The Organic & Non-GMO Report Newsletter

U.S. start-up nurtures market for organic and non-GMO crops

Surging consumer demand led entrepreneurs to establish “identity preserved” venue

“Free-From” Foods Are Changing the Way Your Meals Are Produced

More and more consumers want foods free from genetically modified ingredients, gluten, pesticides, and antibiotics and food companies are responding. Sales of such “free-from” foods are poised to grow 15 percent, or $1.4 billion, in the U.S. between 2017 and 2022, according to Euromonitor data. The U.S. is the largest global growth market for the […]

Now GMO supporters want to deny consumers the right to know if their foods are non-GMO

Supporters of genetically engineered foods don’t like consumer transparency. They staunchly opposed efforts to label such foods in the U.S. for many years even though a majority of consumers support such labeling. Now, in another attack on consumer transparency, GMO proponents want to deny Americans the right to know if their foods are non-GMO. An […]

Your “organic” restaurant meal may not be entirely organic

Unlike farms and manufacturers offering organic fare, “organic” restaurant offerings aren’t required to be certified organic. According to the USDA’s National Organic Program, owners simply need to make a “reasonable effort” to use organic ingredients—and many owners and customers are fine with that. Gil Rosenberg learned by happenstance that the burger he ate at Bareburger […]

Transitional farming gains traction, as organic consumers prioritize ecosystems

The Hartman Group’s Organic and Natural 2018 report sheds new light on consumer food attitudes. Core consumers seek an idealized notion of farming—going beyond chemicals in food, to embrace strong ecosystems, biodynamic and sustainable farming, and farmers as stewards. While “humanely raised,” “hormone-free,” and “organic” remain important descriptors, a new label, Certified Transitional, is gaining […]