Frozen is hot, Carmine next pink slime, Plants vs. fish

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Add to Safe Sender List newhope360 Daily Natural industry news from supply to shelf August 15, 2013       On our radar Global flavors heat up frozen aisle New frozen meals are stepping up their offerings by going global, emphasizing transparency, better-for-you ingredients and flavors not easily found elsewhere. Read More Advertisement Industry cross section INFRA retailers ink distribution deal with KeHE Retailers in the northeast have banded together to enter an agreement with KeHE through INFRA for price breaks, reduced shipping miles and more. Read More Is carmine the next pink slime? [video] Pink slime sent a shiver down the spine of the mainstream food world. Carmine may well be the next big thing about foods and beverages you didn't know. Read More Consumers shifting to plant-based omega-3s Plant-based omega-3 production value is forecasted to grow twice as quickly as marine omega-3s during the next five years, according to a new analysis. Read More Advertisement Commentary Infographic: USDA Organic posts double-digit growth Positioned next to non-GMO and "natural," USDA Organic may require more clarity, but recent data shows the certification is doing something right. Read More Advertisement Your health Exotic salt varieties Swap ho-hum table salt for these interesting varieties. Bonus: They're more flavorful, so you'll use less. Read More Advertisement Most popular The Lucky's way of doing, growing business 10 reasons your product should include fish oil Is carmine the next pink slime? [video] A look inside the new Lucky's Market Lucky's Farmers Market plans Midwest expansion Advertisement   Advertisement Poll Tell us: What's the top reason people are taking omegas? Advertisement Today's takeaway "More than 63 percent of packaged produce and 69 percent of milk sold in natural grocery is certified organic." — Read Infographic: USDA Organic posts double-digit growth Advertisement Advertisement Advertisement Have a topic you'd like us to write about? Tell us ...

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