The Sweets and Snacks Expo displayed the latest and soon-to-come snacks and confections, with some capitalizing on new flavor combinations, some eschewing trends entirely and some returning to their roots.
Writing in the May 11, 2011, European Journal of Clinical Nutrition, authors O.A. Tokede, J.M. Gaziano and L. Djoussé explored the “Effects of Cocoa Products/Dark Chocolate on Serum Lipids: A Meta-Analysis.”
According to a new study in the Journal of Agriculture and Food Chemistry, researchers from Pennsylvania State University found properties in cocoa may have the potential to inhibit the digestion of carbohydrates and fats, thus keeping the body from absorbing these potentially harmful compounds.
One of the fears surrounding the efforts to reignite the troubled economy has been a rise in inflation, and with steady increases in commodity prices, it was only a matter of time before those prices were passed on to the consumer.
The Grocery Manufacturers Association (GMA) and the Association of National Advertisers (ANA) announced the results of new research conducted by Georgetown Economic Services (GES) that shows the average number of food and beverage advertisements that children 2-11 viewed on children’s programming fell by 50% between 2004 and 2010.
Children who lack access to healthy foods, particularly fruit and vegetables, are twice as likely to develop behavioral problems, a Queensland study found.
Seasonal offerings are nothing new in the confectionery aisles, with virtually every holiday having a corresponding packaging from candy manufacturers around the country.
Jelly Belly is no stranger to fusing flavors. The confectionery giant has jelly beans in the flavors of popular alcoholic beverages (its Cocktail Classics line includes Mojito and Pomegranate Cosmo), jelly beans with sour fruits and Bertie Bott’s Every Flavor Beans, centered around the sweet treats (and sometimes tricks) from the Harry Potter universe.
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