Baking & Snack - March 2016 - 18

Survey: Natural labels may mislead consumers

No US federal definition exists for natural labeling on food products, but consumers have their own definitions, according to a
survey from Consumer Reports. People's criteria for labels may
not match up to what some products contain.
Fifty-one percent of the survey respondents said they did not
think natural labels were verified while 45% said they thought they
were, and 4% said they were unsure. Sixty-two percent said they
bought food labeled as natural.
When consumers were asked what the natural label on packaged/processed foods means, 63% said no toxic pesticides were
used, 62% listed no artificial materials or chemicals during processing, 61% noted no artificial ingredients or colors, and 60%
stated no bioengineered ingredients/GMOs.
The Opinion Research Survey, Princeton, NJ, conducted the
survey for Consumer Reports by contacting 1,005 US adults by
phone Dec. 4-7, 2015. The survey had a margin of error of plus-orminus 3.1 percentage points at a 95% confidence level.
Since the natural term has no clear meaning and no federal
agency regulates the term, Consumer Reports in 2014 petitioned
the US Food and Drug Administration to ban its use on label-

ing. The FDA is taking public comments on natural labeling until
May 10 of this year.
"Ideally, we'd like to see federal regulators ban the natural label,
but if they don't get rid of it, then they must give it real meaning,"
said Urvashi Rangan, PhD, director of the food safety and sustainability center for Consumer Reports.
-Jeff Gelski, Milling & Baking News

La Brea Bakery commits to non-GMO artisan bread
La Brea Bakery, Los Angeles, has committed to transitioning its
entire line of artisan bread to non-GMO by the end of the year,
an initiative the company said will make it the first non-GMO
artisan bread line available in North America.
"At La Brea Bakery, we have always been committed to using
pure, responsibly sourced ingredients," said Kristina Dermody,
president of La Brea Bakery. "As leaders in the artisan bread industry for more than 25 years, it makes sense for us to take on the
challenge of going non-GMO across the board. We know this is
something that consumers are looking for and reacting to: They
want to feel good about the foods they eat, and this is another step
for us in that direction. Our entire bread portfolio will be 100%
non-GMO by the end of the year."
Ms. Dermody said the transition to non-GMO has been made
easier by the fact the ingredients La Brea Bakery uses are "simple
and straightforward."

"It made the transition much easier because our ingredient lists
are not long and daunting," she said. "Of course, there are always
issues that come up, but we have a great supplier network that
stepped up to the plate."
A number of La Brea Bakery's bread products already are certified non-GMO by the Non-GMO Project (for full list, click here),
Ms. Dermody said. La Brea Bakery will transition the rest of the
products that aren't already non-GMO throughout the year, with
the entire bread portfolio 100% non-GMO by Dec. 31.
Ms. Dermody said La Brea Bakery has made the commitment to
going non-GMO without having to raise its prices.
"This is an investment we are making in our brand to stay relevant with consumer eating patterns," she explained. "Since our
ingredients are already very pure and free from any artificial ingredients and flavors, the changes for us were less drastic."
-Eric Schroeder, Milling & Baking News

The number of pizzas launched globally with a gluten-free claim rose
between 2012-15.

64%

63%

61%

The majority of Europeans surveyed are actively avoiding
sugar in their diets, the highest numbers coming from
Mintel

Italy, Spain & Poland.

18 Baking & Snack March 2016 / www.bakingandsnack.com

58%

REUSABLE &

REPURPOSABLE
packaging is a purchasing incentive for
of US consumers
surveyed.

63%


http://www.bakingandsnack.com

Baking & Snack - March 2016

Table of Contents for the Digital Edition of Baking & Snack - March 2016

Baking & Snack - March 2016
Table of Contents
Table of Contents
Editorial - A whole new ballgame
Newsfront - Oprah’s bread claim underpinned by science
‘I LOVE BREAD’ gains momentum
Survey: Natural labels may mislead consumers
La Brea Bakery commits to non-GMO artisan bread
Mondelez positioning paying off
People/In Brief
Tax Credits - What a Relief!
IBIE 2016 - Taking a Vertical Leap
ABA tackles the ‘workforce gap’
Gonnella Baking - All Systems Go
Aurora shows off its colors
Hearth breads ‘bake to differ’
Bagels - Bagel Shake-Up
Convey the right message
Dietary Antioxidants - Adding Antioxidants
Specialty flour boosts antioxidant content
Food Safety - The Prevent Defense
FSMA timetables start now
Ingredient App - Cross-Over Trends
R&D Perspective - Clean and Safe...or not
Pizza Technology - A Lot of Crust
A matter of taste
What goes on top
Proofers - Proofed to Perfection
Ideal humidity for an ideal proof
Sanitation: The Final Frontier
Heat Recovery - Paths to Sustainability
Bulk Packaging - The Big Easy
Sanitation Strategies - The Year of Sanitation
Meeting Preview - TIA Goes SoCal
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - March 2016 - Baking & Snack - March 2016
Baking & Snack - March 2016 - 2
Baking & Snack - March 2016 - 3
Baking & Snack - March 2016 - 4
Baking & Snack - March 2016 - 5
Baking & Snack - March 2016 - 6
Baking & Snack - March 2016 - 7
Baking & Snack - March 2016 - 8
Baking & Snack - March 2016 - Table of Contents
Baking & Snack - March 2016 - 10
Baking & Snack - March 2016 - Table of Contents
Baking & Snack - March 2016 - Editorial - A whole new ballgame
Baking & Snack - March 2016 - 13
Baking & Snack - March 2016 - 14
Baking & Snack - March 2016 - 15
Baking & Snack - March 2016 - ‘I LOVE BREAD’ gains momentum
Baking & Snack - March 2016 - 17
Baking & Snack - March 2016 - La Brea Bakery commits to non-GMO artisan bread
Baking & Snack - March 2016 - People/In Brief
Baking & Snack - March 2016 - 20
Baking & Snack - March 2016 - Tax Credits - What a Relief!
Baking & Snack - March 2016 - 22
Baking & Snack - March 2016 - 23
Baking & Snack - March 2016 - 24
Baking & Snack - March 2016 - IBIE 2016 - Taking a Vertical Leap
Baking & Snack - March 2016 - 26
Baking & Snack - March 2016 - ABA tackles the ‘workforce gap’
Baking & Snack - March 2016 - 28
Baking & Snack - March 2016 - 29
Baking & Snack - March 2016 - 30
Baking & Snack - March 2016 - Gonnella Baking - All Systems Go
Baking & Snack - March 2016 - 32
Baking & Snack - March 2016 - 33
Baking & Snack - March 2016 - Aurora shows off its colors
Baking & Snack - March 2016 - 35
Baking & Snack - March 2016 - Hearth breads ‘bake to differ’
Baking & Snack - March 2016 - 37
Baking & Snack - March 2016 - 38
Baking & Snack - March 2016 - 39
Baking & Snack - March 2016 - 40
Baking & Snack - March 2016 - 41
Baking & Snack - March 2016 - 42
Baking & Snack - March 2016 - 43
Baking & Snack - March 2016 - 44
Baking & Snack - March 2016 - 45
Baking & Snack - March 2016 - 46
Baking & Snack - March 2016 - Bagels - Bagel Shake-Up
Baking & Snack - March 2016 - 48
Baking & Snack - March 2016 - 49
Baking & Snack - March 2016 - Convey the right message
Baking & Snack - March 2016 - 51
Baking & Snack - March 2016 - 52
Baking & Snack - March 2016 - 53
Baking & Snack - March 2016 - 54
Baking & Snack - March 2016 - Dietary Antioxidants - Adding Antioxidants
Baking & Snack - March 2016 - Specialty flour boosts antioxidant content
Baking & Snack - March 2016 - 57
Baking & Snack - March 2016 - 58
Baking & Snack - March 2016 - 59
Baking & Snack - March 2016 - 60
Baking & Snack - March 2016 - 61
Baking & Snack - March 2016 - 62
Baking & Snack - March 2016 - 63
Baking & Snack - March 2016 - 64
Baking & Snack - March 2016 - Food Safety - The Prevent Defense
Baking & Snack - March 2016 - 66
Baking & Snack - March 2016 - 67
Baking & Snack - March 2016 - 68
Baking & Snack - March 2016 - FSMA timetables start now
Baking & Snack - March 2016 - 70
Baking & Snack - March 2016 - Ingredient App - Cross-Over Trends
Baking & Snack - March 2016 - R&D Perspective - Clean and Safe...or not
Baking & Snack - March 2016 - 73
Baking & Snack - March 2016 - 74
Baking & Snack - March 2016 - Pizza Technology - A Lot of Crust
Baking & Snack - March 2016 - A matter of taste
Baking & Snack - March 2016 - 77
Baking & Snack - March 2016 - 78
Baking & Snack - March 2016 - 79
Baking & Snack - March 2016 - 80
Baking & Snack - March 2016 - 81
Baking & Snack - March 2016 - What goes on top
Baking & Snack - March 2016 - 83
Baking & Snack - March 2016 - 84
Baking & Snack - March 2016 - 85
Baking & Snack - March 2016 - 86
Baking & Snack - March 2016 - Proofers - Proofed to Perfection
Baking & Snack - March 2016 - Ideal humidity for an ideal proof
Baking & Snack - March 2016 - 89
Baking & Snack - March 2016 - Sanitation: The Final Frontier
Baking & Snack - March 2016 - 91
Baking & Snack - March 2016 - 92
Baking & Snack - March 2016 - 93
Baking & Snack - March 2016 - 94
Baking & Snack - March 2016 - 95
Baking & Snack - March 2016 - Heat Recovery - Paths to Sustainability
Baking & Snack - March 2016 - 97
Baking & Snack - March 2016 - 98
Baking & Snack - March 2016 - 99
Baking & Snack - March 2016 - 100
Baking & Snack - March 2016 - Bulk Packaging - The Big Easy
Baking & Snack - March 2016 - 102
Baking & Snack - March 2016 - 103
Baking & Snack - March 2016 - 104
Baking & Snack - March 2016 - Sanitation Strategies - The Year of Sanitation
Baking & Snack - March 2016 - 106
Baking & Snack - March 2016 - Meeting Preview - TIA Goes SoCal
Baking & Snack - March 2016 - 108
Baking & Snack - March 2016 - Events
Baking & Snack - March 2016 - 110
Baking & Snack - March 2016 - 111
Baking & Snack - March 2016 - Ingredients & Formulating
Baking & Snack - March 2016 - 113
Baking & Snack - March 2016 - Equipment & Packaging
Baking & Snack - March 2016 - 115
Baking & Snack - March 2016 - 116
Baking & Snack - March 2016 - 117
Baking & Snack - March 2016 - Patents
Baking & Snack - March 2016 - New on the Shelf
Baking & Snack - March 2016 - Marketplace
Baking & Snack - March 2016 - 121
Baking & Snack - March 2016 - 122
Baking & Snack - March 2016 - 123
Baking & Snack - March 2016 - 124
Baking & Snack - March 2016 - 125
Baking & Snack - March 2016 - 126
Baking & Snack - March 2016 - 127
Baking & Snack - March 2016 - 128
Baking & Snack - March 2016 - 129
Baking & Snack - March 2016 - 130
Baking & Snack - March 2016 - 131
Baking & Snack - March 2016 - 132
Baking & Snack - March 2016 - Ad Index
Baking & Snack - March 2016 - New Product Spotlight
Baking & Snack - March 2016 - 135
Baking & Snack - March 2016 - 136
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