Natural

Natural

A Reference Resource List

Compiled by Emerson Library Staff

2006-2011

2010 Journal Citations:

Berry, Donna. “Coloring confections.” (July 2010) Food Product Design. (20) 7:38-58.

Color plays a vital role in the appeal of candy products, with a strong relationship between color and emotion. Natural candy and snack sales increased 2.5%, reaching $78.5 million in the 52 weeks ending Feb. 20. Manufacturers need to understand that the FDA does not consider any added color natural unless "the color is natural to the product itself." Acceptable claims include: made with natural ingredients or does not contain any synthetic colors. This article discusses the seven synthetic colors, technical considerations, and natural labeling and ingredients.

Berry, Donna. “Label-friendly meat shelf-life solutions.” (September 2010) Food Processing Design. (20) 9:44-50.

This article describes techniques to insure the safety and enhance the shelf life of processed meats, including all-natural and high pressure processing methods. Some clean-label options for extending shelf life include rosemary, green tea, oats, vitamin E and dried plums. Includes a side bar on natural labeling regulations.

Berry, Donna. “Natural flavors hit the label.” (April 2010) Seeking Natural Solutions Supplement to Food Product Design. (20) 4:8-11.

Overview of natural flavors, including the official definition in the 21 Code of Federal Regulation 101.22. Includes labeling requirements.

Berry, Donna. “Stabilization from nature.” (April 2010) Seeking Natural Solutions Supplement to Food Product Design. (20) 4:12-15.

Overview of natural stabilizers, including: starches, guar gum, locust bean gum, xanthan gum, proteins, gelatin, whey protein, egg-white protein, and eggs.

Enis, Matthew. “Clean and simple.” (February 15, 2010) Supermarket News. (58) 7:27-30.

It is becoming increasingly important to consumers that their baked goods be free of all artificial ingredients, preservatives and trans fats. According to the Food Marketing Institute, 44% of consumers check for “no preservatives” and 41% for "no chemical additives" on product labels.

“Farmland first processor to use ‘never ever 3.’” (April 2010) Food Processing. (71) 4:17.

Announcement that Farmland Foods is the first company to receive the USDA's 'Never Ever 3' designation for fresh "all-natural" pork products. The Never Ever 3 standard ensures: no antibiotics, no growth promotants, and no mammalian/avian by-products in feed.

Faron, Krista. “World gone green.” (August 2010) Food Technology. (64) 8:26-33.

While the green revolution exploded from 2006-2007, the level of consumers purchasing sustainable products has plateaued. Yet, 27% of Americans regularly buy green products and 54% sometimes buy them, with only 10% of the population never purchasing them. A new Super Green category has emerged, accounting for 9% of the population that almost always buys green products. Sustainable claims vary from eco-friendly to fair trade, and the devotion to the claims varies. Top claims include "all-natural" which 77% of consumers regularly purchase, and "recyclable material" which 76% of consumers purchase. Mintel reports that organic and natural products are expected to increase 4.8% in 2010 and 6.1% in 2011. 14% of all new food and beverage product launches contained all natural claims in 2010. Only 34% of Americans regularly buy fair trade products, with coffee and tea accounting for the majority of sales. 42% of consumers buy sustainable foods because of food safety concerns, with 45% believing them to be of higher quality. The most common reasons for not purchasing sustainable products include lack of claim awareness and cost concerns. Includes the following statistical charts: green purchase by claim; what consumers don't know about green products; and purchase motivators.

Foster, R.J. “Naturally colorful.” (April 2019) Seeking Natural Solutions Supplement to Food Product Design. (20) 4:3-6.

Overview of regulation of natural food colors. It is estimated that 90% of artificial colors could be replaced with little variations in the final product. Discusses natural colors for deep purple, blue, red, orange, and brown.

Fusaro, Dave. “Beware of the ‘Southampton Six.’” (July 2010) Food Processing. (71) 7:34-37.

The Southampton six refers to the 6 synthetic colorants that a 2007 British study linked to hyperactivity in children. The European Union will now require a warning label on all of these food color additives. Includes a chart of "Natural Replacements for the Southampton Six."

Gan, Renee. “Natural product protection.” (July 2010) Food Product Design. (20) 7:60-71.

This article discusses replacing synthetic preservatives with natural options, including botanicals. Discusses the bactericidal properties of various essential oils and plant extracts. Includes a detailed description of natural labeling regulations.

Gelski, Jeff. (July 27, 2010). “Stevia Needs a Partner in Baking.” Miling & Baking News. (89) 11: 25-26, 28, 30.

According to data obtained from The Nielson Company, sales of natural products for the 52 weeks ending June 12, 2010, were $20,310,202,058. The Nielson Company also reported that U.S. sales of food and beverage products containing the sweetener Stevia were $281,441,495 for the same time period, an increase from $85,552,067, for the same period of time a year earlier. The number of grain-based foods that have been introduced have increased. In re-formulating grain-based products to include stevia-based sweeteners, food manufacturers need to add a bulking agent to their formula. New products containing Stevia that have been introduced include three varieties of cookies from Penny's Low Fat Desserts. Comments on the introduction of grain-based products containing Stevia are included from Penny Pearl, founder of Penny's Low Fat Desserts; Magomet Malsagov, chief executive officer and managing director of PureCircle, and Jim May, president and chief executive officer of Wisdom Natural Foods. Includes a table listing Stevia brands by company. A side bar entitled,"Cost-Effective Stevia Options Increase" profiles the Stevia products BlendSure from GLG Life Tech Corp and SG95 from PureCircle USA.

Heyl-Rushmer, Molly. “RTE cereals and health bars.” (March 2010) Prepared Foods. (179) 3:79-84.

Overview of new product launches in the baked goods category, including in-store bakery (ISB) sales, breakfasts, private label, and healthier-for-you products. In-store bakeries appeal to more affluent shoppers, and show strong growth in the bakery breakfast category. ISB breakfast sales have increased 9% from 2007-2009 to $2.2 billion. This represents 21.4% of ISB sales. The "natural" bread category has seen extraordinary growth, increasing 25% to $ 251 million from 2007-2009. "Natural" bagels, English muffins, and crumpets grew 31% to 19 million (2007-2009). "Competition between in-store bakeries and the shelf-stable bakery aisle has been tilting in favor of ISBs, as consumers consider 'freshness' to be an important attribute." However, at the end of 2009 Mintel found that 34% of consumers are buying ISB products less than before the recession. As for expectations when the economy picks up, Mintel believes the baked goods market will only see an annual move between 1-3%. Includes a sidebar on global trends in baked good

Matulka, Ray. “Coloring options.” (July 2010) Prepared Foods. (179) 7:65-77

Overview of the regulation requirements of food coloring agents in the U.S. and Europe, including an in depth explanation of proper labeling. All colors must be declared, as they are considered color additives. on labels. The term "natural color" is not recognized by the FDA.

“Mayo with cage-free eggs.” (June 2010) Food Technology. (64) 6:17.

As a part of its commitment to "real food," Unilever's Hellmann's Light Mayonnaise will now utilize 100% cage-free eggs. Annually, this will be an estimated 3.5 million pounds of eggs.

Patterson, Bill. “Baked foods thrive.” (March 2010) Prepared Foods. (179) 3:73-77.

Roberts, William. “Meal planning.” (March 2010) Prepared Foods. (179) 3:41-48.

New launches in new meal/meal centers dropped 25% in 2009. This article discusses the following meal trends- ethnic food, beverage crossover, low sodium and all-natural products. Mintel forecasts that ethnic food sales will grow 20% from 2010-2014. As more than 70% of Americans exceed the daily recommended allowance for sodium, nation-wide initiatives have developed to cut sodium content in processed foods. The National Salt Reduction Initiative seeks to lower the average Americans salt intake by 20% in the next five years. Includes the following charts: So It Says- Top 15 claims in the U.S. across the meal/meal center category; Making Meals- Meal introductions (2005-2009).

Tillman, Ashley. “Peanut butter and honey.” (August 2010) Prepared Foods. (179) 8:10.

Profile of Skippy's Natural Creamy Peanut Butter Spread with Honey, which does not form a layer of oil on the surface like many natural peanut butters.

Toops, Diane. “Natural buns and rolls for grilling season.” (August 2010) Food Processing. (71) 8:21.

Profile of Hostess Brands' new line of Nature's Pride Premium Harvest Hamburger Buns and Deli Rolls, made with 100% natural ingredients. Inlcudes the following varieties: 100 percent Whole Wheat Bakery Buns, Country White Bakery Buns and Country White Deli Rolls.

“Updates on 2010 regulations.” (February 2010) Prepared Foods. (179) 2:13-13.

Discusses with issues under consideration by U..S. regulatory agencies. Includes the following topics: Reportable Food Registry, acrylamide levels in foods, salmonella and E. coli and product specific guidance, FDA authority and enforcement power, proposed rulemaking on definition of term 'natural," environmental marketing claims, organic claims, and the FCT's Guides on Endorsements and Testimonials.

Vierhile, Tom. “Economics, flavors and sauce trends.” (March 2010) Prepared Foods. (179) 3:31-38.

Overview of dressing and sauce trends, including private label, organic and all-natural products, flavor trends and health claims. According to Digital Research Inc., 44% of consumers switched to store brands, with 53% of consumers switching to store brand salad dressing and 49% their past sauces. In 2009, new products with organic claims fell 15.9% from 2008, while "natural" claims rose 30.7%. Salad dressing with omega-3 claims doubled. Also discusses companies who have made sodium reduction initiatives, including Campbell, ConAgra and Sara Lee. Includes the following charts: Top 10 Product Claims or Tags for New Sauces; Top 10 Products Claims or Tags for New Salad Dressings.

2009 Journal Citations:

“A new order for Pizza.” (February 2009) Food Technology. (63) 2:16.

Two major pizza chains are altering their menus to reflect current food trends. Pizza Hut plans to make all of their pizza with "natural" ingredients, guaranteeing the use of "tomatoes with no high-fructose corn syrup; all-natural pepperoni with no artificial preservatives, no nitrites or nitrates added; all-natural Italian sausage with no artificial colors, flavors or preservatives; and 100% beef with no fillers." Uno Chicago Grill, based out of Boston will add a selection of gluten-free pizzas to their menus.

“Coke’s Fanta to use natural flavors.” (May 2009) Food Processing. (70) 5:14.

Profile of Coca-Cola Co.'s Fanta Orange will now use only natural flavors. Two other beverages, Fanta Apple and Fanta Grapefruit will become 100% natural in the near future.

Fedar, David. “How to build a healthy breakfast.” (August 2009) Wellness Foods Insert in Food Processing. (70) 8: WF2-WF8 (Insert begins on p. 36).

The two driving trends of the breakfast category are: increased functional properties and less processing/less ingredients/more organic. Includes interview with Kent Spalding, director of marketing of Weetabix North America/Barbara's Bakery, who believes these trends can be incorporated together in new product development with natural nutraceuticals. "National Starch states that sales of cereals with nutritional benefit claims, such as added fiber, heart health, satiety, formulated for men/women, increased by more than 13 percent in 2007- double the growth of the cereal category as a whole." Discusses 'better-for-you grains, such as kamut, quinoa, amaranth, buckwheat, teff and sorghum. Most of these grains have the added benefit of being gluten-free, a category which since 2004 has achieved an annual growth rate of 28%. Gluten-free sales in 2008 reached $1.56 billion. Discusses the natural zero-calorie sweetener Stevia and its potential to cut the sugar content in cereals from 25-40%. Packaging efficiencies such as biodegradable, non-GMO bioplastics and smaller packaging are expected to gain popularity.

Fireman, Jerry. “A formula for flavor.” (June/July 2009) Food Quality. (16) 3:44-46.

Rich Products Corporation has developed an all natural bread dough, that does not use chemicals like oxidizers, emulsifiers, and reducing agents. Includes interview with Sachin Bhatia, the food scientist at Rich Products who developed the dough. “Bhatia decided to use Design-Expert software from Stat-Ease Inc., a developer of DOE software, to design an experiment to optimize the natural bread dough recipe.”

Hazen, Cindy. “Shelf life and stability, naturally.” (April 2009) Food Product Design. (19) 4:72-79.

Provides tips on formulating natural foods, including extending shelf life and maintaining moisture. Discusses the government's stance on "natural" foods, which prove so mangled that "it's up to individual companies to decide which ingredients they believe can be used in naturally labeled USDA products."

Kuntz, Lynn. “A natural color shift.” (May 2009) Food Product Design. (19) 5:20-22.

Growing consumer demand has increased the number of products featuring natural colors. Some blame artificial colors for increased hyperactivity in children, and have an increasingly negative public perception. Article discusses regulation of colors, 'clean-label' claims, and formulation challenges such as color stability.

Leake, Linda. “Doin’ what comes naturally?” (February/March 2009) Food Quality. (16)1:12-13.

A new standard has been released from the USDA Agricultural Marketing Service (AMS) for naturally raised livestock and meat marketing claims. This standard was published in the Federal Register, and entitled "United States Standards for Livestock and Meat Marketing Claims, Naturally Raised Claim for Livestock and the Meat and Meat Products Derived from such Livestock." There is significant criticism that the USDA standard is not stringent enough, allowing animals raised in confined feeding operations, cloned or genetically engineered stock, fed with foods exposed to pesticides to be labeled "naturally raised." The standard is available at http://edocket.access.gpo.gov/2009/E9-1007.htm.

Nachay, Karen. “A new color palette emerges.” (April 2009) Food Technology. (63) 4:50-62.

As the demand for natural foods increases, developers are creating a broader array of naturally derived color options. Discusses the controversy surrounding synthetically produced color additives, FDA regulations, Federal Food, Drug, and Cosmetic Act, current research, and ingredient innovations.

Nachay, Karen. “’Natural’ is No. 1 product claim.” (March 2009) Food Technology. (63) 3:14.

According to Mintel, "natural" claims were the most popular health claim in product launches in 2008." The report stated that "one in four food and drink launches (23%) last year carried the claim, a 9% increase from 2007." Plus claims (added calcium/vitamins etc.) fell 20%.

Nachay, Karen. “Tracing chicken back to the farm.” (January 2009) Food Technology. (63)1:14.

Gold'n Plump Poultry's line of Just Bare all-natural chicken, which is guaranteed to be raised cage-free without hormones/antibiotics. The package has a 3 digit code to trace the farm where the poultry was raised, all products originating from partner farms in Minnesota or Wisconsin.

“Natural order.” (April 2009) Prepared Foods. (178) 4:31.

Profile of Pepsi's new 'natural' offerings, which have cut the use of high-fructose corn syrup in light of an increasingly negative consumer perception. Includes Pepsi and Mountain Dew Throwback, and Pepsi Natural.

Roberts, William. “Beverages in flux.” (June 2009) Prepared Foods. (178) 6:13-20.

The carbonated soft drink market lost 16.5 million consumers from 2003-2008. The industry is trying to meet the rising demand for natural ingredients, by utilizing the all-natural sweetener stevia. Recently achieving GRAS status, the zero calorie stevia will be featured in beverages from both PepsiCo. and Coca-Cola. Another consumer concern is the use of artificial colors, flavors and preservatives, which some believe trigger allergies, hyperactivity and ADHD. High-fructose corn syrup (HFCS) has gained a negative consumer opinion. Discusses a packaging issue with Tropicana orange juice, in which a redesign caused a 20% decline in sales. Gives a brief discussion of innovative beverage ingredients currently in development. Includes chart entitled "Looking Elsewhere: Increase/decrease in number of consumers (in millions), 2003-2008" which covers soft drinks, diet soft drinks, bottled water, energy drinks, and sports drinks.

Toops, Diane. “IBC is back, with (nature’s) pride.” (April 2009) Food Processing. (70) 4: 17.

Sales of "natural" food have increased 50% since 2004, with 2008 sales reaching $15 billion (Mintel). Interstate Bakeries Corp. has created the first 100% natural brand of bread, a line called Nature's Pride.

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.

"Healthy" Gains in Bread." (October 2008) Phil Lempert-Facts, Figures & The Future.

According to the Nielsen Company the largest growth in the bread category in the last four years has been by fresh whole grain bread, that in the last year has had "double-digit" growth to $881.9 million. Fresh whole grain bread is followed by preservative-free bread with sales of $507.2 million, natural bread with sales of $303.8 million and bread that has the health claim "good source of calcium" posting $164.5 million. The 2008 sales of these products are compared to sales in 2004. Includes a table with sale breakdowns of bread by health claim including fat presence, whole grain, cholesterol presence, fiber presence, preservatives presence, calcium presence, multigrain, vitamin /mineral presence, natural, and carb conscious.

“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:

“Natural to gain momentum in 2008.” (January 2008) Food Processing. (20) 1:15.

This article outlines the top ten trends of 2008, with the most popular claiming to be natural, functional, and carbon conscious. Polatsky, A. “Baked goods: A natural shift.” (March 2008) Prepared Foods. (177) 3:15-24..

Polatsky, A. “Baked goods: A natural shift.” (March 2008) Prepared Foods. (177) 3:15-24.

Article discusses food trends in baked goods, with the key changes listed as natural claims, environmental products and packaging. Other important health claims include no-/low-/reduced trans-fats, organic, weight control, and portion control. Includes the following charts: Growth of Natural Claims for New Bakery Products; Positioning Claims for New Bakery Products; Growth of "Superfood" Flavors for Bakery Products; and Growth of Ethical and Environmental Claims.

Roberts, W. “Savor flavor.” (February 2008) Prepared Foods. (177) 2:46-59.

Article reviews the 2008 Flavor Trends Survey, which reports açai and “natural” flavors as the top trends. Other top trends include Asian, pomegranate, organic, vanilla, chocolate, Hispanic, and mango flavors." Among the R&D and marketing professionals surveyed, value and stability persist as the most important areas where current natural flavors miss the mark." Includes a profile of Pom Wonderful's Light Pomegranate Wildberry White Tea. Ethnic flavors expected to gain popularity are Mexican, Indian, and fusion cuisine. Respondents listed the main attributes where natural flavors fall short, the most popular being: good value for money, stability over shelflife, and true fidelity to the foods they are to represent (graph included). More knowledge is needed for "ingredients that modify taste perception and are stable to processing conditions.” Includes chart of "Flavors expected to see the most growth over the next two years." Other charts include: "Consumer expectations regarding flavor in healthful products" and "Ethnic cuisines and whether developers will increase, decrease or leave their development efforts as-is."

Since "organic" is one of the few natural product claims to require government regulations, many manufacturers can move their products into this segment without altering their formulation significantly. Consumers do not understand the differences between organic, all-natural, or preservative-/additive-free products. Includes a chart entitled "Naturalized: Incidence of Natural Product Claims, by Numbers of New Products (2005-2008)."

“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.

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.

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."