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Dear Colleague,
Welcome to May's
Label Alert. In this issue, catch up on the latest industry
headlines and take advantage of big savings on PLC's Certification
Program. In the news: expert expresses skepticism over clarification
of "natural," economic repercussions of the swine flu, COOL
regulation under fire, trends in private label purchasing, natural
colors go mainstream, and experts encourage keeping consumers in the
loop. Happy reading!
| Veteran
Attorney Skeptical Regarding Clarity from USDA on
"Natural" |
Don't hold your
breath waiting for USDA to clarify the term "natural," Robert
Hibbert, an attorney with K&L Gates, told the annual meat
and poultry labeling conference, sponsored by Prime Label
Consultants, in Washington , D.C. , last week. Read
on...
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| Swine Flu
Impacts Global Economy |
The swine flu
virus first identified in Mexico cannot be contained, warns Dr
Margaret Chan, director-general of the World Health
Organization (WHO), as the economic impact of the outbreak
continues to spread. Read
on...
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| Canada Revives
WTO Complaint Against COOL Regulation |
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Canada plans to
revive its World Trade Organization complaint against U.S.
country-of-origin labeling (COOL) rules, Trade Minister
Stockwell Day told reporters April 27, in Washington, D.C. Read
on...
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| Private Label
Purchase Trend Runs Deeper than Recession |
Almost every
household in America buys private label foods but their
success is not as tied to the current economic crisis as many
might think, according to new research from The NPD Group. Read
on...
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| A Natural Color
Shift |
Over the last
five years, the U.S. market for natural colors has increased,
says Stephen Lauro, colorMaker, Inc., Anaheim, CA. "Where
natural colors were often relegated to 'natural products' sold
through health stores, now natural colors can be found in
breakfast cereals and vitamin waters, snack foods and
nutritional bars, hand creams and pet foods," he says. Read
on...
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| Study Urges
Food Processors to Keep Consumers in the
Loop |
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Educating
consumers about new technology that enables the production of
minimally processed foods is critical to ensuring that they
will pay extra for such products, according to findings
published in the Journal of Food Science Education. Read
on...
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