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FDA Extends Menu Labeling Compliance Date to 2018

The U.S. Food and Drug Administration is extending the compliance date for menu labeling requirements from May 5, 2017 to May 7, 2018. This extension allows for further consideration of what opportunities there may be to reduce costs and enhance the flexibility of these requirements beyond those reflected in the interim final rule.

The FDA is inviting comments for 60 days on the implementation of the menu labeling requirements, such as approaches to reduce regulatory burden or increase flexibility related to (a) calorie disclosure signage for self-service foods, including buffets and grab-and-go foods; (b) methods for providing calorie disclosure information other than on the menu itself; and (c) criteria for distinguishing between menus and other information presented to the consumer.

The extension will be effective on May 4, 2017 when the Federal Register publishes the extension in advance of the May 5 compliance date. The 60-day comment period will begin on May 4, 2017.

Submit electronic comments to http://www.regulations.gov. Submit written comments to the Division of Dockets Management (HFA-305), Food and Drug Administration, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852. All comments should be identified with Docket No. FDA-2011-F-0172 for “Food Labeling; Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food Establishments; Extension of Compliance Date and Request for Comments.”

Chris Gregg Joins Impossible Foods

Impossible Foods has hired food industry veteran Chris Gregg as Senior Vice President of Supply Chain and Manufacturing. Gregg, 46, will be part of Impossible Foods’ management team and oversee operations for manufacturing and supply chain as the company rapidly expands.

The company’s flagship product, the Impossible Burger, is the world’s only burger that looks, handles, smells, cooks and tastes like ground beef from cows — but is made entirely from plants, with a much smaller environmental footprint than meat from animals. The Impossible Burger uses about 75 percent less water, generates about 87 percent fewer greenhouse gases and requires around 95 percent less land than conventional ground beef from cows. It’s produced without hormones, antibiotics, cholesterol or artificial flavors.

Impossible Foods is building its first large-scale production facility, which could enable the company to make at least 1 million pounds of Impossible Burger per month when fully ramped up. The Oakland, California, site has the capacity to make 250 times more Impossible Burgers than the company is currently making in its headquarters in Redwood City, California, and at a small facility in New Jersey.

Just before joining Impossible Foods, Gregg worked for a prominent private equity firm where he served as the chief operating officer of three high-growth brands — Babyganics, Solid Gold Pet, and Bare Snacks — leading their operations and supply chains. He previously worked for a division of the food retail giant Safeway Inc.

“I was attracted to Impossible Foods not only by the intellectual challenge but by the enormous positive impact the company can have by rapidly scaling up production of its plant-based foods,” Gregg said. “The more we can optimize the manufacturing process, the faster we make the Impossible Burger available worldwide to offset the environmental cost of animal farming, while creating a more resilient and sustainable food system.”

Natural Grocers Opens in Jonesboro, Arkansas on May 10

Natural Grocers will open its third Arkansas store on Wednesday, May 10, 2017. The new store will open at 8:30 a.m. and is located at 1315 South Caraway Road. The store will anchor the Caraway Plaza shopping center at the corner of Caraway Road and Nettleton Avenue.

Natural Grocers provides the community with fresh produce that is 100 percent USDA Certified Organic, as well as other healthy, Always Affordable organic and natural products. The stores feature a mix of national brands and a selection of locally produced products in a small, neighborhood market environment. The stores will also feature a Nutritional Health Coach and offer free nutrition education classes to the public. The store will be open seven days a week.

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