| January 16, 2013 | News for the confectionery industry |
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| Market Trends |  |  |
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- Greenbrier chef crowned Chocolate Master
Jean-Francois Suteau, executive chef at the Greenbrier Hotel in White Sulphur Springs, W.Va., has been named U.S. Chocolate Master in this year's Barry Callebaut competition. Suteau beat three other finalists to take home the title and will go on to compete in the World Chocolate Masters contest later this year against competitors from 20 countries. CandyAndSnackToday.com
(1/16)     
- MCG provides financing to Hammond's Candies
Hammond's Candies is receiving $14.9 million from MCG Capital in the form of a subordinated term loan, a senior secured term loan and a revolving credit facility. "MCG was instrumental in helping design the framework and capital structure that best fit the transaction for Hammond's," Hammond's CEO Andrew Schuman said. CandyAndSnackToday.com
(1/15)
- Fiber One Protein Bars debut
General Mills has expanded its Fiber One line with Fiber One Protein Bars in Caramel Nut and Coconut Almond varieties. Both bars deliver 20% of the daily recommended amount of fiber, with the Caramel Nut bar providing 7 grams of protein and the Coconut Almond bar providing 6 grams. Food Business Review
(1/16)
| Diet & Health | | |
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- Research shows some food can sharpen memory
Blueberries, salmon, green tea, walnuts, chocolate and leafy vegetables are among food with memory-enhancing properties, research indicates. Salmon and other cold-water fish contain omega-3 fatty acids, while blueberries are rich in anthocyanins, and leafy vegetables contain magnesium. MedicalDaily.com
(1/15)
| Association News | | |
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- NCA to host trend webinar tomorrow
A one-hour webinar exploring five global confectionery sales trends is scheduled for Jan. 17 at 11 a.m. (EST), and will be hosted by the Sweet Insights program of the NCA and by Planet Retail. Participants will learn strategies for dealing with changing consumer behaviors. CandyAndSnackToday.com
(1/4)
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