profession — to find out.\u003c/p>\n\u003cp>\"Basically, if something is a natural flavor, it's derived from some natural source,\" explains \u003ca href=\"http://www.nycfoodpolicy.org/about/staff-and-faculty/\">Charles Platkin\u003c/a>, director of the New York City Food Policy Center at Hunter College.\u003c/p>\n\u003cp>The U.S. Food and Drug Administration \u003ca href=\"https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=501.22\">defines\u003c/a> \"natural flavor\" as oils, resins or other extracts derived from natural sources like plants, meat or seafood. Processes like heating or fermentation are used to extract the flavor. The function of these products is flavoring, not to add any nutritional content.\u003c/p>\n\u003cp>\"We do a lot of this in cooking,\" says \u003ca href=\"https://www.ciachef.edu/bruce-mattel/\">Chef Bruce Mattel\u003c/a>, senior associate dean of culinary arts at The Culinary Institute of America. \"Let's say I poach shrimp in water. Then I take that big pot and reduce it all the way down to a teaspoon of shrimp essence.\" That essence could then be added to a different dish. The food industry does this on a massive scale — scientists find the chemical responsible for a specific flavor in nature, extract it, and then add it to candy, beverages and throngs of other processed products.\u003c/p>\n\u003cp>When consumers see \"natural flavor\" on a beverage label, they shouldn't assume that someone is zesting oranges into their bottle, says Mattel. Even though natural flavor must come from natural sources, it need not all come from the plant or meat whose flavor is being mimicked. For example, orange flavor might contain not only orange extract, but also extracts from bark and grass.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So if companies are trying to approximate flavors like orange, why not just use oranges? The answer comes down to availability, cost and flexibility, according to flavor chemist \u003ca href=\"https://fscn.cfans.umn.edu/faculty-staff/gary-reineccius\">Gary Reineccius,\u003c/a> of the University of Minnesota. \"At one time, there were 10 times more grape-flavored products than grapes grown,\" Reineccius says. \"If you're going to use all your grapes on grape soda, you don't have any for wine. It would be exceedingly expensive. Then what do you do with the byproduct you create after you've sucked all the juice out of the grape?\"\u003c/p>\n\u003cp>Flavor chemists might also want a particular kind of grape taste, he explains, and mixing the grape flavor in the lab allows them the flexibility to create exactly the flavor they want, rather than relying on farmers' produce.\u003c/p>\n\u003cp>All three experts say that ultimately, natural and artificial flavors are not that different. While chemists make natural flavors by extracting chemicals from natural ingredients, artificial flavors are made by creating the same chemicals synthetically.\u003c/p>\n\u003cp>Platkin says the reason companies bother to use natural flavors rather than artificial flavors is simple: marketing.\u003c/p>\n\u003cp>\"Many of these products have health halos, and that's what concerns me typically,\" says Platkin. Consumers may believe products with natural flavors are healthier, though they're nutritionally no different from those with artificial flavors.\u003c/p>\n\u003cp>Nor are ingredients extracted from nature necessarily safer than something artificially made. Reineccius points out that many deadly toxins are produced in nature. What's more, in some cases, natural flavors may have more detrimental environmental consequences than artificial flavors. Mattel explains that because natural flavors must come from resources in nature, they may involve more forest clear-cutting and carbon emissions from transport than flavors created from scratch in the lab.\u003c/p>\n\u003cp>Platkin suggests consumers lobby their congressional representatives to get more transparent labeling on packaging that describe exactly what the natural or artificial flavors are, so consumers are not hoodwinked into buying one product over another because of \"natural flavors.\"\u003c/p>\n\u003cp>Reineccius also offers some simple guidance: \"If you like something, and it gives you the flavoring you want, you should buy it. Don't buy it because it says 'natural flavor.' Buy it because you like it.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Pick up any packaged, processed food, and there's a decent chance that one of its listed ingredients will be \"natural flavor.\" The ingredient sounds good, particularly in contrast to another common and mysterious ingredient, \"artificial flavor.\" But what exactly does natural flavor mean? When a reader posed the question, I contacted nutritionists and flavorists — yes, that's a profession — to find out.\u003c/p>\n\u003cp>\"Basically, if something is a natural flavor, it's derived from some natural source,\" explains \u003ca href=\"http://www.nycfoodpolicy.org/about/staff-and-faculty/\">Charles Platkin\u003c/a>, director of the New York City Food Policy Center at Hunter College.\u003c/p>\n\u003cp>The U.S. Food and Drug Administration \u003ca href=\"https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=501.22\">defines\u003c/a> \"natural flavor\" as oils, resins or other extracts derived from natural sources like plants, meat or seafood. Processes like heating or fermentation are used to extract the flavor. The function of these products is flavoring, not to add any nutritional content.\u003c/p>\n\u003cp>\"We do a lot of this in cooking,\" says \u003ca href=\"https://www.ciachef.edu/bruce-mattel/\">Chef Bruce Mattel\u003c/a>, senior associate dean of culinary arts at The Culinary Institute of America. \"Let's say I poach shrimp in water. Then I take that big pot and reduce it all the way down to a teaspoon of shrimp essence.\" That essence could then be added to a different dish. The food industry does this on a massive scale — scientists find the chemical responsible for a specific flavor in nature, extract it, and then add it to candy, beverages and throngs of other processed products.\u003c/p>\n\u003cp>When consumers see \"natural flavor\" on a beverage label, they shouldn't assume that someone is zesting oranges into their bottle, says Mattel. Even though natural flavor must come from natural sources, it need not all come from the plant or meat whose flavor is being mimicked. For example, orange flavor might contain not only orange extract, but also extracts from bark and grass.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So if companies are trying to approximate flavors like orange, why not just use oranges? The answer comes down to availability, cost and flexibility, according to flavor chemist \u003ca href=\"https://fscn.cfans.umn.edu/faculty-staff/gary-reineccius\">Gary Reineccius,\u003c/a> of the University of Minnesota. \"At one time, there were 10 times more grape-flavored products than grapes grown,\" Reineccius says. \"If you're going to use all your grapes on grape soda, you don't have any for wine. It would be exceedingly expensive. Then what do you do with the byproduct you create after you've sucked all the juice out of the grape?\"\u003c/p>\n\u003cp>Flavor chemists might also want a particular kind of grape taste, he explains, and mixing the grape flavor in the lab allows them the flexibility to create exactly the flavor they want, rather than relying on farmers' produce.\u003c/p>\n\u003cp>All three experts say that ultimately, natural and artificial flavors are not that different. While chemists make natural flavors by extracting chemicals from natural ingredients, artificial flavors are made by creating the same chemicals synthetically.\u003c/p>\n\u003cp>Platkin says the reason companies bother to use natural flavors rather than artificial flavors is simple: marketing.\u003c/p>\n\u003cp>\"Many of these products have health halos, and that's what concerns me typically,\" says Platkin. Consumers may believe products with natural flavors are healthier, though they're nutritionally no different from those with artificial flavors.\u003c/p>\n\u003cp>Nor are ingredients extracted from nature necessarily safer than something artificially made. Reineccius points out that many deadly toxins are produced in nature. What's more, in some cases, natural flavors may have more detrimental environmental consequences than artificial flavors. Mattel explains that because natural flavors must come from resources in nature, they may involve more forest clear-cutting and carbon emissions from transport than flavors created from scratch in the lab.\u003c/p>\n\u003cp>Platkin suggests consumers lobby their congressional representatives to get more transparent labeling on packaging that describe exactly what the natural or artificial flavors are, so consumers are not hoodwinked into buying one product over another because of \"natural flavors.\"\u003c/p>\n\u003cp>Reineccius also offers some simple guidance: \"If you like something, and it gives you the flavoring you want, you should buy it. Don't buy it because it says 'natural flavor.' Buy it because you like it.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>This may not be good news for your waistline, but your sweet tooth might appreciate it: Halloween candy sales are crackerjack this year.\u003c/p>\n\u003cp>\"Consumer confidence is riding high, so consumers are likely to splurge a little more on edible goodies,\" David Deull, a senior economist with IHS Markit, said in his analysis of 2017 Halloween spending.\u003c/p>\n\u003cp>Halloween candy sales are expected to rise 4.1 percent from last year, reaching a seasonally adjusted $4.1 billion, he said.\u003c/p>\n\u003cp>The sales increase is particularly impressive given that candy prices have dropped 0.9 percent compared with last year, marking the second consecutive Halloween candy price decline, \u003ca href=\"http://blog.ihs.com/trick-or-treat-2017:-halloween-candy-prices-and-spending\">according \u003c/a>to IHS Markit data.\u003c/p>\n\u003cp>\"Global cocoa production in both 2016 and 2017 experienced large improvements over each previous year with especially good, and in some cases record, production from major producers in West Africa,\" Deull said. \"This created downward pressure on cocoa bean prices in 2017.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And that put more candy in your shopping cart.\u003c/p>\n\u003cp>The \u003ca href=\"https://nrf.com/resources/consumer-research-and-data/holiday-spending/halloween-headquarters\">National Retail Federation\u003c/a>, which surveyed more than 7,000 consumers, estimates more than 179 million Americans will be participating in some type of Halloween festivities, up from 171 million last year.\u003c/p>\n\u003cp>By the trade group's calculations, this year's total Halloween spending - for costumes, cards, decorations, candy and more - will end up hitting a record $9.1 billion, up from $8.4 billion in 2016.\u003c/p>\n\u003cp>The upbeat readings on Halloween sales fit with what most economists are saying about consumers' mood, which has been improving along with gains in hiring, stable retail prices, rising home prices and growing retirement savings accounts.\u003c/p>\n\u003cp>The latest reading of consumer sentiment shows a surge for October, according to the University of Michigan \u003ca href=\"http://www.sca.isr.umich.edu/\">Surveys of Consumers\u003c/a>. \"The finances of consumers have benefited from low unemployment and inflation rates as well as renewed increases in home values and a resurgent stock market,\" said university economist Richard Curtin, who directs the surveys.\u003c/p>\n\u003cp>Economists generally say the positive outlook for Halloween bodes well for this year's holiday shopping season, which is a bit longer than most years. In 2017, Christmas falls 32 days after Thanksgiving - one day more than in 2016. And this matters: Christmas falls on a Monday instead of Sunday, giving consumers an extra weekend day to do some last minute shopping.\u003c/p>\n\u003cp>\"Although this year hasn't been perfect, especially with the recent devastating hurricanes, we believe that a longer shopping season and strong consumer confidence will deliver retailers a strong holiday season,\" NRF President and CEO Matthew Shay said.\u003c/p>\n\u003cp>The group estimates holiday sales will be up between 3.6 percent and 4 percent, for a total of between $678.8 billion and $682 billion. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Surging consumer confidence is spurring sales for Halloween. Retailers are forecasting an 8 percent increase in sales for costumes, candy and decorations. Those gains are strong given low inflation.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This may not be good news for your waistline, but your sweet tooth might appreciate it: Halloween candy sales are crackerjack this year.\u003c/p>\n\u003cp>\"Consumer confidence is riding high, so consumers are likely to splurge a little more on edible goodies,\" David Deull, a senior economist with IHS Markit, said in his analysis of 2017 Halloween spending.\u003c/p>\n\u003cp>Halloween candy sales are expected to rise 4.1 percent from last year, reaching a seasonally adjusted $4.1 billion, he said.\u003c/p>\n\u003cp>The sales increase is particularly impressive given that candy prices have dropped 0.9 percent compared with last year, marking the second consecutive Halloween candy price decline, \u003ca href=\"http://blog.ihs.com/trick-or-treat-2017:-halloween-candy-prices-and-spending\">according \u003c/a>to IHS Markit data.\u003c/p>\n\u003cp>\"Global cocoa production in both 2016 and 2017 experienced large improvements over each previous year with especially good, and in some cases record, production from major producers in West Africa,\" Deull said. \"This created downward pressure on cocoa bean prices in 2017.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And that put more candy in your shopping cart.\u003c/p>\n\u003cp>The \u003ca href=\"https://nrf.com/resources/consumer-research-and-data/holiday-spending/halloween-headquarters\">National Retail Federation\u003c/a>, which surveyed more than 7,000 consumers, estimates more than 179 million Americans will be participating in some type of Halloween festivities, up from 171 million last year.\u003c/p>\n\u003cp>By the trade group's calculations, this year's total Halloween spending - for costumes, cards, decorations, candy and more - will end up hitting a record $9.1 billion, up from $8.4 billion in 2016.\u003c/p>\n\u003cp>The upbeat readings on Halloween sales fit with what most economists are saying about consumers' mood, which has been improving along with gains in hiring, stable retail prices, rising home prices and growing retirement savings accounts.\u003c/p>\n\u003cp>The latest reading of consumer sentiment shows a surge for October, according to the University of Michigan \u003ca href=\"http://www.sca.isr.umich.edu/\">Surveys of Consumers\u003c/a>. \"The finances of consumers have benefited from low unemployment and inflation rates as well as renewed increases in home values and a resurgent stock market,\" said university economist Richard Curtin, who directs the surveys.\u003c/p>\n\u003cp>Economists generally say the positive outlook for Halloween bodes well for this year's holiday shopping season, which is a bit longer than most years. In 2017, Christmas falls 32 days after Thanksgiving - one day more than in 2016. And this matters: Christmas falls on a Monday instead of Sunday, giving consumers an extra weekend day to do some last minute shopping.\u003c/p>\n\u003cp>\"Although this year hasn't been perfect, especially with the recent devastating hurricanes, we believe that a longer shopping season and strong consumer confidence will deliver retailers a strong holiday season,\" NRF President and CEO Matthew Shay said.\u003c/p>\n\u003cp>The group estimates holiday sales will be up between 3.6 percent and 4 percent, for a total of between $678.8 billion and $682 billion. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The FDA Will Decide If These 26 Ingredients Count As Fiber",
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"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2017/10/20171023_me_the_fda_will_decide_if_these_26_ingredients_count_as_fiber.mp3\u003c/p>\n\u003cp>What counts as dietary fiber? That's up for debate.\u003c/p>\n\u003cp>The Food and Drug Administration is reviewing 26 ingredients that food manufacturers use to bulk up the fiber content of processed foods to determine if there's a health benefit.\u003c/p>\n\u003cp>If you're a nutrition-label reader, the \u003ca href=\"https://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm528582.htm\">list\u003c/a> includes some familiar-ish sounding ingredients — such as \u003ca href=\"http://jn.nutrition.org/content/129/7/1402S.full\">inulin\u003c/a>, which is often sourced from chicory root.\u003c/p>\n\u003cp>Other ingredients on the \"do-these-count-as-fiber?\" list include gum acacia, bamboo fiber, retrograded corn starch, and — get ready for a tongue-twister — xylooligosaccharides. Some of these fibers are extracted from plant sources, while others are synthetic.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some critics argue that the FDA should not allow these added fibers to count as fiber on Nutrition Facts labels.\u003c/p>\n\u003cp>\"The food industry has high-jacked the advice to eat more fiber by putting isolated, highly processed fiber into what are essentially junk foods,\" says \u003ca href=\"https://cspinet.org/biography/bonnie-liebman\">Bonnie Liebman\u003c/a> of the consumer group Center for Science in the Public Interest.\u003c/p>\n\u003cp>A bunch of packaged foods contain added fiber. Some examples include \u003ca href=\"http://www.fiberone.com/product/90-calorie-chocolate-fudge-brownie/\">Fiber One\u003c/a> bar products, some \u003ca href=\"https://www.kelloggs.com/en_US/products/kellogg-s-apple-jacks-cereal-product.html#nutrition-modal\">cereal\u003c/a> and instant \u003ca href=\"http://www.quakeroats.com/products/hot-cereals/high-fiber/maple-and-brown-sugar.aspx\">oatmeal\u003c/a> products, as well as some \u003ca href=\"https://www.barilla.com/en-us/products/pasta/white-fiber/white-fiber-spaghetti\">pastas\u003c/a> and \u003ca href=\"https://thomasbreads.com/products/high-fiber-english-muffins\">English Muffins\u003c/a>.\u003c/p>\n\u003cp>Liebman says most people know that an apple is a healthier choice than a high-fiber brownie, but when they see high fiber counts on the label, \"it may just be enough to convince them to go with the brownie.\"\u003c/p>\n\u003cfigure id=\"attachment_121974\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85.jpg\" alt=\"Left: grape juice with resistant maltodextrin as added fiber. Right: a banana that naturally contains fiber and other nutrients.\" width=\"1600\" height=\"640\" class=\"size-full wp-image-121974\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-160x64.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-800x320.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-768x307.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-1020x408.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-1180x472.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-960x384.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-240x96.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-375x150.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-520x208.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Left: grape juice with resistant maltodextrin as added fiber. Right: a banana that naturally contains fiber and other nutrients. \u003ccite>(Carolyn Rogers/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Liebman argues a much better way to get the recommended 25 to 38 grams of daily fiber is to eat more foods that are naturally rich in fiber such as fruits, vegetables, beans and whole grains.\u003c/p>\n\u003cp>High-fiber diets may help \u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/01/464854395/a-diet-high-in-fiber-may-help-protect-against-breast-cancer\">protect against\u003c/a> a range of diseases, from Type 2 diabetes and heart disease to certain types of cancer.\u003c/p>\n\u003cp>The FDA lists a range of health benefits linked to dietary fiber. For instance, fiber can help lower blood glucose and cholesterol levels, as well as blood pressure. Fiber can also aid laxation and bowel function, and it can promote a feeling of fullness, which may lead people to eat less.\u003c/p>\n\u003cp>The FDA is in the process of determining whether isolated and synthetic fibers provide a beneficial physiological effect to human health. The agency says, going forward, there must be at least one demonstrated benefit. \"Only fibers that meet the definition can be declared as a dietary fiber on the Nutrition Facts label,\" according to this \u003ca href=\"https://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm528582.htm\">Q & A\u003c/a> about the review process. The agency is in the process of reviewing the science.\u003c/p>\n\u003cp>The food industry has weighed in, pointing to the demonstrated benefits of some of these added fibers. \"I think the main benefit is that they contribute to regularity and laxation,\" says \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/grocery-manufacturers-association-appoints-robert-burns-vice-president-heal/\">Robert Burns, vice president of health and nutrition policy\u003c/a> at the Grocery Manufacturers Association. Burns says most people don't consume enough fiber, so \"if you can supplement [with] snack bars that people are eating, it [can] go a long way to meeting dietary recommendations.\"\u003c/p>\n\u003cp>Critics say an optimal diet is one that includes lots of whole foods such as fruits, vegetables, nuts, beans and whole grains. These foods are not only naturally rich in fiber, they also contain other beneficial compounds such as vitamins, minerals and anti-inflammatory compounds.\u003c/p>\n\u003cp>\"Highly processed snack bars typically contain combinations of processed starch and added sugar. They're low in vitamins and minerals,\" says Dr. \u003ca href=\"https://www.hsph.harvard.edu/david-ludwig/\">David Ludwig\u003c/a> of the Harvard School of Public Health. \"Just adding isolated fiber back in [to these processed foods] does not cover up for those nutritional deficiencies.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Chicory root. Bamboo. Soy fiber: Manufacturers can use these to add fiber to foods. Critics say this makes snack foods seem healthy. FDA will decide if these can count as fiber on nutrition labels.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What counts as dietary fiber? That's up for debate.\u003c/p>\n\u003cp>The Food and Drug Administration is reviewing 26 ingredients that food manufacturers use to bulk up the fiber content of processed foods to determine if there's a health benefit.\u003c/p>\n\u003cp>If you're a nutrition-label reader, the \u003ca href=\"https://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm528582.htm\">list\u003c/a> includes some familiar-ish sounding ingredients — such as \u003ca href=\"http://jn.nutrition.org/content/129/7/1402S.full\">inulin\u003c/a>, which is often sourced from chicory root.\u003c/p>\n\u003cp>Other ingredients on the \"do-these-count-as-fiber?\" list include gum acacia, bamboo fiber, retrograded corn starch, and — get ready for a tongue-twister — xylooligosaccharides. Some of these fibers are extracted from plant sources, while others are synthetic.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some critics argue that the FDA should not allow these added fibers to count as fiber on Nutrition Facts labels.\u003c/p>\n\u003cp>\"The food industry has high-jacked the advice to eat more fiber by putting isolated, highly processed fiber into what are essentially junk foods,\" says \u003ca href=\"https://cspinet.org/biography/bonnie-liebman\">Bonnie Liebman\u003c/a> of the consumer group Center for Science in the Public Interest.\u003c/p>\n\u003cp>A bunch of packaged foods contain added fiber. Some examples include \u003ca href=\"http://www.fiberone.com/product/90-calorie-chocolate-fudge-brownie/\">Fiber One\u003c/a> bar products, some \u003ca href=\"https://www.kelloggs.com/en_US/products/kellogg-s-apple-jacks-cereal-product.html#nutrition-modal\">cereal\u003c/a> and instant \u003ca href=\"http://www.quakeroats.com/products/hot-cereals/high-fiber/maple-and-brown-sugar.aspx\">oatmeal\u003c/a> products, as well as some \u003ca href=\"https://www.barilla.com/en-us/products/pasta/white-fiber/white-fiber-spaghetti\">pastas\u003c/a> and \u003ca href=\"https://thomasbreads.com/products/high-fiber-english-muffins\">English Muffins\u003c/a>.\u003c/p>\n\u003cp>Liebman says most people know that an apple is a healthier choice than a high-fiber brownie, but when they see high fiber counts on the label, \"it may just be enough to convince them to go with the brownie.\"\u003c/p>\n\u003cfigure id=\"attachment_121974\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85.jpg\" alt=\"Left: grape juice with resistant maltodextrin as added fiber. Right: a banana that naturally contains fiber and other nutrients.\" width=\"1600\" height=\"640\" class=\"size-full wp-image-121974\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-160x64.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-800x320.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-768x307.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-1020x408.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-1180x472.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-960x384.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-240x96.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-375x150.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-520x208.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Left: grape juice with resistant maltodextrin as added fiber. Right: a banana that naturally contains fiber and other nutrients. \u003ccite>(Carolyn Rogers/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Liebman argues a much better way to get the recommended 25 to 38 grams of daily fiber is to eat more foods that are naturally rich in fiber such as fruits, vegetables, beans and whole grains.\u003c/p>\n\u003cp>High-fiber diets may help \u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/01/464854395/a-diet-high-in-fiber-may-help-protect-against-breast-cancer\">protect against\u003c/a> a range of diseases, from Type 2 diabetes and heart disease to certain types of cancer.\u003c/p>\n\u003cp>The FDA lists a range of health benefits linked to dietary fiber. For instance, fiber can help lower blood glucose and cholesterol levels, as well as blood pressure. Fiber can also aid laxation and bowel function, and it can promote a feeling of fullness, which may lead people to eat less.\u003c/p>\n\u003cp>The FDA is in the process of determining whether isolated and synthetic fibers provide a beneficial physiological effect to human health. The agency says, going forward, there must be at least one demonstrated benefit. \"Only fibers that meet the definition can be declared as a dietary fiber on the Nutrition Facts label,\" according to this \u003ca href=\"https://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm528582.htm\">Q & A\u003c/a> about the review process. The agency is in the process of reviewing the science.\u003c/p>\n\u003cp>The food industry has weighed in, pointing to the demonstrated benefits of some of these added fibers. \"I think the main benefit is that they contribute to regularity and laxation,\" says \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/grocery-manufacturers-association-appoints-robert-burns-vice-president-heal/\">Robert Burns, vice president of health and nutrition policy\u003c/a> at the Grocery Manufacturers Association. Burns says most people don't consume enough fiber, so \"if you can supplement [with] snack bars that people are eating, it [can] go a long way to meeting dietary recommendations.\"\u003c/p>\n\u003cp>Critics say an optimal diet is one that includes lots of whole foods such as fruits, vegetables, nuts, beans and whole grains. These foods are not only naturally rich in fiber, they also contain other beneficial compounds such as vitamins, minerals and anti-inflammatory compounds.\u003c/p>\n\u003cp>\"Highly processed snack bars typically contain combinations of processed starch and added sugar. They're low in vitamins and minerals,\" says Dr. \u003ca href=\"https://www.hsph.harvard.edu/david-ludwig/\">David Ludwig\u003c/a> of the Harvard School of Public Health. \"Just adding isolated fiber back in [to these processed foods] does not cover up for those nutritional deficiencies.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
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"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
},
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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