Month: April 2016

TradeLink Internationals weekly round up of organic, gluten free and ancient grain news from around the world.
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Oat Expert Quaker® Brings New And Delicious SuperGrain Varieties To The Breakfast Table And Beyond

CHICAGO, April 20, 2016 /PRNewswire/ — To Quaker, all whole grains are super in their own right and oats will always be the original super grain. As more consumers look to diversify their grain intake and add variety in taste and nutrition[1], Quaker, a subsidiary of PepsiCo, Inc., introduces Quaker SuperGrains Instant Hot Cereal and Real Medleys SuperGrains Granola.

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Fiber’s global reach

by Jeff Gelski From Australia to America, Indonesia to Italy, consumers are seeking foods and beverages with fiber, according to the report “Fiber, grains and gluten – A global perspective” from HealthFocus International, St. Petersburg, Fla. People also are becoming more aware of two specific fiber sources: oat fiber and inulin.

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Gluten-free food market in the US 2016-2020

Saturday, April 23rd, 2016 – WiseGuyReports About Gluten-free Food Market in the US Wiseguyreports.Com Adds “Gluten-free food market in the US 2016-2020” To Its Research Database. Gluten is a protein composite primarily found in wheat, barley, rye, and triticale. A gluten-free food product does not contain gluten-rich grains such as spelt wheat.

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General Mills encouraged by progress on health and wellness goals

by Eric Schroeder MINNEAPOLIS – General Mills, Inc. continues to make good strides in its commitment to providing consumers with convenient, nutritious food that can help lead to healthier lives, the Minneapolis-based company noted in its 2016 Global Responsibility Report issued April 13. Kendall J. Powell, chairman and c.e.o.

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Quinoa is here to stay at local restaurants

If you’ve been in almost any restaurant in the last year, chances are good you’ve seen quinoa on the menu. Unlike other food trends that come and go, I think quinoa is in a different category entirely and is here to stay.

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Could the exotic chia crop help India solve its challenge of using less water to produce its food?

DM Madappa has been watching the falling water levels in the Kabini reservoir in Mysuru this summer. Even as the state government stopped releasing water into irrigation channels to ensure drinking water supply over a long and severe summer, the farmer saw water in borewells in Heggadadevana taluk where he lives plunge.

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Survey: Consumers Confused About Difference Between Non-GMO and Organic

CHELSEA, MA–(Marketwired – Apr 18, 2016) – Sixty-seven percent of dieticians said almost none of their clients understand the difference between organic and non-GMO, according to a recent survey conducted by Olivia’s Organics, a leading supplier of organic tender leaf greens, spinach and celery hearts. What’s more, 62 percent of dieticians…

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TradeLink Internationals weekly round up of organic, gluten free and ancient grain news from around the world.
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Check Your Health: All about ancient grains

(KUTV) Joy Musselman, registered dietitian nutritionist at Mckay-Dee Hospital talked about ancient grains. Should you be eating more of them? What are ancient grains? While there is no set definition, ancient grains are commonly referred to as those grains that have experienced little change over the last two-to-three hundred years or more.

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Kellogg’s unveils time-travelling VR experience

Kellogg’s transported Londoners to ancient Egypt for the launch of its new Ancient Legends product range at the British Museum recently. Attendees donned virtual reality (VR) headsets, and they ate the Kellogg’s cereal while sitting at a table with queen Cleopatra. The 360-video also let them look around the elaborate palace and glimpse the pyramids in the background.

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Ancient grains with new bite

Are you familiar with freekeh? How about Kamut? And amaranth or emmer? Known as ancient grains, and found in the rice and grain aisle at grocery stores, these old grains are new again. With roots that trace back centuries and once found mainly at health food and specialty stores, ancient grains are becoming more mainstream at your local grocery stores.

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Kamut pasta: Pasta made from ancient grains carries history as well as flavor

At a fancy restaurant in Rome, recently, I found myself debating the existence of Kamut pasta with Maureen Fant, an authority on the subject. I was not winning. Fant is an American-born food writer who has lived most of her life in Rome and recently co-wrote the award-winning book, “Sauces & Shapes: Cooking Pasta the Italian Way.”

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Pei Wei Spices Up Menu with Quinoa for a Limited Time

Pei Wei is giving guests a new way to boost nutrition and flavor in their customizable meals with the introduction of quinoa on the menu. It is the first Asian-inspired fast casual to offer quinoa, which will be available at Pei Wei’s more than 200 restaurants through July 4.

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Quinoa is here to stay at local restaurants

If you’ve been in almost any restaurant in the last year, chances are good you’ve seen quinoa on the menu. Unlike other food trends that come and go, I think quinoa is in a different category entirely and is here to stay.

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Bundelkhand farmers find way to beat drought – Times of India

After giving half a century to traditional farming of pulses and wheat, whose yield has been continuously depleting due to drought or erratic rains, 62-year-old farmer Jagmohan Rajpoot of Rigwara Khurd village in Rath, Hamirpur can look forward to a new lease of life-in cultivation of quinoa, a cash crop that requires minimal irrigation and fetches high price in the international market.

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Costco Is Selling So Much Organic Produce, Farmers Can’t Keep Up

Costco CEO Craig Jelinek told investors about the effort at the company’s annual shareholder meeting in Bellevue, Washington, earlier this year. “We cannot get enough organics to stay in business day in and day out,” he said. The company has only embarked on a pilot program so far, The Seattle Times reports.

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Australian scientists launch gluten-free beer

In a world-first, Australian scientists have managed to make one of the nation’s favourite drinks gluten-free. CSIRO’s Kebari barley has been used to create the world’s first commercially produced, full flavoured, barley-based gluten-free beer. The drink will not be available in Australia however, instead launching in Germany.

TradeLink Internationals weekly round up of organic, gluten free and ancient grain news from around the world.
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Despite Record Growth, There’s Still Too Little Organic Food

enviroblog Consumers and the environment have reason to rejoice. According to new data released this week by the Department of Agriculture, the number of certified organic farms and operations in the United States surged by almost 12 percent from 2014 to 2015.

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Has the quinoa craze been good or bad for Peruvians?

Since quinoa’s rise in popularity in the United States and Europe, stories warned about the impact of higher prices on South American farmers, especially in Peru and Bolivia. These two countries account for more than 95 percent of global production. The grain is grown in cool areas of the Andes.

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At Vegan Preschool, Quinoa Is In

The Scandinavian School of Jersey City offers an all-vegan menu to its preschoolers, who help prep meals, grow vegetables and make bread and cashew milk. Photo: Agaton Strom for The Wall Street Journal

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South America’s access to both the giant markets in the US and China will pose a significant challenge to the New Zealand beef trade

Rabobank’s quarterly report on the global beef market maintains South American beef producers, particularly Brazil, will be the major influence on the beef trade in 2016. The most notable features are expected to be an increase in China’s official imports which rose sharply by 60% last year, a decline in US imports and lower than usual Australian beef production.

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America’s Appetite For Organic Foods Results to a Natural Farming Boom

The American population is becoming more health-conscious as seen by the increase in the demand for chemical-free and locally produced food. This, in return, has caused an outpour in the number of organic operations around the country. Like Us on Facebook A growing number of American consumers have become interested in patronizing locally sourced foods.

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EU, Chile near organic trade deal

The European Union and Chile have concluded negotiations on an agreement on trade in organic products, with a deal in sight. The agreement will see the two mutually recognise the equivalence of their organic production rules and control systems. It covers all EU organic products and allows for products produced and controlled according to EU rules to be sold in the Chilean market and vice versa.

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TradeLink Internationals weekly round up of organic, gluten free and ancient grain news from around the world.

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Could Teff be the New Quinoa?

Celebrity diet fads may not be to everyone’s taste, but there’s no denying once a celebrity starts eating a food that is mostly unknown, it gains attention. Last year we wrote about quinoa and how the prices rose in South America once a taste for the grain developed in the U.S.

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Your Quinoa Habit Really Did Help Peru’s Poor. But There’s Trouble Ahead

The price of quinoa tripled from 2006 to 2013 as America and Europe discovered this new superfood. That led to scary media reports that the people who grew it in the high Andes mountains of Bolivia and Peru could no longer afford to eat it.

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America’s Appetite For Organic Food Triggers Natural Farming Boom

American consumers’ demand for chemical-free and locally produced food has caused a surge in the number of organic operations across the county, new figures show. The U.S. Department of Agriculture reported Monday that the number of certified organic producers jumped by almost 12 percent from 2014 to 2015 — the highest rate increase since 2008.

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Millennials Equate ‘Free-From’ with Health

Retailers have an opportunity to capture more sales of “Free-From” products as consumers increasingly view them as healthy alternatives to more traditional fare. Gen-Y consumers in particular – and especially Millennial-aged mothers – are interested in products with “clean” labels and foods that lack certain additives and ingredients.

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Why food giants are seeking out start-ups

Scott Eells | Bloomberg | Getty Images When entrepreneur Austin Allan starts rolling out the next product line for his chilled soup company next year, he’ll be doing so with the quiet support of a big-name backer: General Mills.

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Costco gets creative to meet shoppers’ huge appetite for organics

To boost its supply of organic foods, Costco is trying something new: It’s working with farmers to help them buy land and equipment as it struggles to keep pace with customer demand. Share story At Costco’s recent shareholder meeting, CEO Craig Jelinek touted the vast amounts of food the company sold last year, from 83 million rotisserie chickens to $6.1 billion worth of produce.

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Behind the new popularity of ancient grains

WASHINGTON – You’ve probably heard that some strange-sounding foods such as amaranth and quinoa are growing in popularity. But what nutritional benefits do these ancient grains offer? And how do they stack up against wheat, rice and corn? Lean Plate Club blogger Sally Squires recently spoke with WTOP about them.

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