Food Business News - June 17, 2014 - (Page 19)

Trashing trillions of calories E.R.S. researchers capture magnitude and complexity of food waste in the United States WASHINGTON - Meat and dairy account for nearly half of the annual food loss each year in the United States as measured by value, according to data published recently by the Economic Research Service of the U.S. Department Agriculture. While meat (together with poultry and fish) ranks first in value among food categories wasted, it is near the bottom (sixth) in poundage wasted, following dairy, vegetables, fruits, grains and sweeteners. Total calories wasted each year in the United States have reached 15 figures. Food waste and the complexities of, the serves International Food Products parts of the world," the authors said. The economists noted the overall percentage of food that is wasted or goes uneaten has been estimated at one third by the F.A.O. "In the United States, an estimated 31% of the food available for consumption at the retail and consumer levels went uneaten," the E.R.S. said. While lower than the global average, the U.S. figure does not include losses in several parts of the food chain. For instance, produce lost in the field is not estimated. "E.R.S. defines food loss as the amount of The top three U.S. food groups in terms of annual food loss at the retail and consumer levels vary depending on if measured by amount, value or calories Dairies We take pride in helping dairies succeed. Visiting dairies every week, we troubleshoot process issues, develop custom blends, enhance formulas, provide buying advice and deliver the highest quality ingredients possible. in billions Amount (lbs) Grain products 18.5, 13.9% Vegetables 25.2, 19.0% Dairy products 25.4, 19.1% Value Meat, poultry and fish $48.5, 30.0% Others 63.6, 48.0% Vegetables $30.0, 18.6% Calories Added sugar and sweeteners 79.3, 20.5% Others 56.2, 34.8% Dairy products $27.0, 16.7% Grain products 84.1, 21.7% Chocolate Dairy Powder Milk Flavors Non-Dairies Food Grade Chemicals Others 115.6, 29.9% Added fats and oils 108.0, 27.9% Stabilizers Vitamins Cocoa Sugar Source: U.S.D.A., Economic Research Service Loss-Adjusted Food Availablity data, 2010 magnitude of and the challenges associated with addressing the problem are explored in an article in the current issue of Amber Waves published by the Economic Research Service. "Food Loss - Questions about the amount and causes still remain" was published June 2. Authors include Jean C. Buzby, Hodan Farah Wells and Jaspreet Aulakh of the E.R.S. Ms. Buzby, who has been studying food consumption issues for many years, is chief of the Diet, Safety, and Health Economics branch in E.R.S.'s Food Economics Division. Per capita, 290 lbs of food went uneaten in 2010 in the United States, equating to a value of $371. This waste equates to 789 calories per person per day. "The estimate of 290 lbs per capita at the consumer level in the United States in 2010 suggests that consumer level food loss in the United States is higher than in other June 17, 2014 food available for human consumption - after removing bones, pits, peels, and other nonedible parts - that is not consumed for any reason," the economists said. "It includes moisture loss and cooking shrinkage; loss from mold, pests, or inadequate climate control; and food waste. "Food waste is a subcomponent of food loss, and examples include edible food discarded by retailers due to color or appearance and plate waste thrown away by consumers. While E.R.S. researchers have estimated the amount of food loss that occurs in U.S. grocery stores, restaurants, and homes, the waste portion of this loss has not been calculated because of data limitations." The potential for spoilage and waste exists virtually at each link of the food chain, including field losses, problems during drying, milling, transporting, or processing that expose food to damage by insects, rodents, birds, molds, and bacteria. At 800-227-8427 Trusted Ingredients. Trusted Advisors. FOODBUSINESS NEWS ® 19

Table of Contents for the Digital Edition of Food Business News - June 17, 2014

Food Business News - June 17, 2014
Tyson building a prepared foods powerhouse
Sodium reduction: Aiming at the target
Mid-year markets spotlight
Web Contents
Editorial - Preventing food fraud must be a priority
Peanut butter innovaton propels Smucker
Pinnacle opens pilot plant at Rutgers
Consumer interest in protein remains high
Trashing trillions of calories
Health science at the center of Nestle’s strategy
Nestle sees emerging markets as an e-commerce opportunity
McDonald’s U.S. sales still slipping
Innovation popping at Diamond Foods
Emerging natural and organic food and beverage trends
B&G Foods goes clubbing
C-suite focus shifting toward greater effi ciencies
Krispy Kreme looks to create buzz with licensed coff ee
Private label, sustainability shaping Hain Celestial’s strategy
Quality Egg executives plead guilty to selling adulterated products
Redefining food allergens
Have your cake and quinoa, too
Three snack makers to watch
Flavor mining
Ancient grains for modern trends
Ancient grains in America
All systems go on sustainability strategies
Targeting sodium reduction
General Mills launches Cheerios Protein
Wonka introduces Peel-a-Pops
Ready Pac expands on-the-go meals
Pacifi c Foods adds to hummus offerings
Big chicken fi llet sandwiches debut
Breyers off ers gluten-free ice cream
oCrunch and Kellogg’s partner to create cereal bowl
Stoneridge Orchards launches new dried whole fruit products
GoOrganic debuts fruit chews
popchips rolls out veggie chip line
On the Border debuts smart menu selections
Annie’s announces snack and mini meal kits
Gold’n Plump upgrades frozen chicken patties
Ingredient Market Trends - U.S.D.A. raises U.S. and world wheat ending stocks forecasts
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - June 17, 2014