Currently browsing posts about: Food-industry

I’m always interested to know how food and beverage companies spend money on candidates.  The Center for Responsive Politics’ Open Secrets database is the best source that I know of for this information, but it takes work to find what you are looking for.

Food Dive has a summary of donations from ten leading food and beverage companies.

Food Dive’s explanation for why donations have dropped since 2016, especially to Republican candidates?  The companies think it works better for them to stay out of today’s polarized politics.

Or maybe they think the Deomocrats will win this time?

I have complained previously how Covid-19 has exposed corporate capture of the Occupational Safety and Health Administration (OSHA), the federal agency ostensibly responsible for ensuring “safe and healthful working conditions for working men and women.”

You don’t believe me?  Try this.

U.S. Department of Labor Cites Smithfield Packaged Meats Corp. For Failing to Protect Employees from Coronavirus: The U.S. Department of Labor’s Occupational Safety and Health Administration (OSHA) has cited Smithfield Packaged Meats Corp. in Sioux Falls, South Dakota, for failing to protect employees from exposure to the coronavirus. OSHA proposed a penalty of $13,494, the maximum allowed by law.

Or this.  U.S. DEPARTMENT OF LABOR CITES JBS FOODS INC. FOR FAILING TO PROTECT EMPLOYEES FROM EXPOSURE TO THE CORONAVIRUS: The U.S. Department of Labor’s Occupational Safety and Health Administration (OSHA) has cited JBS Foods Inc. in Greeley, Colorado, for failing to protect employees from exposure to the coronavirus. OSHA proposed $15,615 in penalties.

They have to be kidding.  We are talking here, according to Leah Douglas’s statistics, about how more than 2500 Smithfield employees and more than 2700 JBS employees have been confirmed with Covid-19.

If these are the maximum penalties (!), how about assigning them to every one of those cases.

The companies can certainly afford it: Smithfield had $13.2 billion in sales in 2019, and JBS had $51.7 billion.

Never mind, even that pittance penalty is too high for the meat industry to accept.

Furthermore, Smithfield is appealing the fine.  A representative said the fine is

“wholly without merit” because the company took”extraordinary measures” to protect employees from the COVID-19 virus. And during the pandemic, Smithfield took direction from OSHA, the Centers for Disease Control and Prevention (CDC), and U.S. Department of Agriculture (USDA).

Translation: “It’s not our fault.  It’s OSHA fault, the CDC’s fault, the USDA’s fault.

That’s not what the meatpacking workers’ union says.

Today [September 10], the United Food and Commercial Workers (UFCW) International Union, which represents1.3 million workersin meatpacking plants and other essential businesses, condemned the new U.S. Department of Labor fine on Smithfield Foods as completely insufficient in the wake of the company’s failure to protect meatpacking workers at its Sioux Falls, South Dakota which reported nearly 1,300 COVID-19 infections and at least four deaths among its employees. As the union for Smithfield workers at this plant, UFCW called today’s fine by the Trump Administration insulting and a slap on the wrist that will do nothing to help those already infected or prevent future worker deaths.

It issued a similar statement on the JBS fine.

The meat industry has rallied to the defense of its Big Meat members.  To wit: Meat Institute Issues Statement on OSHA Citation Related to COVID-19.  

The meat and poultry industry’s first priority is the safety of the men and women who work in their facilities [every time you read a statement like this, think of a red flag on the playing field—a warning that it means just the opposite]. Notwithstanding inconsistent and sometimes tardy government advice, (‘don’t wear a mask/wear a mask’/April 26 OSHA guidance specific to the meat and poultry industry) when the pandemic hit in mid-March, meat and poultry processing companies quickly and diligently took steps to protect their workers. Companies had to overcome challenges associated with limited personal protective equipment…Most importantly, as evidenced in trends in data collected by the Food and Environment Reporting Network and The New York Times, these many programs and controls once in place worked and continue to work. Positive cases of COVID-19 associated with meat and poultry companies are trending down compared with cases nationwide.

The Meat Institute actually has the nerve to cite Leah Douglas’s data to support its defense—this, while meat companies are refusing to provide accurate data.  (Even the union cites much lower figures despite its reports of workers being forced to stay on the lines without masks despite being ill or risk losing their jobs).

It details its arguments that all those illnesses and deaths are OSHA’s fault in yet another press release on September 14. 

I suppose we will now go through all this again for Tyson’s, where more than 10,000 workers have become ill.

Expect another of OSHA’s “slaps on the wrist” followed by the Meat Institute’s objections.

I am reprinting this with no comments (beyond really, healthier marshmallows?) from the industry newsletter FoodNavigator.  Here is its

Special Edition: Sweeteners and sugar reduction

Sugar continues to be in the spotlight, singled out as the nutrient responsible for alarming global rates of obesity and type 2 diabetes. Artificial sweeteners are also facing fire from consumers who want to adopt ‘clean’ diets. And while natural sweeteners are a preferred option, ingredients like stevia are notorious for their off notes. So what is the answer? We take a look at the latest thinking around sugar reduction, from the nutritional science underpinning the trend through to tech developments like so-called structured sugars.

• Better for you marshmallow: a healthy twist: To help children avoid excessive sugar intake, it is wise to teach healthy life styles and prevent overweight. Occasionally you can take a sweet treat. With a healthier marshmallow you are still able to control your calorie and sugar intake…   Click Here
• Sugar reformulation: How are big brands innovating to cut the sweet stuff?  With mounting pressure – both via voluntary targets and mandatory taxes – to reduce sugar in food and beverage, FMCGs are getting creative. Some are substituting sugar with coconut water, others with maize flour or tiger nuts. Scroll through the gallery to see who is doing what to cut the sweet stuff… Display
• Kerry talks sugar reduction in beverages: ‘It impacts the three most important sensory dimensions’:  The push to reduce sugar in products, supported by regulatory levers such as sugar taxes, has focused largely on the beverage sector. Kerry Taste & Nutrition weighs in on the challenges facing beverage formulators… Read
• The FoodNavigator Podcast: Sugar reformulation part 1: Why reducing by stealth is key:  The food industry is under massive pressure to reformulate products with less sugar. And in light of the voluntary target in the UK for manufacturers to meet a 20% cut in sugar by 2020 unlikely to be met, campaigners are increasingly demanding that mandatory sugar reformulation targets are set… Listen now
• Could SDIL’s sweet success expand beyond soft drink? ‘The lack of taxation for sugary milk drinks definitely needs more thought’: The UK’s soft drink tax has probably been of greatest benefit to the Childhood Obesity Plan, says Association for the Study of Obesity Chair Dr Maria Bryant, and similar principles should ‘absolutely’ be applied to sugary milk drinks… Read
• Tate & Lyle aims to cut carbon emissions 30% by 2025 as reformulation lifts profits:  Tate & Lyle has announced a set of ambitious environmental targets including a commitment to cut Scope 1 and 2 CO2e emissions 20% by 2025 and 30% by 2030. Scope 1 and 2 are defined as direct emissions from owned or controlled sources, and indirect emissions from the generation of purchased energy, respectively… Read
• Beyond sugar and salt reformulation: The case for ‘positive nutrition’ targets to help curb obesity:  Implementing ‘positive nutrition’ policies – to increase the amount of whole grains, fruit, nuts and seeds, and vegetables in our diet – could help the UK combat childhood obesity, argue experts… Read
• Making sweet food taste sweeter: Could coffee hold the key to sugar reformulation?  Fresh research out of Denmark reveals that drinking coffee changes our sense of taste, making sweet foods even sweeter. Could these findings help inform sugar reformulation strategies?.. Read
• Was the failure of Nestlé’s Milkybar Wowsomes down to poor demand or poor marketing?  Nestlé has pulled its reduced sugar Milkybar Wowsomes product after poor demand. But others believe big brands are scared to push their lower sugar products for fear of failure… Read
• Healy leverages cocoa shells for natural sugar reduction:  Healy Group, the Ireland-based ingredient supplier, has developed a process to turn cocoa shells – an otherwise under-utilised by-product of cocoa production – into a micronised cocoa fibre that can help with sugar reduction in chocolate… Read
• Do low-calorie sweeteners make you fat? Controversy and confusion over the role of high-intensity sweeteners in weight management:  The war on sugar continues to gather steam as increasingly health-conscious consumers seek to limit their intake by opting for products that are perceived as healthier. But controversy continues to swirl over the impact of high intensity sweeteners – a popular reformulation option – on health… Read
• Sugar reduction through smell: ‘Aromas can be used to produce long-lasting sweetness-enhancing effects’:  One of the easiest ways to reduce sugar is to replace it with sweeteners – but research from Netherlands-based research group NIZO suggests aromas can be leveraged as an alternative path to sugar reduction… Read
• EY on the future of food: Tech innovation to deliver healthy, sustainable and personalised products:  What does the future have in store for the food industry? We spoke to Ernst and Young’s Rob Holston, global consumer industries advisory lead, to hear his thoughts on the top trends and technologies at play… Read

If Covid-19 does anything useful, it will be to expose how badly treated are low-wage farm, slaughterhouse, and grocery workers, suddenly deemed essential.  It also exposes the bad treatment of restaurant workers, now unemployed, and many paid so poorly that they do not even qualify for unemployment insurance.

Where are labor unions when we need them?  The union that organizes slaughterhouse workers explains why it is so weak.

Today, workers have lost power at the bargaining table. Giant meatpacking and food companies are more determined than ever to keep labor costs as low as possible and production as high as possible. This means hiring cheap labor, maintaining intolerably high line speeds, demanding cuts in wages and benefits from unionized facilities…Other companies actively exploit our broken immigration system, purposely recruiting and hiring undocumented immigrants to create a disposable workforce. These immigrants often don’t speak English and aren’t aware of labor laws or their rights on the job. It’s a vulnerable, easily-intimidated workforce too afraid to speak out…This has resulted in an industry where workers have less bargaining power, where it’s becoming harder and harder to earn enough to support families, and where it’s becoming less safe to work.

The good news: signs of a newly emergent worker movement in recent strikes.  These are listed here.

The impact of the Coronavirus pandemic is a good reason to support this movement.

Organize!

Addition: This article, just out, has a good summary of the history of meatpacking unions.  

For several decades after World War II, conditions in meatpacking plants steadily improved as a result of pressure from workers themselves.  Starting in 1943, the United Packinghouse Workers of America, a labor union, organized meatpacking employees in major cities. At the height of its influence, this union secured “master agreements” with the largest firms, such as Armour and Swift, ensuring standard wages and working conditions across the industry.  One source of the UPWA’s influence was its ability to build interracial alliances.

I am indebted to BakeryAndSnacks.com for this report on consumer [dis]trust of food products.

According to Morning Consult’s first annual State of Brand Trust report, more than half of Americans say they have little or no trust in corporate America and the country’s leadership.  In fact, Tom Hanks (34%) and Oprah (27%) are more trusted than either the US government (7%) or Wall Street (5%).  Fifty-four percent of consumers say they have little or no trust in corporations, while only 28% hold the same for the food and beverage industry.  But they do place conviction in brands like Cheerios, Oreos and Doritos.

The top five most trusted brands, according to this report, are the US Postal Service, Amazon, Google, Pay Pal and The Weather Channel.

As for foods:

The most trusted food brand was Chick-fil-A—ranking in sixth position—followed by Hershey in seventh spot, and Cheerios and M&Ms, No. 9 and No. 10, respectively.

However, despite the high level of trust placed in food and beverage brands, the industry does have its work cut out for it, as only 17% of Americans say they trust food labels.

The mind boggles.  We are doomed.

This is a collection of articles from BakeryAndSnacks.com, a food industry newsletter, about attempts of food companies to engage women in their businesses.

Is this empowerment, or is it exploitation or marketing?  You decide.

• PepsiCo’s push to empower Saudi female entrepreneurs:  The food and beverage giant’s philanthropic arm has partnered with INJAZ Al-Arab to launch a new entrepreneurship development program to empower Saudi female entrepreneurs. Read more
• The women behind the bakeries on a mission to end gender-based violence, unemployment and human trafficking:  Two all-female bakeries on either side of the Atlantic Ocean are championing social issues. Read more
• Empowering Indonesian women in palm oil earns Cargill IBIE sustainability award:  The global supplier built a fiscal and civic support program in South Sumatra, Indonesia, to nurture women in leadership roles – an important part of its 2020 palm oil transparency commitment. Read more
• Mars puts mums at the heart of a new snack to tackle nutritional deficiency in India:  Straight Forward Design was enlisted to create a brand identity that inspired trust in mothers. Read more
• Call for entries: PepsiCo supports gender equality with Stacy’s Pita Chips:  PepsiCo and Stacy’s, under the Frito-Lay umbrella, are calling for women-led startups to apply to the Stacy’s Rise Project incubator competition, a mentorship and grant program. Read more
•  BakeryandSnack Chat Podcast: PepsiCo partners with CARE to tackle the gender gap in farming:  The PepsiCo Foundation is collaborating with humanitarian organization CARE to tackle gender inequality in the agriculture sector with an $18.2m investment in She Feeds the World. Read more
• ‘Dream big’: Serena Williams aces 2019 slot on General Mills’ Wheaties athlete series:  General Mills has signed on the seven-times WTA Player Of The Year for its signature Wheaties box. Read more
• The power of eating breakfast together as a family: Kellogg’s celebrates working moms in Thailand:  The efforts of hard-working Thai mothers is just one of the stories highlighted by the Kellogg Company in its ninth annual Diversity & Inclusion Report, titled, Features. Read more
•  SNAC launches Women in Snacks network to embrace diversity and inclusion:  Only a handful of women lead with world’s largest companies. Fortune 500 lists 20 in the position of CEO – actually, now 18 following the departure of PepsiCo’s Indra Nooyi and Campbell Soup’s Denise Morrison – down from 32 in 2017. Read more

I have a subscription to Politico’s Morning Agriculture daily newsletter, an invaluable source of information about doings in Washington DC that I would not otherwise know about.

Politico’s business model usually blocks access to articles from non-subscribers, which makes it difficult to refer to articles that you will not be able to read for yourself.  Sometimes I can find other sources for the same information, but not always.

Nevertheless, I want to point you to two recent Politico articles about how food corporations are getting together to jointly try to improve their production and supply chain practices.

Chocolate companies

The first was about how three large chocolate firms— Mars Wrigley, Mondelēz and Barry Callebaut—have called on the European Union to promote sustainable cocoa production and to enact regulations that will stop environmental and human rights abuses in production.

According to Politico’s behind-a-paywall article,

The Commission declined to comment on the corporates’ move but officials are considering due diligence schemes, market controls and product labeling with a possibility of specific measures for commodities such as soy, palm oil and beef.

Cocoa is a major driver of deforestation and human rights abuses, including child labor, in countries such as Ghana and the Ivory Coast, which together account for around two-thirds of global production.

Effects of agriculture on climate change

Politico, happily, released this magazine-length article titled “How a closed-door meeting shows farmers are waking up on climate change,” for open access.  It ought to win prizes for its author, Helena Bottemiller Evich.

In it, she describes how Big Ag companies, high-level US agricultural officials, and CEOs of major food companies are not only talking about climate change, but recognizing that they have to act to prevent it.

But that’s not all:

In Nebraska, farmers are exploring ways to reorient their farms to focus on rebuilding soil and sequestering carbon — a buzzy concept known as regenerative agriculture. In Florida, where rising sea levels are not a hypothetical discussion, farmers and ranchers have recently launched a working group to discuss climate change and how agriculture can help. Similar groups have cropped up in North Carolina, Ohio and Missouri and more states are expected to follow. In Iowa, faith leaders have been engaging farmers on the topic, hosting discussion groups in churches and building a network of farmers who are comfortable speaking publicly about climate change, whether it’s telling their story to reporters or 2020 Democratic candidates.

This is happening despite the politics of climate change.

Rural communities tend to be overwhelmingly Republican, which is one reason why talking about climate change has been politically taboo. It’s seen as a Democrat thing. Dig a little further, though, and the resistance runs much deeper than party politics. In many ways, climate change denial has become a proxy for rural Americans to push back against out-of-touch urbanites, meddlesome environmentalists and alarmist liberals who are seen as trying to impose their will on small towns and farming communities they do not understand.

Recognition of a problem is a necessary first step to getting it fixed.

Many of these companies are increasingly recognizing they can’t meet their goals without significant changes to farming practices at the base of their supply chains.

Yes!

This article is worth reading in its entirety.  It offers glimmers of hope that Big Ag and Big Food will change their practices and embrace sustainability and regenerative agriculture.

Our job?  To push them to change and cheer them on when they do.

The industry newsletter, FoodNavigator-Asia did a special edition on the food business in the Arabian Middle East:

Special Edition: Middle East Spotlight

Ahead of the region’s biggest food and beverage processing industry event, Gulfood Manufacturing, we shine the spotlight on the latest packaging and consumer trends that are driving innovation, while also assessing some of the major developments among the Middle East’s major brands.

• QR and AR: How smarter packaging can appeal to Middle East’s younger consumers:  The Middle East’s growing younger population is driving consumption of packaged food and beverage products, with firms turning to new packaging innovations to entice this lucrative market… Read
• Convenience, cost and clean label key for Middle East success – Ingredion:  Consumers in Middle East are increasingly more willing to try out new trends, but demands for convenience at an affordable price can pose a challenge for manufacturers… Read
• Matcha move: Nestle launches limited edition KitKat in UAE, KSA, Kuwait:  Nestle has launched a limited edition green tea matcha KitKat in selected GCC markets including UAE, Saudi Arabia and Kuwait… Read
• Disrupting the meat industry: Global Food Industries ready to launch plant-based burgers:  UAE food firm Global Food Industries (GFI) has announced plans to launch its plant-based ‘not-chicken and not-beef burgers’ in November… Read
• Renewable energy: Nestle’s Dubai factory now the UAE’s largest private solar plant:  Nestle Middle East’s Al Maha factory in Dubai has started generating renewable energy with its 20,000 photovoltaic (PV) panels, that will supply 85% of the factory’s annual electricity consumption… Read
• A tale of two desert dairies:  Abu Dhabi’s Al Ain Farms and Dubai’s Al Rawabi have evolved differently over the last four decades to become regional majors… Read

Comment: My personal knowledge of the region is restricted to Dubai where, 15 years ago, nearly all food was imported (except dates, eggs, and some dairy), nearly all water was distilled from seawater (and, therefore, expensive), land almost entirely desert, and temperatures well into the 100s on most days—not exactly conducive to farming.

And they play rough over there:

• Heads of Qatar’s largest dairy firm named in lawsuit amid jihadist funding allegations: The Chairman and CEO of Qatar’s largest dairy firm Baladna have been named in papers filed in the British High Court, which alleges they helped fund the al-Qaeda affiliated al-Nusra Front, a Syrian jihadist organisation…Read