October 24, 2012 | News for the confectionery industry |
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Market Trends | | |
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- Candy corn has a moment
Candy corn remains a Halloween favorite, and chefs are now beginning to use it in desserts. Food-makers are also turning their attention to the tri-colored sweets, with Jelly Belly adding a candy corn-flavored jelly bean and candy corn M&M's debuting this autumn. Chicago Sun-Times
(10/23)
- Is monk fruit the next big sweetener?
In North America, 30 products sweetened with monk fruit were introduced through Sept. 30 of this year, compared to four for all of 2011, according to Datamonitor. Meanwhile, enthusiasm for stevia appears to be cooling, with 177 product launches through Sept. 30, 2012, compared to 269 in 2011. FoodNavigator
(10/23)
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| Join NCA for Sweet Insights and Networking in NY or Chicago
NCA members and trade customers may attend a Chocolate Sweet Insights presentation and networking reception in New York (Nov. 8) or Chicago (Nov. 15). First, a workshop will help enhance your category knowledge and drive store sales. Later, a networking reception will bring together the confectionery supply chain. Contact Libby Taylor. | |
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Diet & Health | | |
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Association News | | |
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NCA sponsors the Chicago Chocolate Festival
NCA’s Chocolate Council will sponsor the inaugural Chicago Fine Chocolate Show and The National Chocolate Show at Chicago’s Navy Pier this November. The Chocolate Council will exhibit the natural origins of chocolate, including "The Story of Chocolate" video and demonstration areas where consumer attendees will see real cocoa pods and beans as well as taste chocolate liquor and nibs. NCA will also be featured during education sessions highlighting chocolate origins, trends, and current regulatory and food safety topics. For more information, visit event website or contact Susan Whiteside.
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2012 Confectionery & Snack Source Book released
NCA, in partnership with MultiView, has released the 2012 edition of The Confectionery & Snack Source Book, a digital resource that allows customers to search products and services specific to the confectionery industry. To feature your company and communicate your message, contact NCA@MultiView.com.
Science & Technology | | |
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- Researchers develop gum that combats motion sickness
Scientists at RoshaDarou have developed a chewing gum with dimenhydrinate, a drug that combats motion sickness. They masked the taste by turning it into granules and adding taste-suppression ingredients. "This easy and efficient taste masking method could also be tried on other active pharmaceutical ingredients for the purpose of making eligible chewing gums," the researchers said. ConfectioneryNews.com (France)
(10/23)
- Givaudan advances calorie-free sweeteners
Flavors company Givaudan has developed masking tools and blends that improve the flavor of stevia for products that taste more like they were made with sugar. Global product manager Janine van Kampen said monk fruit has a "nice round sweetness and not the same level of bitterness as stevia," but it "gives a strong fermented fruity character that will be perceived as an off taste in many applications." FoodNavigator
(10/23)
Regulatory Update | | |
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- FDA now accepting food facility registrations
Food facilities, which are required to register or re-register with the Food and Drug Administration every even-numbered year, have through the end of the year to do so. The agency has released revised guidance for facilities with the goal of assuring a "quick, accurate, and focused responseā to food emergencies including bioterrorism. FoodSafetyNews.com
(10/23)
SmartQuote | | |
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| Sometimes we stare so long at a door that is closing that we seek too late the one that is open."
--Alexander Graham Bell, American inventor
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