A new report from the global food safety certification company, Lloyd’s Register Food in 2020: What’s trending for US shoppers? suggests that almost half of Americans had actively changed their shopping habits in the last 12 months following a food scare. The report follows a survey of over 1,000 US consumers.
Highlighting the growing demands of consumers, the report, based on a survey of more than 1,000 U.S. consumers, revealed serious concerns around food waste. According to the report, 88% of U.S. shoppers see food waste as a “big problem,” and two-thirds don’t believe enough is being done by large food brands to tackle the growing issue.
To add to these findings, 67% believe the world’s largest food brands are not doing enough to tackle plastic waste. However, despite these concerns, only 18% of consumers consider food waste as a personal priority when choosing a food product. While demands on retailers and restaurants are clear, these results indicate a level of contradiction or conflict between consumer habits and expectations.
“The research provides a brief overview of the food shopping habits of US consumers. While there are some contradictions in place, the research reveals growing demands on retailers and restaurants relating to food waste, plastic use and safety concerns,” said Stuart Kelly, global head of commercial at Lloyd’s Register
“One of the stand-out statistics that should raise alarm bells for the food industry is the willingness of consumers to actively change their shopping habits as a result of a food scare,” he said. “As an industry, we understand that food processes are extremely safe, however the report suggests that negative headlines around safety is perhaps having a more significant impact on buying trends than first realized.
“The question we must ask now is, how can the food industry come together and overcome these barriers?”
The research also suggests a lack of confidence in labelling and food information, with only 48% saying they were “fairly confident” that food listed as organically farmed is authentic.
Vegan products also come under the microscope, with the report showing that only one-fifth of respondents are very confident that vegan or plant-based alternatives do not contain meat. Perhaps surprisingly, only 37% believe these vegan products are a more environmentally friendly choice when compared to meat, despite growing evidence of its green credentials.
“Veganism continues to grow, but our research shows skepticism surrounding the products,” Kelly said. “Only one-third of respondents, for example, believe meat substitutes are a healthier option, while many are not entirely confident that they are suitable for a vegan diet. This mistrust and credibility gap in consumers’ minds needs addressing and the food industry must come together to alleviate concerns. With a high percentage of U.S. shoppers wanting to know the precise ingredients in all products, it is important for all suppliers to question how this can be achieved and what can be done to allay these doubts.”
Read the full report at Lloyd’s Register.
The Global Food Safety Initiative (GFSI) has announced a new Case Study Booklet showcasing the organization's work with companies to improve food safety practices, both internally and along their supply chain. Each case study explains why companies choose to leverage GFSI, how they went about doing so, and the beneficial outcomes they've seen as a result of this collaboration. By participating, companies have the opportunity to share best practices in food safety management and show that they are working to drive positive change and build consumer trust in the industry.
According to GFSI, the new Case Study Booklet follows the success of the original GFSI booklet, with the relaunch containing new and updated proof points from some of the biggest companies in the food industry. Contributing companies include AEON, Ahold Delhaize, Amazon, Cargill, Danone, Ecolab, Kroger, McDonald's, METRO Turkey, Mondelēz International, Nestlé, Walmart, Wegmans, and Weifang Artisan Foods.
"The relaunch of the GFSI Case Study Booklet celebrates the last 20 years of food safety as we move into our third decade of operation," said GFSI Director Erica Sheward. "These stories of success motivate us for new and emerging challenges to come. Our hope is that the examples provided in this booklet will inspire other companies and organizations from across the food industry to collaborate with GFSI as we continue to pursue our vision of safe food for customers everywhere."
The Case Study Booklet is available in the online GFSI Library.
FDA is reopening the comment period on a 2005 proposed rule to establish a set of general principles for the agency to use when considering whether to establish, revise, or eliminate a food standard of identity. The original proposed rule was jointly published with USDA.
The comment period is being reopened in order to receive new data, information, or further comments on only the FDA-specific aspects of the 2005 proposed rule, including 13 general principles for food standards modernization. The agency will continue to engage with USDA regarding standards of identity modernization principles and any potential future actions regarding finalizing the proposed rule.
Food standards of identity are requirements related to the content and production of certain food products such as bread, jam, juices and chocolate. “The FDA began establishing food standards of identity to promote honesty and fair dealing in the interest of consumers shortly after the Federal Food, Drug, and Cosmetic Act was enacted in 1938,” said FDA/CFSAN Director of the Office of Nutrition and Food Labeling Claudine Kavanaugh. “Standards of identity describe in detail what a food product must contain, how it must be proportioned and sometimes how it must be manufactured. For example, products like ‘milk chocolate,’ ‘bread’ and even ‘ketchup’ all have standards of identity.”
With the development of new types of food products and the most recent nutritional science, FDA is taking a fresh look at existing standards of identity as part of its Nutrition Innovation Strategy, which is designed to empower consumers by providing information to make healthy food choices and encourage industry innovation toward the production of healthier foods. The goals of food standards modernization are to protect consumers against economic adulteration; maintain the basic nature, essential characteristics and nutritional integrity of food; and promote industry innovation by giving manufacturers the flexibility to produce healthier foods.
At the public meeting on the Nutrition Innovation Strategy, held in July 2018, and in comments submitted to the public meeting docket, stakeholders expressed general support for FDA and USDA continuing their work to finalize the proposed rule. However, due to changes that have occurred in manufacturing, food technology, market trends, and nutrition science, stakeholders also indicated that FDA should solicit new information and data to inform this effort.
“Given that many standards of identity are now 75 and even 80 years old, we feel the time is right to finalize general principles for when we will consider establishing, revising or revoking a food standard of identity,” Kavanaugh said. “We want to ensure that as we review these standards of identity, we do so in a fair and consistent manner. This effort is part of the FDA’s continuing plans to modernize food standards of identity as part of the agency’s comprehensive, multi-year Nutrition Innovation Strategy. Even as we reopen the comment period on this proposed rule, we are continuing our efforts to revoke or amend certain standards of identity – including those for frozen cherry pie, French dressing and yogurt – especially when the standard of identity is inconsistent with modern manufacturing processes or creates barriers to innovation.”
Submit electronic comments on https://www.regulations.gov/ to docket folder FDA-1995-N-0062. Written comments should be submitted to: Dockets Management Staff (HFA-305), Food and Drug Administration, 5630 Fishers Lane, Rm. 1061, Rockville, MD 20852.
Comments will be accepted for 60 days following the date of publication in the Federal Register.
Marty Kloser, long-time meat industry professional and founding Handtmann, Inc. employee, died Tuesday, February 18, 2020 at the age of 91 in Sacramento, Calif.
Born outside of Chicago in 1928, Kloser began his career in the food industry by loading ice cream at the Good Humor plant in Chicago. After graduating from the University of Wisconsin and serving in the U.S. Army, Kloser started at Oscar Mayer in 1951 and worked in Davenport, Iowa. He transferred back to Chicago for Oscar Mayer in 1954 and joined Hygrade in 1963 where he spent 22 years. Kloser earned a Doctor of Law (J.D.) degree at Northwestern University and moved with his wife Finney to California in 1965, first with Purita Sausage and then Brechteen.
In 1985 he began working with Multivac and then in 1990 was the first salesperson to join Steve Tennis at Handtmann, Inc., the newly launched U.S. sales and service subsidiary of Handtmann Machinenfabrik from Biberach, Germany.
“For those who knew him, Marty was always a caring person with a great story about one of his adventures or experiences,” said Handtmann President Tom Kittle. “He became a legend in the industry and has been such a powerful role model in our Handtmann organization because of his character. Marty shared his knowledge freely and over the years spread his philosophy by personal example that the best thing for his customer was always the best thing for all.”
While a student-athlete at the University of Wisconsin Kloser qualified as an alternate member of the U.S. Olympic Track team for the 10,000 meter heel/toe walking event at the 1948 London Olympics. He remained passionate about Wisconsin Football throughout his life, attending many games and bowl games – and missing only one Wisconsin Rose Bowl appearance. A life-long learner who was passionate about other cultures, Kloser traveled to more than 100 countries with Finney and experienced history first-hand when he and Finney were at the Berlin Wall when it came down in 1989.
“For all of us who knew and learned from him, Marty was a wonderful person, an exceptional salesperson, and a memorable influence on our lives because of his great personal character,” Kittle said.
Kloser was preceded in death by his wife, Finney, who passed in 2009; he is survived by his four children, Martin III (“Trip”), Mary Beth, Tim, and David; eight grandchildren; and three great grandchildren.