Organic

A Reference Resource List

Compiled by Emerson Library Staff

2006-2010

 

2010 Journal Citations:

 

Gibeson, Allison. (2010, August 17). “Competition trims organic outlook.”  Food Business News (6)13:22, 24. (8) 2:34-39.

Many consumers that purchase natural and organic products   are purchasing more private label products in this category because of  cost.  Serious organic consumers are continuing to purchase organic fruits and vegetables while moving away from organic processed foods.   Consumer perception on products that are natural  instead of organic are another factor that affect sales in this category.   A report from Mintel predicts that organic sales will reach $8 billion by 2012.  Perspectives on the organic market are included from Suzy Badaracco, president of Culinary Tides  and David Brown, senior analyst at Mintel International.

 

Greene, Catherine; Slattery, Edward; & McBride, William. “America’s organic farmers face issues and opportunities.” (June 2010) Amber Waves. (8) 2:34-39.

According to the Economic Research Service, certified organic crop land increased 41% from 2000-2005 and 51% from 2005-2008 to 2.2 million acres. "U.S. organic food sales are expected to reach $25 billion in 2010, up from $3.6 billion in 1997."  3.5% of food for at-home consumption was organic. Includes the following graphs: Certified Organic Livestock; U.S. Organic Food Sales (2000-2010); Organic Operations and Total Crop Acreage (2008); Mandatory USDA Spending on Organic Agriculture (2002, 2008).

 

Kahl, J. et al. “Organic food claims in Europe.” (March 2010) Food Technology. (64) 3:38-46.

Overview of the organic market in Europe, including sales and consumer attitudes. Discusses regulatory guidelines of organic products and organic food claims. Studies of organic food have found the produce to have higher dry matter, lower levels of nitrate, lower pesticide residue and higher vitamin C content. More than 200 papers published on the nutritive content of organic food. "Recent reviews, using different criteria for including or excluding studies, report different outcomes and give rise to scientific debate." Includes the following charts: Size of the European market for organic food and drink (2005-2008); and Leading markets in organic food sales.

 

Martin, Timothy W., and Brat, Ilian. (2010, July 27).  The Wall Street Journal (256) 22:D1, D6. The New Nutritionist: Your Grocer.

According to data obtained from the Nutrition Business Journal, sales of natural and organic food were $31.9 billion in 2009, an increase of 72 percent over five years.   During the same time period, sales of functional foods  increased 44% to 37.3 billion. The increase of sales in these areas have led to many supermarket chains to develop  ways to educate consumers on healthier food choices.   Kroger Company is using system called NuVal, that ranks food items from 1 to 100 as to how nutritious  the item is.  Other grocers that have joined Kroger in using the NuVal system include Hy-Vee, Price Chopper Supermarkets, Meijer, Inc., and Giant Eagle.   Another way of helping consumer make healthier choices is some supermarkets have started hiring registered dietitians or by giving customers coupons  from "loyalty-card data". 

 

Martinez, Steve. “Food product introductions buck long-term trend.” (June 2010) Amber Waves. (8) 2:44.

Chart of U.S. food and beverage product introductions, 1992-2009. "Among the top 10 new product tags or claims, "premium" and "organic" experienced the largest declines, while private label product introduction set a new record in 2009." The categories with the least launches include: beverages, candy, gum, and snacks.

 

“New Data Show Organic Accounts for Minuscule Share of Grain Production.” (February 23, 2010).  Milling & Baking News (88) 26: 1, 45-46.

Highlights the results of the Census of Agriculture Organic Production Survey (2008) that was published by the National Agricultural Statistics Service of the U.S. Department of Agriculture.   Organic production of various grain products are a small percentage of grain production.   In 2008, certified organic production of corn was 15,702,177 bus and wheat was 8,271,251 bus.  These results indicated that the percentage for production of organic corn was 0.13% while organic wheat was 0.33$ of wheat  production.  Includes tables of Yield Comparison for corn, oats, soybeans, other spring and winter for organic, and conventional grains and a table that indicates the percentage of total production of corn, oats, rice, soybeans, other spring, winter, and all wheat of Total Certified Organic Production.   Also includes tables of the Top Producers of Organic Winter Wheat   and the Top Producers of Organic Sping Wheat Other Than Durum.    The results of the survey can be found at:  http://www.agcensus.usda.gov/Publications/2007/Online_Highlights/Organics/

 

“Playing the organic.” (January 2010) Prepared Foods. (179) 1:11.

While organic sales have slipped slightly (-0.3%) in 2009, they have grown 41% since 2006. Includes an overview of the global organic food market. Includes a chart entitled "'O' Across the Globe" Global Incidence of Organic Meals and Meal Centers" (2005-2009).

 

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

Overview of the dressing and sauce trends, including private labels, 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.

 

“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

2009 Journal Citations:

Berry, Donna. “Breakfast cereals go organic.” (February 2009) Food Product Design. (19) 2:70-76.

From 2003-2008, over 360 new organic cereals were introduced, according to Mintel's Global New Products Database. The various product levels include certified organic with 95% organic ingredients and the less stringent "made with organic" level with 70% organic. Provides an overview of Section 205.606 of the USDA's National Organic Program National List of Allowed and Prohibited Substances.

 

Clapp, Stephen. “French study claims organic food is more healthful.” (September 21, 2009) Food Chemical News. (51) 29:28.

Highlights of a study conducted by the French food agency (AFSSA) that concludes organic foods do offer nutritional benefits. Also discusses the UK's Food Standards Agency’s report that found contradictory results.

 

Clapp, Stephen. “USDA disavows report touting ‘organic biotech’ benefits.” (September 21, 2009) Food Chemical News. (51) 29:5-6.

Amid criticism from the Agricultural Marketing Service, the USDA has withdrawn a report that argued the potential benefits of genetic engineering in organic agriculture.

 

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.

 

Haumann, B. “U.S. organic sales continue to grow.” (July/August 2009) Cereal Foods World. (54) 4:164-165.

The economic recession did not slow the growth of the organic food market, which increased 15.8% from 2007-2008, reaching $22.9 billion (Organic Trade Industry). Now representing 3.5% of all U.S. food sales, the organic food category has grown despite consumers' tightening budgets. Organic fruits/vegetables represent 10% of the entire category; organic breads and grains represent 3.9%. "Breads and grains, which represent 12% of all U.S. organic food sales, were the fastest growing segment during 2008, with sales increasing by 35% over sales during 2007." Includes statistics on organic sales channels, raw material supply, and the global organic market. Includes the following tables: Sales of organic food and organic nonfood products and growth since 2007 (2005-2008); Organic food sales, total U.S. food sales, and percent of total food sales that is organic food (1997-2008); and Organic food category sales and growth rate (2008 sales). Statistics derived from a survey conducted by the Leiberman Research Group an behalf of the Organic Trade Association.

 

Henstock, Heather. "Instore Bakeries Jump Economic Hurdles." Modern Baking. (22) 6:28-30, 32, 34-36, 38.

Instore bakeries are being faced with rising ingredient costs and an "economic downtown." These factors have not stopped the growth of stores in 2008. According to Modern Bakery Supermarket Bakery Research , there were 34,852 instore bakeries in 2008 which was an increase from the 32,789 reported in 2004. Product categories that had growth during the last twelve months were specialty bread/rolls, cakes, cookies, Artisan breads and muffins. Sales of special products that continued to show growth were organic/natural and gluten free products. Wages for have started to increase of positions in the instore bakery that "reflect bakery specialty." Starting wages in 2008 for Managers were reported at $15.35, Bakers at $10,44 and Decorates at $10.24 compared to $7.99 for a sales associate. Provides wage projections for five years for these positions along with a comparison for the same positions in 2006 with a five year projection. Includes a table with average bakery sales in millions for custom-decorated cakes, all-occasion cake, wedding cakes, upscale dessert cakes, variety pan breads/rolls, white bread/rolls, bagels, yeast-raised donuts, cake donuts, cookies, Danish, pies, muffins, croissants, puff pastries and other comparing sales for 2008 and 2006.

 

Major, Meg. “Organic opportunities.” (April 2009) Progressive Grocer. (88) 3:82-86.

While the rapid growth of organic products seems to be slowing in the tough economy, sales are holding steady with 36% of Americans regularly buying organic produce. Private label organic produce increased over 600% from 2003 to 2007, according to Nielson. Includes a case study of organic mushrooms.

 

“Organic Food Sales Increase Nearly 16% in 2008." (May 12, 2009) Food Business News (5) 6:14.

According to the Organic Trade Association sales of organic foods increased 15.8% to $22.9 billion. The bread and grains category increased 35.3% with sales of $2.7 billion. Includes a table with a breakdown of Organic Food Category Sales with a comparison of organic sales to total category sales. Categories include: fruits/vegetables, dairy, beverages (non-dairy), packaged/prepared foods, bread/grains, snack foods, sauces/condiments.

 

“Organic survey by U.S.D.A.” (May 1, 2009) Bakery Production & Marketing Newsletter. (41) 18:2.

Announcement that the USDA will conduct a wide-scale survey of U.S. organic farming, covering production, marketing, income and expenses. Agriculture Secretary Tom Vilsack said the results will "help shape future decisions regarding farm policy, funding allocations, availability of goods and services, community development and other key issues."

 

Owens, Colleen. “Organic no more nutritious than conventional food.” (August/September 2009) Food Quality. (16) 4:13-15.

Overview of a study conducted at the London School Hygiene and Tropical Medicine which found that there is no nutritional advantage of organic food over conventional food. Marion Nestle argues that "organics were never about nutrients; they were and are about production values." Some concerns were raised about the validity of the U.K. study, citing reasons that the research was methodologically flawed.

 

Reynolds, Matthew. “Healthful Foods Poised to Grow.” (October 2009) Modern Baking. (23) 11: 70.

In the NPD Group's market research report "A Look into the Future of Eating  several top food trends were listed.  Topping the list was Organic.  Other food trends included are: restaurant food at home, light/low-calorie labels, savory snacks, snacks as meals/meal bars, appetizers as home meals, leftovers as end dish foods and fresh as end dish foods.  The author of the report, Ann Hanson comments on the findings.

 

Rose, Jennifer. “Family values: Study finds the majority of parents still buy organic despite challenging economy.” (September/October 2009) Organic Processing. (6) 5:12-15.

Overview of the 2009 Organic Industry survey conducted by OTA and KIWI Magazine. Though the economy remains turbulent, 73% of U.S. families occasionally buy organic products, with 31% buying more than the year previous. Includes profile of organic consumers, shopping preferences, understanding of organic terminology, and sources of organic knowledge. Includes the following charts: organic buyer groups and consumer levels of understanding.

 

Smith, T. & Lin, B. “Consumers willing to pay a premium for organic produce.” (March 2009) Amber Waves. (7)1:4.

While the price for organic produce is higher than traditional varieties, sales are strong, accounting for 3% of the total US food sales. Includes statistics from ERS, with achart entitled "Organic price premiums vary among fresh produce." Premiums on organic produce ranged 13-36 cents pound in most (70%) of the produce examined.

 

“The cost of organic.” (October 2009) Prepared Foods. (178) 10:42.

Overview of a Pavone survey of 353 consumers. 75% report a preference for organic and all-natural goods if comparably priced with other brands. The consumers were aware of the differences between organic and all-natural, with most believing these added to the healthfulness of a product.

 

Toops, Diane. “Essence of flavor, no calories.” (August 2009) Food Processing. (70) 8:22.

Profile of R.W. Knudsen Family's beverage line Sparking Essence, which feature sparking spring water and organic ingredients. Varieties include lemon, cucumber, blueberry, and mint.

 

 “U.S. organic sales grew ‘only’ 16 percent in 2008.” (June 2009) Food Processing. (70) 6:12.         

In 2008, U.S. organic food sales reached $22.9 billion, a 15.8% increase. Food sales accounted for 93% of all organic sales. A survey conducted by the Organic Trade Assn. found that "organic food sales now account for approximately 3.5 percent of all food products sold in the U.S."

 

Vreeland, Curtis. “Back in the race.” (October 2009) Candy Industry. (147) 10: 35-39.

Though the economic recession slowed the growth in the organic confections category, emerging trends should boost sales in the future. In the 52-week period ending August 2, 2009, organic confections increased 17% (SPINS report). Lists the following four trends which will drive organic confectionery growth: organics move into the mainstream; food safety incidents; younger generation's purchasing power; and increased fair trade and eco-friendly demand. Discusses the conflicting research on whether organic food is any healthier than traditional food. Includes the following statistical charts: Organic Sweets Snapshot - Organic and total confectionery sales and penetration by category (candy, snacks and energy bars); Top 15 Organic Confectionery Claims (2007, 2009). The Top Ten Organic Confectionery Trends include: gluten-free, minimal ingredients, vegan, healthier sweetener options, dark chocolate, fair trade, raw, cocoa seeds/nibs, single portions, and EcoSocial certification (according to Vreeland & Associates).

 

Wilcox, Caren. “Food safety legislation: Special concerns and opportunities for organic.” (November/December 2009) Organic Processing. (6) 6:10-15.

Overview of the anticipated changes in food safety legislation, and its effect on the organic food industry. Discusses the Obama administration's new Food Safety Working Group. Includes a step-by-step review of HAACP procedures, outlining the seven principles. The House passed a food safety reform bill, though it has yet to pass the Senate. Includes comments by Representative Sam Farr, D-CA and Representative John Dingell, D-MI. This article includes a review of the implications of this bill on organic farming.

 

2008 Journal Citations:

 

Barnett Fox, Jennifer.  "Rivaling Scratch" (September 2008) Baking & Snack. (30) 8:57-8, 60, 62, 64.

The all-natural and organic trend is appearing in new products being introduced in the baking mix category along with a growing number of gluten-free mixes. Recent data has found that 1 out of 133 individuals have Celiac Disease (gluten intolerance). Baking mix companies profiled are Naturally Nora, a line of all-natural cakes and frosting mixes; Pamelas Products, wheat- and gluten-free mixes (baking, pancake, bread and cake mixes); Chebe Bread Products, maker of wheat-, non-GMA-, gluten- and yeast-free baking mixes with bread products including Brazilian cheese bread, pao de queijo, and Chebe bread mixes offered in bread, pizza crust, bread stick, foccacia and cinnamon roll-up varieties, five of the products are are lactose- and casein-free; Lollipop Tree a fat-free baking mix line made with 70% organic  ingredients; Simply organic, gluten- and trans-fat-free mixes made with organic spices and seasonings with mixes including banana bread, carrot cake, Chai spice scone and biscotti.. Comments on consumer perception of baking mixes are given by James White, president of Lucerne Foods ; Nora Schulz, Nora Schulz, founder Naturally Nora; Stephanie Robbins, director of marketing, Pamela's Products; George Manak, vice-president of marketing, Southern Mills; Laurie Lynch, founder of Lollipop Tree.

 

Brendt, Beth. “An organic enterprise.” (August/September 2008) Food Quality. (15) 4:30-36.

Organic food has experienced one of the fastest growth rates in the food industry, with sales reaching over $16 billion in 2006. "This switch to organic is part of an effort to avoid ingesting the pesticides used in cultivating food crops, a growing interest in fresher food products, and a perception that organic products are more healthful and nutritious." This market trend has been embraced by food manufacturers offering products from produce, breads, dairy, to pet food. While consumer interest in organic food remains high, most are unaware of the USDA standards for organic labeling. The article discusses food safety and food traceability in terms of organic products.

 

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.

 

“Feeding Baby.” (June 2008) Food Processing, Wellness Foods insert (69) 6: 6-9 (Insert begins on page 36)

                This article reviews the recent health food trends for baby food, including progressive products on the market. Organic baby food is one of the most popular health food claims for baby food. 

 

“Green Today, Here Tomorrow.”  (May 2008) Food Processing. (69) 5: 14-15

 This article tracks changes in food trends by reviewing new product development at the annual International Home & Housewares Show, Rosemont, Ill. The major trends include "green" conscious, healthier eating, home dining, and organic.

 

“Heinz  keeps eye out for acquisitions, sees growth in emerging markets.”   (October 28, 2008) Food Business News (4) 19:18. Available online with paid subscription at: http://www.foodbusinessnews.net/

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. 

 

“Introducing Organic Rice Syrup Solids and Rice Maltodextrins.”  (August 2008) Food Product Design (18) 8:80

Profile of Grain Processing Corporation's line of Maltrin OR, an organic rice maltodextrine that improves quality and shelf life.

 

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: "Private Practices: Organic Private Label Products Introduction, 2006-2007" and "Gone Organic: Launches of Organic Food and Beverage Products in the U.S., 2006-2007."

 

“Organic Cones a Sweet Treat.”  (May 2008) Food Processing. (69) 5: 19.

Consumer survey of 8th graders reviewing "Let's Do Organic, Organic Sugar Cones" of Edward & Sons Trading Co., Capinteria, CA.

 

“Organic Powders to Power Up Your Day.” (June 2008) Food Processing, Wellness Foods insert (69) 6: 19.  (Insert begins on page 36).

Profiles  Navitas Naturals' new Twister Power blends, which features essential vitamins, minerals, antioxidants, amino acids and omega-3's.

 

Roberts, William A. "Gluten-Free to Nutrient-Rich-Trendspotting at Expo West." (June 2008) Prepared Foods (177) 6: 12-23.

The Annual Natural Products Expo West was held in Anaheim, California on March 13-16, which highlighted the latest trends in natural/organic and nutrition-oriented categories. Gluten-free has emerged as an important trend with tremendous growth potential. "The latest figures indicate 3 million Americans have a gluten intolerance; however, estimates indicate that 97% pf celiac suffers are undiagnosed, and therefore, untreated." Natural products featured superfruits such as acai, mangosteen, blueberries, cranberries and pomegranates. The "green" movement was visible at the expo, with carbon-reduced products and a noticeable growth in sustainable practices. Includes a consumer survey on health and food attitudes.

   

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.

 

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.

 

Bradley, Holly. "Living the Pie Life." (June 2006)  Baking & Snack (28) 5: 53-54, 56-57.

The pie category continues to grow both in the fresh and frozen segments of the market . Trends prominent in the baking industry are affecting the pie segment including use of whole grains, antioxidants, low-calorie, low-sugar, organic and eliminating trans fats. Consumers are also concerned with eating healthier including portion control. Sites "The State of Snacking Report" from Information Resources Inc., and ACNielsen's "Homescan Consumer Facts Report." According to data obtained from Information Resources Inc. , fresh pie sales increased 1.2% to $203.3 million with a 1.7% decline in unit sales to 50.8 million. Frozen pie sales increased 1.7% to $338.2 million on unit sales of 90.6 million. Includes tables with dollar and unit sales of the top 10 brands of fresh and frozen pie brands. ACNielsen also reported that the organic baked foods market had $4.5 billion in sales or 5.7% of all baked goods sold.  One product is highlighted is the LifeStream brand of handheld frozen fruit pies that are being marketed under the Pie-Oh-My! brand. The line of pies is available in four varieties "that are made with a blend of natural/organic real fruit in a 100% organic whole grain pouch." The product hits several of the current trends affecting the category. Comments on growth in the category are given by Todd Montazzoli, Schwan's director of brand marketing and Cathy McCarthy, associate product manager, Sara Lee Foodservice.

 

Frank, Paula. “Mainstream Organic Flavors.” (January 2007) Prepared Foods (176) 1: 139

Organic food has gone mainstream. From Wal-Mart to Food Expos, the natural choice of products is everywhere. The Organic Trade Association predicts "organic sales in the U.S. are expected to top $16 billion in 2006 and project to reach $32 billion by 2009."

 

Germain, Shanna “Going Green” (March 2007) Pizza Today (25) 3: 111-112

Consumer demand for organic foods mean producing an organic pizza could be a profitable idea. The article looks at why some pizzerias stay away from organic, how to introduce organic to your pizzeria, and who will consume an organic pizza.

 

Kesmodel, David. “FTC Deals Setback to Whole Foods.” (June 6, 2007) Wall Street Journal. (249) 131: A3.

The Federal Trade Commission is attempting to block the sale of Wild Oats to their rival Whole Foods Market, Inc. The $565 million deal, they insist "would reduce competition and quality and raise prices" within the organic foods market.

 

 “Lebanon’s Culinary Cream Stays Open Amid Turmoil.” Wall Street Journal. (249) 130: B14.

Despite years of turmoil, most of Beirut's elite restaurants have refused to close. The organic-food movement in Lebanon is strong, since their climate is conducive to growing fruits and vegetables. Many view this as a means of "supporting our land, our products and producers."

 

Munoz, Sara. “Figuring Out What To Feed Your Pet Now.” (April 12, 2007) Wall Street Journal. (249) 85: D1, D4.

In the aftermath of the massive pet food recalls that included over 100 brands, pet owners are anxious about what to feed their pets. Veterinarians weigh the different benefits and shortcomings of regular, organic, and raw pet foods. They consider safety, nutritional value, and price.

 

“Nestle First Half.” (September 2007) Manufacturing Confectioner. (87) 9:9.

                With sales reaching $42.34 billion, Nestle SA's first half closed strong. The company expects the

               year to end with "above target organic growth with sustainable margin improvement."

 

Patterson, Scott. “Organic Price Pressures Could Hurt Whole Foods.” (February 21, 2007) Wall Street Journal. (249) 43: C1.

As more companies move into the organic foods business, specialty retailers such as Whole Foods Markets are having difficulty moderating their prices. "In November, Whole Foods' shares plunged after the company cut its same-store sales forecast, citing tougher competition."

 

"Organic Growth." (May 2007) Meat Processing, (46) 5: 9.

Bar graph depicting organic growth for 2004 and projecting for 2009. Data obtained from Datamonitor including the categories of   Bakery & Cereals, Dairy Food, Fruit & Vegetables, Juices, Meat, Ready Meals and other. The Bakery & Cereals segment of the organic market is predicted to increase over $5 billion.

 

“Safeway Unveils Growth Strategy, Expands Organic Offering.” (December 18, 2006) The Food Institute Report (79) 80: p. 2. (Available online with paid membership at: http://www.foodinstitute.com)

Lists Safeway Inc.'s key strategies for growth in 2007.  As part of the overall strategy the company plans to add baby food and food aimed at 6- to 12- year olds to its O Organic brand.

 

“Soy Ingredients Go Organic.” (June 2007) Food Technology. (61) 6: 114.

Soy products are now being offered in organic and non-GMO forms, like the Scoular Company's ingredients line featuring "vegetable protein, soy flour, soy grits, and soy/rice grits."

 

Unrein, John.  “Wild on Organics.”  (February 2007) InStore Buyer (3) 1: 28-30, 32, 34, 36, 38, 40-41.

Profiles Wild Oats Marketplace in Naples, Fla.  The new store opened January 24, 2007, and is the fifth Florida store for the company.   Whole Foods reported sales of $5.6 billion for fiscal 2006.  Sales are reported for 185 stores located in the United States, Canada and the United Kingdom.  Provides data obtained from the U.S.D.A's Economic Research Service and the Organic Trade Association on growth in the organic market.  Data includes growth of organic cropland and the number of certified organic farms.  Indicates that the categories that posted the highest growth in the organic segment were meat, condiments and dairy products.  Includes a table with prices of various products sold at Wild Oats including 100% Whole Wheat Bread, 4-ounce bagels, 3-pack cookies, 4-ounce chocolate grand teton, lattice cherry strudel, 9-inch fresh fruit custard tart, 22-ounce jalapeno corn bread, 6-inch, just desserts mocha cram cake, apple messy bread, vegan blueberry loaf cake, olive bar, garden & fruit bar, Wisconsin mammoth white cheddar w/ horseradish, manchego 4-mouth age cheese, Finlandia imported Swiss cheese, 16-ounce New England clam chowder, Plainville Farms all-nature turkey breast.  Includes a table on p. 38, highlighting gluten free regulations

 

"U.S. Organic Sales to Exeed $43 Billion By 2010.   (August 7, 2007) Food Business News (3) 10: 12.

The market research company Global Industry Analysts predicts that the global organic food and beverage market will exceed $86 billion by 2009, while sales of organic products in the United States are predicted to exceed $43 billion by 2010.

 

Value-Added Products Boost Declining Bread Sales.  (January 29, 2007) The Food Institute Report.  (80) 6: 1.

According to ACNielsen, whole grains and organic breads help to increase sales for bread manufacturers.  Mentions products introduced by Sara Lee, Weston Foods, Canada Bread Co., Ltd., Flowers Foods Co., Group Bimbo S.A. de C.V., La Brea Bakery, Pepperidge Farm, the Charterhouse Group (which includes Vermont Bread Co.) and Adams Baking Corp.  Includes tables with dollar sales (in millions), percent change and dollar share of bread for the ten vendors dollar sales and unit sales.

 

"Wal-Mart Scales Back Organic Push." (April 23, 2007) Food Institute Report (80) 3: 2. (Available online with paid membership at: http://www.foodinstitute.com

Wal-Mart Inc. appears to be reducing the number of organic food items available to consumers in their stores. The company had originally announced plans to offer as many as 400 items but it appears, after reports from farmers of cancelled orders, that the company is changed it plan and will only have between 100 to 200 items available for their customers. While Wal-Mart is reducing the number of organic items offered Target Corp. is "expanding" store offerings to include and organic kids meal addition to its food-service menu. Notes criticism of Wal-mart by the Cornupia Institute and the Organic Consumers Assocation for how the company promoting products from "industrial-scale factory farms and Third World countries" as being organic.

2006 Journal Citations:

 

Hughes, Kerry. “From Organic and Natural to Fair Trade.” (May 2006) Prepared Foods (175) 5: NS3-NS4, NS6, NS8, NS11, NS12.

The largest food spending demographic, the Baby Boomers, prefer "fresh, natural and organic ingredients, as well as a desire for flavors that are exotic, sophisticated and bold." With the Baby Boomers being the heads of most households, this means that natural and organic foods are high in demand, and the trend "'eat well' is being passed down to future generations." The article looks at the future for organic and natural foods.

 

“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.

 

“Organ-ic of Growth” (May 2006) Prepared Foods (175) 5:42.

Wal-Mart introduced a green policy that will add new organic products to their shelves. With all of Wal-Marts power, experts believe that "Wal-Mart could pressure manufacturers and competitors to increase their sustainable efforts and organic offerings."

 

Schroeder, Eric. "Organics on the Go," (September 19, 2006) Food Business News (2) 15: 1, 30, 32, 34. (Available on-line with paid subscription at: http://www.foodbusinessnews.net).

According to data obtained from the Organic Trade Association the sales in the organic segment of the market increased to $14.6 billion. Organic foods accounted for $13.8 billion in sales. Comments on the organic market are given by John Menzer, vice-chairman of Wal-Mart Stores USA; Rick Wolford, chairman and chief executive officer at Del Monte Foods; Paul Norman, president of the Morning Foods Division of Kellogg Co. Includes a table with sales and percentage of growth for the various categories in the organic market including fruit and vegetables, dairy, beverages (including non-dairy), packaged/prepared foods, bread and grains, snack foods, sauces/condiments and meat/fish/poultry.