News & Commentary

Fiber: What It Is and Why You Need More of It In Your Diet

Eat more fiber. If your doctor didn’t give you this advice at your last checkup, she probably should have: 97 percent of Americans don’t get the recommended daily amount of dietary fiber they need to stay healthy. But what is fiber, and why is it good for you? Dietary fiber, sometimes called “roughage,” is a […]

Decoding Food Labels: Scary Additives or Gifts from Nature?

Food-ingredient labels are getting shorter. Why? Because the people have spoken: We want fewer, better ingredients in our foods. We asked, and the companies that make our food responded by replacing artificial colors and flavors, removing what’s unessential, and using naturally derived ingredients. But even shorter “clean” labels can still read like a technical manual. […]

Is Seaweed the Next Superfood?

There’s a new superfood in town. And it’s not kale. Seaweed may be a hot new food trend in the United States, but this leafy green from the sea has been used in Asian cuisine for thousands of years. Not only is seaweed low in calories and fat, it’s also packed with essential nutrients like […]

Essential and Natural: Why This Ingredient Belongs in Organic Food

The “certified organic” seal is synonymous with healthy living and clean eating. But what exactly does it mean? And who decides what is or is not certified organic? In the United States, food is certified organic by the United States Department of Agriculture. The seal verifies a product has been made with 95 percent “certified […]

8 Reasons Carrageenan Belongs in Organic Foods

The National Organic Standards Board (NOSB) recently recommended that carrageenan be removed from the list of ingredients allowed in U.S. organic foods. This is just a preliminary recommendation to the USDA, which will make a final decision in 2018. What is carrageenan and why should you care? Carrageenan is a food ingredient made from seaweed […]

Recap from the NOSB Hearing in St. Louis

Monday, November 21, 2016, 5:30 p.m. ET Last week, the National Organic Standards Board (NOSB) held its fall meeting in St. Louis. On the agenda was a vote on whether to recommend allowing the continued use of carrageenan in organic foods. Over the course of the meeting’s two-day public comment period, a coalition of citizens, […]

NOSB Makes Unjustified Recommendation to ‘Delist’ Carrageenan

OUR STATEMENT November 17, 2016 Today marked a setback for consumers following a recommendation by the National Organic Standards Board to remove carrageenan from the list of ingredients allowed in organic foods. While an NOSB subcommittee confirmed that carrageenan is safe for use in food and applauded the ingredient’s sustainability profile, the board questioned whether […]

Dairy processors say it is not that easy to use carrageenan alternatives

Dairy Foods | November 9, 2016 By David McCoy, Dairy Insights LLC A new third-party blind survey of dairy food and beverage professionals making formulation decisions reflects the contradictions dairy processors face when choosing stabilizers and thickeners for dairy products. Carrageenan is a widely used stabilizer in dairy foods to deliver important characteristics such as […]

Update from the Fall 2016 NOSB Webinar

Once every five years, ingredients allowed in certified organic products are reviewed by the National Organic Standards Board (NOSB) to determine whether they should be “relisted,” or continue to be permitted in organic products. Carrageenan, an ingredient naturally derived from seaweed and used in nut milks, ice cream, deli meats, and many other organic products, […]

Whatever Happened to Sound Food Science?

“While we always strive for better science related to food safety, it is increasingly important that we also strive for better, more forceful, communication strategies.” If you want to see what the convergence of social media, government, questionable studies and a polarized society can do to torpedo food science and relevant research, you need look […]