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GMO labeling debate erupts in the US
AAP via Yahoo Finance
U.S. voters are getting ready for a food fight. When Washington voters decide Initiative 522, they will do more than determine whether to label food that contains genetically engineered ingredients. They also will take sides in a national battle that has raged for two decades about the benefits and safety of manipulating the DNA of food — something many people view suspiciously but do not really understand.
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Farmers await specifics on FDA rule rewrite
Capital Press
The Food and Drug Administration visited farms and packing sheds throughout the Pacific Northwest in August to get a firsthand idea of how proposed food safety rules might impact fruit and vegetable growers. At the end of their tour, FDA officials said they will make changes to rules many growers say could either put them out of business or drastically change the nature of their farming operations.
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The future of the food industry
Top Producer via AgWeb
Pressure on agricultural producers during the past 15 years has helped shape where the U.S. food industry is today: Americans have more food options to choose from than ever before. But what's in store for the next decade of food?
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Root vegies the new source of natural coloring
Food Processing
Heirloom vegetables such as purple sweet potatoes and black or purple carrots have been adopted by the food industry. These vegetables have become sources of a new generation of natural food coloring replacing traditional synthetic colors, as well as beetle-derived colors.
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Will your frozen dinner be kept cool by hydrogen?
Fast Company's Co.Exist
Since we're not about to start driving hydrogen cars, keeping cold the trucks that bring us our food could be a perfect way to start using the alternative fuel in the hopes that it goes big.
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Food plants of the future: Not bigger, just smarter
Food Processing
Survival replaced sustainability as a top-of-mind concern in recent years, leading some to think sustainability was a passing fad in the food industry. Think again.
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Dehydrating a thing of beauty to taste buds
The Washington Post via The Columbian
When it comes to preserving food, dehydrating is the least-glamorous option, exiled from most cookbooks and conversations while canning and freezing get all the attention. Culturally speaking, that's in line with our gravitation to beauty and youth: Canning and freezing technologies have been around only for a couple centuries; dehydrating began as early as 12,000 B.C., according to the National Center for Home Food Processing and Preservation. But it's not just the caveman dieters among us who appreciate this simple technique.
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

    Are GMOs safe? Global independent science groups weigh in (Forbes)
Organic foods: The safety question (Food Safety News)
Understanding how taste works could lead to better food (FoodNavigator.com)
Technology to make food last longer (ABC News)
Transforming safety can leverage profits and prevent recalls (Food Quality News)

Don't be left behind. Click here to see what else you missed.


Water footprint: The food industry's next big challenge?
FoodNavigator.com
Reducing water footprints is an environmental challenge food and beverage companies should be prepared to meet if they want to maintain their competitive position and build reputation among end consumers, according to an analyst at Euromonitor.
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Nutritionist: Snap-frozen often better than fresh
3AW Radio
Frozen vegetables have emerged as the fastest growing grocery sector, popular with penny-pinchers wary of throwing out unwanted produce.

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'Globesity': US junk food industry tips global scales
RT
From Mexico to Qatar, obesity rates are soaring to unprecedented levels. The alarming trend is damaging economic performance, as well as the health of millions of consumers worldwide.

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Technology to make food last longer
ABC News
It's being described as one of the future global mega-shocks, whether we will have enough food to feed the world in years to come.

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Good news for food folks in US manufacturing
FoodProductionDaily.com
August was a good month for U.S. food manufacturers, with the sector growing even as many others slowed, according to the Institute for Supply Management's latest report.
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Materials for the future: Thermal isolation and PCM
By Adolfo Benedito
Energy crisis, oil prices, clean energies, contaminating energies, nuclear, wind energy — we are immersed in an intense debate on energy and its utilization. We must not delude ourselves. Historically, it has been a recurring theme, but it is constantly being renewed with a greater persistency and virulence. Our social and industrial developments demand enormous amounts of energy. Optimizing resources and energy costs is one of the fundamental objectives in this unending escalation.
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Facing up to Latino food challenges
Supermarket Guru
There are many reasons to court Latino consumers and nourish their love of food. Latinos will account for 60 percent of the nation's population growth over the next five years — a time when their buying power will surpass $1.5 trillion, according to figures from the U.S. Census Bureau and the Selig Center for Economic Growth at the University of Georgia's Terry College of Business.
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CLFP Food Flash
Colby Horton, Vice President of Publishing, 469.420.2601
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