As with any category that's riding high, though, there's the potential to overextend the health and wellness halo. Coffeemakers are coming under fire for their single-serve k-cups, which go against any messages about sustainable farming or fair trade.
A CAVEAT TO A REPORT SHOWING THAT PREMIUM CHOCOLATE
SALES INCREASED TO $17 BILLION LAST YEAR
“You don't got milk if it comes from a hemp plant, you can't say cheese if it's made from rice, and faux yogurt can't be made from soy and still be called yogurt.”
— Jerry Kozak, head of the National Milk Producers Federation, on his group's FDA petition to correct the “misappropriation of dairy terminology”
“IT IS NOT THEIR BUSINESS TO ALTER PURCHASE BEHAVIOR WITH TAXES ON ITEMS THEY DEEM UNACCEPTABLE.”
A READER OBJECTS TO GOVERNMENT PLANS FOR SIN TAXES ON SNACK FOODS AND SOFT DRINKS
“IT'S NOT A VEGAN, TOFU PLAN I'M TRYING TO GET ACROSS. LET'S TAKE THE WAY PEOPLE IN THE SOUTH EAT, BUT LET'S MAKE IT JUST A BIT HEALTHIER.”
— Monica Amburn, Bi-Lo's dietitian, discusses her main message to shoppers
The centerpiece of the retail space is a 16-foot-tall vending machine, called the Varietizer, which allows anyone to create their own custom box of Pop-Tarts, with six, two-count packages per box.
SHOCK AND AWE AT THE NEW POP-TARTS WORLD STORE IN MANHATTAN
This is where detractors of processed foods win their argument: With everything under attack, perhaps it's time to start working on minimally processed foods.
A STUDY FINDS A POPULAR TYPE OF FIBER CAN CAUSE INTESTINAL DISCOMFORT, AND IS BEING OVERUSED IN RECIPES
Each menu item (including containers and packaging) has been analyzed for carbon content, with an eye on using ingredients and processes that create minimal carbon emissions.
A PROFILE OF OTARIAN, THE FIRST EVER LOW-CARBON RESTAURANT CHAIN
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