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April 23, 2012News for the confectionery industry

  Market Trends 
  • M&M's history starts with a partnership
    Forrest Mars and Bruce Murrie joined forces in 1940 to create a candy that they named for the initials of their last names, M&M. Mars was the son of Snickers inventor Franklin Clarence Mars, and Murrie's father was Hershey president William Murrie. Business Insider (4/22) LinkedInFacebookTwitterEmail this Story
  • Fla-Vor-Ice flavors Koko's launches
    Koko's Confectionery is introducing squeeze candy and marshmallow squeeze candy under a licensing agreement with freezer pop-maker Fla-Vor-Ice. Both are offered in strawberry, berry punch, orange and grape flavors. (4/23) LinkedInFacebookTwitterEmail this Story
  • Other News
  Diet & Health 
  • Study links low-fat dairy and reduced stroke risk
    A 10-year study in the journal Stroke that followed 75,000 adults ages 45 to 83 found that those who consumed low-fat dairy products reduced their stroke risk by 12% compared with nonconsumers. Researchers said low-fat dairy offers vitamins and minerals and might lower blood pressure. WebMD (4/19), (4/19) LinkedInFacebookTwitterEmail this Story
  Association News 
  • Sign up for NCA's confectionery review webinar
    The Year in Review: 2011 Confectionery Category Summary, a complimentary webinar hosted by NCA's Larry Wilson, will be held on Friday, April 27 at 1 p.m. During the 45-minute session, participants will gain insights into trends and influences that affected the confectionery category in 2011, as well as take-aways that could affect 2012 category planning. Register here, and contact Larry Wilson for more information. LinkedInFacebookTwitterEmail this Story
  • Register for 2012 Resident Course in Confectionery Technology
    The 2012 Resident Course in Confectionery Technology, or "Candy School," will take place July 15-27 in Madison, Wis. Read more about the two-week educational event and register today. NCA members receive a special discounted rate. Contact Laura Shumow. LinkedInFacebookTwitterEmail this Story
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  Science & Technology 
  • MonoSol develops edible, dissolvable packaging
    MonoSol created edible packaging for food that dissolves in hot water, leaving no detectable taste or smell. "We believe a market exists for dissolvable pouch packaging to address the macrotrends in the food sector such as convenient delivery, portion control, replacing primary packaging," said Matt Scearce, media and communications manager. (France) (4/20) LinkedInFacebookTwitterEmail this Story
  Featured Content 

  Regulatory Update 
  • Opinion: Farm subsidies are bad policy
    As Congress prepares to renew the farm bill, it will likely keep in place price supports that make U.S. sugar more expensive than sugar sold in other parts of the world. The Coalition for Sugar Reform notes the program has forced 125,000 jobs overseas, and has added $3.5 billion to the price of food and drinks purchased by Americans. Orlando Sentinel (Fla.) (4/20) LinkedInFacebookTwitterEmail this Story
It's not that I'm so smart, it's just that I stay with problems longer."
--Albert Einstein,
German-born physicist

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