Ancient Grains: The crossroads of culture, health, and sustainability

“Ancient grains may have an increasingly important role to play in the next several decades as climate change transforms aspects of our agricultural system. Grains require far fewer gallons of water per calorie than most other foods, and ancient grains, specifically, tend to be more tolerant of extreme weather than other crops. From their nutritional benefits, and their robust and appealing flavors, to their role as hearty, low-input crops, ancient grains have a lot to offer our fields and plates.”

Ancient grains have become one of the hottest trends in the whole grain category over the past few years. Much of their popularity has been a natural outgrowth of the widespread attention given to food and nutrition topics over the past decade, which has helped fuel growing culinary curiosity among consumers. Thanks to cooking shows, food blogs, international travel, and the growing conversation about our food and where it comes from, consumers are eagerly embracing new cuisines, the ingredients that make them distinct, and the stories and histories that bring them to life. Though they have been largely ignored by Western cuisines until recently, ancient grains are a key component of traditional diets around the world. Whether it’s teff and sorghum in Africa, bulgur and barley in the Mediterranean, brown rice and millet in Asia, or quinoa and amaranth in Latin America, these grains bring with them rich cultural and culinary histories.

While there is no official definition of the term ‘ancient grains,’ they are generally considered to include those grain varieties that have remained largely unchanged over the last several hundred years. This means that modern varieties of wheat, which have been constantly bred and changed, do not count as ancient grains, while much older wheat varieties, like einkorn, emmer/farro, Kamut®, and spelt, would be considered ancient grains in the wheat family. Heirloom varieties of other common grains – such as black barley, red and black rice, and blue corn – are also often considered ancient grains. Other grains, that have only reached mainstream Western palates in the last decade or so – such as sorghum, teff, millet, quinoa, and amaranth – are also widely considered part of the ancient grain category.

Promoting whole grains – ancient grains included, of course – is the primary focus of the Whole Grains Council, one of the programs run by Boston-based food and nutrition nonprofit, Oldways. Whole grains in general are a food group associated with lower rates of type 2 diabetes, heart disease, stroke, and more. The fact that ancient grains are typically eaten in their whole grain form makes them a particularly good option for consumers who are seeking more whole grain foods. In addition, many ancient grains are naturally gluten-free. Because of this, the gluten-free movement has played an important role in introducing the general public to varieties of ancient grains they hadn’t previously heard of, regardless of their dietary restrictions and preferences.

In August 2018, the Whole Grains Council conducted a Consumer Insights Survey of 1,500 US adults. We wanted to understand which grains were the most popular and common among consumers. We asked respondents which grains they had heard of and which ones they had tried. Given quinoa’s rapid leap from obscurity to fame over the past several years, it was unsurprising that quinoa topped the list of ancient grains, followed by buckwheat, millet, sorghum, and farro.

Since creating the Whole Grain Stamp packaging symbol in 2005, the Whole Grains Council has maintained a database of all the products registered and approved to use the Stamp. Today there are more than 12,000 products registered for Stamp use in 61 countries around the world, making the database a valuable resource for tracking whole grain trends globally. The following graph shows data indicating the percentage of products registered in the Whole Grain Stamp database that contain particular ancient grain ingredients. The most dramatic growth over the past ten years has been in the use of quinoa. Both sorghum and amaranth have also made steady and significant gains.

One of the biggest drivers of ancient grains’ staying power has been the enthusiastic embrace of the foodservice and manufacturing industries. Creating healthier products and menu items is a goal for many manufacturers and chefs currently, though when it comes to marketing new items to consumers, taste is a much more powerful motivator than health. As consumers and food professionals have incorporated more whole grains – and ancient grains, in particular – into their repertoire, many have been delighted to learn that grains don’t have to be the plain-tasting blank slate that refined grains often are. With flavors that range from nutty, to peppery, to sweet, and colors that run the gamut, the culinary advantages of these ingredients have sparked a flurry of creativity and innovation.

Here at the Whole Grains Council, as we look forward and predict the future of ancient grains in our food supply, we see no sign of this trend slowing. In fact, ancient grains may have an increasingly important role to play in the next several decades as climate change transforms aspects of our agricultural system. Grains require far fewer gallons of water per calorie than most other foods¹, and ancient grains, specifically, tend to be more tolerant of extreme weather than other crops. For instance, millet has one of the lowest water requirements of any grain crop, and teff thrives in both water-logged soils and through periods of drought².

From their nutritional benefits, and their robust and appealing flavors, to their role as hearty, low-input crops, ancient grains have a lot to offer our fields and plates. We look forward to watching the role they play in both health and sustainability in the coming years.



E.U. cereal production expected to rebound

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E.U. cereal production in 2019-20 is expected to recover from last year’s low with increases anticipated in wheat, barley and corn, according to the E.U. agricultural markets short-term outlook report.

Total production is expected to reach 311 million tonnes if good weather conditions continue until the end of harvest.

Wheat production should increase by 11% to 142 million tonnes, while barley is expected to grow 7% to 60 million tonnes and corn is expected to grow by 0.5% to 69 million tonnes.

Drought conditions across the E.U. significantly affected cereal production in 2018-19, which dropped to a six-year low. As a result, E.U. prices peaked over the summer, but then stabilized and ultimately declined at the beginning of 2019 thanks to good global availability.

E.U. exports faced fierce competition from other exporting countries. Wheat from the Black Sea region remained competitive until the first quarter of 2019, when lower availability in the region allowed E.U. exporters to regain some market share, according to the report.

The E.U. continues to be the top corn importer in the world. As a consequence of the higher imports, E.U. cereal net exports reached only 2 million tonnes.

Planted area also is expected to recover from last marketing year’s low to 56 million hectares, a similar level to the five-year average.

Feed use is expected to remain stable compared to 2018-19 (in view of the expected livestock production developments). Thanks to larger supplies, cereal net trade should recover over the next marketing year to 17 million tonnes.

Oilseeds production, forecast at 32.3 million tonnes, is likely to further decrease in 2019-20 due to the small E.U. rapeseed sowing area (down 10% compared to average).

The drop in E.U. oilseeds production gave room for more imports, which reached a record level of 20 million tonnes. Imports rose for soybeans (8% above the five-year average) due to low world prices; such import levels had not been reached since 2007-08.

Trade frictions between the United States and China and lower demand from China (African swine fever) have resulted in a significant global surplus that pushed down global soybean prices. Prices have recently picked up again due to poor sowing conditions in the United States.

In 2019-20, E.U. oilseed sowing area declined to 11.5 million hectares; E.U. production is expected to decrease by 1.7%. Rapeseed area was negatively affected by dry conditions at the sowing and crop emergence period, thus production should further decline to 19 million tonnes. E.U. production of soybeans and sunflower is expected to rise, reaching 2.9 million tonnes and 10.6 million tonnes, respectively.



Frozen Bread Market Is Expected to See Growth Rate of 4.38%

Frozen Bread Comprehensive Study by Type (Freezing Pastries, Cold Pizza Crust, Frigid Cake, Frigid Bread, Other Products), Distribution Channel (Convenience Stores, Hypermarkets & Supermarkets, Artisans Bakers, Hotels, Restaurants, Bakery Chains), Baking Type (Ready-To-Prove, Ready-To-Bake, Fully Baked) Players and Region – Global Market Outlook to 2024

The global population is suffering from a hectic lifestyle which has led to increased consumption of ready to eat products across the globe. However, added artificial flavors and preservatives might act as a hindrance.

This intelligence report provides a comprehensive analysis of the “Global Frozen Bread Market. This includes Investigation of past progress, ongoing market scenarios, and future prospects. Data True to market on the products, strategies and market share of leading companies of this particular market are mentioned. It’s a 360-degree overview of the global market’s competitive landscape. The report further predicts the size and valuation of the global market during the forecast period.Some of the key players profiled in the study are Aryzta AG (Switzerland), Rich Products Corporation (United States), Gonnella Baking Co. (United States), EDNA International GmbH (Germany), George Weston Limited (Canada), Sunbulah Group (Saudi Arabia), Bridgford Foods Corporation (United States), Gonnella Baking Company (United States), Grupo Bimbo, S.A.B. de CV (Mexico) and Emad Bakeries (Saudi Arabia).

The market study is being classified by Type (Freezing Pastries, Cold Pizza Crust, Frigid Cake, Frigid Bread and Other Products) and major geographies with country level break-up. According to AMA, the Global Frozen Bread market is expected to see growth rate of 4.38% and may see market size of USD5633.01 Million by 2024.

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Market Trend
– Increasing Demand for Variety of Flavoured Frozen Bakery Products

Market Drivers
– Frozen Bread is Comparatively More Durable than Conventional Bakery Products

– Increasing Hectic and Busy Lifestyles favoring Adoption of Ready to Eat Food Products

– Availability of Numerous Fresh Food Product Substitutes

– Stringent Government Regulations on Food and Beverage Manufacturing

Each segment and sub-segment is analyzed in the research report. The competitive landscape of the market has been elaborated by studying a number of factors such as the best manufacturers, prices and revenues. Global Frozen Bread Market is accessible to readers in a logical, wise format. Driving and restraining factors are listed in this study report to help you understand the positive and negative aspects in front of your business.
This study mainly helps understand which market segments or Region or Country they should focus in coming years to channelize their efforts and investments to maximize growth and profitability. The report presents the market competitive landscape and a consistent in depth analysis of the major vendor/key players in the market.

Furthermore, the years considered for the study are as follows:
Historical year – 2013-2017
Base year – 2018
Forecast period** – 2019 to 2025 [** unless otherwise stated]

**Moreover, it will also include the opportunities available in micro markets for stakeholders to invest, detailed analysis of competitive landscape and product services of key players.

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The titled segments and Market Data Break Down are illuminated below:
The Study Explore the Product Types of Frozen Bread Market: Freezing Pastries, Cold Pizza Crust, Frigid Cake, Frigid Bread, Other Products

Distribution Channel: Convenience Stores, Hypermarkets & Supermarkets, Artisans Bakers, Hotels, Restaurants, Bakery Chains

Baking Type: Ready-To-Prove, Ready-To-Bake, Fully Baked

Top Players in the Market are: Aryzta AG (Switzerland), Rich Products Corporation (United States), Gonnella Baking Co. (United States), EDNA International GmbH (Germany), George Weston Limited (Canada), Sunbulah Group (Saudi Arabia), Bridgford Foods Corporation (United States), Gonnella Baking Company (United States), Grupo Bimbo, S.A.B. de CV (Mexico) and Emad Bakeries (Saudi Arabia)

Region Included are: North America, Europe, Asia Pacific, Oceania, South America, Middle East & Africa
Country Level Break-Up: United States, Canada, Mexico, Brazil, Argentina, Colombia, Chile, South Africa, Nigeria, Tunisia, Morocco, Germany, United Kingdom (UK), the Netherlands, Spain, Italy, Belgium, Austria, Turkey, Russia, France, Poland, Israel, United Arab Emirates, Qatar, Saudi Arabia, China, Japan, Taiwan, South Korea, Singapore, India, Australia and New Zealand etc.
Objectives of the Study
– To Define, Describe, and Segment The Global Frozen Bread Market On The Basis Of Type, Function, Application, And Region.
– To provide detailed information regarding the major factors influencing the market growth (drivers, restraints, opportunities, and industry-specific challenges)
– To estimate the size of the Global Frozen Bread Market in terms of value.
– To study the individual growth trends of the providers of Global Frozen Bread Market, their future expansions, and analyze their contributions to the market
– To strategically analyze micro-markets with respect to individual growth trends, future prospects, and contribution to the total market, covered by Global Frozen Bread Market and various regions.
– To track and analyze competitive developments such as joint ventures, mergers & acquisitions, and new product launches, in Global Frozen Bread Market.
– To strategically profile key market players and comprehensively analyze their market position and core competencies

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Strategic Points Covered in Table of Content of Global Frozen Bread Market:
Chapter 1: Introduction, market driving force product Objective of Study and Research Scope the Frozen Bread market
Chapter 2: Exclusive Summary – the basic information of the Frozen Bread Market.
Chapter 3: Displaying the Market Dynamics- Drivers, Trends and Challenges of the Frozen Bread
Chapter 4: Presenting the Frozen Bread Market Factor Analysis Porters Five Forces, Supply/Value Chain, PESTEL analysis, Market Entropy, Patent/Trademark Analysis.
Chapter 5: Displaying the by Type, End User and Region 2013-2018
Chapter 6: Evaluating the leading manufacturers of the Frozen Bread market which consists of its Competitive Landscape, Peer Group Analysis, BCG Matrix & Company Profile
Chapter 7: To evaluate the market by segments, by countries and by manufacturers with revenue share and sales by key countries in these various regions.
Chapter 8& 9: Displaying the Appendix, Methodology and Data Source

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Key questions answered
– Who are the Leading key players and what are their Key Business plans in the Global Frozen Bread market?
– What are the key concerns of the five forces analysis of the Global Frozen Bread market?
– What are different prospects and threats faced by the dealers in the Global Frozen Bread market?
– What are the strengths and weaknesses of the key vendors?
Thanks for reading this article; you can also get individual chapter wise section or region wise report version like North America, Europe or Asia.


Food Processing and Packaging Machinery Reaches Record Growth

The production of food processing and packaging machinery rose by 8% in 2018, to just under EUR15.2bn. This was not only a record figure but also the highest growth rate in the current decade, the VDMA Food Processing and Packaging Machinery Association reveals.

“Many manufacturers started 2018 with a very high order backlog, which was gradually converted into sales in the first half of the year. This, too, explains the very high growth rate of 8% for the year as a whole,” says Richard Clemens, managing director of the VDMA Food Processing and Packaging Machinery Association.

The packaging machinery industry grew by a total of 8% to EUR7.1bn.

Where food processing machinery is concerned, the degrees of the growth rates in the individual sub-areas do vary somewhat – but all are positive. The production of bakery machinery increased by 9% to EUR667m. The confectionery machinery manufacturers recorded growth of 16%, reaching EUR360m.

In 2018, exports of food processing and packaging machinery rose by 6.1% to over EUR9bn. Deliveries to the industry’s most important sales region, the EU-28, rose by 9%. Demand from the USA – the most important foreign market – remained high. Exports to China and Russia showed double-digit growth rates. Clear impulses came from many other markets, including Brazil, Japan, the Republic of Korea and India, the association shows.

Domestic business, too, continued to be an important pillar of the positive business development in 2018. In some food sectors, substantial investments were made in order to expand capacity and to expedite modernization projects. Also, the shortage of personnel in the processing plants led to further investments in machinery and equipment, according to the association.

The prospects for the food processing machinery and packaging machinery sector seem good, as the industry continues to benefit from the rising global demand for processed and packaged food and beverages as well as pharmaceutical products. However, against the background of the exceptionally strong growth last year, only moderate growth of at most 2% is likely to happen in 2019.

“Although sales in the first four months of 2019 were higher than in the same period of the previous year, the sales growth is expected to be only moderate at 2%. However, incoming orders in the first four months clearly fell short of the previous year’s level. Uncertainties due to ongoing trade disputes, but also many regional political crises, are causing investors to hold back with new orders,” Clemens comments on the business outlook for 2019.



DSM and Avril collaborate to bring plant-based protein to food industry

Royal DSM, a global science-based company active in health, nutrition and sustainable living, and Avril, an international French agro-industrial group, intend to work together to meet the growing consumer demand for plant-based proteins.

Together, DSM and Avril will produce a unique protein based on non-genetically modified canola. It has excellent functional properties, a high nutritional value, and a balanced taste profile, making it ideal for a range of applications including meat and dairy alternatives, beverages, baked products, bars and ready-to-mix.

“With 10 billion inhabitants by 2050, experts predict global demand for both animal and plant-based protein to grow, with exponential growth in plant-based proteins due to dietary shifts. Through this collaboration, Avril and DSM intend to join forces to contribute through innovation to meet the growing demand,” said Avril CEO Jean-Philippe Puig.

“More people are opting for flexitarian, vegetarian and vegan diets for personal, health and environmental reasons. With our expertise, DSM can support all forms of proteins produced to the highest sustainable standards. With Avril as a partner, we will be  uniquely positioned to serve this growing market and look forward to helping our customers deliver great tasting, healthy, and sustainable food and beverages,” added DSM Chief Innovation Officer Trish Malarkey.

DSM’s globally-recognized expertise in solutions for food and beverage are complemented by Avril’s 35-year legacy in agriculture and ability to consistently deliver high-quality agricultural supply for the partnership, as well as its ambitious strategy of innovation in plant-based proteins. Both companies also excel in human nutrition and health.

The partners’ ambition is to develop a state-of-the-art industrial production facility fully dedicated to canola proteins at Avril’s Saipol facility in Dieppe. Commercial availability from first production could be as early as end 2021.


China firm’s baguette dream goes stale

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Chinese conglomerate Reward, whose CEO Hu Keqin had ambitious plans to open 1,500 bakeries in China using flour produced on swathes of French land that he snapped up, has gone bankrupt according to court documents.

Beijing’s Chaoyang District Court on May 13 accepted an application to go into receivership filed by Hu’s group, according to a June 2 notice on the national bankruptcy register.

The Beijing-based group, which originally specialised in infant formula and cleaning products, has triggered debate in France about land grabs with its large purchases of agricultural land in recent years.

In an interview with AFP last year, Hu said he had bought about 3,000 hectares in France since 2014 and planned to open 1,500 bakeries in China in five years, supplied with French flour.

In 2017 Reward also took control of a lavender soap maker in the south of France, Le Chatelard 1802.

Reward also owns a cosmetics factory in the United States.

Despite Hu’s dream of conquering China with baguettes, it only opened three Chez Blandine bakeries in Beijing, and they have already closed, according to, the go-to reference site for shopping and services in China.

The notice published online said a shareholders’ meeting at the end of December had approved a request to file for bankruptcy.

According to its balance sheet at the end of December, Reward (known as Luowa in Chinese) still had more assets than liabilities – more than 11 billion yuan against six billion (or S$2.16 billion against S$1.18 billion).

But the group explained it had insufficient cash and its assets were difficult to sell.

The company could not be reached for comment.

Credit ratings agency Fitch announced last year that Reward had been unable to pay a debt of 300 million yuan in early December, while at the end of September it assured that it had 4.15 billion in cash.

Fitch lamented the lack of transparency surrounding the accounts of Chinese firms, the non-publication of “relevant” information and notoriously incomplete audits.

Beijing has since announced a tightening of corporate debt control.

And in France, where Hu used legal loopholes to skirt rules that can allow the government to block sales of farmland, President Emmanuel Macron has vowed to crack down on foreign investors buying up agricultural land.



Cadbury Unveils Chocolate 3D Printer So Your Sweetest Dreams Can Come True

Fans of Roald Dahl’s universe might salivate at his descriptions of a magical chocolate factory. In real life, chocoholics can print candies to their hearts’ desires, courtesy of Cadbury.

On 7 July, which happened to be World Chocolate Day, the confectionery maker introduced the world’s first Cadbury milk chocolate 3D printer in Melbourne.

Shoppers of the Myer Chadstone department store can now feast their eyes on 3D-printed ‘Dairy Milk’ chocolate charms produced to their liking. Choices include shapes, letters and Australia icons such as kangaroos and flip-flops.

According to the company, the machine was shipped over from the UK to make its debut in the Australian city, and will stay up until 28 July.

A set of two 3D-printed milk chocolate charms is priced at A$8 (US$5.60), while those with a sweet tooth can purchase four charms at A$15 (US$10.48). It remains to be said if the 3D printer will travel to other parts of the world, so stay tuned.



C.P.I. for baked foods and cereals eases 0.3%

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The Consumer Price Index for baked foods and cereal products fell 0.3% in June, according to the Bureau of Labor Statistics of the U.S. Department of Labor. The index for all food at home also decreased, easing 0.3%.

Of the 18 items followed by Milling & Baking News, 14 posted month-over-month declines while 4 finished higher.

The June index for Cereals and Bakery Products before seasonal adjustment was 276.9% of the 1982-84 average, up 1.2% from a year ago. For all food at home, the June index was 241.4, up 0.9% from June 2018.

The C.P.I. for cereals and cereal products in June was 230, up 0.7% from May and up 1% from June 2018. The index for products within this category included: flour and prepared mixes, 238.5, down 0.2% from May and down 1% from the previous year; breakfast cereal, 224, up 0.5% from the previous month and up 1.6% from a year ago; and rice, pasta and corn meal, 240.6, up 1.3% from May and up 1% from June 2018.

The price index for bakery products in June was 303.8, down 0.8% from May but up 1.2% from June 2018.

The June index for bread was 182.2, down 1% from May but up 1.5% from June 2018. Under this heading, the C.P.I. for white bread was 330, down 0.9% from May but up 1.8% from June 2018. For bread other than white, the index was 355.3, down 1.3% from May but up 1.9% from a year ago.

The price index for fresh biscuits, rolls and muffins in June was 178.2, down 1.6% from May but up 0.2% from June 2018. The June index for cakes, cupcakes and cookies was 291.1, down 0.4% from May but up 0.7% from June 2018. Under this segment, other price indexes included fresh cakes and cupcakes, 318.9, up 0.3% from May and up 3% from June 2018; and cookies, 270.3, down 1% from the previous month and down 0.8% from the previous year.

The C.P.I. for other bakery products in June was 271.1, down 0.6% from May but up 1.9% from June 2018. Under this heading, other price indexes in June included: fresh sweet rolls, coffee cakes and donuts, 310.2, down 1.3% from May but up 5.4% from June 2018; crackers and cracker products, 309.5, down 0.3% from May but up 2% from June 2018; and frozen and refrigerated bakery products, pies, tarts and turnovers, 270.2, down 0.7% from May and down 0.5% from the previous year.



University of Minnesota Releases ‘MN-Washburn’ Wheat Variety

The University of Minnesota (UMN) has released a new hard red spring wheat variety called “MN-Washburn.” MN-Washburn features excellent straw strength and good overall disease resistance. In particular, it contains the bdv2 gene for resistance to Barley Yellow Dwarf Virus (BYDV) making in an excellent choice in years when BYDV is prevalent.

“In state trials MN-Washburn stood out due to its consistent yield, superior straw strength and overall disease resistance,” says Jim Anderson, University of Minnesota wheat breeder, Department of Agronomy and Plant Genetics. “While lower in protein than other recent UMN releases, MN-Washburn still provides excellent milling and baking quality.”

The new release is named after the Washburn A flour mill (built in 1874 and then rebuilt in 1880 after a fire). The Washburn A mill was once the largest flour mill in the world and at its peak milled approximately two million lbs. of flour a day. The Washburn A flour mill, along with others in the area, helped earn Minneapolis the nickname, The Mill City.

“MN-Washburn is a great all-arounder in addition to being the first hard red spring wheat to contain the bdv2 gene for resistance to BYDV,” says Jochum Wiersma, UMN Associate Professor in the College of Food, Agricultural and Natural Resource Sciences and an Extension Agronomist.

MN-Washburn joins several other recent University of Minnesota spring wheat varieties; Lang-MN (2017), Shelly (2016), Bolles (2015), Linkert (2013), and Rollag (2011). These varieties offer growers a good combination of strong characteristics and perform well across the upper Midwest.

More detailed performance data and comparisons of previously released varieties can be found on the Minnesota Agricultural Experiment Station website at Prior to being formally named, MN-Washburn was tested as MN10201-4-A.

2019 Field Days and On-Farm Trials

MN-Washburn plantings can be previewed July 17 during Crops and Soils Day at the University’s Northwest Research and Outreach Center (NWROC), Crookston. Plots of MN-Washburn and competing varieties are also at on-farm trials at the following Minnesota sites, with two-hour tours scheduled for the days listed.

  • LeCenter. June 25, 1:00 pm (GPS 44.457669, -93.676844)
  • Marty/Kimball, June 26, 1:00 pm (GPS 45.390100, -94.309243)
  • Benson, June 26, 5:00 pm (GPS 45.398088, -95.521917)
  • Fergus Falls, July 9, 9:00 am (GPS 46.094802, -96.174936)
  • Oklee, July 10, 9:00 am (GPS 47.776605, -95.858971)
  • Humboldt, July 11, 9:00 am (GPS 48.910487, -97.127943)
  • Strathcona, July 11, 1:00 pm (GPS 48.572373, -96.157484)

University of Minnesota experts will provide information relevant to the current growing season and answer questions. Bring samples from your fields for diagnosis and discussion.



FDA Issues Final Guidance on Declaration of Added Sugars for Honey, Maple Syrup, Etc.

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On June 18, 2019, FDA issued a final guidance to provide clarity on the labeling of added sugars for single-ingredient packages or containers of pure honey, maple syrup and other single ingredient sugars and syrups as a result of a requirement contained in the Agriculture Improvement Act of 2018 (Pub. L. 115-334), known as the “Farm Bill.”

Single-ingredient products, such as pure honey and maple sugar, are not required to declare the number of grams of added sugars in a serving of the product on the Nutrition Facts label but must still include the percent Daily Value (DV) for added sugars. In the guidance, FDA states its intent to exercise enforcement discretion by permitting the use of the “†” symbol immediately following the added sugars percent DV declaration, which leads to a footnote inside the Nutrition Facts label explaining the amount of added sugars that one serving of the product contributes to the diet as well as the contribution of a serving of the product toward the percent DV for added sugars.

With respect to certain dried cranberry products and cranberry beverage products, these products must still declare added sugars in grams and declare the percent Daily Value for added sugars.  However, in the guidance, FDA states its intent to exercise enforcement discretion by allowing the use of a symbol immediately following the added sugars percent Daily Value declaration leading to a statement outside the Nutrition Facts label explaining that sugars are added to improve the palatability of naturally tart cranberries.

Overall, FDA is giving manufacturers of single-ingredient packages/containers of pure honey, maple syrup, other pure sugars and syrups, and cranberry products enforcement discretion until July 1, 2021, to comply with the new nutrition labeling requirements. FDA states that the extra 6 months is needed to give these manufacturers additional time to make label changes consistent with the Farm Bill and this final guidance.