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September 17, 2012News for the confectionery industry

  Market Trends 
  • Survey shows the reason consumers choose organic
    Consumers are still choosing organic produce, even after a Stanford University study found no nutritional advantage. In a Hartman Group survey, more than 33% of participants said they buy organic food at least once a month, a 3% increase compared with 2010, with the prime reason being a preference for food free of pesticides, antibiotics and growth hormones. (9/17) LinkedInFacebookTwitterEmail this Story
Get It Right: Pricing Strategies That Work
Many entrepreneurs hope for success by offering low prices, while in fact most world-class entrepreneurs succeed by setting higher prices. If you're not exactly sure which pricing strategy will work for your business, these 6 steps can help you set your company's prices for success. Read the exclusive article now.

  Diet & Health 
  • Krill oil linked to lower cholesterol in mice
    Researchers say male mice who ingested a high-fat diet and krill oil had lower levels of triacylglycerols compared to mice given fish oil or no supplement. Though krill oil and fish oil contain the same biologically active components, "only krill oil was able to reduce plasma triacylglycerol levels," they wrote. (France) (9/13) LinkedInFacebookTwitterEmail this Story
eBook: Why It's Time to Evaluate Your Timekeeping System
Download the free eBook to learn why yesterday's timekeeping tools aren't cut out for today's rapidly evolving compliance mandates. Learn how modern, cloud-based solutions can help you reduce the risk of noncompliance, gain unprecedented visibility, and manage in the moment. Don't let outdated workforce management tools drag you down. Click here to learn more.

  Association News 
  • Gov. Haley Barbour to address NCA members at fall forum
    Barbour, the former governor of Mississippi and former chairman of the Republican National Committee, will present on the current business climate and upcoming elections at NCA’s Washington Forum. The forum brings together NCA members from across the country to address pertinent issues with representatives on Capitol Hill. Contact Libby Taylor. LinkedInFacebookTwitterEmail this Story
  • NCA Journal Live launched
    Stay up-to-date on the latest from NCA and the confectionery industry with NCA Journal Live, featuring regular news stories and videos. Contact Susan Whiteside. LinkedInFacebookTwitterEmail this Story
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  Science & Technology 
  • Research shows frozen dough benefits from soy protein
    The quality of dough that has been frozen could be improved with the addition of soy protein, researchers say. Dough with added soy protein showed "marked physical improvements during frozen storage in the realm of extensibility, resistive force to extension, and hardness of the baked loaf," the researchers wrote. (France) (9/12) LinkedInFacebookTwitterEmail this Story
How to Achieve IT Agility: A Survival Guide for IT Decision Makers
When business teams add new apps and services to already-strained networks, IT departments are accountable for making everything work. Is your team ready for this challenge? Read this eGuide to learn how IT teams are automating their networks, why they're utilizing Ethernet fabrics and SDN, and what success looks like as they regain network control and business relevance.

  Featured Content 

  Editor's Note 
  • Updated SmartBrief privacy policy
    SmartBrief has updated its privacy policy to better reflect the state of the digital world. View the updated policy. LinkedInFacebookTwitterEmail this Story
Until you value yourself, you won't value your time. Until you value your time, you won't do anything with it."
--M. Scott Peck,
American psychiatrist and author

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