A California federal court has certified a statewide liability class in a lawsuit accusing Jamba Juice of labeling its home smoothie kits as “all natural” despite containing five synthetic ingredients—ascorbic acid, xanthan gum, steviol glycosides, modified corn starch, and gelatin—but it refused to certify the class for damages. Lilly v. Jamba Juice Co., No. 13-2998 (N.D. Cal., order entered September 18, 2014). The court dismissed Jamba Juice’s argument that the class was unascertainable because no purchase records existed for the kits, finding that such an approach would “have significant negative ramifications for the ability to obtain redress for consumer injuries.” The court agreed, however, with Jamba Juice’s proposition that the plaintiffs could not provide a plausible class-wide damages model, because they did not show “any evidence, expert reports, or even detailed explanation about how those damages models can be fairly determined or at least estimated.” See Bloomberg BNA, September 19, 2014.


Issue 539

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For decades, manufacturers, distributors and retailers at every link in the food chain have come to Shook, Hardy & Bacon to partner with a legal team that understands the issues they face in today's evolving food production industry. Shook attorneys work with some of the world's largest food, beverage and agribusiness companies to establish preventative measures, conduct internal audits, develop public relations strategies, and advance tort reform initiatives.