January/February 2020 - 25

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produceprocessing.net
Matters and Confidential Consumer, to poll 500 consumers
across the U.S.
More than 40% of those surveyed describe the concept of
lab-produced or synthetic foods and beverages as " scary, " with
no intention of adding them to their diets.
* Conversely, more than half of the population is open to the
idea of products created with new technologies
* Younger consumers, Gen Zs and Millennials, are significantly
more willing to try synthetic foods. Only 26% of 18- to
34-year-olds called lab-grown items " scary " and said they'd be
unwilling to sample, compared to 46% of those over 55
* About 20% of younger consumers agree these types of
products will help " save the planet " and that they are " cool "
and the " future of foods/beverages "
To assess these information needs, the poll asked survey
participants their biggest concerns about consuming synthetic or
lab-produced foods and beverages.
* The No. 1 concern, expressed by a third of respondents (33.4%),
is a lack of understanding about the long-term health impacts
* One quarter of consumers (25.2%) expressed concerns
about the healthfulness of these products compared with
conventionally produced food
* Other top-five concerns: lab-produced foods/beverages would
not be better for the environment (21.6%); would not include
natural ingredients (19.2%); and would lead to completely
processed products (19.0%)
Additional insights are available at stateoftheplate.
charlestonorwig.com.
When
'good'
won't cut it.
USDA Program Shows 99% of products tested
for pesticide residue were below EPA levels
Over 99% of the products sampled through USDA's
Pesticide Data Program (PDP) in 2018 had residues below the
Environmental Protection Agency (EPA) tolerances.
Fresh and processed fruit and vegetables accounted for 87.8%
of the total 10,545 samples collected in 2018. Other samples
collected included rice (1.8%), wheat flour (7.2%) and heavy
cream (3.2%). In 2018, the program analyzed 9,257 fruit and
vegetable samples, of which 4,949 were fresh products and
4,308 were processed products.
Fresh and processed fruit and vegetables tested during 2018
were: asparagus, cabbage, cilantro, cranberries (canned and
frozen), garbanzo beans (canned), green onions, kale, kiwis,
mangoes, olives (canned), peaches (canned), plums (dried/
prunes), raisins, snap peas, spinach (frozen), strawberries
(frozen), sweet peas (frozen) and sweet potatoes.
Domestic samples accounted for 66.2% of the samples, while
32.1% were imports, 1.3% were of mixed national origin, and
0.4% were of unknown origin.
PRODUCE PROCESSING
25
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http://www.produceprocessing.net http://www.charlestonorwig.com

January/February 2020

Table of Contents for the Digital Edition of January/February 2020

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