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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. CandyAndSnackToday.com (9/17) LinkedInFacebookTwitterEmail this Story
  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. DairyReporter.com (France) (9/13) LinkedInFacebookTwitterEmail this Story
 
  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
Learn more about NCA ->www.CandyUSA.com

  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. BakeryAndSnacks.com (France) (9/12) LinkedInFacebookTwitterEmail this Story
  Featured Content 
 

  International 
  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
  SmartQuote 
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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