The Organic & Non-GMO Report Newsletter

Ancient farming strategy holds promise for climate resilience

Nikoloz Lomsadze, senior pastor of a church in Dedoflis Tskaro, in eastern Republic of Georgia, looks over his field of mixed barley and wheat. He uses the mixture to make holy sacrament and church feasts. Credit: Alex McAlvay/New York Botanical Garden by Susan Kelley, Cornell University Morgan Ruelle was living in the remote mountains of Ethiopia […]

California unveils bold plan to sustainably manage pests and eliminate high-risk pesticides by 2050

Leaders representing diverse interests reach consensus on a path to move the state to sustainable practices in urban and agricultural settings The State of California recently joined leaders from a diverse range of backgrounds to unveil a roadmap of ambitious goals and actions to accelerate California’s systemwide transition to sustainable pest management and eliminate prioritized […]

Move over synbio stevia; there are new GMO sweeteners in town

The stevia plant (Stevia rebaudiana) features leaves that contain sweetness compounds known as rebaudiosides, or Rebs for short. Each Reb has a slightly different flavor profile. When extracted from the stevia leaf, they combine to create a sweetener that has a slightly bitter, and often unpopular, aftertaste. Various brands of synthetic biology (synbio) stevia have been […]

Reviving agroforestry for soil health, weather protection, and water quality

A “forest garden,” with rows of trees and shrubs interplanted with crops? Faced with climate change’s deleterious impact on growing food, sustainability experts are looking to agroforestry. This co-existence of trees and crops on farmland was common in earlier times. “The whole Eastern U.S. in pre-European eras had a lot of agroforestry. That was how […]

Next-Gen acrylamide-reducing yeast is non-GMO

Kerry has released Acryleast™ Pro, an advanced iteration of the company’s signature acrylamide-reducing, non-GMO yeast. Acrylamide is a long-confirmed neurotoxin found to form in carbohydrate-rich foods that are heated and cooked at temperatures above 120°C or 248°F. The yeast aids food manufacturers aiming to reduce acrylamide in common food products for adults and children. Fully […]