Natural

A Reference Resource List

Compiled by Emerson Library Staff

2006-2008

 

2006 Journal Citations:

 

“Amy’s Kitchen Has the Natural Lead.” (May 2006) Frozen Food Age Supplement : 25

 Amy's Kitchen is the leading natural frozen foods brand, with 18 years of producing natural foods under their belt. The company offers a "unique merchandising style" that helps get the natural products more shelf space and popularity. The company works with retailers "to guide them on the proper assortment" and helps identify which products get the natural/organic label.

 

Fox, Jennifer Barnett. “The Artisan Continuum.” (August 2006) Baking & Snack, (28) 7: 50, 53-54, 56, 58, 60. (Available at http://www.bakingbusiness.com)

Trends in the artisan bread market include the addition of whole grains, spices, nuts, pesos, peppers and olives and products that are smaller, portion controlled or hand held.  Artisan breads are also being produced differently with some products being shipped frozen or par-baked to stores.   Includes comments on the artisan bread market from Rich Labriola, chief dough boy at Labriola Bakery; Larry Marcucci, president of Alpha Baking; Doris Zelinski, industry consultant for Chabaso Bakery; Kate Despard, director of marketing, LaBrea Bakery; Bob Wallace, president and c.e.o. of Bridor, Inc; Gary Hoerner, vice-president of operations at Gerards Bakery; Mark Friend, owner of Farm to Market.   The Artisan bread market is also another area were consumers are looking for organic products or products that have a "clean label" which means a product has "no additives, no preservatives, no food coloring."   Consumers are also interested in products that are "all-natural." While considering all these trends manufacturers are trying to produce products that fit consumer demand.

 

“Gourmet Line ‘Grows’ All-Natural Mushrooms.” (August 2006) Frozen Food Age (55) 1: 16

All-Natural Buffalo Mozzarella Stuffed Mushrooms are "grown and processed in the foothills of the Himalayan Mountains." The mushrooms are 100% natural and are premium quality.

 

Hartnett, Michel. : “Natural Growth.”  (March 2006). Frozen Food Age (55) 8: 22-23.

Overview of the emerging natural foods market. Includes shopper trends, products offered, and future growth.  According to data obtained from SPINScan frozen and refrigerated sales increased 12.4% to $1.4 billion for the 52 weeks that ended January 28, 2006.  Refrigerated sales for this time period were $1,426,600,318. The most popular brands   in the natural food store channel are now posting increased sales in the traditional channels.  Brands that are now growing in popularity in traditional chains are Amy's Kitchen, and  Sonyfield Farm and Cedarlane Natural Foods.  The top selling categories at natural supermarkets are bread and baked goods, entrees, pizza, convenience meat, poultry and seafood.

 

“Kahiki Debuts All-Natural Asian Line at Natural-Organic Show.” (October 2006). Frozen Food Age. (55) 3:14.

Kahiki has released seven new Asian entrees that are all-natural/organic. "It is the first frozen food manufacturer to launch a full line of Asian entrees and appetizers in the natural/organic category."

 

Robinson, Alan. “Growing Organic.” (January 2006), Frozen Food Age. (54) 6:16-17.

The market for organic and natural food is predicted to have increased 10% in 2005, according to a study cited by the National Grocers Association. The increase will be above the $45.8 billion spent on natural and organic products in 2004.  Identifies the type of products that retail shoppers are buying with the highest growth area being organic packaged fruit followed by packaged fresh vegetables, and snacks including a 17.3% increase in the natural cookies category.  Includes a table comparing definitions for natural, organic, and sustainable products and a second table listing the results of a survey conducted by the Organic Trade Association on company's perceptions of where the organic market will be by 2025.  Comments on the category are given by Holly Givens, spokesperson for the Organic Trade Association; John Molinaro, director of organic brands at Oregon Ice Cream; Reg Clause, former president of the National Cattleman's Beef Association and Tracey Parsons, H.J. Heinz Co., spokesperson.

 

“Santa Barbara Rolls Out New Parmesano Cheese Dip.” (August 2006) Frozen Food Age (55) 1: 28

 Santa Barbara Bay released a cheese-based dip to be sold in the deli section. The dip is 100% natural and comes in the flavors: "Original with roasted garlic; Zesty Red Pepper with roasted red peppers and garlic; and Sun Dried Tomato & Basil with garlic and chopped basil."

 

“S’Better Farms Rolls Out Chicken and Beef Retail Line.”  (January 2006) Frozen Food Age  (54) 6: 7.

 S'Better Farms is introducing  kosher and halal entrees that are 100% natural, wheat-free and gluten free to supermarkets.  Stores that offer the entrees will be listed on gluten intolerance group websites. 

 

“Sugar Association Asks FDA to Define Natural.”  (April 2006) Baking & Snack (28) 3: 14.

The Sugar Association filed a petition with the Food and Drug Administration requesting that the term "natural" be defined.  The association requested two things in their petition. The first thing is that a "natural" food would be a product that did not "contain anything artificial or synthetic," and secondly  that a "natural" product would be minimally processed.

 

2007 Journal Citations:

 

“Bakers Ask U.S.D.A. To Clarify Aspect of Term 'Natural'.” (March 27, 2007) Milling & Baking News (86) 2: 44. (Available online with paid   subscription at: http://www.bakingbusiness.com

Provides comments from Lee Sanders, A.B.A. senior vice-president of government relations on ABA's request to USDA to clarify the use of the "minimally processed" in the labeling of "natural" products. Notes that ABA believes that "natural" and "organic" are different terms and should each of its on standard.

 

Budgar, Laurie.   The Natural Foods Merchandiser (June 2006), p. 36, 38-39.

Sales of bread and baked goods in natural food stores increased 12.5% to $199 million. Reasons cited for the increase in sales are the introduction of new dietary guidelines which recommends three of more servings of whole grains daily and increase of individuals seeking products not containing wheat due to allergies. Notes that Rudi's Organic Bakery reported a 42% increase in sales for 2005 with their top selling product being Honey Sweet Whole Wheat bread.  Notes that other top products with higher sales in natural stores were water, yogurt and kefir. Includes tables with the top five categories by growth and sales in the natural segment and  the top ten categories by growth for organic and organic trends percent share in natural stores and conventional stores broken down by categories.

Fox, Jennifer. “Permissive Balance,” Baking & Snack. (December 2006), 28 (11): 51-52, 54, 56, 58.

(Available online with paid subscription at: http://www.bakingbusiness.com/)

Highlights trends in the the sweet goods category of the baked goods market, where consumers are concerned with products that are healthy while they indulge their sweet tooth.  According to data obtained from Information Resources Inc., sales of snack cakes for the 52 weeks ending November 5, 2007,  increased 2.9%   Consumers also are trying to find products in this category that have fewer artificial flavors or a "clean label",  and regional  products that are aimed at the Hispanic market.  To address the "clean label" issue manufacturers are introducing products that are portion-controlled, snack sized, sugar-and trans-fat free while using natural ingredients.  Profiles new products available from Awrey Bakeries including the company's Totastums line of muffin tops and "bumpy cake", Dancing Deer Baking Co's introduction of "retro-style classic flavors" and a whole-grain cookie line, the SnackAway line introduced by Flowers Bakeries, Tasty Baking Co's Sensible line of sugar-free products, and Bake'n Joy's line of better-for-you cookies and muffins.  

 

 

Geiski, Jeff.  “Settle on a Definition.” (January 30, 2007) Milling & Baking News. 85 (24):

Currently, there is no definition given in the  Food, Drug and Cosmetic Act for "natural" products.  Consumer perception may account for a product that is labeled as "all-natural" with some consumers not purchasing products that contain "high-fructose corn syrup, bioengineered ingredients or animal by-products."   USDA's Food Safety and Inspection Service held a public meeting on December 12, 2006  to discuss establishing a voluntary claim for "natural".  Part of the discussion was what comments or conditions the claim could be used.   Brad Rush, the quality manager for Briess says that there is one way to determine if a product would be considered "all natural" and that would be to see if  "Whole Foods accepts it or not."  Factors to considering when determining if a product is "all-natural" or  "organic" should be considered,  with organic ingredients costing more.   According to the Natural Marketing Institute sales of organic products are projected to grow to $20 million in 2009.   Examples of how the term natural are currently used are given for products from Cadbury Schweppes, Kraft Foods Inc., Mastertaste, a division of Kerry Group, P.L.C., and Wild Flavors.  Includes comments on natural products from Bob Hansen, technical services manager at Malt & Ingredients Co.; John Asby, general manger of ingredients at California Natural Products; Lori Caster, group vice-president of Grocery, Dairy and Frozen Foods at Schnucks Group

 

Hartnett, Michael. “A Natural Convergence.” (January 2007) Frozen Food Age. (55) 6: 17, 20-21

The demand for natural and organic products is increasing, and companies are releasing products to satisfy their consumers. Large manufacturers like Kraft, Schawn's, and Kahiki Foods are changing some of their products in order for them to be more natural. The article discusses the rise of natural and organic demands, distribution methods, and informs readers about the newest products.

 

“New SKU’S- Something to Cluck About.” (March 2007) Food Technology. (61) 6:14.

The all-natural consumer trend influenced Gold'n Plump Poultry to create a line of all-natural chicken products that meets all the requirements of USDA natural labeling.

 

“Shaw Revamps to Push More Upscale-Natural Foods.”  (January 22, 2007) Food Institute Report. 80 (3):    (Available online with paid membership at:  http://www.foodinstitute.com/)

Shaw's Supermarkets Inc is continuing to change their store formats to the new "Premium Fresh & Healthy" format that emphasizes natural and organic products including international foods, expanded produce, meat, seafood, bakery and deli departments.  The stores will also have larger pharmacies and health and beauty areas. The new format will be introduced at the remodeled store in Brockton, MA that is reopens Feb. 16.  Stores in different area will be formatted to the populations in the area the store is located in with more Hispanic or Italian products available in areas where those populations are higher. The new format is similar to Whole Foods store format.

 

Spano, Mario. “Nutrition Bar Update,” Nutraceuticals World. (January/February 2007), 10 (1): 32-34, 39-40.

Research indicates that the consumption of nutrition bars include meal replacement and snacking with consumers being concerned with protein, fiber, calorie content, carbohydrates and sugar content in the bars they choose.  According to SPINSscan data, mass market sales of bars are down 3% (includes Wal-Mart), with sales in the natural marketing showing growth of 15%   Highlights new product introductions by Atkins Nutritionals, CLIF Bar, Dr. Soy, Garden of Life, Optimum Nutrition, PowerBar, and Attune Wellness.    Includes a table highlighting research on the bar consumer that was presented by Kerry Ingredients in March 2006.  Points of interest in the research include: consumption time, consumption time vs. 2005, consumption location, consumption location vs. 2005, purchase motivation, purchase motivation vs. 2005, impact on health, impact on purchase decision (including natural and organic influence), interest in health benefits, and conclusions.

 

Spencer, Marty Traynor.  “Market Overview: Sales Top $51 Billion.”  The Natural Foods Merchandiser. (June 2006), p. 1.

Natural products retailers posted double digit growth for the first time since 1999, with 80.9% of sales occurring in natural retailing and mass market channels. The double digit growth was in all food categories except nutrition bars. Sales for 2005 was reported as $51.39 billion.  Internet sales increased 17.7% to $558 million.  In the food  (which includes organic nutrition bars, beer and wine, other beverages) and food service areas growth was reported of 30%

 

“USDA to Define “Natural” Label. Natural Food Network Magazine. (January/February 2007) 3(11):10.

Hormel Foods Corp., has requested that USDA set guidelines for the labeling of products as "natural".  Notes that the last time regulation was passed on the topic was 1982 and at that time products could be labeled as natural as long as they did not "contain artificial or synthetic ingredients, and they were minimally processed."

 

2008 Journal Citations:

 

Anthony, M. “Demand for natural colors.” (March 2008) Food Processing. (69) 3:37-42.

In response to current trends, natural food colors are preferred, and artificial additives and colors are viewed with suspicion. "Fruits and vegetables are loaded with antioxidants... Fruit and vegetables as coloring agents have at least the potential to confer some additional benefits beyond color." Discusses FDA color regulations, as to certified and non-certified colorants.

 

Cannon, Rebecca. “Organic vs. natural.” (August 2008) Food Product Design. (18) 8: 26-38

The official definitions of "natural" and "organic" are very different, even though they have become blurred in the minds of consumers. USDA's Organic Standards, published on Dec. 27, 2000 identifies "natural" ingredients as those with minimal processing and zero synthetic ingredients. "Organic" as defined by the Organic Trade Association is food which "is based on a system of farming that maintains and replenishes soil fertility without the use of toxic and persistent pesticides and fertilizers... are minimally processed without artificial   ingredients, preservatives or irradiation to maintain the integrity of the food." This article outlines the current regulations of organic food certification, and the natural/organic influence on oils, colors, and textures.

 

“Heinz  keeps eye out for acquisitions, sees growth in emerging markets.”   Art Winkleeblack, executive vice-president and chief financial officer at H.J. Heinz discussed expansion plans for the company during his presentation at the Wachovia First Union Consumer Growth Conference held October 14, 2008.  Mr. Winkleblack noted that the company is predicting a 6% growth in organic sales. 

 

Hostetler, M. “Natural claims, with caution.” (June 2008) Prepared Foods. (177) 6:51-54.

                Discusses the historical evolution of the "natural" claim in the food industry. The FDA currently

 has no intention of creating a standard definition of the "natural" claim. Tracks the following

organization's stance on the term: National Advertising Division (NAD), Agricultural Marketing Service (AMS), FSIS, and the Federal Trade Commission (FTC).

 

Kuntz, Lynn. “Natural colors: A shade more healthy.” (August 2008) Food Product Design: Functional Foods Annual Supplement. 26-32.

As consumers demand more "natural" ingredients and concerns have been raised over the safety of artificial colors, manufacturers are exploring natural color additives. The only "natural colors" recognized by the FDA are those derived from food with minimal processing, such as berry juice. However, many artificial color come with health benefits of their own, containing chromaphores, riboflavin, carotenoids, flavonoids, and betalaines. Manufacturers desiring to use natural colors are confronted by increased costs and stability issues. Provides "List of Color Additives Exempt from Certification" (21 Code of Federal Regulations, Pt. 73).

 

Lewis, Catherine. “Get the most from muffins.” (March 2008) Baking Buyer. (20) 2:54.

Discusses the new products available to help you boost muffin sales. Recent additions include: Bake'n Joy's smaller portions muffins, Best Brands Corp's no-trans fat- all natural whole grain selections, and Novacart' Tulip Cups.

 

Mogelonsky, Marcia. “Organic Food & Drink.” (April 2008) Prepared Foods. (177) 4:21-26.

Statistics and trends of organic food as it moves into the mainstream, with 132% growth from 2006-2007. Substantial growth was seen in the store brand sector, with Mintel reporting 531 new store brand organic products were created in 2007. Consumers seek organic products out of concern for food safety, and the belief that they are more nutritious. Includes the following charts: