Issue link: http://osercommunicationsgroup.uberflip.com/i/606687
GOURMET NEWS DECEMBER 2015 www.gourmetnews.com SUPPLIER BUSINESS 1 7 After years of avoiding the question of what "natural" means on a food label, the federal Food and Drug Admin- istration has been prodded into action by citizen pe- titions. The agency has received three petitions asking that it define the term "natural" as it is used on food labels and another petition asking the agency to pro- hibit the use of the turn. Federal courts have also been asking the FDA to make a determination whether food products contain- ing ingredients produced using genetic engineering or foods containing high fructose corn syrup may be labeled as "nat- ural," according to the agency. Those requests have prompted the FDA to ask members of the public to provide information and to offer comments on what they think "nat- ural" means — or ought to mean — when it's used on food labels as it explores the use of the term. Historically, the FDA has considered the term "natural" to mean that nothing artificial or synthetic (including all color additives regardless of source) has been included in, or has been added to, a food that would not normally be expected to be in that food. However, this policy was not intended to address food production meth- ods, such as the use of pesticides, nor did it explicitly address food processing or manufacturing methods, such as thermal technologies, pasteuriza- tion, or irradiation. The FDA also did not consider whether the term "natural" should de- scribe any nutritional or other health benefit. Specifically, the FDA asks for information and public comment on questions such as whether it is appropriate to de- fine the term "natural," and if so, how? And how should the agency determine the appropriate use of the term on food labels. The FDA began accepting public com- ments beginning on November 12, 2015. To elec- tronically submit comments to the docket, visit www.regulations.gov and type FDA-2014-N-1207 in the search box. GN FDA Requests Comments on Use of the Term "Natural" on Food Labeling Rogue Creamery is a 2016 Good Food Awards finalist for Flora Nelle and Rogue River Blue cheeses. The Good Food Awards represents truly good food and honors companies who have a reputation for making tasty, authentic and so- cially responsible products. The competition featured 1,937 entries and showcased regional flavors from across the USA. Rogue Creamery distinguished itself, receiving top scores from the 215 judges and passing a rigorous vetting to confirm that it met the Good Food Awards stan- dards; these standards in- clude environmentally sound agricultural practices, good animal husbandry, transparency, and responsible supply chain relationships. Flora Nelle: This organic, natural- rinded, blue is set with calf rennet, has a crumbly, yet creamy texture, and combines savory, tropical, and sweet cream flavors. The re- sult is a robust and piquant blue with subtle hints of blue- berry and a rind that enhances the spicy-nutty and in- tensely blue flavors that truly capture the Rogue Valley Terroir. Rogue River Blue: Made annually, starting on the autum- nal equinox, this cheese is produced at the turn of the sea- son and is made with richer, late-season milk. This blue, finished with pear-brandy soaked grape leaves, has a decidedly complex flavor that reflects the unique seasonal influ- ences of the Rogue River Valley. Rogue Creamery is joined by two other Oregon Cheese Guild cheesemakers: Ancient Heritage Dairy and Goldin Artisan Goat Cheese, who have also been chosen as final- ists and are helping Oregon lead the way toward creating a vibrant, delicious and sustainable food system. GN Rogue Creamery a Finalist in Good Food Awards Empire Kosher Poultry, Inc. has just introduced a new brand logo reflecting its natural and organic product val- ues. The brand logo is concurrent with the launch of new Empire[R] Kosher deli and grocery products, including the first-ever line of kosher uncured deli meat products that are minimally processed, contain no artificial ingredients, have no added nitrates or nitrites, and are made from turkey and chicken that are never administered antibiotics. Empire operates its own hatchery, humanely-raising its flocks on family farms in accordance with Empire's stan- dards. In addition, Empire Kosher will introduce a line of kosher, certified organic soups and broths, and a special re- duced sodium chicken broth formulation certified kosher for Passover. "Empire Kosher brand poultry and deli meat products are on-trend to meet the demands of our loyal con- sumers who have enjoyed Empire Kosher products for decades, as well as our growing number of millennial consumers," stated Jeffrey N. Brown, Chief Executive Officer of Empire Kosher Poultry, Inc. "Consumers can now enjoy new products meeting the high standards for kosher and quality that Empire Kosher delivers in its natural or certified organic products, and we are extend- ing that vision to deli meat products, value-added poul- try, and soups and broths to be introduced this year at Kosherfest, the world's largest B2B trade show for the kosher industry," he continued. "We will continue to build upon our very strong brand recognition in the kosher market to expand into new categories, with in- novative products combining our expertise in kosher with our knowledge of the natural and organic market, to meet the demands of the growing number of con- sumers who want both," he concluded. Empire Kosher's new deli line-up debuting at Kosherfest includes natural, slow-roasted turkey breast; natural smoked turkey breast; and natural turkey pastrami in both bulk and pre-sliced 7-ounce sizes. The pre-sliced products come in resealable packaging that has a reduced environ- mental footprint compared to the brand's deli line previ- ously sold in tubs. GN Empire Kosher Poultry Inc. Announces New Brand Logo, Products and Consumer Campaign