CNBC “Suddenly Obsessed” explores how kombucha went from a niche beverage to a massive fermented drink category reaching $500 million in sales. Once only popular among hardcore health enthusiasts, CNBC notes kombucha’s appeal is because of a growing consumer preference for healthier drinks. Bigger brands are entering the kombucha space, though, manipulating the brewing process. Pepsi Co. acquired Kevita kombucha, for example, and now Kevita pasteurizes their kombucha for a longer shelf life.
Read more (CNBC)
“All fizz and no function” declares an article on fermentation shortcuts. “The rise of fermentation has gone completely bonkers,” says Elena Deminska, founder of The London Fermentary in the UK. “Fermentation is such a huge trend right now and there are so many health-conscious consumers buying these products, but there are some brands who are trying to take shortcuts and sending products out to stores that aren’t fermented.” Digestive wellness has become mainstream, thanks in part to fermented food and drinks high concentration of vitamins and nutrients. But Deminska says fermentation is not something that can be rushed or easily picked up.
Read more (Nutra Ingredients)
Miyoko’s has filed a lawsuit against the California Department of Food and Agriculture, after the state agency sent a letter demanding the plant-based creamery stop using the word “butter” on the Miyoko’s butter, a cashew cream that is fermented with live cultures. The agriculture department says the term butter is restricted to products containing at least 80% milk fat. The department also told Miyoko’s to drop the terms “lactose-free,” “hormone-free” and “cruelty-free” from their packaging because “the product is not a dairy product.” In addition, the department also wants Miyoko’s to remove an image on their website of a woman hugging a cow because “dairy images or associating the product with such activities cannot be used on the advertising of products which resemble milk products.” ..In response, Miyoko’s points out that the front of their butter label uses the terms “Made from plants,” “Vegan” and “Cashew Cream,” so consumers are not confused whether or not the butter is made from cow’s milk. A change would cost the company $1 million. Miyoko’s added: “The Milk and Dairy Food Safety Branch may be tasked with supporting the State’s agricultural industries, but it is prohibited by the First Amendment from taking sides in a contentious national debate on the role of plant-based foods and leveraging its power to censor one emerging industry’s speech in order to protect a more powerful and entrenched industry.”
Read more (Food Navigator)
Kombucha has its first international holiday. On February 21, kombucha brewers and consumers around the world will celebrate World Kombucha Day.
Kombucha dates back over 2,000 years to 221 B.C. The fermented tea is one of the fastest growing beverages in the world. Kombucha is estimated to reach $3.5 billion in international sales by 2025, with one third of that in U.S. sales. Hannah Crum, founder and president of Kombucha Brewers International (KBI), a non-profit trade association (and an affiliate of TFA), believes 2020 will be the decade kombucha becomes mainstream.
Educating the public, though, is the key step to making kombucha a recognized wellness drink. KBI began the World Kombucha Day initiative and is encouraging brands to host events, offer free tastings and partner with retails for in-store promotions.
Since KBI started six years ago, Crum has watched the small kombucha labels that joined KBI transform into big brands. She sees the kombucha industry growing not with big kombucha labels but with small craft brands. If consumers in small towns all over the world start purchasing kombucha, local producers will need to drive that growth, Crum adds.
“And it opens the door for all these other fermented products to come in,” Crum adds. “Drinking vinegar, shrubs, water kefir, even sauerkraut and fermented vegetables. Local brands will drive the entire fermented food and drink category.”
Below, a Q&A with Crum on World Kombucha Day and how kombucha can maintain their growth momentum.
Question: Why a World Kombucha Day?
Hannah Crum: Kombucha’s mythological origins hearken back to 221 BC in China. The Chinese are famous for their quest for longevity with their elixirs. It’s been part of the story of kombucha, this mythological origin. So 221, at least in the American system, translates to February 21st. What better year to launch it than in 2020.
Why World Kombucha Day? To celebrate the culture of kombucha. Obviously drinking a commercial brand is how I first heard about kombucha. It’s how most people first experience kombucha, even though home brewing has been around for a long time. It’s a way for people to raise awareness about kombucha, to be excited about what it is, to honor its Asian roots, and to really help more people know about kombucha.
This is the decade when kombucha becomes a household name. Launching this world kombucha day in 2020, in this decade, is that first step towards building excitement around kombucha. Not just the drink being trendy, because i think it’s going to last longer than a trend. It’s getting more people to wake up to how wonderful this product is.
We think of kombucha as a gateway. Kombucha isn’t an end point. We don’t stop at kombucha, we start with kombucha. From kombucha, people move to other products in the fermentation association, now it’s sauerkraut and kimchi and kvas and water kefir. I don’t even think we could see this many water kefir brands starting to emerge if kombucha didn’t exist.
Q: Tell me the process of making World Kombucha Day an official “day.”
HC: The process is pretty straight forward and basically just means coming up with the day and promoting it. We have applied to some of the calendars and apparently if you pay enough money, you can even make it onto the National Holiday Calendar.
Q: What are you hoping brands will do to celebrate World Kombucha Day?
HC: I’m hoping they’ll elevate kombucha into the consciousness. That can be providing education, and education could come in the form of free samples or offering a promo at your favorite store. It’s on a Friday this year — if you happen to be at a farmers market or you happen to have a tap room, why not host an education event.
Really it’s this opportunity to engage with your community, do this outreach and to help people understand what kombucha is. Because so many people still either haven’t heard the word, they don’t know what it is, they’re afraid of it, they’ve tried it and think its weird, whatever it is, just giving them another touch point, another opportunity to hear about it, another opportunity to try it without having to pay $3-5 per bottle in order to see what it’s like.
People can add events to our World Kombucha Day calendar based on region. This is free, open to all kombucha producers, not just KBI members. While World Kombucha Day is a KBI initiative, it’s really about the category of kombucha.
Q: Tell me more about KBI origins. Why did you create KBI ?
HC: It started with our business, Kombucha Kamp, and our mission: changing the world, one gut at a time.
KBI also comes from looking at our culture which works in symbiosis. We’ve always understood we can’t do this alone, we have to do this in partnership, we have to be in community. Changing the gut one world at a time, knowing we can’t do it alone, and how do most people find out about kombucha? Again it’s through a commercial product.
In 2010, we had that incident where Whole Foods took all the kombucha off of store shelves and it really creates a lot of fear. It’s a trauma point that we’ve continued to have to work through together. That is what inspired us to come together and really make this work.
We know: people don’t really understand what kombucha is. When you don’t know about something, you’re afraid of it. People worry “I’m going to get bad bacteria in my brew and harm myself.” Well, that’s highly unlikely, just like any fermented food. The only reason they still exist today is because they’ve always been so incredibly safe to make and pass around or they would have been on the compost heap of history ages ago.
So knowing that there was a need, we have a unique roll. We’ve already been doing some cross-category marketing. We did a 30-day kombucha challenge, we did a New Years re-evolution, which were all designed to raise awareness about the category.
So I nominated myself to head KBI and Alex (Crum’s husband), God love him, supported me. We started with KKon (KombuchaKon) in 2014, and here we are about to have our 7th annual show, our 5th annual trade show. We’ve grown from 40 members to over 300. We’ve always been international though, which is unique. We’ve always had people from around the world participating with us.
Q: Is the U.S. leading the growing kombucha popularity?
HC: Yes. America leads the world because this is where the commercial industry started. GT’s is going to celebrate his 25th anniversary this year. Kombucha has been a commercially available product for 25 years. Even now its taken this long, right, even in the early years it wasn’t around until 2010 when it started to pick up steam and we started to see more brands proliferate. Now here in 2020, we’re going to make it a household name.
Just like yogurt wasn’t a household staple, it was something hippies had to make at home on their countertops themselves, then it was turned into a multi-billion dollar industry. And that’s exactly what we see kombucha becoming. What we see isn’t the opportunity for a bunch of processed food companies. Rather its a bunch of small, family-owned businesses that serve local communities with a fresh product. That’s what’s different and unique about all the fermentation businesses.
I love Farmhouse Cultures — I just bought a bottle of their kraut juice — I look on the back and they’re adding vinegar to it. You can’t keep up when you’re a massive brand and you’re going to have to take shortcuts. To me, yes it tastes good, but its not kraut juice, its vinegar and kraut juice. Unfortunately, that’s just what happens when you go too big with certain things.
People in the 21st Century are looking for viable opportunities with a job that makes you feel good about the work you’re doing and that helps your local communities, and it’s important for these communities to have access to really fresh, nutrient-dense foods. So I always advise people: there’s an opportunity, as long as you’re not afraid of hard work. I advise people its a labor of love, emphasis on the labor. But I also think that if you’re someone who wants to be in your community doing good, this is a great way to do it.
Q: Do you think that’s how the kombucha industry is going to grow — more small producers than large?
HC: Exactly right. There’s always going to be a certain number of large producers and brands that want to pursue that type of dream, but it’s a huge trade off. Sure you might end up with a bigger paycheck in the end, but you also give up so much of your life and energy in order to make it profitable.
You’re never going to have another GT’s Kombucha. He was first to market. That was a rare opportunity. Were not likely to see an individually or privately owned brand get to that type of level unless they have investment and if you take on an investment, now you are beholden to other people’s ideas about your business.
Look at the beer industry and how things have happened there. New Belgium just sold to a major food corporation from Asia because even economies of scale aren’t sustainable if you don’t continue to have capital infusions. So if you’re looking for a model that will stay sustainable over time, I think it is staying small, having a local footprint, and again that’s better for the planet, better for the community. The reason products need super long shelf lives on them is because it’s being shipped massive distances. If you only have to go to your local place to get kombucha fresh, you don’t have to put so much processing into your products.
Q: Tell me what you’re seeing in the industry now — are craft beer brewers entering the market? Bigger commercial soda brands?
HC: All of these entrants, it’s exciting. What they are seeing are dollar signs and opportunities. Especially as they see their sales slipping. It’s true for craft beer as it is for soda.
That’s just reflecting how consumers are changing their tastes over time. It’s always healthy to diversify. The reality is what we would love — Coca-Cola started as a health drink, selling in pharmacies, with actual essences and things that were good for you. And now it’s turned into a fake version of a real thing, full of fake ingredients. How wonderful would it be for us as an industry, for us to bring them back to the good side. Don’t poison people with your cheap products and aspartame and things that are known to be toxins. Let’s try to make this something that brings about positive change to everybody.
We love beer too! I think what we’ll also start to see is the benefits of unfiltered beer. I personally believe that pasteurization and these processing steps that remove the yeast or all of the living nutrients from beer basically creates products that don’t deliver on the nutritional promise that was guaranteed for our ancestors.
We crave bubbles because our ancestors understood that meant that nutrients were present in a living form. And so many people have come to find they can’t tolerate carbonated water — well that’s carbonic acid, it’s not natural organic acids, it’s not all of the yeast and nutrients present in yeast.
The conflict is always these are tough products to control. That’s again where the model of having several small producers is actually better.
Q: What are some of the greatest myths consumers believe about kombucha? How can brands debunk the myths?
HC: In the headlines, we get the two polarizing viewpoints — kombucha is the miracle elixir that will save your life and kombucha is snake oil that is dangerous. The reality is the truth is always somewhere in the middle. This is not a beverage for everybody. That’s because we have so many people dealing with a healing crisis. However, there is a ferment for everyone. So either its a miracle cure — or it will kill you. Both of those are the greatest myths.
Will you feel a benefit from drinking kombucha? Absolutely. We have a research study we presented last year showing how kombucha impacts inflammation and stress markers. They’ve taken that study to the next step, which we’ll be hearing those results at KKon this year.
People have provided anecdotal information for how kombucha has helped them with a wide range of inclement for hundreds, thousands of years, right. And so often science wants to ignore that information. But truly that’s the jumping off point for studying something, for understanding something. It is because of the anecdotal information.
Science is a method of inquiry. The phenomenon already exists. We just don’t necessarily know what’s driving it until we engage in scientific inquiry. So this idea that science is settled, that we already know everything, is ridiculous. It’s human hubris to think that. What I think is exciting is in this 21st Century, we continue to do the research and validate the anecdotal claims, and again not everything is for everybody. Some people are allergic to shrimp, strawberries, you name it, there are people who can be allergic to anything and all that says is we’re diverse and not everything is for everybody and that’s OK. Honestly, I think what’s exciting about our industry is you try one kombucha and don’t like it — try another. It’s going to taste totally different. It’s not a miracle, but it’s not going to kill you. It’s not for everyone, but it helps a lot of people. And that’s what World Kombucha Day tries to do — to introduce you to kombucha and see where you land on that spectrum.
Q: What is driving kombucha’s popularity in the past few years?
HC: Microbiome. The rise of autoimmune disease and metabolic disease. People are sick of being sick and start to turn to food to get better because they’ve heard you can get better with certain types of food or by changing their diet. And while they are not getting that advice from their doctors, unless they’re seeing a naturopath or something like that, I think people out of desperation are turning to their diet because they’re just so uncomfortable with where they’re at healthwise. That to me is truly what’s fueling the fueling popularity of this product. So many people consume it, and they say they “Just feel good.” What does that mean, how do you quantify that? Is it just my tummy feels more settled? There’s a whole range of things that could refer to. And I think that’s really what’s driving it.
People are waking up. They realize now they’ve been lied to by packaged foods — I call it poisoned in prepackaging by pretty people. How many sodas is Beyonce drinking to be that shape? You know there’s mythology when they’ve put these packages in people’s hands but that’s not who’s actually drinking this on a regular basis.
Especially this younger generation is more critical of advertising and more critical of doing what everyone else has done until now. They are starting to recognize “Hey what are all these weird flavorings and chemicals in my food and water?” and “Hey I thought someone was in charge of and managing this?” and then you find out, no, corporations are actually still allowed to dump toxins into the water supply, we still have lead in Michigan and Flint. This mythology of a government that cares for you is being broken down. For good reason. Unfortunately, the forces that be are trying to maintain a status quo because they make money off people being sick for so long. But that really is that change — I’m not saying kombucha will cure everything. Buts it’s a gateway. It’s a gateway to healing your body, getting some kind of relief, and seeing there’s a world of other choices you can make that are going to yield different health benefits.
Q: The soda industry is rapidly declining. Do you think kombucha can capture those consumers?
HC: One thousand percent. Really Who is our competition? It’s not other kombucha brands. Its soda companies, it’s energy drink companies, it’s soda water companies, it’s seltzer water companies, it’s “smart water” that’s water with some electrolytes, it’s Gatorade. It’s all this manufactured, lab-created junk. Supplements will never be as good as the real thing. And kombucha is a real thing — it’s a real fermented beverage. It’s what soda aspires to be.
A tax on imported French wine and cheese has been delayed until 2021. U.S. President Donald Trump and French President Emmanuel Macron agreed to hold off on potential tariffs until the new year. French products — like Le Creuset Dutch ovens, Hermès handbags, Roquefort cheese and French-made wine — would have been taxed. One wine importer told the news the potential tariffs were the greatest threat to the wine industry since Prohibition. Trump threatened the taxes in retaliation for a tax imposed in France on large American tech firms, such as Facebook and Google.
Read more (Wine Spectator)
Researchers are studying kombucha to determine whether kombucha brands are unintentionally selling the fermented tea with a high alcohol content. The study, by the British Columbia Center for Disease Control, is testing hundreds of kombucha samples sold at grocery stores and farmers markets for ethanol levels. The fermentation process makes all alcohol slightly alcoholic, but in the U.S. the drink has to be sold below 0.5% to be sold as a non-alcoholic beverage. In Canada the amount is higher, at 1.1%. Researchers are looking at how different control factors affect kombucha’s alcohol content, like how cold refrigeration temperature, where it’s stored in the fridge, how it’s made and type of tea and flavors used.
Read more (CTV News)
Thousands of new state laws were passed across America this year, and dozens affect fermentation businesses — small and large — as well as home fermenters.
Government agencies are loosening some strict health code and alcohol regulations, laws that made running an artisanal business difficult. There are also new opportunities being created that allow craft breweries to expand their operations, such as entertainment districts where beer can be sold and enjoyed legally.
Read on for the breakdown of 2019 food laws passed in each state
SB16 — Expands state alcohol licenses to include recreational areas. After the Alaska Alcoholic Beverage Control Board began cracking down on alcohol licenses in 2017, several recreational sites were denied licenses to sell alcohol. The bill, known as “Save the Alaska State Fair Act,” now expands license types to the state fair, ski areas, bowling alleys and tourist operations.
HB2178 — Removes red tape for small ice cream stores and other milk product businesses to manufacture and sell dairy products. The bill, called the “Ice Cream Freedom Act,” allows smaller mom and pop businesses to make milk-based products without complying with state regulations designed for large dairy manufacturers.
HB1407 — Prohibits false labeling on agricultural products edible by humans. That includes misleading labels, like labeling agricultural products as a different kind of food or omitting required label information.
HB1556 — Ends the “undisclosed and ongoing investigations” of the Alcoholic Beverage Control Board, the Alcoholic Beverage Control Division, and the Alcoholic Beverage Enforcement Division.
HB1590 — Limits the number off-premise sales of wine and liquor in the state to one permit for every 7,500 residents in the county or subdivision. Small farm wines are the exception to the new law.
HB1852 — Allows a microbrewery to operate in a dry county as a private club, without approval from the local governing body.
HB1853 — Amends the Local Food, Farms, and Jobs Acts to increase the amount of local farm and food products purchased by government agencies (like state parks and schools).
SB348 — Establishes a Hard Cider Manufacturing Permit. Cider brewers can apply for the annual $250 permit, authorizing the sale of hard cider. Producers may not sell more than 15,000 barrels of hard cider a year.
SB492 — Establishes temporary or permanent entertainment areas in wet counties where alcohol can be carried and consumed on the public streets and sidewalks.
AB205 — Revises the definition of beer to mean that beer may be produced using “honey, fruit, fruit juice, fruit concentrate, herbs, spices, and other food materials, and adjuncts in fermentation.”
AB377 — A follow-up to the state’s landmark California Homemade Food Act in 2018, the new bill would clarify the implementation process of last year’s bill. The California Home Food Act made it legal for home cooks to operate home-based food production facilities. The law, though, was only enacted if a county’s board of supervisors voted to opt-in to offer the permits. Only one county in California has opted in (Riverside). County health officials are avoiding singing on the bill because of potential food safety risks.
AB619 — Permits temporary food vendors at events to serve customers in reusable containers rather than disposable servingware. The “Bring Your Own Bill” also clarifies existing health code, allowing customers to bring their own reusable containers to restaurants for take-out.
AB792 — Establishes a minimum level of recycled content (50%) in plastic beverage bottles by 2035. The world’s strongest recycling requirement, the law would help reduce litter and boost demand for manufacturers to use recycled plastic materials.
AB1532 — Adds instructions on the elements of major food allergens and safe handling food practices to all food handler training courses.
HB5004 — Raises minimum wage to $15 by 2023.
HB6249 — Charges 10 cents for single-use plastic bags by 2021.
HB7424 — Raises sales tax from 6.35% to 7.35% for restaurant meals and prepared foods sold elsewhere, like in a grocery store. Also repeals the $250 biennial business entity tax.
HB130 — Bans single-use plastic bags by 2021.
SB105 — Raises minimum wage to $15 by 2024.
HB125 — Facilitates growth and expansion of craft alcoholic beverage companies, raising amount of manufactured beer to 6 million barrels.
SB82 — Prohibits a municipality from regulating vegetable gardens on residential properties.
HB134 — Regulates where beer and wine can be served, now including public plazas.
HB151 — Charges licensing fees for temporary food establishments based on the number of days open. Fees will gradually increase through 2022.
HB3018 — Amends Food Handling Regulation Enforcement Act, requiring a restaurant prominently display signage indicating a guest’s food allergies must be communicated to the restaurant.
HB3440 — Allows customers to provide their own take-home containers when purchasing bulk items from grocery stores and other retailers.
HB2675 — An update to state liquor laws, the bill removes hurdles for craft distilleries to operate. Craft distilleries would be allowed to more widely distribute their products themselves, rather than distributing under the state’s three-tier liquor distribution system that separates producers, distributors and retailers.
SB1240 — Imposes a 7 cent tax on each plastic bag at checkout, with 2 cents staying with the retailers. The remaining 5 cents per bag would fix a statewide budget deficit.
HB1518 — Creates a special alcohol permit for the Bottleworks District. The $300 million, 12-acre urban mixed-use development in the Coca-Cola building will serve as a culinary and entertainment hub in downtown Indianapolis.
SF618 — Increases the limit on alcohol in beer from 5% to 6.25%.
SF323 — Canned cocktail and premixed drinks served in a metal can, up to 14% alcohol by volume, will now be regulated like beer.
HB311 — Requires proper labeling of cell-cultured meat products that are lab produced.
HB468 — Expands defined items permitted for sale by home-based processors.
HR251 — Designates week of September 23-29 as Louisiana Craft Brewer Week.
SB152 — Establishes definition for agriculture products. Prohibits anyone from mislabeling a meat edible to humans.
SR20 — Designates week of September 3-9th as Louisiana Craft Spirits Week.
LD289 — Prohibits stores from selling or distributing any disposable food containers that are made entirely or partially of polystyrene foam (Styrofoam).
LD454 — Provides funding and staffing needed to give local students and nutrition directors the resources needed to purchase and serve locally grown foods.
LD1433 — Bans two toxic, industrial chemicals (phthalates and PFAS) from food packaging. Maine becomes first state in the nation to ban the two chemicals.
LD1532 — Bans all single-use plastic bags in the state. Law will be enacted by April 2020, at which time shoppers can pay 5 cents for a plastic bag. Maine is the fourth state to pass a ban, joining California, New York and Hawaii.
LD1761 — Increases amount of barrels craft beer and hard cider manufacturers can produce in a year. The cap increased from 50,000 gallons to 930,000 gallons (approximately 30,000) barrels. The law also makes it easier for a small brewery to get out of a contract with a large distributor.
SB596 — Defined mead as a beer for tax purposes.
HB1010 — Updates state beer laws by increasing taproom sales, production capabilities, self-distribution limits and hours of operation. Known as the Brewery Modernization Act, the law is aimed to create jobs and increase economic impact.
HB1080 — No restrictive franchise law provisions for brewers that produce 20,000 barrels a year or less.
HB1301 — Sales tax will be collected on Maryland buyers from online sellers, helping small businesses compete with online retailers.
HB4111 — Raises minimum wage by 75 cents a year until it reaches $15 in 2023.
HB4959 — Gives state Liquor Control Commission the power to seize beer, wine, mixed spirit and mixed wine drinks, in order to inspect for compliance with the state’s extraordinarily detailed and complex “liquor control” regulatory and license regime. Bill also repeals a one-year residency requirement imposed on applicants for a liquor wholesaler license, after the U.S. Supreme Court invalidated a similar Tennessee law as a violation of the U.S. Constitution’s commerce clause.
HB4961 — Prohibit licensed liquor manufacturers from requiring licensed wholesalers to give the manufacturer records related to the distribution of different brands, employee compensation or business operations that are not directly related to the distribution of the maker’s brands.
SB0320 — Eliminates mandate that businesses with a liquor license must post a regulatory compliance bond with the state.
HF1733 — Updates the state’s omnibus agriculture policy law, including: create a custom-exempt food handlers license for those handling products not for sale; extend the state’s Organic Advisory Task Force by five years; allow the agriculture department to waive farm milk storage limits is the case of hardship, emergency, or natural disaster, and modify milk/dairy labelling requirements; modify labelling for cheese made with unpasteurized milk; expand the agriculture department’s power to restrict food movement after an emergency declaration; modify eligibility and educational requirements for beginning farmer loans and tax credits.
SB2922 — Prohibits labeling non-meat products as meat, like animal cultures, plants and insects.
HB84 — Changes tax on wine to 27 cents per liter, and a tax on hard cider at 3.7 cents per liter.
SB358 — Raises alcohol license fee for resorts from $20,000 to $100,000 each.
LR13 — Establish and enforce definitions for plant-based milk and dairy. Proper product labeling would be enforced for milk and dairy food products that are “truthful, not misleading, and sufficient to different non-dairy derived beverages and food products.”
SB345 — Authorizing pubs and certain wineries to transfer certain malt beverages and wine in bulk to an estate distillery; authorizing a wholesale dealer of liquor to make such a transfer; authorizing an estate distillery to receive malt beverages and wine in bulk for the purpose of distillation and blending; revising when certain spirits that are received or transferred in bulk are subject to taxation.
HB598 — Establish a commission to study beer, wine, and liquor tourism in New Hampshire. The commission will specifically develop a plan for tourism, including establishing tourist liquor trails with signage along the highway, suggest changes to liquor laws that would enhance tourist experiences at state wineries, breweries and liquor manufacturers and suggest how to allow a “farm to table” dinner featuring New Hampshire produced food items and local alcoholic beverages.
HB642 — Defining ciders with alcohol content greater than 6% (but no more than 12%) as specialty beers.
A15 — Raises the state minimum wage to $15 an hour by 2024, raising in $1 increments every year.
SB1057 — Establishes a loan program for capital expenses for vineyards and wineries in New Jersey.
SB149 — Change name of Alcohol and Gaming commission to Alcoholic Beverage Control Division.
SB413 –Allows breweries to: sell beer at 11 a.m. on Sundays; have private celebration permits for events like weddings and graduation parties; no minimum standards (50 barrels a year or 50 percent of all sales coming from beer brewed on site) for businesses to hold a small brewer license; eliminate excise tax, with breweries paying $.08 per gallon on the first 30,000 barrels produced.
A new grant by the California Department of Food and Agriculture (CDFA) to the University of California at Davis will fund training and education for consumers around one of the most confusing grocery offerings — fermented fruits and vegetables.
“There’s a general need to educate the consumer on what fermented foods are — and they currently don’t have that education,” says Maria Marco, professor in Food Science and Technology at UC Davis (and a TFA Advisory Board member). “A definition and resources will help them be more empowered consumers and be more aware of what they’re eating. There’s a need — from kids to physicians. People need to know what these foods are.”
The grant will also fund research on the fundamental properties of fermented fruits and vegetables. Food scientists at UC Davis will study the microbial contents, characterizing the fermented foods.
The 2019 Specialty Crop Block Grant Program (SCBGP) funds 69 projects focusing on specialty crops grown in California. Grant recipients range from organizations, government entities and colleges and universities. The projects must specifically focus on increasing the sales of specialty crops through the “California Grown” identity. UC Davis received $213,051 for the grant titled: “Expanding Education and Knowledge of Fermented Fruits and Vegetables.”
“California has an important role in the U.S. because such a large number of the United States’ crops are grown here,” Marco said. “We’re the fruit bowl, the salad bowl here in the U.S.”
Of the $72.4 million awarded nationwide, California led the nation in funding with $22.9 million. The California Department of Agriculture will oversee the projects.
Core to the grant is fermentation education. UC Davis will work with Master Food Preservers across the state, training them in fermentation. The Master Food Preserver is a community volunteer program available to any individual interested in food preservation. They take a series of extensive, in-depth courses. After earning certification, they can teach the public about food preservation.
“These Master Food Preservers are getting a lot of questions lately about making fermented foods at home,” adds Marco. By providing fermentation classes to the Master Food Preservers, “we’re extending knowledge and providing information on the science of fermented foods.”
“When people start to understand the science behind the food, what the microbes are doing, that engages the public in a way based on science rather than on feeling. That will help the food producers in the end. A more informed public helps elevate their product. It shows their product is different from something just pickled with acid.
Education and training will be supported by up-to-date research. This research, performed in UC Davis’ Marco lab in the Food Science & Technology department, will also be funded by SCBGP money.
“We’ll be looking at microbial contents of crops and the metabolites that they make,” Marco added. “Characterizing those foods to provide more knowledge on what’s there, it’s a move forward to determining how fermented foods can be healthy for us.”
Few studies are available that examine how fermented foods benefit or alter human health. Though fermented food research in the Marco Lab won’t involve humans, it will provide a scientific base that could evolve into a human study.
“This is important because there’s a lot of interest in this type of food and beverage. You see a lot more of these products available on the supermarket shelves. There is also an interest to be making more food at home. And there’s generally an idea that these foods are first of all tasty, but they could help our health in many, many ways. There is that belief. And there’s a risk — if these things are not made properly or if there’s some conditions where people should limit their fermented food intake. So there’s good, but if these things are not made properly there can be food safety risks.”
Grant research will benefit commercial processors, too. UC Davis will provide “new or improved methods for fermented food processors.”
Consistency and scale are a challenge for fermented food producers because of the live bacteria.
“Microbes have a mind of their own,” Marco said. “A lot of these foods are not originated with mass production in mind. They are usually made in small quantities. So when you scale up, it becomes an issue of quality and consistency. How do you make something that’s usually done in small quantities and sell across the country in large quantities?”
The American Olive Oil Producers Association and Deoleo, the world’s largest producer of olive oil, submitted a citizen petition to the U.S. Food and Drug Administration to adopt science-based, enforceable standards for olive oil.
“Buying quality extra virgin olive oil is hard, but not because there aren’t quality products on supermarket shelves. It’s because there are just no rules to stop bad actors from misrepresenting what they’re selling,” said Adam Englehardt, Chairman of the American Olive Oil Producers Association.
“It was in this vacuum that California adopted a state-based grading and labeling standard in 2014. Family farms like mine supported those regulations because it allowed growers and producers a real opportunity to compete. A half-decade later our state is known around the world for its commitment to quality,” said Englehardt.
The new standards for olive oil, which FDA would be empowered to promulgate after a final rule pending a public comment period, would mark the first time the federal government has regulated the category. Citizen petitions for Standards Of Identity have resulted previously in the adoption of regulations for a variety of other food products.
Stakeholders involved are confident that the petition demonstrates the need to adopt the proposed science-based olive oil standards to provide honest and fair dealings in the interest of consumers while promoting a vibrant and competitive industry.
“We believe consumers have the right to know what they’re buying, but the absence of an enforceable regulatory environment makes this difficult,” said Ignacio Silva, President and CEO of Deoleo. “The petition provides an incredible opportunity to improve quality across the category and most importantly, it will restore consumer trust in olive oil. We support science-based grading standards because we’re committed to quality. It’s just that simple.”
A 2015 investigation by the National Consumers League into olive oil mislabeling found six of eleven national brands had misrepresented quality grades to consumers. A separate, four-year audit of the category between 2015 and 2019 found half of all products available to consumers today failed to meet international quality standards.
Consumers deserve to know what they are buying and should be confident that they are receiving the value and health benefits that correspond with the quality grade of olive oil they desire. The clear definition of grades set forth in the petition for extra virgin, virgin and olive oil do this and allow US consumers to choose a suitable price point to meet their preferences.
The specialty chocolate market is growing, and research by the University of Copenhagen Department of Food Science found that fermentation conditions affect chocolate flavor. Different fermentation techniques changes the composition and activity of the microorganisms present on the cocoa beans. “Our research confirms this and we have also learned how to fine tune the cocoa by fine tuning the process itself, which means that you can get a higher quality out of your raw materials if you understand these processes,” says Dennis Sandris Nielsen, a professor in the food science departments at the University of Copenhagen. He adds: “…findings show that the treatment the cocoa receives after the harvest is at least as important for the quality and flavour as the genetics of the cocoa. Where the cocoa was grown also has some significance. By varying the conditions during fermentation, we can therefore also reasonably predict the final taste, which provides good opportunities for high-end producers in particular to develop chocolate with different flavours and scents.”
Read more (University of Copenhagen)