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5 April 2019 SNACKING NEWS SNACKING NEWS What Retailers Should Know About New Bioengineered Foods Labels BY ROBIN MATHER Products containing genetically modified ingredients – which the USDA now calls "bioengineered" — will soon be required to carry new labels, and those new labels may be seen on products arriving in stores now. Retailers are responsible to be sure bulk food containers or displays comply with the new labeling law and must keep the same kind of records as manufacturers do. Not all products will be labeled, because manufacturers may instead include in- structions on how to text the manufacturer, provide a digital link, or use bar codes to convey the information. Small and very small companies can use a web address or phone number to provide the information. The new standards were adopted in De- cember 2018, as the result of the National Bioengineered Food Disclosure Law, which Congress passed in 2016. The USDA's Agricultural Marketing Service (AMS) administers the new law. Both foreign and domestic food manu- facturers must comply with the law. How- ever, the USDA does not have the authority to recall foods or impose civil penalties – such as fines – for violations. Large food manufacturers must comply with the labeling law by January 1, 2020, while small food manufacturers must com- ply by January 1, 2021. The labeling is mandatory for foods that include bioengi- neered ingredients, but there are loopholes. Among the loopholes: Food produced by very small food manufacturers, and food served in restaurants, food trucks, trains, airplanes, delicatessens and in sim- ilar establishments will not be required to bear bioengineered food labels, even if the product has bioengineered ingredients. AMS defines "very small food manufac- turers" as having annual receipts below $2.5 million. In addition, highly refined foods or in- gredients – such as high fructose corn syrup made from bioengineered corn, or soy lecithin made from genetically modi- fied soybeans – are not considered bio- engineered foods if they do not contain "detectable" modified genetic material. Retailers who sell individual bagels, as an example, don't have to label, but a bak- ery that sells a package of six bagels pre- pared in the bakery must label. If a fish market, a farmers market or a butcher shop sells a bioengineered food, then the food must be labeled, according to the law. AMS maintains a list of bioengineered foods, and companies who use them must maintain "careful business records" about such ingredients. As of now, that list includes alfalfa, apple (Artic™ varieties), canola, corn, cotton, some eggplant varieties, some papaya varieties, some pineapple varieties, potato, salmon (AquAdvantage ® ), soybean, summer squash and sugarbeet. AMS will up- date the list annually as new genetically modified crops appear. For more information, visit the AMS website at www.ams.usda.gov/rules- regulations/be/. n La Quercia has launched new spreadable cured meats: Ground Pancetta and Pesto Bianco. Available in tubes for easy use, sim- ilar to La Quercia's Nduja spread, these meats are ready for creative cooking in the kitchen. They embody what La Quercia is known for: delicious cured meats from hu- manely raised and responsibly sourced pork. The spreadable Pancetta features Pancetta Americana, La Quercia's antibi- otic-free, pork belly, dry-cured with sea salt and spices. The company's pancetta is beloved by chefs around the country for its flavor and versatility. The finely ground pancetta kicks any dish up a notch or three – cooks and novices alike can use it in place of butter on the stovetop or in place of bacon in a sandwich; in grilled cheese, crostino and pizza; and in ragu, meatballs and meatloaf. La Quercia's pancetta can be used with or without cooking. Pesto Bianco is a savory Lardo spread that begins with delicious cured fat from La Quercia's prosciutto – a rich and creamy fat from vegetarian fed, antibiotic- free and family-farm raised hogs. The 9- 12 month aged Lardo is blended with sea salt, black pepper, rosemary and red chili flake. It can be used in place of shortening in biscuits or tart crust; melted over a juicy steak or rubbed on chicken before roast- ing; stirred into warm pasta; or simply spread over warm bread. Both new products offer the same versa- tility as La Quercia's popular Nduja Amer- icana, the spicy prosciutto spread that's gained popularity since launching in 2015. Nduja is a blend of cured pork, 3 types of dried New Mexico red chilies and sea salt – it packs an umami punch and has devel- oped a cult following from chefs and home cooks around the country. The spreads have no artificial additives, just organic spices, and present an innovative addition for any dietary lifestyle or flavor desire. "Cooking should be fun and food should be delicious – these spreads deliver on both counts," says La Quercia co-Founder Kathy Eckhouse. "Add a dollop to sauteed vegetables or soup, use any one of them instead of mayonnaise or mustard on a meat or cheese sandwich. Try a crusty baguette, split and "buttered" with any of the spreads, to fuel your next hike!" This trio of spreadable cured meats can be found online at www.mondofood.com and at supermarkets and specialty retailers around the country, including Eataly and Hy-Vee. n New Spreadable Cured Meats from La Quercia Boulder Canyon ® , a pioneer in the better- for-you snack movement, has a bold new look rooted in its founding legacy in Boul- der, Colorado – the heart of the natural food evolution in 1994. Drawing inspira- tion from the Flatiron Mountains, Boulder Canyon's new packaging celebrates the authentic "Boulder" flavor difference bor- rowed from the vibrancy of the outdoors. Since the company's founding in 1994, Boulder Canyon has grown its line of craft kettle-cooked potato chips to over 30 dif- ferent recipes, cooked in five different unique specialty oils, including avocado oil, coconut oil, olive oil, sunflower oil safflower oil and most recently, rice bran oil. These oil varieties help to impart hints of different flavor nuances while encour- aging a satisfying and hearty, crisp crunch. Boulder Canyon cooks all varieties of its chips in small batch kettles – a far different and more careful process. Many of the Boul- der's snacks are made with only three simple ingre- dients – potatoes, oil and sea salt. On packaging and illustrated in Boulder Canyon's new digital content, fans will find encouragement to follow their own path, savor the journey, and to celebrate their real, honest experiences. Whether campside in the Flatirons, streamside in the foothills, or taking a quick snack break, Boulder Canyon is a conduit to adventure. In addition to unveiling new packaging, Boulder Canyon introduced product lines and an extension to their Canyon Cut chips at the Natural Products Expo West show in March. Boulder Canyon's clean-label beef jerky is available in three varieties – Original, Sweet and Hot, as well as Teriyaki. The beef jerky is gluten-free and offers 13 grams of protein. Boulder Canyon's new Canyon Cut Sharp White Cheddar Kettle Chip flavor combines the sharp and tangy notes of aged white cheddar with a crunchy ridge-cut chip. The new va- riety features Non-GMO Project Verified cheese and gluten-free ingredients. For more information, visit www .utzsnacks.com. n Boulder Canyon Debuts New Branding

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