| December 19, 2012 | News for the confectionery industry |
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| Market Trends |  |  |
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- Hershey's Bliss to use sustainable chocolate
Starting in January, all Hershey's Bliss chocolates will be made only with cocoa certified as sustainable by the Rainforest Alliance. "Now consumers can enjoy the smooth taste of Hershey's Bliss chocolates and know that they are helping to protect the environment and supporting safe and healthy conditions for family cocoa farmers," brand director Kristin Harper said. Food Business Review
(12/19)     
- Godiva beats expectations with loyalty program
Godiva Chocolatier said its loyalty program, which included a Cake Bash Sweepstakes, has beaten expectations. Traffic to the brand's Facebook page exceeded expectations by 30%, the company said, while social media conversation about the company was triple what was expected. CandyAndSnackToday.com
(12/19)
- Nestle: Saudi Arabia sales could rise 20%
 Nestle said its sales in Saudi Arabia could increase as much as 20% in 2013. Saudi Arabia's economy, the largest in the Arab world, will grow 5.1% this year, according to economists' predictions. Over the past two years, Nestle has built distribution centers and bottling facilities in Saudi Arabia, which accounts for about 30% of Middle East sales, according to Yves Manghardt, CEO for Nestle Middle East. Bloomberg Businessweek
(12/18)
- Book provides in-depth look at fine chocolate
The new book "Raising the Bar: The Future of Fine Chocolate," co-authored by Pam Williams and Jim Eber, explores all aspects of fine chocolate production and offers insights into the industry's future. Williams is founder of the Ecole Chocolate Professional School of Chocolate Arts. CandyAndSnackToday.com
(12/19)
| Association News | | |
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2013 MAP applications available
Applications for the 2013 Market Access Program branded funds are now available. The funds from this U.S. Department of Agriculture program provide 50% cost reimbursement for various international marketing activities to eligible manufacturers who export their products. Contact Karen Horan.
| Science & Technology | | |
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- How chocolate makers steer clear of salmonella
Although confectioners take steps such as roasting and steaming raw cacao beans to prevent salmonella from contaminating chocolate, there are still ways the pathogen can make its way into chocolate products, NCA Chocolate Council member Laura Shumow said during a lecture at the National Chocolate Show. Manufacturers should beware of exposing chocolate to contaminated water or raw beans to reduce the risk of salmonella. Shumow also cautioned that raw cacao nibs, which are growing in popularity, could be more likely to contain salmonella. ScientificAmerican.com
(12/19)
- Hershey seeks patent for candy coating
Hershey has filed for patent protection of a film confectionery coating that is similar to the coating used on pills. The company said its film "has an extremely smooth surface" and can be altered to have various textures and flavors. FoodNavigator
(12/18)
| Regulatory Update | | |
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- Food-safety rules hit bottleneck
Food-safety regulations for the FDA and the USDA are being held up at the Office of Information and Regulatory Affairs. The Food Safety Modernization Act was signed into law in January 2011, but key provisions have yet to be enacted. FoodSafetyNews.com
(12/18)
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