Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
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One thing suppliers should realize, Pineau notes: even low-risk items can warrant verification. "Take, for example, dried fruit. Raisins and similar fruit are sometimes packed with a small quantity of oil to keep them moist," she says. If that oil is, say, canola, your low-risk product has just become high-risk. Pricing Pressures. One of the more feared aspects of certification, cost increas- es aren't absolute. Simple Squares didn't have to change any ingredients, says Crupi Dobbins, so pricing held. Interestingly, Saffron Road experienced price decreases in its reformulated simmer sauces, Pellegrini says. Acree adds that upfront costs—such as a dedicated certification staffer—are part of the equation, but the company's existing use of some organic ingredients helped keep adjustments to a minimum. "If a company was not doing that, it might increase their costs," he says. And though Saffron Road plans to continue moving away from GMOs, Acree says, for now, animal proteins in the frozen entrees do pose cost constraints. Consumer education can play a role in relieving the pricing pressures. Marczyk's Weir urges manufacturers to use non-GMO ingredients whenever possible, but all too often hears they can't afford it. "You can afford it—you need to charge appropriately," he asserts. "We need to train people that real food from real farmers costs money." Weir sells meats from Niman Ranch and other sustainability- and humane- focused businesses, about which Marczyk staff regularly educates new custom- ers. "They're expensive for a reason," he says. "We tell them that story behind the meat, and it's our job to explain and tell that story not only to our customers but also to new producers as well who may not be educated." Organic vs. Non-GMO Amid all the non-GMO introspection is the elephant in the room: organic. The two big players in GMO-free certification have led to a new degree of confusion, among con- sumers and the trade alike. Generally, retailers taking a stance on GMO transparency consider the organic seal as equal or better; certified organic products are widely accepted as being free of genetically modified ingredients. In fact, the U.S. Department of Agriculture states that the use of GMOs is prohibited in organic products, from plantings to ani- mal feed. But the Non-GMO Project web- site contends the agency hasn't addressed the issue of cross-contamination and -pollination, and it calls out certain allowed substances in organic production (such as ascorbic acid and ethanol) as being at risk of GMO contamination. So, while non-GMO verification doesn't cover the full spectrum of organ- ic certification, some producers (and the Non-GMO Project) argue it delves deeper into ingredient verification. "The product itself might be organic, but the way it was produced doesn't necessarily mean it will pass the non-GMO certification," Pellegrini explains. "I would suggest that if a company can do both, they do." Meticulous inspections aside, consum- ers scanning grocery shelves simply may not know the difference, or the similarities. For that reason alone, Simple Squares' Crupi Dobbins decided two labels—Non-GMO Project Verified and USDA Organic, side by side—was better than one. "You have that 1.3 seconds for people to look at your packaging," she explains. If that's not enough to sway skeptics, Acree shares a compelling piece of data he received from Whole Foods. "The products that carry both the organic and the non- GMO certification sell better than like items that just have organic certification," he says, chalking it up to reassurance. (Whole Foods reps did not respond to requests for com- ment.) "Having that additional verification seems to have value to consumers who are still learning what it all means." Transparency, Education Above All With competing labels, political battles, and emotions running high, it's easy to lose sight of the unifying goal in specialty foods. Retailers and producers agree they have a responsibility not only to be transparent with consumers but also to help guide them in their choices. "At the end of the day, I'm just glad that people are asking themselves where the food is coming from," says Weir. "I think that's the big picture." Plutko agrees, stressing a level of trust unique to independent retailers like Delaurenti's. "You hope that you're selling the absolute best product you can for your customer," he says. "Go as natural as possible, and I think everyone will be alright," he continues. "When I get it here in the store, what- ever product it may be, I can sell it with the utmost confidence and have such a great conscience about doing it too. In the long run, it benefits the producer, and it benefits the store, and it benefits the customer." Eva Meszaros is managing editor of Specialty Food Magazine. SUMMER 2014 163 (continued from p. 44) GMOs: What Retailers And Suppliers Need To Know @ LEARN MORE Attend the seminar "GMO: What You Need To Know Today" at the Summer Fancy Food Show or purchase a live recording of the session by visiting specialtyfood.com @ SEE OUR ROUNDUP OF PRODUCTS recently certified non-GMO at specialtyfood.com/ onlinehighlights lede_GMO.indd 163 6/6/14 9:47 AM