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March 23, 2012News for the confectionery industry

  Market Trends 
  • New TCHO website tells company's story
    TCHO, the San Francisco-based chocolate company, has updated its website to include recipes, information on its cocoa sourcing and improved ease of use for shoppers. An improved e-commerce function and pages that can be viewed on mobile devices make the site more accessible to consumers on the move. (3/23) LinkedInFacebookTwitterEmail this Story
  • Continued frugality offers opportunities, report says
    A report on 2011 trends in the food industry says companies can find opportunities in consumers' continued focus on price and value. "Home-based food and beverage rituals are quite prevalent today, as consumers look to trim expenditures whenever possible. ... several of the year's fastest growing categories illustrate both of these trends -- home-based (often portable) eating and drinking without significant price hikes," according to the report by SymphonyIRI Group. FoodNavigator (3/22) LinkedInFacebookTwitterEmail this Story
  Diet & Health 
  • Healthier lifestyles are seen in dietary-supplement users
    The CRN Consumer Survey on Dietary Supplements found that 84% of respondents who use dietary supplements try to maintain a balanced diet, compared with 76% of nonsupplement users. The survey also found that 64% of supplement users exercise regularly and 63% maintain a healthy weight, compared with 54% and 57%, respectively, among nonsupplement users. Drug Store News (3/22) LinkedInFacebookTwitterEmail this Story
  • Food-sensitivity test can be misleading, expert says
    Toronto doctor Elana Lavine said immunoglobin G antibody testing is not a reliable measure of food sensitivity and is prompting many people to unnecessarily eliminate certain food from their diet. Because the test is widely available, physicians should explain "the paucity of evidence for using these tests to diagnose food allergy or guide elimination diets." FoodNavigator (3/22) LinkedInFacebookTwitterEmail this Story
  Association News 
  • The Story of Chocolate: Now 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 a fun stories about chocolate. Contact Susan Smith. LinkedInFacebookTwitterEmail this Story
  • Promoting careers in candy
    NCA's Susan Whiteside represented the industry at the Fairfax Public Schools Career Fair yesterday, where she talked to high school students about the potential job opportunities in confectionery. Contact Susan Whiteside. LinkedInFacebookTwitterEmail this Story
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  Science & Technology 
  • Peanut-allergy risk might be reduced with tannic acid
    Researchers said tannic acid can be used on peanuts to reduce their potential to cause allergic reaction. Though further study is needed, "data suggests that the allergen-bound complexes may be stable under gastric and intestinal conditions and may ultimately pass through without causing an allergic reaction," the researchers said. FoodNavigator (3/22) LinkedInFacebookTwitterEmail this Story
  Featured Content 

  • Partnership to develop biodegradable, less sticky gum
    Several chewing gum makers in the Netherlands are teaming with research firm TNO and Foundation NederlandSchoon to create gum that biodegrades easily and is less sticky. Previous launches have limitations, said TNO business line manager Ronald Visschers, who said "the industry is already looking for a next generation." FoodNavigator (3/22) LinkedInFacebookTwitterEmail this Story
Example is the school of mankind, and they will learn at no other."
--Edmund Burke,
Irish statesman, writer, orator and philosopher

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