The Food Industry Is the Next Frontier for Startups

Technology is forcing established industries to transform and re-imagine how they can remain relevant. Uber and Lyft, using easy mobile apps, have dealt a blow to the taxi industry; Airbnb is disrupting the hospitality industry; and e-learning is threatening traditional educational models. One industry that has lagged behind is food. That is changing, and the “institutionalized” methods of food production and consumption need to be prepared for the disrupters.

Archaic Practices and Consumer Anger

These are probably the two biggest factors in the coming revolution in food. A large group of innovators are now addressing these factors – how and where food is produced, what it contains, how consumers are choosing to eat, waste, and delivery models – through technology.

Supported by both crowdfunding and accelerators, innovative food business startups in hydroponics and other growing technologies, robotics, delivery, meal-kits, and even how people eat out, are knocking on the doors of the traditionalists. Add to that the technology that enables consumers to act as watchdogs, and the disruption can already be felt. There’s plenty of room for innovators in this industry.

Preparation and Reduction of Waste

New technologies are now able to flash-freeze fruits and vegetables at the peak of their ripeness, providing these options to consumers in their purest forms and at their peak of nutritional value. This option is just as healthy as eating fresh, and the technology saves produce that would otherwise be discarded because it is too ripe to withstand transport to grocery stores.

Accountability of Producers

Technology has now connected consumers to all sorts of information about how companies are preparing foods and what is actually in them, despite misleading labels. Campbell’s Soup was recently forced to drop 13 chemical ingredients from its recipes; and now restaurants and grocery stores are touting cage-free chickens and range-free cattle as sources of their meats.

Eating Out and In

Technology is also changing the methods by which people eat out. Startups such as Tasty Igniter have developed software that enables restaurants to receive online reservations, orders, and to manage their kitchens.

Other companies are in the business of preparing meal kits for working adults who want to eat healthy but have little time to shop and prepare. They order their kits online and pick them up on the way home, or order in advance a week at a time and have them delivered. Companies like Blue Apron that deliver nationwide toPeach Dish, serving residents of Georgia, use local suppliers of organically grown foods.

Buyers’ Clubs have also hit the food industry. Technology allows these groups to be organized locally and to buy in bulk directly from the producers, eliminating the grocer altogether. Smart innovators have set up buying clubs for schools and other organizations to use as fund raisers.

E-Commerce

Perhaps the most compelling reason that disruption in the food industry has lagged is the issue of delivery. New packaging technology may change this. And now that some of the tech giants, such as Google, eBay and Amazon, are starting to offer same-day delivery, however, this may quickly change. While delivery costs are high, 25 percent of surveyed millennials say they would pay the price for that delivery. Innovators at the local level have a much easier time with delivery, however, and startups in fresh and organic food delivery are making quite a splash. In response, grocery store chains are also using technology to take orders and provide delivery services.

Disruptions caused by technology mean some major changes in consumer behavior and lifestyles in many industries. Food is simply the latest, and it means that startups in this industry will continue to flourish. Big investors are interested and moving on it.

Gluten-free diet isn’t good for healthy kids: study

Gluten-free products for kids are very popular but a new study has advised that kids with celiac disease should not be given gluten-containing foods because these foods can cause gut problems.

Pointing to the potential gut problems, the researchers also noted that popularity of gluten-free products have been on the rise. Sales of gluten-free products are expected to jump to nearly $24 billion by the end of 2020.

Dr. Norelle Reilly, assistant professor of Pediatrics and director of Columbia University Medical Center's Pediatric Celiac Disease concluded that gluten-free diet when given to healthy children could cause more harm than good.

Shifting kids with celiac disease to a gluten-free diet hasn’t been established to cause intestinal problems, but shifting to a gluten-free diet can even deprive kids of good quality nutrition. Gluten-free processed foods lack in essential nutrients, such as vitamin B complex, vitamin D, iron, fiber, calcium and magnesium.

The study detailing the facts that must be considered before gluten is removed from children’s diet appeared in the most recent edition of the Journal of Pediatrics.

http://mainenewsonline.com/content/16058782-gluten-free-diet-isn-t-good-healthy-kids-study

Consumer Reports Survey Shows Natural Food Isn't Always Natural

A new survey by Consumer Reports found products labeled "natural" at the grocery store could be misleading.

The group says 73% of shoppers surveyed buy food labeled "natural" because most believe the labels mean more than it does. However, the term "natural" may contain artificial or genetically modified ingredients unlike organic foods.

Consumer Reports is asking the FDA to require higher standards for natural foods or drop the word natural on labels all together.

Parker restaurants turn to organic suppliers for better ingredients

Shelly Rosnik didn’t have anywhere to eat. So she opened a restaurant.

For Rosnik, a longtime vegan, dining out often meant her menu options were limited to French fries. She envisioned a place where meat-eaters, vegetarians, gluten-free diners and people with other nutritional needs could sit down and eat together.

Her vision just became reality.

On April 15, The Gnarly Root opened its doors, providing Rosnik the space she needed to bring the same carefully-selected foods she eats at home to the public. Just as in her own kitchen, anything she dishes up at the restaurant needs to be fresh, local and sustainable.

And she’s not alone. As the farm-to-table, non-GMO and organic trends have become popular throughout the United States, local eateries have been at the forefront of bringing natural ingredients and healthy food to the people of Parker.

“It’s all local and organic — they have to have farming practices that are environmentally sustainable," Rosnik said of her suppliers. "They’re not draining the resources out of the soil.”

The farms she buys from — in Kiowa, Simla, Elizabeth, Gunnison, Eagle and other places around the state — use bats instead of chemicals to control insects and employ conservation techniques to preserve water and soil.

Rosnik's suppliers take the same approach to meat and fish as they do to vegetables. Cattle and bison are fed organic grass and are processed separately, keeping the meat from being tainted with adrenaline. Fish are sourced from an Alamosa fish farm that gives fish space to swim.

“They have to raise their animals humanely from birth to processing,” Rosnik said. “They're happy cows, happy bison… Even at processing, their happy days just end. They're not shipped off to some feed lot and put into that fear and that distress. They're processed apart from the other animals, so they never see it coming and the other animals aren't fearful.”

Demand increasing for natural alternatives

According to Rosnik, awareness of the potential risks of eating genetically modified produce and feed lot meats is driving consumers to explore more natural options, and leading them to her dining room.

“Eating healthy and people wanting to have colorful food on their plates… there's a lot more need, and room, for it,” she said. “We are busy every single day.”

Neil Fischer is seeing an uptick in business, too. He supplies grass-fed, humanely raised meat from his farms to local restaurants like the Parker Garage. He said the demand for his product increases between 16 and 18 percent each year as consumers seek out natural alternatives to factory farms.

“We're willing to do what it takes to set up something that's really authentic,” Fischer said.

In addition to supplying restaurants with high-quality food, Fischer works with other farmers to create food cooperatives around the state. “We're working with farms in Salida and Gunnison to bring the food-to-table experience to local communities like Parker.”

Fischer can be found downtown Sunday mornings, talking with Brent Walker, owner of the Parker Garage. The restaurant uses meat from Fischer's farms in its menu, and each Sunday it opens its rolling doors to host The Farm2Table Trading Post, a venue for Fischer and other local farmers to come together with consumers.

Walker gets pork bellies, beef and bison from Fischer, but he said he has always explored ways to obtain the freshest products on the menu. The chef, Duy Pham, even raised chickens and quail for the Garage on a farm in Elizabeth until demand and incapacitating snowstorms forced him to use other local farmers.

'A community around food'

Walker wants to take the concept beyond the restaurant's doors and into customers' homes. He would like to set up tasting booths during the markets to allow consumers to try nuts, jams, meats and vegetables and order them directly from local suppliers. Walker said he views his menu as a way to “develop a food supply chain” in which customers will try an entrée at his restaurant and, if they like it, order the food directly from Fischer thereafter.

“We're creating a community around food,” Walker said.

The outdoor farmers' market in Parker is where Rich Esper, owner and head chef at Elevation, does a lot of his shopping. Esper estimated he buys between 70 and 75 percent of his produce from the market between May and October. He creates specials on the menu that only last a few days to accommodate the short shelf life of vegetables grown without preservative modifications.

But the term “organic” doesn't just apply to Esper's food.

“Where we really focus our approach to sustainability and organics is our wine,” Esper said. “Ninety-five percent of our wines are Old World wines which come from Spain, Italy or France, and they've been doing organic practices and non-GMO practices for hundreds of years, not because it was the `in' thing to do — it wasn't a trend — it's just how they always had done it.”

The winemakers he buys from don't use insecticides or modify their soil simply because they've never had to, Esper said. He noted that many people who complain of headaches from drinking wine have a different reaction when they try an organic wine without artificially-added sulfites. His suppliers, he said, sacrifice profit for pride, and for the product.

“Would they get more yield if they introduced pesticides and herbicides?" Esper said. "Probably, but it's not even a consideration because they know that something you do today affects what comes out of the ground tomorrow.”

The ground is the starting point for organic, healthy ingredients. For the produce used at the Gnarly Root, it's also where they return. Rosnik takes vegetable scraps, coffee grounds and biodegradable leftovers from the kitchen to her home where she uses them as compost.

Like Walker and Esper, Rosnik said she is always trying to look for the latest techniques to bring healthy, tasty food to her customers while supporting innovative, organic and sustainable farming practices.

“If it's there and we learn about it,” she said, “we're going to try and make that happen.”

What is Organic Food, and is it Better Than Non-Organic?

Organic foods have exploded in popularity over the last two decades.

In fact, US consumers spent $39.1 billion on organic produce in 2014 (1).

The popularity does not seem to be slowing down, as sales increased by more than 11% from 2014 to 2015 (1).

Many people think organic food is safer, healthier and tastier than regular food (2).

Others say it’s better for the environment and the well-being of animals.

This article objectively compares organic and non-organic foods, including their nutrient content and effects on human health.

What is Organic Food?

The term “organic” refers to the process of how certain foods are produced.

Organic foods have been grown or farmed without the use of artificial chemicals, hormones, antibiotics or genetically modified organisms.

In order to be labelled organic, a food product must be free of artificial food additives.

This includes artificial sweeteners, preservatives, coloring, flavoring and monosodium glutamate (MSG).

Organically grown crops tend to use natural fertilizers like manure to improve plant growth. Animals raised organically are also not given antibiotics or hormones.

Organic farming tends to improve soil quality and the conservation of groundwater. It also reduces pollution and may be better for the environment.

The most commonly purchased organic foods are fruits, vegetables, grains, dairy products and meat. Nowadays there are also many processed organic products available, such as sodas, cookies and breakfast cereals.

Bottom Line: Organic foods are produced through farming practices that only use natural substances. This means avoiding all artificial chemicals, hormones, antibiotics or genetically modified organisms (GMOs).

Organic Foods May Contain More Nutrients

Studies comparing the nutrient content of organic and non-organic foods have provided mixed results.

This is most likely due to natural variation in food handling and production.

However, evidence does suggest that foods grown organically may be more nutritious.

Organically Grown Crops Have More Antioxidants and Vitamins

Several studies have found that organic foods generally contain higher levels of antioxidants and certain micronutrients, such as vitamin C, zinc and iron (3, 4, 5, 6).

In fact, antioxidant levels can be up to 69% higher in these foods (6).

One study also found that organically grown berries and corncontained 58% more antioxidants and up to 52% higher amounts of vitamin C (5).

What’s more, one study reported that replacing regular fruit, vegetables and cereals with organic versions could provide extra antioxidants in the diet. This was comparable to eating 1-2 extra portions of fruit and vegetables daily (6).

Organic plants do not rely on chemical pesticide sprays to protect themselves. Instead, they produce more of their own protective compounds, namely antioxidants.

This may partly explain the higher levels of antioxidants in these plants.

Nitrate Levels are Generally Lower

Organically grown crops have also been shown to have lower levels of nitrate. In fact, studies have shown that nitrate levels are 30% lower in these crops (6, 7).

High nitrate levels are linked to an increased risk of certain types of cancer (8).

They’re also linked to a condition called methemoglobinemia, a disease in infants that affects the body’s ability to carry oxygen (8).

Organic Dairy and Meat May Have A More Favorable Fatty Acid Profile

1. Organic milk and dairy products may contain higher levels ofomega-3 fatty acids and slightly higher amounts of iron, vitamin E and some carotenoids (7, 9).

However, organic milk may contain less selenium and iodine than non-organic milk, two minerals that are essential for health (9).

A review of 67 studies found that organic meat contained higher levels of omega-3 fatty acids and slightly lower levels ofsaturated fats than conventional meat (10).

A higher intake of omega-3 fatty acids has been associated withmany health benefits, including a reduced risk of heart disease.

However, Several Studies Found No Differences

While several studies find organic foods to contain more nutrients, many others have found insufficient evidence to recommend organic over inorganic (11).

An observational study comparing the nutrient intakes of nearly 4,000 adults consuming either organic or conventional vegetables found conflicting results.

Although a slightly higher intake of certain nutrients was seen in the organic group, this was most likely due to higher overall vegetable consumption (12).

A review of 55 studies found no differences in the nutrient content of organic versus regular crops, with the exception of lower nitrate levels in organic produce (13).

Another review of 233 studies found a lack of strong evidence to conclude that organic foods are more nutritious than regular foods (11).

Nevertheless, it is important to remember that these studies vary quite widely in their results.

This is because the nutrient content of food depends on many factors, such as soil quality, weather conditions and when the crops are harvested.

The composition of dairy products and meat can be affected by differences in animal genetics and animal breed, what the animals eat, the time of year and type of farm.

The natural variations in the production and handling of foods make comparisons difficult. Therefore, the results of these studies must be interpreted with caution.

Bottom Line: Organically grown crops may have less nitrate and more of certain vitamins, minerals and antioxidants. Organic dairy products and meat may have more omega-3 fatty acids. However, the evidence is mixed.

Less Chemicals and Resistant Bacteria

Many people choose to buy organic food in order to avoid artificial chemicals.

Evidence suggests that consuming these foods may reduce your exposure to pesticide residues and antibiotic-resistant bacteria (11).

One study found that levels of cadmium, an extremely toxic metal, were 48% lower in organic produce. In addition, pesticide residues were four times more likely to be found in non-organic crops (6).

It is important to note that the higher levels of cadmium and pesticide residue in conventionally grown produce were still well below safety limits (14).

However, some experts worry that cadmium can accumulate over time in the body, potentially causing harm. Washing, scrubbing, peeling and cooking food can reduce these chemicals, although it doesn’t always remove them completely (15).

Nevertheless, evidence suggests that the risk of exposure to pesticide residue in foods is small and unlikely to cause harm (16).

Since organic farming does not use antibiotics in animals, these products generally contain slightly lower levels of antibiotic-resistant bacteria (17, 18).

Bottom Line: Choosing organic foods may reduce your exposure to toxins, pesticide residues and antibiotic-resistant bacteria. However, the levels of toxins in regular produce are generally well below the safety limits.

Do Organic Foods Have Health Benefits?

There is some evidence suggesting that organic foods have health benefits.

For example, several lab studies found that compounds in them helped protect cells from damage. And animal studies show that organic diets may benefit growth, reproduction and the immune system (7).

One study also reported that chickens fed an organic diet showed reduced weight gain, and had stronger immune systems (19).

Observational studies in humans have linked organic foods to a lower risk of allergies and eczema in children and infants (7, 20,21).

A large observational study of 623,080 women found no difference in cancer risk between those who never ate organic food and those who ate it regularly (22).

Another study found that antioxidant levels were higher in men following an organic diet. However, this study was small and not randomized (23).

When 16 people followed an organic or conventional diet over two 3-week periods, those on the organic diet had slightly higher levels of certain antioxidants in their urine. Yet this study also had limitations that may have caused the differences (24).

Unfortunately, there’s simply not enough strong evidence available to confirm that organic foods benefit human health more than conventional foods (7, 11).

More high-quality studies are needed.

(adsbygoogle = window.adsbygoogle || []).push({});

Bottom Line: There is not enough strong evidence available to prove that eating organic provides health benefits over eating regular foods.

Organic Junk Food is Still Junk Food

Just because a product is labeled “organic,” it doesn’t mean that it is healthy.

Some of these products are still processed foods high incalories, sugar, salt and added fats.

For example, organic cookies, chips, sodas and ice cream can all be purchased in supermarkets.

Despite being organic, these products are still unhealthy. So if you are trying to lose weight or eat healthy, you may be harming yourself by eating these foods.

Organic product labels will often state that the ingredients are “natural” — for example, using raw cane sugar instead of plain sugar. However, sugar is still sugar.

The majority of the population consumes too much sugaralready. To think it’s healthy to consume lots of organic sugar is simply wrong.

In simple terms, when you choose organic junk food, you may just be choosing a slightly higher-quality version of regular junk food.

However, since regulations generally ban the use of artificial food additives in these foods, buying organic is a good way to avoid a lot of the chemicals that are often added to conventional foods.

Bottom Line: Processed organic food can still be low in nutrients and high in added fat, sugar and calories. Organic junk food is still junk food.

How to Know if You’re Buying Organic

The United States Department of Agriculture (USDA) has set up an organic certification program.

This means any farmer or food producer selling organic food must meet strict government standards.

If you decide to choose organic, it’s important to look for the USDA organic seal.

Also, watch for these statements on food labels, so you can identify food that is truly organically grown:

• 100% Organic: This product is made entirely from organic ingredients.
• Organic: At least 95% of the ingredients in this product are organic.
• Made with Organic: At least 70% of the ingredients are organic.

If a product contains less than 70% organic ingredients, it cannot be labeled organic or use the USDA seal.

Similar standards are enforced in Europe, Canada and Australia. Each country or continent has its own seal to help consumers identify organic food.

Bottom Line: To identify organic food, look for the appropriate seal or a statement like one of the three examples above.

Take Home Message

Organic food may contain more antioxidants and nutrients than regular food, although the evidence is mixed.

Consuming organic food may also reduce your exposure to artificial chemicals, hormones and antibiotic-resistant bacteria.

However, it often costs more and may spoil faster.

Additionally, it’s not clear if going organic has additional health benefits.

Whether to buy organic is a choice you should make based on your personal preferences and values.

The article "What is Organic Food, and is it Better Than Non-Organic?" appeared first on https://authoritynutrition.com

Illinois hospital 'prescribes' healthy food for patients

LINCOLN — A Central Illinois hospital is creating a “wellness destination” that features an indoor, producer-only farmers market with health and fitness activities all under one roof. The Abraham Lincoln Memorial Hospital (ALMH) will celebrate the grand opening of its market May 21.

The Abraham Lincoln Memorial Hospital Market opens May 21 and will use tokens. The new market celebrates the connection between farm food and good health. The indoor market at the hospital will feature producer-only vendors.

In Logan County, where 66 percent of the population is overweight or obese, ALMH is leading the way in a community health effort, working with local farmers and health experts, says Angela Stoltzenburg, the hospital’s marketing and community partnerships manger.

The health initiative was started to address the high rate of obesity, cardiovascular disease and diabetes in the community.

“Our goal and mission is to improve the health of the community we serve,” Stoltzenburg said.

The ALMH Market will open in a renovated building at the Logan County Fairgrounds in Lincoln, which has a population of less than 15,000 people.

The vendor booths are corrugated metal with awnings, made to feel like an outdoor market but with protection on rainy days. It will be open every Saturday from 8 a.m. to noon through Oct. 29.

In addition to selling local produce, medical staff will be on hand to answer questions.

Local chefs will offer food prepared with local ingredients, and there will be activities for children. All is designed to illustrate the importance of healthy food as part of the healthcare system.

The ALMH Foundation spent $125,000 on the market to develop this formal connection between food and health, said Dave Bishop of PrairiErth Farms in Atlanta, one of the 14 vendors.

He describes the market as a “farmacy” where community members can pick up a “prescription” in the form of healthy foods and a fitness activity.

“One would expect that to happen first in a large urban area rather than a small town in the Midwest, but here it is,” Bishop said.

To make healthy food more accessible, the market accepts debit cards as well as Supplemental Nutrition Assistance Program (SNAP) and Link cards, with opportunities to make the dollars go farther in purchasing fresh produce.

“Ours is a premier farmers market. We aren’t just hosting the market — we are the market,” Stolzenburg said of the hospital’s effort.

“I haven’t been able to find an example of this kind of direct healthcare/food system connection anywhere else,” Bishop added. 

Many hospitals have made efforts to source local/organic foods for their patients and cafeterias, and a few allow farmers to set up in their parking lots, but this goes beyond that in terms of making a direct connection with the community at large, he said.

The “Know Your Numbers” campaign will kick off opening day with a variety of free health screenings, Stoltzenburg said.

Blood pressure, lipid profiles and other tests will be included in May, and offerings with alternate monthly after that.

The free fitness programs in May include yoga, cardio and obstacle courses, she said. There are also walking trails around the fairgrounds.

The activities for children will vary each month, with the Power of Produce Club (POP) for children ages 5 to 12.

During the first week, they will build herb gardens, and in the future the market may have activities based on getting to know different vegetables.

Activities will change weekly, but the same producers will be there each week with seasonal produce. Each vendor must be an approved producer.

Deborah Cavanaugh-Grant, retired Extension advisor and the market’s consultant, visited the farms to make sure the producers meet the market’s requirements.

“Our goal is to create a wellness destination. I think we have a tremendous offering,” Stoltzenburg said.

The 'health' food that's making us fat

The U.S. dietary guidelines urge us to eat yogurt, but not the kind with 30 grams of sugar and a topping made of candy pieces or cookie crumbs. That such a thing even exists explains a lot about the obesity epidemic and why it's so difficult for people to lose weight, according to the BBC, which says that dessert yogurts masquerading as health foods contribute to the "obesogenic" environments.

Unsweetened, full-fat yogurt is, in fact, a powerfully healthful food, correspondent Nick Triggle wrote for the BBC.

"It can boost your immune system, is good for your bones and is great at satisfying hunger," Triggle wrote.

"The problem is that a great deal of the yoghurt we buy is not the natural stuff. Instead we seem to like the processed products, which are made by partly substituting yoghurt and adding a combination of other ingredients such as gelatine, sugar and flavourings. It tends to be cheaper to produce per calorie, but nowhere near as good for you."

For evidence, the BBC cites a report by the U.K.'s Food Foundation, which analyzed the nutritional content of Müller Corner yogurt, once sold in the U.S.

The report noted that the products in the company's "Crunch Corner" line contain between 21 and 30 grams of sugar.

"For a young child these products can contain almost enough sugar to take them close to their daily recommended sugar intake. For adults they commonly have enough to take them over the halfway mark," the BBC report said.

Müller, which calls its high-sugar offerings "dessert yogurt," doesn't suggest we eat Crunch Corner at every meal, but says it can be part of a "varied and balanced diet." But health-food crusaders say the bigger problem is advertising that makes us want more of the foods we should eat the least.

"Some 58 percent of advertising spent is on confectionery and convenience food, compared to only 3 percent on fruit, vegetables and pasta" (in the U.K.), Triggle wrote. This helps create the "obesogenic environment" that contributes to weight gain and encourages sedentary behavior.

Some people believe a sugar tax will help solve the problem, both in the U.K. and in the U.S. But sometimes all a family needs is a reminder to check the labels before loading the shopping cart with yogurt.

The USDA says sugar should make up no more than 10 percent of our daily calories — meaning no more than 12 teaspoons a day if you eat 2,000 calories. (Four grams of sugar, by the way, is roughly equivalent to one teaspoon.)

Of course, some of the sugar in yogurt is natural and comes from milk. It's the added sugars that are the problem, registered dietician Ellie Krieger writes in The Washington Post, which means we should probably pass on the ones that have candy and cookie pieces to sprinkle on top.

She says we should eat both thickened yogurt (like Greek or Icelandic Skyr) and regular yogurt, and she recommends buying nonfat or reduced-fat varieties, then adding healthy fats such as nuts or nut butter, and maybe a little fresh fruit.

"Second, because calorie for calorie, refined sugar appears to be worse for your health than saturated fat, if faced with a choice between a sugary nonfat yogurt and an unsweetened full-fat option, go for the latter," Krieger says.

Compiled by Jennifer Graham

For the Deseret News

Published: Saturday, May 14 2016 6:30 a.m. MDT