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November 26, 2012News for the confectionery industry

  Market Trends 
  • Cadbury files patent for melt-resistant chocolate
    Cadbury is seeking a patent through the Patent Cooperation Treaty for a process that creates heat-resistant chocolate. The company said its technique, which calls for "refining the conched chocolate after the conching step," will likely be used by parent company Mondelez International for products sold in hot climates, including Brazil and India. ConfectioneryNews.com (France) (11/21) LinkedInFacebookTwitterEmail this Story
  • Perfetti taps DKSH for Burma push
    Perfetti Van Melle is entering the Burmese market through a partnership with DKSH, which will handle marketing, distribution and sales. Burma, also known as Myanmar, is "a highly complex market, with many challenges and barriers of entry for companies," said DKSH communications manager Leng Stricker-Wong, explaining why a partnership "makes a lot of economic and business sense." ConfectioneryNews.com (France) (11/23) LinkedInFacebookTwitterEmail this Story
  • European chocolates get even more exclusive
    Several high-end chocolate-makers in Europe are now adding services that allow customers to change the look, choose the ingredients and packaging, and tweak the flavors of the chocolates. Sprungli, for example, has made pralines shaped like racing cars for clients, and chocolatier Frederic Blondeel of Flanders will fill special requests but reserves the right to say no. The Wall Street Journal (11/22) LinkedInFacebookTwitterEmail this Story
  • Other News
  Diet & Health 
  • Study links probiotics to belly-fat loss
    A small study in the Journal of Functional Foods found that overweight volunteers who ate a daily serving of yogurt rich in probiotics lost 3% to 4% of their body fat, mostly belly fat. The findings suggest that probiotics-based supplements could inhibit fat absorption and may aid in weight loss, researchers said. Yahoo/Asian News International (11/25) LinkedInFacebookTwitterEmail this Story
  Association News 
  • Get listed and get noticed on NCA's Online Source Book
    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. LinkedInFacebookTwitterEmail this Story
Learn more about NCA ->www.CandyUSA.com

  Science & Technology 
  • Study sees more pros than cons in cocoa certification
    A study commissioned by the International Cocoa Organization and the Association of the German Confectionery Industry found more benefits than disadvantages for farmers selling certified cocoa. The study weighed certifications from UTZ, Fairtrade and the Rainforest Alliance, and found differences in requirements and cost to manufacturers, though all promote higher wages and improved productivity for cocoa farmers. ConfectioneryNews.com (France) (11/22) LinkedInFacebookTwitterEmail this Story
  • Technique could improve allergen detection
    Adding a clean-up step to dark chocolate and biscuit production could improve detection of nut traces that can be harmful to consumers with allergies, researchers say. "Dark chocolate contains a large amount of polyphenolic compounds which can react with food proteins, thus masking the target proteins under investigation," the researchers wrote in a study, published in Food Analytical Methods. ConfectioneryNews.com (France) (11/22) LinkedInFacebookTwitterEmail this Story
  SmartQuote 
The passion for setting people right is in itself an afflictive disease."
--Marianne Moore,
American poet and writer


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