For us, there’s always what we call a ‘nontraditional’ customer to be found—a customer that isn’t in the candy business today that we’d like to put in the candy business because it’s an impulse buy,” said Bob Simpson, Jelly Belly's COO.

Exclusive interview with Bob Simpson, COO of Jelly Belly

Jelly Belly exec: Stand out in nontraditional retail formats

By Maggie Hennessy

For a company the size and scope of Jelly Belly—the confectionery giant sells more than 100 flavors in 80 countries (and growing) and across multiple market segments—finding untapped channels in the domestic market has become an “out of the box” endeavor....

Despite their trepidation over the look of green juice, many consumers find fruit and vegetable juices to be a more appealing way to incorporate fresh produce into their diets.

Green juice is scary looking, say 28% of Americans

By Maggie Hennessy

Despite the recent surge in popularity of green juice and consumers’ general belief that it’s the most nutritious juice, many consumers are still skeptical that it actually tastes good, as a recent survey by Jamba Juice found. 

Combining natural extracts that promote weight-loss in cereals holds opportunities, says Datamonitor


Green tea cereal: The next big nutritional punch at breakfast

By Kacey Culliney

Green tea has migrated from hot drinks into other foods over the years but has particular promise in breakfast cereal where manufacturers can pack nutritional punch into weight-loss products, says a Datamonitor researcher.

“One thing we were conscious of from the start was not growing too quickly, which does happen with chef-driven brands,

Special edition: gluten-free

Cup4Cup on growing 'appropriately' in the exploding gluten-free products market

By Maggie Hennessy

Two years after famed restaurateur Thomas Keller and his R&D chef Lena Kwak launched Cup4Cup (C4C), a multipurpose gluten-free flour blend targeting celiac and gluten-intolerant consumers, the brand is eyeing “controlled” growth into mainstream channels...

What’s at the heart of the matter for the confectionery industry this Valentine’s? Greencolander -Flickr

Seasonal focus: 2014’s candy love-in

Money buys love in segmented US Valentine’s market

By Oliver Nieburg

US Valentine’s candy consumers are expected to spend more than last year, but many will seek products on offer, while the rich will buy richer with more premium offerings.

Flax, with its nutty and toasted flavor profile, is particularly suited to fortifying baked goods, where specialty flax ingredients can also help improve volume, sheetability and shelf life, according to the Flax Council of Canada.

Canada first to approve flax cholesterol claim

By Maggie Hennessy

The Flax Council of Canada has received approval for a health claim linking ground whole flaxseed to lower cholesterol from Health Canada’s Food Directorate, paving the way for more development and potential demand for food and beverage products incorporating...

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