GMO Labeling

IFT 2014: Chefs! Is it time to proudly serve GMOs on your table?

IFT 2014: Chefs! Is it time to proudly serve GMOs on your table?

By Elaine Watson

You'd think that pro-science,'molecular gastronomists' such as Chef Homaru Cantu would be all in favor of genetically engineered foods, especially if they can add nutrition, or reduce the environmental impact of food production, right?...

Non-GMO not necessarily organic, and other GMO myths busted: OTA

Non-GMO not necessarily organic, and other GMO myths busted: OTA

By Maggie Hennessy

With all the attention GMOs have received in recent months—good and bad—confusion in the marketplace has inevitably followed, as consumers scramble to make sense of the pro- and anti-camps’ arguments and product manufactures scramble to keep track of...

BASF talk on the future of food and agriculture

Insights from the BASF 2014 Media Summit

Connecting the dots from ag to food

By Maggie Hennessy

Is the farm-to-table movement all it’s cracked up to be? Is a healthy dialogue about GMOs even possible? Can we fix growing income disparities in the developed world? A group representing many points on the agribusiness value chain weighed in.

What do you do? Blake Waltrip, CEO of Ancient Harvest

60-second interview: the day job

What do you do? Blake Waltrip, CEO of Ancient Harvest

By Maggie Hennessy

In the latest iteration of FoodNavigator-USA’s What do you do interview series, we talk with the boss of organic ancient grain specialist Ancient Harvest about the challenges of long-distance (work) relationships, his move from banking to CPGs and what...

OTA: organic certification enough for non-GMO claims

OTA: organic certification enough for non-GMO claims

By Maggie Hennessy

The Organic Trade Association says that third-party certification under the USDA National Organic Program is sufficient for non-GMO label claims, calling organic production is the optimal solution to US agriculture, according to a statement from its board...

One Degree Organic: like CPGs from the farmers’ market

Special edition: Organic & non-GMO

One Degree Organic: like CPGs from the farmers’ market

By Maggie Hennessy

The founders of Canadian bakery products manufacturer One Degree Organic Foods think the current packaged food landscape has distanced consumers far too much from Mother Nature. They’re looking to narrow the gap between food producers and the end consumer...

Voters in rural Oregon ban GMO crops

Voters in rural Oregon ban GMO crops

By Maggie Hennessy

Residents of a southwestern Oregon county voted emphatically on Tuesday to ban the planting of most genetically engineered crops.

GMOs are not the answer, just because organic isn’t perfect

Guest article: Steven Hoffman, managing director, Compass Natural

GUEST ARTICLE: GMOs are not the answer, just because organic isn’t perfect

By Steven Hoffman

Pointing out problems and flaws in organic farming and certification is constructive in that they need to be addressed. But using the imperfections of the organic production system to defend why GMOs are a preferred way to produce food - as Mischa Popoff...

GUEST ARTICLE: Phantom menace of GMOs keeps organic industry off target

Guest article: Mischa Popoff, author, Is it Organic?

GUEST ARTICLE: Phantom menace of GMOs keeps organic industry off target

By Mischa Popoff

I worked for five years as a USDA-contract organic inspector after growing up on an organic grain farm in Saskatchewan. I had the pleasure of inspecting over 500 organic farms and processors, but I began questioning this career path when I realized the...

Pompeo bill would preempt state GMO labeling

Pompeo bill would preempt state GMO labeling

By Maggie Hennessy

As was rumored last week, congressman Mike Pompeo (R-KS) introduced legislation Wednesday that would block the efforts in multiple states to require mandatory labeling of genetically modified foods. 

Beyond Meat: We’re a meat company that makes products from plants

Big interview: Ethan Brown and Brent Taylor, co-founders, Beyond Meat

Beyond Meat founders: 'We’re a meat company that makes products from plants'

By Elaine WATSON

“We’re a meat company that make products from plants”, say the entrepreneurs behind Beyond Meat, which makes "near-perfect replicas of meat" from plants. And they’re thinking big. After all, why settle for a slice of the $600m US meat-alternatives...

From ancient wisdom to the new transparency: Trend spotting at Expo West

Insights from Expo West 2014

From ancient wisdom to the new transparency: Trend spotting at Expo West

By Maggie Hennessy

The natural products market continues to grow and achieve scale, reaching $150 billion last year and projected to hit $226 billion by 2018—with 68% of that coming from food and beverage products, according to the Nutrition Business Journal.

“A lot of enzymes are GM—in fact the most productive are GM. We don’t even have legislation around natural as it stands. Whether GMOs will be part of that legislation remains to be seen, but nature doesn’t like a vacuum,

Insights from Baking Tech 2014

Baking industry needs to better communicate GM enzyme benefits: DuPont

By Maggie Hennessy

Moving enzyme production largely into factories using genetically modification has resulted in better functioning enzymes, yet the bakery industry has been a poor communicator on both the ubiquity and benefits of GM enzymes, said one baking enzyme expert.

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