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Food marketing finds ways to increase product prices

Jessica Chalas

The FDA recently approved the introduction of gluten-free apples, broccoli florets, turkey slices and rice puffs in grocery stores near you. They report their continued dedication to the production of gluten-free items, as well as their goal to have all fruits, vegetables, nuts and meats labeled gluten-free by 2017.

Restaurant chains across the nation are now serving small, medium and large pizzas cut into 16 slices, a 100 percent increase over the usual eight.

Bottled air collected from the purified valleys of Colorado is being sold at a price of 120 yuan (or 20 U.S. dollars) across China. Weight-loss programs are urging dieters to substitute one daily meal with this zero-calorie health food, now available at your local Chinese market.

Nutrient-dense foods of just one ingredient—primarily known as “organic” fruits, vegetables and nuts—are often cited as “most likely to break the bank.” Case Western Reserve University’s economics department heralded a decade-long study investigating this correlation between an “organic” label and a higher price with full-proof logic assessments. Their findings, released last month, support recent price increases on all one-ingredient foods, including dry rice, beans and oats.

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