Nestlé last week announced measures to improve cocoa-farming families’ incomes, promote gender equality and advance regenerative agricultural practices as part of a plan to address risks of child labor in production of cocoa.

The world’s largest food and beverage company unveiled plans to more than triple its investment in its cocoa sustainability efforts, devoting 1.3 billion Swiss francs (US$1.4 billion) by 2030.

Cocoa beans are the prime ingredient for chocolate. Statista, a provider of market and consumer data, estimated global cocoa production to reach 4.8 million tons in the 2020/2021 crop year, with the majority of production occurring in Africa.

Nestlé is creating cash incentives up to 500 Swiss francs annually for cocoa-farming families to enroll their children in school; implement good agricultural practices, such as pruning; and engage in certain other activities. The full cash incentive will be available for the first two years of the program, then lowered to 250 Swiss francs thereafter.

Payments will be disbursed evenly between the male and female heads of the home, according to Nestlé.

Pervasive poverty, lack of basic infrastructure and other challenges contribute to the risks of child labor on family cocoa farms, Nestlé said. In order for all members of a household in Côte d’Ivoire (also known as Ivory Coast), West Africa, to “afford a decent standard of living,” they need an estimated average income of 6,365 Swiss francs annually, according to Nestlé’s summary of its income accelerator program.

"Our goal is to have an additional tangible, positive impact on a growing number of cocoa-farming families, especially in areas where poverty is widespread and resources are scarce, and to help close the living income gap they face over time," Nestlé CEO Mark Schneider said in a press release announcing the program. "Building on our longstanding efforts to source cocoa sustainably, we will continue to help children go to school, empower women, improve farming methods and facilitate financial resources.”

The income accelerator program announced by Nestlé was piloted in 2020 with 1,000 farmers in Côte d'Ivoire. The company disclosed it will expand the program this year to include 10,000 families in Côte d'Ivoire, extend it to Ghana in 2024, then “assess the results of that test phase and adapt where necessary, before moving to reach all cocoa-farming families in its global cocoa supply chain by 2030.”

Nestlé suggested the income accelerator program would reach 160,000 families by 2030. The initiative will include full traceability from origin to factory—with plans to introduce a range of cocoa-sourced products, beginning with KitKat products in 2023, Nestlé disclosed.

The International Cocoa Initiative and Rainforest Alliance are among the third parties working with Nestlé to monitor participation in the program.

An estimated 1.56 million children are subjected to child labor in Côte d’Ivoire and Ghana, according to the International Cocoa Initiative, a Swiss-based nonprofit foundation founded in 2002. And 45% of children in agricultural homes in cocoa-growing areas in those two countries were engaged in child labor, according to a Jan. 27 Reuters story reporting on Nestlé’s initiative, citing a recent survey by the University of Chicago.

“We believe that, together with governments, NGOs and others in the cocoa industry, we can help improve the lives of cocoa-farming families and give children the chance to learn and grow in the safe and healthy environment they deserve,” Schneider said.

 

 

 

 

 

By taking a short, anonymous survey, natural products industry members can help the JEDI Collaborative, a project of One Step Closer, better calculate the leadership team demographics of companies that provide natural and organic foods, dietary supplements and personal care products. This survey is designed for leaders within companies to easily complete based upon knowledge of the leadership team.

The survey guides users through a standardized assessment of the demographic make-up of their leadership team. The JEDI Collaborative understand that HR departments might not collect all the data the survey asks for, and the hard and fast figures may not be easily accessible, so they welcome best guesses in the responses.  All data collected will remain anonymous and only reported out in aggregate. The results of the 2022 version of the survey will be shared during Natural Products Expo West, March 18 to 12, 2022, in Anaheim, California.

Data obtained from this survey will also be compared to benchmarks established in 2019, which showed the natural products industry's need for diversity and inclusion. The first annual Natural and Organic Industry Benchmarking Survey, conducted in 2019, showed that the industry leadership teams and boards lack diversity.

And products and brands within this industry attract a consumer base that lacks racial diversity.

In 2019, the industry was not set up to serve an increasingly diverse population, and was in a position to struggle to engage the diversity of thought that will help fuel industry growth.

The 2022 survey aims to show if the natural products industry has become more diverse in terms of leadership teams during the past few years, which would help establish the efficacy of initiatives, such as the JEDI Collaborative, which was launched in 2018 to address justice, equity, diversity and inclusion (JEDI) in the natural products industry. The purpose of the J.E.D.I Collaborative is to accelerate and expand the impact the natural products industry can have in transforming the entire food system and the accessibility of healthy products. The JEDI Collaborative works to evolve the industry, so all people are treated justly, supported equitably, have a voice in decision making, and feel they belong.

Having accurate information about the current state of the leadership also helps to adequately monitor future industry initiatives to see their effects.

This survey is conducted in partnership with New Hope Network. Questions about the survey, or the JEDI Collaborative mission, can be directed to Cynthia Billops, vice president, operations, membership and belonging, One Step Closer (OSC), at [email protected]

Click here to take the survey.

There are many reasons consumers may choose to follow a plant-based diet. Some do so for the potential health benefits plant-based foods confer; others choose not to eat animal-based products due to ethical concerns. And still others choose to eschew animal products out of concern for the environment and the impact food-related practices have on long-term climate outcomes.

Recently, a study published in Nature Food quantified the environmental impact of switching to a plant-based diet, and the results were considerable (Volume 3, 29–37 [2022]).

The study focused on 54 “high-income” countries representing, according to the authors, 68% of global gross domestic product and 17% of the global population. These countries included the UK and U.S., as well as Australia, France, Germany and others, and examined the impact on carbon footprint if residents of these countries adapted the EAT-Lancet Commission’s plant-forward diet. Such a diet focuses on grains, fruits, vegetables, nuts and legumes while limiting—though not fully eliminating—meat and dairy products.

The authors found such a transition to plant-forward diets would have a sizable impact on global agricultural emissions.

“Our results show that such dietary change could reduce annual agricultural production emissions of high-income nations’ diets by 61% while sequestering as much as 98.3 GtCO2 equivalent, equal to approximately 14 years of current global agricultural emissions until natural vegetation matures,” the authors concluded. They went on to note, “This amount could potentially fulfil high-income nations’ future sum of carbon dioxide removal (CDR) obligations under the principle of equal per capita CDR responsibilities.”

This study is just the latest to link plant-forward diets to smaller carbon emissions and a decreased footprint. In November, a UK study indicated meat production accounted for nearly one-third (32%) of diet-related greenhouse gasses (PLOS ONE 16[11]: e0259418).  

“Those who met dietary recommendations had generally lower diet-related [greenhouse gas] emissions, suggesting future policies to encourage sustainable dietary patterns and plant-based diets could be good for both individual and planetary health,” the authors of that study concluded.

“To move beyond general advice at the population level to specific advice tailored to the individual requires measures of environmental sustainability applied to a comprehensive range of specific food items at a more granular level,” those authors noted. It should be no surprise, then, that continued study on the impact of diet choices on the environment is necessary.

Another study published in Nature Food in September indicated meat production could be even worse for the environment, noting it could account for nearly 60% of global food-related emissions (Volume 2, Sept. 2021:724–732). On the other hand, the authors found, growing and producing plant-based food for human consumption generates half the emissions, or about 29% of the food system’s total. Those authors estimated food production accounts for about 35% of all global emissions, generating 17.3 billion metric tons of greenhouse gases every year.

Imagine finishing a tough workout and quenching your thirst with a drink that also may reduce inflammation. Think about hanging out with friends and enjoying a beverage that may lift you up and have you feeling good without leaving you hungover the next day. Welcome to an exciting and rapidly growing segment of the beverage market―drinks infused with CBD or THC derived from cannabis.

CBD is a chemical produced by the cannabis plant that is commonly thought to have therapeutic benefits. THC, or delta-9 tetrahydrocannabinol, is a chemical produced by cannabis that provides a psychoactive, euphoric effect. Cannabis plants containing more than 0.3% THC, known as marijuana, and CBD or THC derived from it, are federally unlawful, but may be legal in states that have legalized marijuana for medical or adult recreational use. CBD derived from cannabis plants containing less than 0.3% THC, known as hemp, and the CBD derived from it, is federally legal. However, FDA has said that CBD derived from hemp should not be marketed in beverages. Due to this complex regulatory structure, the marketing of CBD- and THC-infused beverages is currently controlled by state-specific laws and regulations.

Nevertheless, while cannabis has often been considered a play for the pharmaceutical or tobacco industries, cannabis-infused beverages have proliferated in recent years. According to a report recently published by Fortune Business Insights, the market for cannabis beverages is projected to reach over $8 billion by 2027. Beverages that contain THC are permitted in more than 10 states that have legalized marijuana for adult recreational use, including Arizona, California, Colorado, Illinois, Massachusetts and Nevada, to name a few. THC beverages readily available in those states include, among others, Cann, Nectr and Tomato Jane. Should New Jersey and New York permit THC beverages, the demand for and corresponding growth of those products will skyrocket given the size of these markets.

Similarly, hemp regulations in the vast majority of states do not explicitly prohibit the use of hemp-derived CBD in beverages. As such, CBD-infused beverages are being sold in many states, including Arizona, Florida, Pennsylvania and Tennessee. CBD beverages readily available in those states include, among others, Recess Sparkling Water, Pure Craft CBD Nano Water and Wyld CBD Sparkling Water.

Notwithstanding their recent proliferation, the ongoing federal prohibition of marijuana and FDA’s current stance that CBD is not permitted in beverages under the Federal Food, Drug and Cosmetic Act (FDCA) are slowing the emergence of cannabis-infused beverages as a major segment of the U.S. beverage market. However, changes to the federal cannabis regulatory landscape are inevitable, as new states are legalizing cannabis for adult and medical use every year—and public approval for legal cannabis is overwhelming and undeniable.

Below are a few issues stakeholders in the beverage industry are thinking about as they consider expanding their product lines to include THC and CBD as ingredients.

THC limits

Given its psychoactive effect, undeniably the amount of THC in a beverage should be measurable and limited so that consumers can safely ingest these products and obtain the experience they are seeking. This means that a serving size of a beverage might have a THC limit, as well as a total container limit. Popular THC serving-size limits in edibles and similar products include 5 mg and 10 mg, and those could likely be applied to THC beverages, resulting in a total container limit based on the container size and number of servings.

Editor’s note: This article originally appeared on our sister site Natural Products Insider. To continue reading this article, click the link to access the “Breakthroughs in sports nutrition RTD beverages” digital magazine, and select “Cannabis-infused beverages are going to be huge” from the TOC.

Seth Goldberg is a partner at Duane Morris LLP, and serves as team lead for the Duane Morris Cannabis Industry group.

Jessica Linse is an associate at Duane Morris LLP.

Lycrored opens new facility in New Jersey

Lycored launched a state-of-the-art processing facility in Branchburg, New Jersey, for its carotenoids, vitamins, minerals, amino acids and real food ingredients. The new plant enables the global wellness leader to maximize the purity, efficacy and shelf-stability of its ingredients while exponentially increasing output capacity. It provides advanced capabilities for milling, blending, drying and coating, with extensive opportunities for customization. The site also features an application lab and production line supporting taste application development.

To celebrate the launch, Lycored has created a dedicated microsite along with a “virtual VIP tour” video. The video was developed alongside motion expert Adam Rubin and creative director Matt Bierce and provides an entertaining and educational look around the new facilities.

The Branchburg facility is FDA-registered, cGMP-complaint and NSF-certified. It is allergen-free, with temperature- and humidity-controlled environments. Measures to dramatically reduce waste and preserve resources have also been integrated into the new plant, including a reduced reliance on energy and transportation; AI-powered planting and harvesting systems; and single-solvent tomato oleoresin extraction that reduces water use.

DSM launches new Food & Beverage business group

Royal DSM announced its new integrated Food & Beverage operating structure that unifies three areas of DSM’s nutrition business—Food Specialties, Hydrocolloids and part of its Nutritional Products group—to align with emerging customer and market needs. The new business group combines the company’s full range of food and beverage ingredients, expertise and science-based solutions that improve the taste and texture of foods, as well as support healthier lives and a healthier planet. The new Food & Beverage organization will focus on helping consumers “enjoy it all” without having to choose between taste, texture and health. This differentiating message will be the cornerstone of a new campaign.

Kerry Group opens new facility in Saudi Arabia

Kerry Group continues its expansion in the Middle East with the opening of its new 21,500-square-foot state of the art facility at its Jeddah operation in Saudi Arabia.

The company has invested more than €80 million in the region over the past four years and the new facility, which is Kerry’s largest in the Middle East, North Africa and Turkey (MENAT) region, is one of the most modern and efficient in the world and will produce great tasting, nutritious and sustainable food ingredients that will be distributed across the Middle East. Kerry will utilize its global innovation technologies that are adapted to local tastes to help food and beverage companies meet the growing consumer demand in the region for healthier, tastier and more sustainable food and beverages, particularly in snack, meat and bakery sectors. The facility is FSSC 22000, HACCP, ISO 22000 and AIBI certified.

Unilever simplifies organization

Unilever is restructuring its global operations with a category focus along five business units—Beauty & Wellbeing, Personal Care, Home Care, Nutrition, and Ice Cream. Each business group will be fully responsible and accountable for their strategy, growth, and profit delivery globally.

The restructuring will result in a downsizing of approximately 15% of senior management roles and 5% of junior management roles, or around 1,500 total positions.

“Our new organizational model has been developed over the last year and is designed to continue the step-up we are seeing in the performance of our business,” said Alan Jope, CEO, Unilever. “Moving to five category-focused business groups will enable us to be more responsive to consumer and channel trends, with crystal-clear accountability for delivery. Growth remains our top priority and these changes will underpin our pursuit of this.”

As a result of the new model, Unilever is making changes to its leadership team. Fernando Fernandez, EVP Latin America, has been appointed President Beauty & Wellbeing, which includes Hair Care, Skin Care, as well as Vitamins, Minerals and Supplements, and Unilever Prestige. Hanneke Faber, President Foods & Refreshment, has been appointed President Nutrition, which will be home to Scratch Cooking, Healthy Snacking, Functional Nutrition, Plant-Based Meat, and Food Solutions. Matt Close, EVP Ice Cream, has been appointed President Ice Cream, a Business Group in its own right.

Viterra Ltd. to acquire Gavilon

Viterra Ltd. has entered into a US$1.125 billion stock purchase agreement with Marubeni America Corp., a wholly-owned subsidiary of Marubeni Corp., to acquire the grain and ingredients business of Gavilon Agriculture Investment Inc.

Omaha, Nebraska-based Gavilon originates, stores and distributes grains, oilseeds, as well as feed and food ingredients, to food manufacturers, livestock producers, poultry processors, soybean processors and ethanol producers worldwide. 

“The addition of Gavilon supports our long-term strategy of significantly increasing our presence in the United States, one of the major producing and exporting regions, which will further strengthen our global network,” said David Mattiske, CEO of Viterra. “The combination of the Gavilon and Viterra origination businesses will enable us to provide more value and flexibility to our customers.  We will be able to rapidly enhance our sustainable supply chains, provide higher levels of quality control and reliability, while creating exciting opportunities for our customers and employees.”

 

According to a 2020 report from The NPD Group, the vast majority—more than 90%--of consumers look at the Nutrition Facts Panel when purchasing food and beverage. While calorie and sugar content are the main figures consumers are looking for, with about 57% and 45%, respectively, prioritizing those line items, one familiar term found on Nutrition Facts Panels may be confusing consumers. And, worse even, many consumers may not realize they’re confused in the first place.

“Serving size” is listed on every Nutrition Facts Panel, a term most consumers are abundantly familiar with. And while the term “portion size” seems similar, the two figures mean very different things. A recent study by the International Food Information Council (IFIC) sought to examine whether consumers knew and understood not just what serving and portion sizes mean, but the differences between them.

According to IFIC, “Serving size is based on a standardized amount of a food or beverage that people typically consume in one sitting, while portion size is the amount of food or beverage someone chooses to eat in one sitting.

The results indicated many consumers did not understand the differences, despite originally believing they did.

IFIC’s “Understanding Portion and Serving Sizes” survey questioned 1,000 U.S. adults. First, the study asked consumers whether they understood the terms “serving size” and “portion size.” With nearly identical results, 91% of consumers said they had at least some understanding of serving size, while 90% said the same about portion size. However, when respondents were then given a list of possible definitions for each and asked to choose which most accurately defined each term, results indicated they understood less than they suspected.

Among respondents who claimed to understand the term “serving size,” just 48% chose the correct definition, while 33% chose the definition of “portion size” instead, signifying a conflation of the two terms. For those who indicated an understanding of the term “portion size,” nearly half (48%) chose the definition for “serving size,” another clear indication that many consumers conflate and freely swap the two terms. Slightly fewer, 45%, correctly chose the best definition for portion size.

The 1,000 participants were then educated on the differences between the terms and shown complete definitions for each. Afterward, IFIC reported 34% of respondents indicated they now understood “much more,” while another 30% said they understood “somewhat more.”

“These results demonstrate a significant knowledge gap in the difference between portion and serving sizes, despite most people believing they have a cursory understanding of the terms,” IFIC noted in a press release.

IFIC also tallied some other interesting facts and figures from the survey. According to their results, more than half (57%) of consumers are using serving sizes as a guide for how much they should eat, despite serving sizes not being explicitly meant for that purpose. Asked why they pay attention to how much they are eating, 36% indicated it was to lose or control their weight, while another 30% said it was to avoid eating too much of certain kinds of foods. As for how consumers actually go about controlling their portions, 34% try to eat more slowly, while another 34% try to focus on ceasing eating when they begin to feel full. Another 32% noted they try to use smaller bowls and plates, while about 30% said they seek single-serving products.

“Overall, these results paint a picture of consumer confusion about portion and serving sizes,” IFIC noted. “Despite having distinct definitions, many Americans use these terms interchangeably, highlighting an educational opportunity to help consumers better understand our food choices.”

The 4^th annual report centers on the continued dominance of at-home meals, powered by convenience, affordability, social gatherings, and the desire for sustainable and nutrient-rich food items. The findings reveal consumers continue to have an increased passion for home-prepared meals, an awareness of both their own health and the planet’s, and a desire to seek comfort through food, which directly correlates to what will be on shopping lists this year.

Kroger’s top 10 trends for 2022 are divided into three categories: emerging flavors, item premiumization and behavior shifts.

Emerging flavors

Umami away. Asian cuisine has long understood how ingredients high in umami help elevate other ingredients and round out flavors in a dish, but the umami trend is exploding across new products, multicultural cuisines, traditional cooking and hybrid mashups. New products touting umami include condiments, sweet & spicy chile sauce, plant-based Korean-style meatballs and wild mushroom ravioli.

“Everything” is … everything. Everything seasoning is the trending flavor for 2022, as consumers top their favorite meals with a savory touch. Be on the lookout for “everything” inspired foods from the bakery, to dips and even specialty cheeses to follow the trend.

Tastes of tequila. Savory tequila follows the umami trend, and as consumers continue to host at home, tequila is a shareable spirit that opens the door to experimentation. With tons of mixes to explore and custom cocktails to create, consumers are using tequila as a base to delight guests with diverse palates.

#TBT flavors. As consumers cook more at home, recipes from their childhood are delivering comfort and joy to people. New products banking on nostalgia include fluffer nutter ice cream, PB&J sandwich cookies, pimento cheese spread and mini pizza bagels.

Item Premiumization

PLANeT-based foods. Consumers continue to focus on the health of the planet, not just through plant-based foods, but also by reducing their waste impact with upcycled ingredients and more recyclable packaging. Plant-based foods are now being purchased for indulgence, comfort and nostalgia, rather than being solely known as the healthier choice for our bodies, while still helping consumers lower their carbon footprint. Customers also can recycle flexible plastic packaging from Kroger Our Brands products through its national partnership with TerraCycle. New products include egg and Cheddar croissants with plant-based breakfast patties, plant-based cheesecakes, cupcakes and mac and cheese, baking mixes made with upcycled okara flour, and nondairy cheese shreds and slices.

Grocery glow up. Cooking at home isn’t just about convenience anymore but rather emulating restaurant and travel experiences at home with Instagram-worthy meals. Consumers are raising the bar when recreating dining experiences at home and have been met with the premiumization of frozen food as well. Be on the lookout for grass-fed burgers and hot, organic plant-based kimchi meatballs, gourmet pizzas and Ruby chocolate ice cream bars.

Hyper-local. Consumers are more conscious about the environmental and social impacts of their purchases and are making it a point to purchase products grown or made close to home. Alternative farms have created a way to get locally sourced, natural ingredients at their peak freshness and in-store bakery items are providing consumers a chance to support small businesses.

Behavior Shifts

Natural health & beauty. Eating for beauty and medicine is trending with food and beverage products that have health and beauty-boosting benefits are trending in 2022, with examples including fermented kombuchas, collagen-rich bone broths, antioxidants, probiotics, reductions of sugar and additions of omega-3s.

Good enough to share. Whether vegan, organic, gluten-free or otherwise, consumers can have their cake and share it too. Foods for specific diets or eating styles taste so good when everyone can enjoy them and no one is left out of a great eating experience.

All aboard charcuterie. Charcuterie has created a board craze, especially when it comes to breakfast and dessert. Boards have branched out beyond appetizers to offer consumers a variety of small portions to make the most out of every meal. As "boardies" start or end their day, breakfast and dessert boards open a world of flavors without the commitment to a single dish.

 

There is no denying that a substantial segment of today’s consumers is attentive to sugar content in foods and beverages.

A recent International Food Information Council (IFIC) survey noted that “Total Sugars” information on the Nutrition Facts label is a priority for nearly 3 out of 10 consumers, and nearly 1 in 5 look for “Added Sugars” on product labels. As the number of people avoiding sugar grows, so will demand for reduced-sugar options.

In response to this trend, food and beverage brands continue to find innovative ways to reduce sugar in applications with new ingredients and technologies—but still, issues affecting formulation and supply create headaches for production. Fortunately for formulators, taste modulation offers several solutions to these issues.

While taste modulators are best known for masking off-flavors from all types of ingredients, including low- and no-calorie sweeteners, they can do much more.

Synergistic flavors

Blending fruity flavors with taste modulators is an effective tactic for combining sour notes with low-sugar and sugar-free sweetness, such as in lemonade and key lime flavors in zero-calorie formulations. This can be very useful in sodas, teas and energy drinks that get their sweetness from sucralose, stevia or monk fruit extract. Modulators are similarly useful for blending sweet flavors to improve the sensory experience of sugar-free dairy products like fruit yogurts and ice creams.

Synergies are possible in other food and beverage categories as well. For example, in mint candies, taste modulators can intensify and extend the sensation of coolness. This sensory effect pairs well with sugar alcohols and high-intensity sweeteners in ingredient applications such as sugar-free liqueurs and flavored syrups. For formulators looking to create complex, compelling flavors, taste modulation expands the toolbox of options for bringing together sweetness and complementary tastes.

Enhanced textures

Texture is a well-known challenge in reduced- and zero-sugar applications. Careful formulation with high-intensity sweeteners can match sugar’s level of sweetness; however, the way sugar feels in the mouth cannot be easily replicated.

Editor’s note: This article continues in the “Sweet innovation: Natural solutions in sugar reduction” digital magazine. Click the link and select “More than masking” from the TOC.

With more than 20 years of experience in international food safety experience, Kerry Kenny is responsible for global quality systems at Apura. He helps food and beverage manufacturers via his expertise in managing international laws and policies for food safety standards, regulatory and technical application of low- and no-calorie sweeteners. Kenny is a key member of industry associations, including the Institute of Food Technologists (IFT), International Society of Beverage Technologists (IBST), Calorie Control Council (CCC), and International Sweetener Association (ISA).

Informa Markets’ Natural Products Expo West, part of the New Hope Network family of brands, is committed to gathering the natural and organic community in person at the Anaheim Convention Center March 8-12, 2022, prioritizing a safe and comfortable experience for all participants. The show will be the first Expo West in Anaheim since the start of the Covid-19 pandemic and follows the successful Natural Products Expo East event held in Philadelphia Sept. 22-25, 2021.

Event organizers are anticipating strong turnout from leading retailers, innovative exhibitors, pioneering sponsors and changemaking industry partners, based on a spike in event registrations and retailer commitments since the start of 2022. Those attending to reconnect with colleagues and focus on the future of the nearly $300 billion natural and organic industry can expect an exciting show with best-in-class health and safety measures.

“The Jimbo’s Buying Team is looking forward to Expo West 2022 and interacting with the natural foods community in person! Not only is it an opportunity to catch up with owners, vendors and brokers, but it is the perfect venue to explore and experience new products. Expo West is always a highlight of the year and we are excited to be back!” said Kelly Hartford, director of marketing, Jimbo’s Naturally.

Natural Products Expo West is following similar registration trends as Natural Products Expo East in September of 2021. The first industry event to return in-person, Natural Products Expo East provided a valuable opportunity for in-person discovery, drawing retailers from stores such as Kroger, Whole Foods, Earth Fare, Dawson’s Market, Freshly and many more, who sought out the hottest products in organic and natural foods; clean beauty and home products; and supplements and ingredients.

The quality Natural Products Expo East audience resulted in a strong return on investment for many exhibitors, a trend expected at Natural Products Expo West. Exhibitor Joe Christensen of NuSkool Snacks noted, “I’m so happy you put Expo East on New Hope. We met everyone we wanted to meet. Wegman’s, the Whole Foods team, 7-11, CVS and several investors we’re courting. Honestly, if [Expo East] didn’t happen right now, I’m not so sure this company would be around in several months. Thank you so much for putting this on and can’t wait for Expo West!”

“We are hearing the industry is ready to get back together in Anaheim and needs to convene to move forward and achieve greater prosperity for all. New Hope is excited to bring back the unique magic of Expo West so that it can be a catalyst to bring more health, joy and justice to all people, while also regenerating the planet,” said Carlotta Mast, senior vice president and Market Leader at Informa Markets’ New Hope Network.

Natural Products Expo West 2022 will see the return of a robust lineup of events and education as with years past. Highlights include Climate Day, the annual State of Natural & Organic session, Pitch Slam, Fresh Ideas Organic Marketplace, a JEDI Community Happy Hour, and Evenings on the Plaza with live music.

Industry members who are unable to attend in-person this year will have access to the new Natural Products Expo Virtual Community platform opening Feb. 1. Virtual events will begin Feb. 16 with the Natural Products Expo Kickoff and will include a trend session with SPINS, the live announcement of NEXTY Award winners and more virtual extensions of the in-person Natural Products Expo West event.

“We are prepared and excited to host a safe and valuable Expo West as we gather this strong community once again. We gained valuable insights through successfully hosting Expo East and implementing policies that ensured the health and safety of the industry members who gathered in Philadelphia. The outpouring of gratitude we received following that show fuels us today, and we are working diligently to create another positive, productive and inclusive environment for all,” said Lacey Gautier, vice president of events, Informa Markets’ New Hope Network.

Masks will be required while indoors at the Anaheim Convention Center and all surrounding hotels and venues, and KN95 masks will be available on-site. In addition, proof of vaccination or a negative covid test will be required of all event participants. New Hope Network continues to adhere to and support local and CDC guidelines and is working closely with the Orange County health agency to outline policies with support from local authorities.

“Natural Products Expo West is one of the most important shows we host, and we know how important this event is to the natural and organic community,” said Anaheim Mayor Harry Sidhu. “Attendees can take confidence in the safety protocols planned for Expo West as well as the leading public health role Anaheim is playing to welcome a prosperous and healthy event in March.”