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September 27, 2012News for the confectionery industry

  Market Trends 
  • U of Missouri students debut Mizzou Crunch
    Students at the University of Missouri have developed Mizzou Crunch, a handmade bar with milk and dark chocolate, sea salt and roasted peanuts. The bars, created in cooperation with Alan "Patric" McClure, creator of craft chocolate company Patric Chocolate, can be purchased on the Patric Chocolate website. (9/27) LinkedInFacebookTwitterEmail this Story
  • Dylan Lauren shares her sweet vision
    Dylan Lauren, who founded Dylan's Candy Bar with a Manhattan store in 2001, is opening a Miami Beach location. "I thought I wanted to be an artist who worked with candy," she said. "And I wanted to showcase other artists who worked with candy. That evolved into the candy stores that to me are more like galleries of candy that merge art, fashion and pop culture.” The Miami Herald (free registration) (9/23) LinkedInFacebookTwitterEmail this Story
  • Kraft nears salt-reduction goal for North American products
    Kraft Foods is nearing the end of a three-year effort to cut salt by 10% across its North American portfolio and said it will meet the goal by year-end. "We worked hard to make meaningful reductions in sodium, without sacrificing the taste, quality or safety of some of North America's favorite foods," said Russ Moroz, vice president of research, development and quality. Progressive Grocer (9/26) LinkedInFacebookTwitterEmail this Story
  • Store brands take on health consciousness
    Traditional grocers are introducing private labels with organic and healthful products to stay competitive against farmers markets and specialty stores. Kroger launched Simple Truth and Simple Truth Organic; Safeway debuted Open Nature in 2010; and SUPERVALU plans to expand private-label offerings this year. The Wall Street Journal (9/26) LinkedInFacebookTwitterEmail this Story
  Diet & Health 
  • RD: Americans need to eat more whole grains
    Mayo Clinic registered dietitian Jennifer Nelson says only 5% of Americans get the recommended minimum of three daily servings of whole grains, so the theme of Whole Grains Month in September is to have one serving at every meal. She suggests choosing whole grain breads, muffins or bagels at breakfast and lunch, and filling one-quarter of dinner plates with a whole grain such as barley, brown or wild rice, whole wheat pasta or stuffing, or even corn or quinoa. and healthy eating blog (9/26) LinkedInFacebookTwitterEmail this Story
  Association News 
  • We want to follow you!
    If you or your company maintains a Twitter account, we want to follow you. Either follow us, @CandyUSA, or e-mail Allison Steely your Twitter handle. LinkedInFacebookTwitterEmail this Story
  • The Story of Chocolate: Like us on Facebook
    Stay up-to-date on chocolate news and connect with other chocolate lovers by "liking" the Story of Chocolate Facebook page. The page coincides with The Story of Chocolate website, and is meant to share facts, recipes, news and fun stories about chocolate. Contact Susan Smith. LinkedInFacebookTwitterEmail this Story
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  Science & Technology 
  • Jelly Belly updates mobile commerce site
    Jelly Belly has launched a new mobile commerce site that is easy to update, tracks analytics and allows users to sign up for text messages. "Any time we want to change a promotional banner or want to feature a special product we can go into our dashboard and upload a new banner or product image and the change is made pretty much instantly," said Brandon Finch, director of e-business for Jelly Belly. Internet Retailer (9/26) LinkedInFacebookTwitterEmail this Story
  Featured Content 

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