Consumers remain confused about the use of organic product claims, which has led to people increasingly opting for locally grown food instead, according to a new survey seen on FoodNavigator-USA.com.
The responses from 850 natural and organic product consumers also revealed a mistrust of the U.S. Department of Agriculture's (USDA) organic seal, and concerns that the agency's organic standards were declining or weaker than they would like.
The findings reinforce the importance of easy-to-understand labels and consumer education, as confusion or hesitation in the supermarket aisle will ultimately impact purchasing decisions.
Respondent comments reflected three distinct motivators for purchasing locally grown food, said the marketing group. These are: the belief that locally grown goods are better for the environment and sustainability due to reduced environmental impact of transporting food; a belief that much local produce is fresher and healthier — even if not certified organic; and a general mistrust or confusion regarding organic food labeling.
Tuesday, August 28, 2007
Friday, August 17, 2007
Healthy Diet Reduces Risk of Recurring Cancer
New research suggests colon cancer patients who eat a diet rich in fruits, vegetables, poultry and fish can significantly lower the risk of their cancer returning, reports a Yahoo!/HealthDay news article.
"We know a lot about how certain dietary things affect the risk of developing colon cancer in the first place, but we didn't know, before this study, how diet affected persons who already have cancer," explained study author Dr. Jeffrey A. Meyerhardt, an assistant professor of medicine at the Dana-Farber Cancer Institute in Boston.
Although the findings, which appear in the August 15 issue of the Journal of the American Medical Association, need confirmation, colon cancer patients might want to consider improving their eating habits.
Diet and other lifestyle factors have been strongly implicated in the risk of developing colon cancer.
It's been less clear what effect diet has on the course of established colon cancer.
"We know a lot about how certain dietary things affect the risk of developing colon cancer in the first place, but we didn't know, before this study, how diet affected persons who already have cancer," explained study author Dr. Jeffrey A. Meyerhardt, an assistant professor of medicine at the Dana-Farber Cancer Institute in Boston.
Although the findings, which appear in the August 15 issue of the Journal of the American Medical Association, need confirmation, colon cancer patients might want to consider improving their eating habits.
Diet and other lifestyle factors have been strongly implicated in the risk of developing colon cancer.
It's been less clear what effect diet has on the course of established colon cancer.
Tuesday, August 14, 2007
Cooperative Character: The Bozo Coop
Text and photos by Lyle Ford
Back in May 2007, the Sierra Vista Natural Foods Co-op board of directors sent me on a co-op trek...a three month mission to seek out new co-ops and to boldly photograph them inside and out and meet with their managers...and to bring back information to assist us in our own start-up food co-op effort here in Sierra Vista, Arizona.
This is the story of one of those co-ops I found along the way, which just happened to be in my home state of Montana.
The Bozeman Community Food Co-op is a highly successful natural food cooperative in southwestern Montana, one of several food co-ops I visited recently on a road trip from Arizona up to Montana and back.
Looking like three enormous barns set side-by-side and thus echoing it's agricultural roots, the "Bozo Coop", as it is affectionately called, is hard to miss as you drive down Main Street of Bozeman. Located directly across from a worse-for-the-wear Safeway, the Bozo Coop is a $10 million thriving business employing over 100 people. Started in 1979, the co-op came a long way from a handful of Montanans coming together to buy bulk food to it's status now as one of the most productive food cooperatives in the country.
Home to Montana State University, Bozeman is the hub for agriculture, recreation, and science in the region, as well as being the area featured in The Horse Whisperer and A River Runs Through It. This makes Bozeman an ideal location in Montana for a food cooperative.
General Manager Kelly Wiseman, sporting his trademark beard and Bozo Coop cap, is particularly proud of the co-op's deli, salad bar, and grab-n-go food selections. Prepared foods are a big seller for the Bozo Coop and as I stood in the center of the store talking with Kelly, I could feel the energy of the people who were coming and going all around us, some zipping in for a quick drink and bite and others leisurely pushing shopping carts filled with all sorts of great natural food. The cashiers were friendly and the people stocking shelves in the various departments all were smiling and offering to assist customers. One could not help but feel good being in the Bozo Coop.
The upper story of the store is a coffee bar and dining area with a stage. I saw several people buying food downstairs and taking it up to the eating area to enjoy the ambiance and relaxing view.
Outside the entrance were two entire walls for information, posters, flyers, and business cards. Nearby were several outdoor tables with people enjoying the summer air.
Ample parking in the back of the store made for an easy time finding a resting place for my road-weary car and an opportunity to see co-op employees breaking down cardboard boxes and cleaning the loading area.
The clientele was mixed, all ages, shapes, sizes, colors, but with one commonality: they were all happy. And that is what co-ops are about.
What Bozeman Community Food Co-op brought to Bozeman, Montana is what we intend to bring to Sierra Vista, Arizona. Sierra Vista will be well served when the Sierra Vista Natural Foods Cooperative, Inc. opens the doors to its new store. Please support this effort in Sierra Vista by clicking here.
Lyle Ford
Project Manager
Sierra Vista Market
www.sierravistamarket.com
GO CO-OP!
Come To The Board Meeting Tonight!
Sierra Vista Natural Foods Cooperative, Inc. Board Meeting
August 14, 2007 at 6:00 pm
1601 Paseo San Luis, Rm 201, Sierra Vista, AZ 85635
The board meetings are open to the public.
Click here for the agenda.
August 14, 2007 at 6:00 pm
1601 Paseo San Luis, Rm 201, Sierra Vista, AZ 85635
The board meetings are open to the public.
Click here for the agenda.
Mediterranean Diet Benefits
Support for Med Diet's Heart Benefits Keeps Growing
AUGUST 13, 2007 -- According to an article on FoodNavigator.com, consuming a Mediterranean-style diet rich in fruit, vegetables and fish may reduce the risk of dying from cardiovascular disease (CVD) by 30 percent, says Australia's largest study of eating habits.
The research, published in the American Journal of Clinical Nutrition, adds to an ever-growing list of research supporting the health benefits of consuming a traditional Mediterranean diet, with evidence linking the diet to lower incidence of heart disease, obesity and certain types of cancers.
"The Mediterranean diet is a rich source of antioxidants, monounsaturated fats, omega-3 fatty acids and fiber, and relatively low in saturated fats. This combination is believed to have antioxidant, anti-inflammatory and antithrombotic properties that may help reduce cardiovascular disease," said lead author Linton Harriss from Monash University. "Foods frequently in the diet included garlic, cucumber, olive oil, salad greens, capsicum, legumes, tomato, feta and ricotta cheeses, olives, onion, watermelon, steamed fish and boiled chicken," he added.
The researchers calculated that highest adherence to the Mediterranean-style diet was associated with a 41 percent reduction in ischaemic heart disease (IHD), characterized by a reduction in blood flow to the heart.
When vegetables and fresh fruit were considered separately, beneficial associations were observed mortality from cardiovascular disease (CVD), with risk reductions of 34 and 31 per cent, respectively, for the highest versus lowest average intakes.
"Our findings suggest that frequent consumption of traditional Mediterranean foods is associated with reduced cardiovascular mortality after controlling for important risk factors and country of birth," concluded the researchers.The components of the diet that are reported to offer health benefits include antioxidants that help reduce oxidative damage, monounsaturated fats that help to lower cholesterol, omega-3s, believed to stabilize the heart rhythm, and fiber that may assist in lowering cholesterol, blood pressure and other cardiovascular risk factors.
AUGUST 13, 2007 -- According to an article on FoodNavigator.com, consuming a Mediterranean-style diet rich in fruit, vegetables and fish may reduce the risk of dying from cardiovascular disease (CVD) by 30 percent, says Australia's largest study of eating habits.
The research, published in the American Journal of Clinical Nutrition, adds to an ever-growing list of research supporting the health benefits of consuming a traditional Mediterranean diet, with evidence linking the diet to lower incidence of heart disease, obesity and certain types of cancers.
"The Mediterranean diet is a rich source of antioxidants, monounsaturated fats, omega-3 fatty acids and fiber, and relatively low in saturated fats. This combination is believed to have antioxidant, anti-inflammatory and antithrombotic properties that may help reduce cardiovascular disease," said lead author Linton Harriss from Monash University. "Foods frequently in the diet included garlic, cucumber, olive oil, salad greens, capsicum, legumes, tomato, feta and ricotta cheeses, olives, onion, watermelon, steamed fish and boiled chicken," he added.
The researchers calculated that highest adherence to the Mediterranean-style diet was associated with a 41 percent reduction in ischaemic heart disease (IHD), characterized by a reduction in blood flow to the heart.
When vegetables and fresh fruit were considered separately, beneficial associations were observed mortality from cardiovascular disease (CVD), with risk reductions of 34 and 31 per cent, respectively, for the highest versus lowest average intakes.
"Our findings suggest that frequent consumption of traditional Mediterranean foods is associated with reduced cardiovascular mortality after controlling for important risk factors and country of birth," concluded the researchers.The components of the diet that are reported to offer health benefits include antioxidants that help reduce oxidative damage, monounsaturated fats that help to lower cholesterol, omega-3s, believed to stabilize the heart rhythm, and fiber that may assist in lowering cholesterol, blood pressure and other cardiovascular risk factors.
Sunday, August 12, 2007
Join Us Tuesday!
Sierra Vista Natural Foods Cooperative, Inc. Board meeting
August 14, 2007 at 6:00 pm
1601 Paseo San Luis, Rm 201, Sierra Vista, AZ 85635
The board meetings are open to the public.
August 14, 2007 at 6:00 pm
1601 Paseo San Luis, Rm 201, Sierra Vista, AZ 85635
The board meetings are open to the public.
Friday, August 10, 2007
CONSUMER TIP OF THE WEEK
DON'T JUST BUY LOCAL -- BUY IN SEASON
More and more consumers are beginning to understand the incredible environmental and economic benefits of buying local. Industrial agriculture and long distance food transportation and processing now generate up to 25% of all climate destabilizing greenhouse gases. Farmers Markets across the country are reporting record attendance and sales. Massive amounts of CO2 are produced when the average, often highly processed and wastefully packaged store-bought food item travels 1500-2500 miles from farm to fork. You know you're doing the planet and our climate a favor when purchasing items grown by farmers in your area.
This week's tip is a reminder to consumers that buying foods in season can be as important as buying locally. A bag of tomatoes grown locally may have less of an energy impact than those shipped up from Chile. But grow those tomatoes out of season in a heated greenhouse and its energy impact can exceed the imported option.
Of course, the moral of the story isn't to buy your tomatoes from Chile in the winter time, but rather to look for foods that are growing locally in season or were grown and canned/dried/preserved locally.
Tip provided by organicconsumers.org.
More and more consumers are beginning to understand the incredible environmental and economic benefits of buying local. Industrial agriculture and long distance food transportation and processing now generate up to 25% of all climate destabilizing greenhouse gases. Farmers Markets across the country are reporting record attendance and sales. Massive amounts of CO2 are produced when the average, often highly processed and wastefully packaged store-bought food item travels 1500-2500 miles from farm to fork. You know you're doing the planet and our climate a favor when purchasing items grown by farmers in your area.
This week's tip is a reminder to consumers that buying foods in season can be as important as buying locally. A bag of tomatoes grown locally may have less of an energy impact than those shipped up from Chile. But grow those tomatoes out of season in a heated greenhouse and its energy impact can exceed the imported option.
Of course, the moral of the story isn't to buy your tomatoes from Chile in the winter time, but rather to look for foods that are growing locally in season or were grown and canned/dried/preserved locally.
Tip provided by organicconsumers.org.
Gluten-Free Market Grows, But Food Needs Better Taste
AUGUST 07, 2007 -- With the market for gluten-free products growing rapidly around the world, many opportunities are opening for industry, but work still needs to be done on taste and texture, reports a FoodNavigator.com article.
"There is clearly a market opportunity for gluten-free foods. For the patients who suffer, the diagnosis rate is increasing. In response to this, we have witnessed over a 100 percent increase in gluten-free products over the last seven years," said Jodi Engelson, a senior research scientist at Cargill.
According to market analyst Mintel, the overall "free-from" market has already enjoyed sales growth of over 300 percent since 2000. The growing demand has opened up a new lucrative sector that many food makers are keen to exploit.
The free-from market was worth $123 million in 2005, and Mintel said that the gluten- and wheat-free sector has benefited in particular from the nation's increasing interest in healthy eating. Sales of products such as wheat-free breads and cakes have grown by almost 120 percent over the last three years alone, to reach $65 million.
However, while the market for such products is booming, according to the experts at the Institute of Food Technologists (IFT), researchers have yet to fully solve their greatest challenge ― making products taste good.
Replacement of wheat in baked goods, like bread and cookies, poses technical problems since gluten impacts significantly on the texture and taste of the final product.
"That's the real challenge for a product development person," said Engelson.Ranjit Kadan, a researcher with the U.S. Department of Agriculture (USDA), said the gluten-free market is projected to be $1.7 billion by 2010.
"Until recently, we thought [celiac disease] was a rare disease," said Kadan, "But that's not so. In 2003, we found that one out of 133 in the U.S. had it."
Celiac disease is caused by an intolerance to gluten — the protein found in wheat, rye and barley — and currently affects an average of one in 300 people in Europe.
In the U.S., Congress mandated the Food and Drug Administration (FDA) to define gluten-free products by 2008. For the moment, no standards exist, and products may claim food is gluten-free if it has no gluten, if it has a limited amount of gluten, or if it never had gluten.
"So far, we've received over 700 comments to the proposed rule," said Geraldine June, an FDA official.
"There is clearly a market opportunity for gluten-free foods. For the patients who suffer, the diagnosis rate is increasing. In response to this, we have witnessed over a 100 percent increase in gluten-free products over the last seven years," said Jodi Engelson, a senior research scientist at Cargill.
According to market analyst Mintel, the overall "free-from" market has already enjoyed sales growth of over 300 percent since 2000. The growing demand has opened up a new lucrative sector that many food makers are keen to exploit.
The free-from market was worth $123 million in 2005, and Mintel said that the gluten- and wheat-free sector has benefited in particular from the nation's increasing interest in healthy eating. Sales of products such as wheat-free breads and cakes have grown by almost 120 percent over the last three years alone, to reach $65 million.
However, while the market for such products is booming, according to the experts at the Institute of Food Technologists (IFT), researchers have yet to fully solve their greatest challenge ― making products taste good.
Replacement of wheat in baked goods, like bread and cookies, poses technical problems since gluten impacts significantly on the texture and taste of the final product.
"That's the real challenge for a product development person," said Engelson.Ranjit Kadan, a researcher with the U.S. Department of Agriculture (USDA), said the gluten-free market is projected to be $1.7 billion by 2010.
"Until recently, we thought [celiac disease] was a rare disease," said Kadan, "But that's not so. In 2003, we found that one out of 133 in the U.S. had it."
Celiac disease is caused by an intolerance to gluten — the protein found in wheat, rye and barley — and currently affects an average of one in 300 people in Europe.
In the U.S., Congress mandated the Food and Drug Administration (FDA) to define gluten-free products by 2008. For the moment, no standards exist, and products may claim food is gluten-free if it has no gluten, if it has a limited amount of gluten, or if it never had gluten.
"So far, we've received over 700 comments to the proposed rule," said Geraldine June, an FDA official.
Subscribe to:
Posts (Atom)
