Food Business News - April 28, 2020 - 40

KÖE

States, it may be included in
non-organic ingredients are
organic foods and beverages;
referred to as being "organic
however, many manufacturers
compliant."
have been phasing out its use to
"There are specific allowavoid consumer backlash.Within
ances, as listed on the National
the beverage sector, carrageenan's
List, that may be used when they
primary use has been to stabilize
are commercially unavailable
cocoa powder in chocolate drinks,
in organic form," Ms. Wyard
including flavored milk, nutrition
said. "Commercial availability is
shakes and the new refuel products
defined as available in the form,
entering the marketplace. Many
quality and/or quantity needed.
Larger-volume, family-size packages may be a more attractive
formulators of organic cocoa-flaCost is not an acceptable reason
proposition to consumers under quarantine and social
vored products now are using gelto use non-organic."
distancing.
lan gum, which functions similarly
She added, "With colors, for
to carrageenan for this purpose.
example, only the specific colors
In addition to gums, starch-based
listed on the National List may be used
stabilizers may assist with mouthfeel and
could not be organic," Ms. Wyard said.
provided organic forms are commercially
viscosity in some beverages. Corn starch is
"This includes gellan gum, the high-acyl
unavailable. The certified operator must
an option, but only in native or unmodiform only, and xanthan gum."
demonstrate to the certifier that they have
Carrageenan, a family of polysaccha- fied forms.
searched for organic."
"Again, organic must be used unless
These are all colors derived from agri- rides isolated from seaweeds, has been
commercially unavailable," Ms. Wyard
cultural products; however, just because a at the center of considerable debate in
said. FBN
color is extracted from fruits or vegetables recent years because of potential health
does not make it organic compliant. To be implications. In April 2018, the USDA
decided against the recommendation of
allowed, the color must not be produced
Donna Berry
its own National Organic Standards Board editor@sosland.com
using synthetic solvents and carrier sysand renewed carrageenan's status on the
tems or any artificial preservative.
The author is a contributing editor for Food Busi"There are also a couple exceptions to National List.
ness News and a principal in the firm Dairy and
Being plant derived, carrageenan
the organic requirement for some gums,
Food Communications, Inc. Her web site address
as they are non-agricultural and therefore is allowed in vegan foods. In the United
is www.berryondairy.com.

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April 28, 2020


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Food Business News - April 28, 2020

Table of Contents for the Digital Edition of Food Business News - April 28, 2020

Food Business News - April 28, 2020 - 1
Food Business News - April 28, 2020 - 1
Food Business News - April 28, 2020 - 2
Food Business News - April 28, 2020 - 3
Food Business News - April 28, 2020 - 4
Food Business News - April 28, 2020 - 5
Food Business News - April 28, 2020 - 6
Food Business News - April 28, 2020 - 7
Food Business News - April 28, 2020 - 8
Food Business News - April 28, 2020 - 9
Food Business News - April 28, 2020 - 10
Food Business News - April 28, 2020 - 11
Food Business News - April 28, 2020 - 12
Food Business News - April 28, 2020 - 13
Food Business News - April 28, 2020 - 14
Food Business News - April 28, 2020 - 15
Food Business News - April 28, 2020 - 16
Food Business News - April 28, 2020 - 17
Food Business News - April 28, 2020 - 18
Food Business News - April 28, 2020 - 19
Food Business News - April 28, 2020 - 20
Food Business News - April 28, 2020 - 21
Food Business News - April 28, 2020 - 22
Food Business News - April 28, 2020 - 23
Food Business News - April 28, 2020 - 24
Food Business News - April 28, 2020 - 25
Food Business News - April 28, 2020 - 26
Food Business News - April 28, 2020 - 27
Food Business News - April 28, 2020 - 28
Food Business News - April 28, 2020 - 29
Food Business News - April 28, 2020 - 30
Food Business News - April 28, 2020 - 31
Food Business News - April 28, 2020 - 32
Food Business News - April 28, 2020 - 33
Food Business News - April 28, 2020 - 34
Food Business News - April 28, 2020 - 35
Food Business News - April 28, 2020 - 36
Food Business News - April 28, 2020 - 37
Food Business News - April 28, 2020 - 38
Food Business News - April 28, 2020 - 39
Food Business News - April 28, 2020 - 40
Food Business News - April 28, 2020 - 41
Food Business News - April 28, 2020 - 42
Food Business News - April 28, 2020 - 43
Food Business News - April 28, 2020 - 44
Food Business News - April 28, 2020 - 45
Food Business News - April 28, 2020 - 46
Food Business News - April 28, 2020 - 47
Food Business News - April 28, 2020 - 48
Food Business News - April 28, 2020 - 49
Food Business News - April 28, 2020 - 50
Food Business News - April 28, 2020 - 51
Food Business News - April 28, 2020 - 52
Food Business News - April 28, 2020 - 53
Food Business News - April 28, 2020 - 54
Food Business News - April 28, 2020 - 55
Food Business News - April 28, 2020 - 56
Food Business News - April 28, 2020 - 57
Food Business News - April 28, 2020 - 58
Food Business News - April 28, 2020 - 59
Food Business News - April 28, 2020 - 60
Food Business News - April 28, 2020 - 61
Food Business News - April 28, 2020 - 62
Food Business News - April 28, 2020 - 63
Food Business News - April 28, 2020 - 64
http://digital.foodbusinessnews.net/sosland/fbn/2020_09_29
http://digital.foodbusinessnews.net/sosland/fbn/2020_09_15
http://digital.foodbusinessnews.net/sosland/fbn/2020_09_01
http://digital.foodbusinessnews.net/sosland/fbn/2020_08_18
http://digital.foodbusinessnews.net/sosland/fbn/2020_08_04
http://digital.foodbusinessnews.net/sosland/fbn/2020_07_21
http://digital.foodbusinessnews.net/sosland/fbn/2020_07_07
http://digital.foodbusinessnews.net/sosland/fbn/2020_06_23
http://digital.foodbusinessnews.net/sosland/fbn/2020_06_09
http://digital.foodbusinessnews.net/sosland/fbn/2020_05_26
http://digital.foodbusinessnews.net/sosland/fbn/2020_05_12
http://digital.foodbusinessnews.net/sosland/fbn/2020_04_28
http://digital.foodbusinessnews.net/sosland/fbn/2020_04_14
http://digital.foodbusinessnews.net/sosland/fbn/2020_03_31
http://digital.foodbusinessnews.net/sosland/fbn/2020_03_17
http://digital.foodbusinessnews.net/sosland/fbn/2020_03_03
http://digital.foodbusinessnews.net/sosland/fbn/2020_02_18
http://digital.foodbusinessnews.net/sosland/fbn/2020_02_04
http://digital.foodbusinessnews.net/sosland/fbn/2020_01_21
http://digital.foodbusinessnews.net/sosland/fbn/fbn/2020_01_07
http://digital.foodbusinessnews.net/sosland/fbn/2019_12_24
http://digital.foodbusinessnews.net/sosland/fbn/2019_12_10
http://digital.foodbusinessnews.net/sosland/fbn/2019_11_26
http://digital.foodbusinessnews.net/sosland/fbn/2019_11_12
http://digital.foodbusinessnews.net/sosland/fbn/2019_10_29
http://digital.foodbusinessnews.net/sosland/fbn/2019_10_15
http://digital.foodbusinessnews.net/sosland/fbn/2019_10_01
http://digital.foodbusinessnews.net/sosland/fbn/2019_09_17
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http://digital.foodbusinessnews.net/sosland/fbn/2019_06_25
http://digital.foodbusinessnews.net/sosland/fbn/2019_06_11
http://digital.foodbusinessnews.net/sosland/fbn/2019_05_28
http://digital.foodbusinessnews.net/sosland/fbn/2019_05_14
http://digital.foodbusinessnews.net/sosland/fbn/2019_04_30
http://digital.foodbusinessnews.net/sosland/fbn/2019_04_16
http://digital.foodbusinessnews.net/sosland/fbn/2019_04_02
http://digital.foodbusinessnews.net/sosland/fbn/2019_03_19
http://digital.foodbusinessnews.net/sosland/fbn/2019_03_05
http://digital.foodbusinessnews.net/sosland/fbn/2019_02_19
http://digital.foodbusinessnews.net/sosland/fbn/2019_02_05
http://digital.foodbusinessnews.net/sosland/fbn/2019_01_22
http://digital.foodbusinessnews.net/sosland/fbn/2019_1_8
http://digital.foodbusinessnews.net/sosland/fbn/2018_12_25
http://digital.foodbusinessnews.net/sosland/fbn/2018_12_11
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http://digital.foodbusinessnews.net/sosland/fbn/2018_10_16
http://digital.foodbusinessnews.net/sosland/fbn/2018_10_02
http://digital.foodbusinessnews.net/sosland/fbn/2018_09_18
http://digital.foodbusinessnews.net/sosland/fbn/2018_09_04
http://digital.foodbusinessnews.net/sosland/fbn/2018_08_21
http://digital.foodbusinessnews.net/sosland/fbn/2018_08_07
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http://digital.foodbusinessnews.net/sosland/fbn/2018_05_29
http://digital.foodbusinessnews.net/sosland/fbn/2018_05_15
http://digital.foodbusinessnews.net/sosland/fbn/2018_05_01
http://digital.foodbusinessnews.net/sosland/fbn/2018_04_17
http://digital.foodbusinessnews.net/sosland/fbn/fbn_2018_04_03
http://digital.foodbusinessnews.net/sosland/fbn/2018_03_20
https://www.nxtbook.com/sosland/fbn/2018_03_06
https://www.nxtbook.com/sosland/fbn/2018_02_20
https://www.nxtbook.com/sosland/fbn/2018_02_06
https://www.nxtbook.com/sosland/fbn/2018_01_23
https://www.nxtbook.com/sosland/fbn/2018_01_09
https://www.nxtbook.com/sosland/fbn/2017_12_26
https://www.nxtbook.com/sosland/fbn/2017_12_12
https://www.nxtbook.com/sosland/fbn/2017_11_28
https://www.nxtbook.com/sosland/fbn/2017_11_14
https://www.nxtbook.com/sosland/fbn/2017_10_31
https://www.nxtbook.com/sosland/fbn/2017_10_17
https://www.nxtbook.com/sosland/fbn/2017_10_03
https://www.nxtbook.com/sosland/fbn/2017_09_19
https://www.nxtbook.com/sosland/fbn/2017_09_05
https://www.nxtbook.com/sosland/fbn/2017_08_22
https://www.nxtbook.com/sosland/fbn/2017_08_08
https://www.nxtbook.com/sosland/fbn/2017_07_25
https://www.nxtbook.com/sosland/fbn/2017_07_11
https://www.nxtbook.com/sosland/fbn/2017_06_27
https://www.nxtbook.com/sosland/fbn/2017_06_13
https://www.nxtbook.com/sosland/fbn/2017_05_30
https://www.nxtbook.com/sosland/fbn/2017_05_16
https://www.nxtbook.com/sosland/fbn/2017_05_02
https://www.nxtbook.com/sosland/fbn/2017_04_18
https://www.nxtbook.com/sosland/fbn/2017_04_04
https://www.nxtbook.com/sosland/fbn/2017_03_21
https://www.nxtbook.com/sosland/fbn/2017_03_07
https://www.nxtbook.com/sosland/fbn/2017_02_21
https://www.nxtbook.com/sosland/fbn/2017_02_07
https://www.nxtbook.com/sosland/fbn/2017_01_24
https://www.nxtbook.com/sosland/fbn/2017_01_10
https://www.nxtbook.com/sosland/fbn/2016_12_27
https://www.nxtbook.com/sosland/fbn/2016_12_13
https://www.nxtbook.com/sosland/fbn/2016_11_29
https://www.nxtbook.com/sosland/fbn/2016_11_15
https://www.nxtbook.com/sosland/fbn/2016_11_01
https://www.nxtbook.com/sosland/fbn/2016_10_18
https://www.nxtbook.com/sosland/fbn/2016_10_04
https://www.nxtbook.com/sosland/fbn/2016_09_20
https://www.nxtbook.com/sosland/fbn/2016_09_06
https://www.nxtbook.com/sosland/fbn/2016_08_23
https://www.nxtbook.com/sosland/fbn/2016_08_09
https://www.nxtbook.com/sosland/fbn/2016_07_26
https://www.nxtbook.com/sosland/fbn/2016_07_12
https://www.nxtbook.com/sosland/fbn/2016_06_28
https://www.nxtbook.com/sosland/fbn/2016_06_14
https://www.nxtbook.com/sosland/fbn/2016_05_31
https://www.nxtbook.com/sosland/fbn/2016_05_17
https://www.nxtbook.com/sosland/fbn/2016_05_03
https://www.nxtbook.com/sosland/fbn/2016_04_19
https://www.nxtbook.com/sosland/fbn/2016_04_05
https://www.nxtbook.com/sosland/fbn/2016_03_22
https://www.nxtbook.com/sosland/fbn/2016_03_08
https://www.nxtbook.com/sosland/fbn/2016_02_23
https://www.nxtbook.com/sosland/fbn/2016_02_09
https://www.nxtbook.com/sosland/fbn/2016_01_26
https://www.nxtbook.com/sosland/fbn/2016_01_12
https://www.nxtbook.com/sosland/fbn/2015_12_29
https://www.nxtbook.com/sosland/fbn/2015_12_15
https://www.nxtbook.com/sosland/fbn/2015_12_01
https://www.nxtbook.com/sosland/fbn/2015_11_17
https://www.nxtbook.com/sosland/fbn/2015_11_03
https://www.nxtbook.com/sosland/fbn/2015_10_20
https://www.nxtbook.com/sosland/fbn/2015_10_06
https://www.nxtbook.com/sosland/fbn/2015_09_22
http://digital.foodbusinessnews.net/sosland/fbn/09_08_2015
https://www.nxtbook.com/sosland/fbn/2015_08_25
https://www.nxtbook.com/sosland/fbn/2015_08_11
https://www.nxtbook.com/sosland/fbn/2015_07_28
https://www.nxtbook.com/sosland/fbn/2015_07_14
https://www.nxtbook.com/sosland/fbn/2015_06_30
https://www.nxtbook.com/sosland/fbn/2015_06_16
https://www.nxtbook.com/sosland/fbn/2015_06_02
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http://digital.foodbusinessnews.net/sosland/fbn/2013_09_24
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http://digital.foodbusinessnews.net/sosland/fbn/2013_08_27
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