Business Bites: Lindt chocolate faces lawsuit over elevated lead levels

While defending against a lawsuit alleging toxic metals in their chocolate, the lawyers at Lindt claimed the company’s marketing statements about its “expertly crafted” products were simply “exaggerated advertising, blustering, and boasting upon which no reasonable buyer would rely.” The Oompa Loompas are going to be pissed. 

In Louisville, an explosion at a food-coloring facility rocks a neighborhood where the residents have been complaining about strange chemical smells for years. And in the Czech Republic, researchers have found that cultivated meat can reduce emissions and land usage compared to traditional beef. I mean … yeah. Wasn’t that always the point? 

All that and more in this week’s Business Bites. 

Lindt sued over lead in chocolate, misleading advertising 

Swiss chocolatier Lindt & Sprüngli faces a class-action lawsuit in the Eastern District of New York, which alleges that its dark chocolate bars, specifically the 70% and 85% cocoa varieties, contain unsafe levels of lead and cadmium. This allegation is based on a Consumer Reports study from 2022, and more recent research seems to support these findings.  

Plaintiffs from multiple states have accused Lindt of misleading consumers by marketing their chocolates as free from contaminants and “expertly crafted with the finest ingredients.” Lindt’s lawyers, however, explained that trace amounts are inevitable in the food supply and fall within regulatory safety limits. Possible chocolate lover and U.S. District Judge Ann M. Donnelly denied Lindt's motion to dismiss, citing potential consumer deception over implied safety and quality.

Related:Luji’s Chocolate founder shares brand inspiration, advice – video

“Perhaps the lawsuit will push some more accountability on the part of the major chocolatiers to invest in their supply chains and the farmers,” Angela Anandappa, Ph.D., founder and CEO at Alliance for Advanced Sanitation, said. “Too many cocoa farmers are going to face even more challenges as climate issues worsen.” 

Givaudan color facility explodes, killing two and injuring 11 

Tragedy struck this week when the Givaudan Sense Colour factory in Louisville exploded, killing two workers and injuring 11 others. Although the source of the explosion remains to be identified, neighbors have been reporting strange odors for years. 

“We felt when we lived there that something was going to happen. It was just a matter of time,” Amanda Strecker, a former resident, told the Associated Press. “We’ve had a lot of problems with chemical smells in the air, reporting it locally to the environmental office, and them coming out and not finding anything.” 

Related:Expert panel explores functional food formulation at SupplySide West

Odd odors may come with the territory, but this is not the first explosion at the facility, where a worker died in 2003 due to a missing pressure relief valve. Such accidents can have widespread and serious impacts on people and industry, and we will continue reporting on this story as it develops. Be safe out there. 

New research suggests cultivated meat is eco-friendlier than traditional beef 

A recent life cycle assessment conducted by Czech biotech startup Bene Meat Technologies and Czech Technical University has revealed that industrial cultivated meat production requires far less land and produces fewer emissions than traditional meat farming. Which is good news. Just don’t dwell too long on which one is currently more popular. 

The peer-reviewed study indicates that only 3.1 square meters of land are needed to produce one kilogram of cultivated meat, and that could be reduced further. Also, while most emissions are linked to raw materials sourced outside the biotechnology facility, cultivated meat generates only 5.28 kg of CO2 equivalent per kilogram, with a possible reduction to 3.29 kg, compared to traditional beef’s 20-100 kg CO2 equivalent. And yet the campaign against cultivated meat continues, proving once again that the cowboys are not going down without some kind of shootout. 

Related:Onsite upcycling has potential to deliver healthier processed foods

Brevel implements innovative model for microalgae protein 

The innovators at Brevel just constructed a first-of-a-kind plant for industrial-scale fermenters, with technology that combines light and fermentation to cultivate microalgae and produce a whole-protein non-GMO powder. Sadly, their innovative spirit does not extend to naming, as they plan to call it their First-of-a-Kind (FOAK) facility. Neat. 

The plant, designed to showcase the company’s proprietary technology at a commercial scale, has already established two commercial agreements, which could prove the viability of this tech to investors. With myriad challenges limiting financing options in alternative protein manufacturing, the FOAK facility, set to be operational by early 2025, could allow brands to scale production with unprecedented speed and efficiency.  

SupplySide’s Jon Benninger honored with Industry Icon award 

SupplySide scored big at the 2024 Eddie and Ozzie Awards, with SupplySide Supplement Journal grabbing awards in two categories for its editorial content and design. Great work, y’all! 

Meanwhile, Jon Benninger, VP and market leader for SupplySide, received the prestigious Industry Icon for Philanthropy award from What's Up With Supps, an industry networking group, for his impact on the industry and for advancing “groundbreaking research, product development and market awareness,” according to a press release. The award highlights a career dedicated to fostering growth and health, not only for people but also for the industry.  

“I am honored to work alongside our inspirational community to build the industry that we celebrate today,” Benninger said. “At SupplySide it is our commitment to help bring more health for more people. I cherish the opportunity to work with those who share this vision.”