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
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.
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.
about the two-week educational event and register today.
NCA members receive a special discounted rate. Contact
to learn more about Featured Content
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. FoodProductionDaily.com (France)
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