The Non-GMO Blog

Value-Added Soy Processing with Regional Roots and National Impact

How South Dakota Soybean Processors support growers and buyers with certified, identity-preserved soy.  As domestic food, feed, and renewable fuel markets face supply disruptions, fluctuating prices, and demand uncertainty, buyers increasingly need dependable sources of identity-preserved soy. South Dakota Soybean Processors (SDSP), a producer-owned, value-added processor, addresses these challenges by converting locally grown soybeans into […]

Global Demand for Organic Dried Fruits

Demand for organic dried fruits and vegetables is strengthening worldwide. Exporters specializing in certified organic dried fruits, dried tomatoes, and cashew products report rising interest from importers, wholesalers, private‑label brands, and industrial food manufacturers across Europe, North America, the Middle East, and Asia‑Pacific. Industry forecasts project that the global organic dried fruit market, valued in […]

UK Farms Work Alongside Insects

Long-term case study from The Watercress Company demonstrates how pesticide‑free cultivation can support biodiversity without compromising commercial viability. The company has maintained pesticide‑free production across its UK watercress farms for 25 years, creating ecosystems that now support an estimated 1.7 billion insects across 16 hectares of cropping area. This approach has sustained commercial crop quality […]

New Bee-Friendly Retailer Scorecard

Friends of the Earth has released its 2025 Bee-Friendly Retailer Scorecard, a national assessment of how the largest U.S. grocery retailers are addressing pesticide use and pollinator health in their supply chains. The scorecard benchmarks 25 major retailers on commitments to reduce toxic pesticides, expand organic offerings, and promote biodiversity. Retailers’ purchasing power directly influences […]

Non-UPF Verified Program Opens Enrollment to Address Ultraprocessed Foods

New certification designed to help consumers identify foods with minimal processing, offering brands a framework for reformulation. The program is the first of its kind to evaluate not just nutrient composition, but manufacturing methods, ingredient specifications, and formulation techniques, addressing concerns about the health impacts of ultraprocessed foods. Research shows that two products with identical […]