Instead of plastic stickers, a laser mark indicating organic has been introduced in Europe. Yet, concerns remain whether consumers will embrace this new technology.
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Instead of plastic stickers, a laser mark indicating organic has been introduced in Europe. Yet, concerns remain whether consumers will embrace this new technology.
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Two companies hope to use blockchain as a way to incentivize regenerative farming practices, all with the goal of capturing carbon from the environment. The question is: will it work?
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Backed by many organic food and beverage companies who use HPP technology, including founder member Suja, the Cold Pressure Council has launched its marketing campaign to make consumers aware of Cold Pressure Certification.
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Rice, a staple food for billions of people around the world, could become much less nutritious if the amount of carbon dioxide in the environment continues to surge.
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The OTA has launched a 3-month anti-fraud pilot program which utilizes a “best practices guide,” and the 11 participants represent the entire organic supply chain.
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An interesting analysis of how big CPG companies and mass retailers gained market share together and are now losing it together.
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In a very positive development, the amount of organic farmland in the UK is seeing positive growth for the first time since 2011. However, just like in the U.S., organic feed for animals remains a real challenge.
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Environmental group A Plastic Planet has launched a new plastic-free certification, which requires brands to use packaging that is 99% plastic-free.
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A very cool story about an organic coating from Apeel Sciences and how its impact on the market could be transformative.
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In what is great news for Thrive Market and other online vendors, a new report from Brick Meets Click projects that online grocery sales will increase at 10 times the rate of in-store sales over the next five years.
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In anticipation of OTA’s annual industry report, several growers and wholesalers are reporting continuing strong sales of organic, with berries seeing 21% growth at retail.
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A recent study published in the Journal of Cleaner Production found that organic grass-fed beef has less environmental impact than non-organic grass-fed beef.
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Kelp forests, often viewed as a solution to acidification in the ocean, are being threatened by an invasion of weeds.
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Organic food is almost 10% of the entire food industry in Switzerland, with organic eggs capturing more than 25% of the market.
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According to a new study at Clemson University, while shoppers claim that sustainability initiatives influence what brands they purchase, most individuals do not notice these claims on a product’s packaging.
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The EU has taken a number of very positive steps to boost the organic sector, including banning hydroponics, increasing the supply of organic seeds, and implementing strict, risk-based checks along the supply chain.
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With a demographic of about 75 million strong, Millennials prefer prepared foods, want to know where their food comes from, and lean towards unique and interesting options.
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In what has arguably become the most important issue in the organic industry — fraudulent organic grains from abroad — a district judge has ruled that Sunrise Food International’s 25,000 metric tons of “organic” corn cannot be unloaded into the U.S.
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Supply remains a real issue for millers of organic grains.
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As online grocery shopping proliferates, the way that companies are approaching packaging is changing as well.
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Denmark is getting very serious about having its farmers go organic, dedicating nearly $200M to make this happen.
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The USDA has published a list of international and domestic businesses it claims are using fraudulent organic program certificates. But as I wrote about in last week’s Organic Insider, the problem is nowhere close to being solved.
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Wow! Nielsen is reporting that by the last quarter of 2017, private label brands were posting dollar for dollar growth of more than three times the rate of branded products.
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The trend in farm-to-table restaurants around the country isn’t just to buy local but to serve food from your own farm.
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