New Organic Baby Laundry
HealthPro Brands has launched a new organic baby laundry detergent. It is marketed under the Fit Organic brand, which houses a range
of certified USDA Organic detergent products.
According to the Cincinnati-based company, Fit Organic Baby Laundry
Detergent is formulated without sodium lauryl sulfate (SLS), artificial perfumes
and other skin irritating chemicals. A spokesperson
states Fit Organic's cleaning products are made using a traditional soap
making process the way it was done more than a hundred years ago, before
synthetic detergents took over. Instead of using animal fats & oils, Fit
Organic uses certified organic plant oils and extracts, and mixes them
together with natural minerals to create organic soaps. The products are
certified Vegan and Animal Cruelty Free by the Leaping Bunny
"We are particularly proud to introduce the Fit Organic Baby Laundry
Detergent, as it fills a critical and currently unmet need for parents
and babies," said Todd Wichmann, CEO & Founder of HealthPro Brands, the
maker of Fit Organic products.
Fit Organic is one of the few companies with organic home cleaning products.
Apart from raw material availability, there are many technical issues
when developing such products. The major technical issues when
formulating such natural & organic products will be tackled in the
Green Materials Masterclass, hosted in San Francisco on 19-20th January.
More details are on the
The European Market for Green Home Cleaning Products
News Release / OM
Seafood on the Way
New Wave Foods, a San
Francisco-based sustainable seafood company, is developing a
bioengineered fin product that could save up to 70 million sharks per
The company aims to pull the rug out from underneath the shark trade
with its artificial fins, which are developed from a combination of
algae-derived ingredients and recombinant proteins.
The brutal shark finning process involves cutting off a live shark's
fins and returning the debilitated animal back into the water to die a
The faux shark fin could meet the demand for a highly valued product
without exploiting the apex predators from an ecosystem on the brink of
collapse. Highly valued in traditional Asian medicine and cuisine, the
fins can sell for as much as US $300 a pound on the black market.
"Through technology, we are creating seafood that doesn't have to be
harvested from this highly vulnerable ecosystem and that is created
entirely in our food laboratories," says New Wave spokesperson Florian
"We get inspired by mother nature and recreate what people have been
eating for centuries, in a better and more sustainable way," he added.
The company is also developing a sustainable shrimp product using
similar plant-based ingredients. Shrimp fisheries can be detrimental to
marine ecosystems if not managed properly; shrimp trawling operations
often net high levels of non-target species that aren't removed from the
trawling net until it's too late.
Millions of pounds of dead or dying marine animals are simply thrown
back into the ocean every year.
"Over the past few decades, global production of shrimp has more than
tripled, and it's estimated we now eat more than 6 million tons of them
each year," says Radke.
"The Natural Resources Defense Council estimates that for every 1,000
people who stop eating [conventional] shrimp, we can save more than 5.4
tons of sea life per year."
The shrimp product will be available early next year, but a release date
has not yet been announced for the shark fin product.
Advances in sustainable ingredients, including algae-based materials,
will be featured in the upcoming
Summit (20-22 January, San Francisco). More details are on the
Source: News Release
Sustainable Foods Summit Features Ingredients & Packaging
The North American
edition of the Sustainable Foods Summit will cover sustainable
packaging, environmental footprints, and the impact of new technologies
on food ingredients. For the first time, the agenda comprises four
sessions and two workshops over three days. Organized by Organic
Monitor, the summit will be hosted in San Francisco on 20-22nd January
The summit will begin with a keynote on plant-based proteins. With the
United Nations declaring 2016 as the international year of pulses, a
pioneering meat alternatives company will make the sustainable case for
pulses. Why is the future of sustainable foods inter-linked with that of
proteins? Daniel Imrie-Situnayake, Co-Founder of Tiny Farms, will
discuss the potential of edible insects to meet the looming ‘proteins
gap’. With consumer apathy towards such novel foods, he will suggest
ways to overcome consumption barriers.
The role of new technologies in creating sustainable ingredients for the
food industry will be featured. MycoTechnology will show how ‘mushroom
technology’ can change the profile of grains, sweeteners, and related
ingredients. Florida Food Products will look at the possibilities to
produce clean label ingredients from waste by-products; the firm is
making fibercolloids from fruit and vegetable biomass. Another speaker
will highlight the use of microalgae to produce novel food ingredients.
The marketing session will showcase developments in the free-from foods
market. A research agency will present the latest market data on
gluten-free, dairy-free, soy-free and related products. Greg Steltenpohl,
CEO of Califia Farms, will share his experiences in building
distribution of almond milk in mass market retailers. Steltenpohl will
give insights into the importance of innovation in the non-dairy
(free-from) sector. An update will be given on GM labeling in the US.
With the food industry fiercely divided on GM labeling, Just label It!
will give some predictions for 2016. In the absence of mandatory
labeling, what developments are on the horizon with voluntary schemes?
Other topics include consumer insights into food labels, transparency
for packaged foods, and retailing for sustainability.
Sustainable packaging solutions will also be featured. Metrics will be
given on the packaging life-cycle of food and beverage products. Victor
Bell from Environmental Packaging International will show how changes in
design and materials can significantly change packaging footprints.
Corbion will give an update on the use of bio-polymers in packaging
applications. Novel forms of green packaging will be highlighted,
followed by sustainable packaging case studies.
For the first time, the summit will have two interactive workshops.
Amarjit Sahota, President of Organic Monitor, will host a workshop on
the global market for eco-labeled foods. With organic, fairtrade and
other eco-labels now a regular feature of the food industry, an update
will be given on market & competitive developments. The business
openings will be highlighted, as well as future projections. Xavier
Vital from SGS will conduct a workshop on environmental impacts; the
workshop is a guide for food & beverage firms looking to take practical
steps to lower their environmental footprints. More details are on the