The Organic & Non-GMO Report Newsletter

Junked robot: Syn-bio company Perfect Day dumps consumer brand, including Brave Robot ice cream

By Ken Roseboro Synthetic biology protein producer Perfect Day recently dumped its consumer facing business, The Urgent Company (TUC), and laid off about 15% of its workforce. The company said it made the moves to focus on its business-to-business ingredient sales and nth bio “consulting” precision fermentation business. The TUC division comprised four brands: Modern Kitchen (cream […]

Sorghum bran—a nutritious alternative to wheat in gluten-free bread

A study published in the Journal of Food Science found that sorghum bran offers dietary fiber and antioxidants when it replaces wheat flour in gluten-free products. Typically, the wheat is replaced with refined flour and starches, and adding fiber can create a hard texture. Researchers at the U.S. Department of Agriculture’s Agricultural Research Service studied […]

EU and Tradin Organic to boost regenerative organic cocoa production in Sierra Leone

With EU support, global organic ingredient supplier Tradin Organic has launched a $2.5 million project supported to scale its sustainable cocoa project in Sierra Leone. The three-year project will target deforestation prevention and improving farmer livelihoods by building regenerative agroforestry systems. Tradin Organic assists over 30,000 smallholder farmers in Sierra Leone to produce fair, sustainably […]

Oatly launches regenerative agriculture movement to slash climate footprint by 70%

Oatly recently announced the launch of a global regenerative agriculture movement that will work with farmers, aiming to dramatically reduce greenhouse gas emissions. Called F.A.R.M. (Future Agriculture Renovation Movement), it aims to restore carbon, improve biodiversity, and support farm viability. The movement will test several different models of regenerative agriculture; pilots are currently taking place in Canada, Sweden, […]

University of Vermont launches Institute for Agroecology to create sustainable food systems

The University of Vermont has launched the Institute For Agroecology (IFA) to create a new cycle of research, learning, and action to create more sustainable and just food systems. The goal is to use core knowledge for agroecology and food sovereignty to address the crises arising from industrial food production: inequity, the climate crisis, biodiversity […]