Polyols in confectionery: the route to sugar-free, reduced sugar and reduced calorie confectionery

Polyol-containing confectionery offers considerable advantages over traditional sucrose-based confectionery in terms of reduced energy content and reduced cariogenicity. However, over-consumption of polyol confectionery may lead to gastrointestinal symptoms in some individuals. Rather than consider this as a distinct disadvantage to the consumer, this article discusses how careful consideration of the physico-chemical properties of polyols and advances in product development and formulation can provide suitable polyol-based products for the consumer. Furthermore. food legislation and ingredient pricing issues are just some of the factors that must be taken into account when designing new polyol-containing products if their functional benefits and good product quality are to be delivered to the consumer

Location Patterns of Confectionery Manufacturers in a Post NAFTA Environment

Changes in international trade agreements while retaining protectionist sugar policies have led to the opportunity for confectionery manufacturers to relocate to take advantage of favorable international trade policies. Results suggest that NAFTA did not have a significant impact on location decisions of confectionery manufacturers in the U.S.Agribusiness, International Relations/Trade,

Сучасний стан та тенденції розвитку кондитерської галузі

The paper presents the analysis of the state and tendencies of the development of the confectionery market in Ukraine. It shows the structure of the confectionery industry and competition peculiarities between manufacturers of confectionery

NEW PRODUCT DEVELOPMENT PRACTICES OF THE U.S. CONFECTIONERY MANUFACTURERS: 2006 SURVEY PRELIMINARY FINDINGS

This paper reports on the new product development practices of the U.S. confectionery manufacturers. A mail survey method was used to collect data. Confectionery manufacturers, specifically, new product development managers listed in the Thomas Food and Beverage Marketplace were contacted. A donation to charity on behalf of the respondents was used as an incentive to participate in the study. Analyses of the data, including graphical, descriptive, cross-tabulation, and correlation were conducted using SAS and SPSS econometric softwares and Microsoft Excel. Preliminary findings of the survey are reported in this paper.Research and Development/Tech Change/Emerging Technologies,

Using food intake records to estimate compliance with the Eatwell plate dietary guidelines

This work was supported by the Scottish Government's Rural and Environment Science and Analytical Services (RESAS) Division. The original studies, from which the current data were taken, were funded by the Food Standards Agency, UK, and the Biscuit, Cake, Chocolate and Confectionery Association, London, UK.Peer reviewedPostprin

Аналіз світового ринку кондитерської галузі

У статті проведено аналіз сучасного стану світового ринку кондитерської галузі. Розглянуто економічні показники кондитерської промисловості в Україні і в світі. Досліджено перспективи розвитку кондитерської промисловості України.The article analyzes the current state of the world market confectionery industry. Economic indicators are considered the confectionery industry in Ukraine and in the world. Investigated the prospects of development of the confectionery industry in Ukraine

From commercial travellers to sales representatives: the evolution of the sales profession in Britain, 1930s to 1960s

In analysing the development of modern marketing, business historians have focused on the late nineteenth and early twentieth centuries in the United States and Europe. This paper reviews the debates about the sources and timing of key changes in relation to the role of commercial travellers or travelling salesmen in Britain. It explores the later evolution from the 1930s to the 1960s with the transition to sales representatives, highlighting the gradual process of change and the hesitant, often negative, attitudes of managers and salesmen towards new ways of working

Coated fat-based confectionery products

This invention concerns a fat-based confectionery product which is coated with a film forming agent and characterised in that it is heat resistant and in that it retains its shape when submitted to heat. This invention also disclosed the use of this coated fat-based confectionery in food product, as well as a food product comprising this coated fat-based confectionery, especially chocolate or baked food. Patent CA 2537661 A

Food Safety in the United States and the European Union: Sequel to a Case Study

The author reports on recent regulatory and legislative developments in the United States and European Union relating to toys imbedded in candy