The following article can be found in full at projectnosh.com

Some of candy’s largest companies are adopting a somewhat counterintuitive business strategy. They’re are taking a page from natural brands’ playbooks, and instead of urging consumers to eat more candy, the confection giants are reminding them of the importance of moderation. The move toward transparency recognizes that while candy is “always a treat,” sweets can still fit into a healthy lifestyle.

At this year’s Sweets and Snacks Expo in Chicago, Illinois, Mars Chocolate, Wrigley, Nestlé, Ferrero, Lindt, Ghirardelli, Russell Stover and Ferrara Candy Company highlighted their new pledge to educate consumers about the portions and calorie counts of their treats. The five-year plan, led by the National Confectioners Association (NCA) and Partnership for a Healthier America (PHA), was announced earlier this month.

The NCA and PHA — which describe the initiative as consumer friendly — plan that by 2022, half of the candy sold by the committed brands in the U.S. will come only in sizes that contain 200 calories or less per packaged serving. This commitment will be met through sizing changes and, in some cases, reformulation.

The companies have also committed to print calorie information on the front of their packaging. A third party non-governmental organization, The Hudson Institute, will verify and track each company’s progress.

NCA President John Downs told NOSH the commitment has been in the works for over two years.

“We think consumers will embrace this because they want more choices, and to feel empowered as it relates to what they want to do in managing their sugar intake, as well as reducing their calories for themselves and their families,” he said.

*Listen as Downs talks to NOSH about how the commitment may also benefit brands’ relationships with retailers. (Story continues below)

To view the rest of this article visit projectnosh.com

The Mission Behind AlwaysATreat.com

The following article can be found in full at http://projectnosh.com

Some of candy’s largest companies are adopting a somewhat counterintuitive business strategy. They’re are taking a page from natural brands’ playbooks, and instead of urging consumers to eat more candy, the confection giants are reminding them of the importance of moderation. The move toward transparency recognizes that while candy is “always a treat,” sweets can still fit into a healthy lifestyle.

At this year’s Sweets and Snacks Expo in Chicago, Illinois, Mars Chocolate, Wrigley, Nestlé, Ferrero, Lindt, Ghirardelli, Russell Stover and Ferrara Candy Company highlighted their new pledge to educate consumers about the portions and calorie counts of their treats. The five-year plan, led by the National Confectioners Association (NCA) and Partnership for a Healthier America (PHA), was announced earlier this month.

The NCA and PHA — which describe the initiative as consumer friendly — plan that by 2022, half of the candy sold by the committed brands in the U.S. will come only in sizes that contain 200 calories or less per packaged serving. This commitment will be met through sizing changes and, in some cases, reformulation.

The companies have also committed to print calorie information on the front of their packaging. A third party non-governmental organization, The Hudson Institute, will verify and track each company’s progress.

NCA President John Downs told NOSH the commitment has been in the works for over two years.

“We think consumers will embrace this because they want more choices, and to feel empowered as it relates to what they want to do in managing their sugar intake, as well as reducing their calories for themselves and their families,” he said.

*Listen as Downs talks to NOSH about how the commitment may also benefit brands’ relationships with retailers. (Story continues below)

To view the rest of this article visit http://projectnosh.com

NCA President Talks Retailer Reactions to New Commitment

When Marco Canora opened the first Brodo location, a takeout window housed within his acclaimed New York City restaurant Hearth, he believed he was at the forefront of a new category of sippable bone broths. He was on to something: the launch of Brodo sparked broad interest in bone broth, positioned to consumers as a comforting drink and a convenient source of nutrition.

In the following months, new bone broth cafes and packaged brands began appearing across the U.S. Yet while emerging categories often benefit from an expanding shelf set, Canora, an award-winning chef who’s helmed some of New York’s most admired eateries and been featured on several popular cooking shows including “Chopped” and “Top Chef,” has some misgivings about product quality. There’s a right way to make bone broth, he believes, one that involves patience, care and premium ingredients. It may cost more to produce at scale, but Brodo lives and dies by its high standards. 

“I’ve always been the ‘slow and steady wins the race’ kind of guy,” Canora said in an interview included in this episode. “And as long as I’m enjoying the process, I think the most critical and the most important thing about the path is that we each pop out of bed every day and we’re excited and proud about what we’re making.”

That principle has guided Brodo’s development since its launch in 2014. The company has expanded to six retail storefronts in New York City -- all profitable, according to Canora -- and distributes frozen bone broth in quarts and pints to independent and chain retailers, including Whole Foods, across metro New York. 

As part of our conversation, Canora and Brodo CEO Andrew Garner discussed the origins of the brand, how timing and location played into its early success and the company’s foray into packaged products. They also spoke about Brodo’s consumer education strategy and why Marco believes that the steepest part of the learning curve in the business of consumer packaged goods is also its most frustrating. 

Show notes:

2:04: Marco Canora, Founder &amp; Andrew Garner, CEO, Brodo -- Canora and Garner sat down with Taste Radio editor Ray Latif for an expansive conversation that began with Canora’s background as a chef, how his unhealthy lifestyle led him to bone broth and how Garner, a former health care and Coca-Cola executive, joined Brodo as its CEO. Canora also explained why he describes Brodo products as “beverages” and not “soup,” how the company communicates its value proposition to consumers, determining the right format and package size for the brand and how he attempts to use his influence as to support the development of better-for-you food brands. Later, Canora and Garner discussed the role of Brodo’s storefronts as a gateway to its packaged products, the challenge of merchandising in the frozen food aisle, why Canora laments traditional routes to market, the impact of growing interest in plant-based diets on Brodo’s business model and the dream scenario for the company’s future.

Brands in this episode: Brodo, Rind Snacks, Health-Ade, Starbucks, Knorr, Shake Shack

Ep. 202: The Difference Between Good and Great Brands Often Comes Down To This

The top podcasts for food and beverage professionals, BevNET’s Taste Radio and Taste Radio Insider feature interviews with the leaders and rising stars of our fast-evolving industry. The shows also include discussion on emerging trends, innovation and news of the week from our regular cadre of hosts from the BevNET and NOSH teams.  

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Ep. 202: The Difference Between Good and Great Brands Often Comes Down To This

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