Grain Scoop

A collection of previous issues of The Grain Scoop newsletter.

kongThe Beast

What has New York, Chicago and L.A. so frightened?  It’s not King Kong or Godzilla, but it's equally dangerous and just as frightening, not to mention, something very pervasive and very real.  The culprit? Trans fat*.

The New York Board of Health recently put into effect an amendment to the city’s health code that requires all restaurants to virtually eliminate trans fat* in the foods they serve.  This legislation will take effect by mid summer.  As a result, Chicago and L.A. are now considering similar legislation. This prompts the question, if trans fat* is so bad, how did it make its way into foods to begin with, and why are major cities now restricting or banning its use?

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The Scoop on Grains

While browsing the aisles of your local grocery store, you’ve probably noticed the following phrase popping up more frequently:  “Made with Whole Grains.” The reason? Consumers have become increasingly aware about the benefits of whole grains, resulting in an influx of products containing common, as well as more unusual, grains.  While most have heard of wheat*, oats* and rye*, many are less familiar with grains like triticale*, kamut and quinoa*. Have you noticed these unusual grains in the ingredient listing of your favorite cereal, cracker or bread?

Each type of grain, common or unique, has a colorful history and distinct properties that lend specific attributes to the products in which they’re used.
Wheat*

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Organics In Reach

Buying organic* foods is no longer an inconvenience thanks to consumer demand for foods with fewer additives and perceived health benefits. Today, close to 75% of all conventional grocery stores offer organic* foods. This is in stark contrast to the days when organic* products could only be found in specialty grocery and health food stores. Now, conventional stores provide 1,000 square feet of space on average for natural and organic* foods.

This allocation of space is paying off for grocers and consumers alike. Currently, mainstream grocery stores account for 44% of all organic* sales. As these stores provide more organic* foods, often under their own labels, prices become aligned with similar non-organic* foods. This satisfies the everday bargain shopper who values low prices and one-stop shopping when buying organics compared to expensive, out-of-the-way specialty stores.

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