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New Organic Baby Laundry Detergent Launched


Algae-Based  Sustainable Seafood on the Way


Sustainable Foods Summit Features Ingredients & Packaging




New Organic Baby Laundry Detergent Launched

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 Organization.

"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.

OM Comment
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 webpage

Upcoming Report: The European Market for Green Home Cleaning Products 

Source: News Release / OM




Algae-Based  Sustainable 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 year.

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 slow death.

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 Radke.

"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
Sustainable Foods Summit (20-22 January, San Francisco). More details are on the website

Related Article: Consumer Behaviour Key to Success of Sustainable Proteins

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 2016.

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 website

Source: News Release













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