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

Twelve years ago, Ben Van Leeuwen launched his small-batch ice cream brand in the midst of a recession. An economic downturn is perhaps not the ideal time to start a company, yet the circumstances helped establish one of the core elements of his business strategy: a thorough examination of every cost. 

“Dig into every single expense, and ask yourself: ‘Is this really serving our customer?’ Van Leeuwen said in an interview included in this episode. “That’s the most important thing. If it’s not serving the customer, then don’t do it.” 

That principle has been essential to running a lean and profitable company and key to its growth. Van Leeuwen Ice Cream has evolved into a sprawling brand with 22 ice cream shops in New York and California and a wholesale pint business with more than 1,500 accounts across the U.S.

As part of our conversation, Van Leeuwen spoke about why he started an ice cream brand alongside his brother and future wife, how New York City’s culture impacted its development and why the company didn’t raise money for its first 11 years. He also shared his perspective on how Van Leeuwen has bucked the trend toward healthy eating, promoting brand pillars through packaging, the synergistic relationship between its stores and wholesale business and whether he’s open to selling the company down the road. 

Show notes:

2:04: Ben Van Leeuwen, Co-Founder/CEO, Van Leeuwen Ice Cream -- Taste Radio editor Ray Latif met with Van Leeuwen in New York City where he spoke about how a summer job in his teens and traveling around the world led to and influenced the creation of Van Leeuwen Ice Cream, as well as the upside to working with his family and why he rejected advice to use inferior ingredients in his products. He also discussed the advantages and disadvantages of operating in New York City, why the company stopped co-manufacturing early on and built its own production facility, why ‘running lean was just the default” and the reason that he and his co-founders decided to accept outside capital. Later, he explained why minimalism was the goal in its package design, the keys to the brand’s popular vegan varieties and how he stays in shape despite being the CEO of an indulgent ice cream brand. 

Brands in this episode:  Van Leeuwen Ice Cream, Michel Cluizel

Ep. 203: The Reason This Indulgent Brand Gets ‘Richer’ Every Year

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.  

Tell us what you think at ask@tasteradio.com. You can also email us if you are interested in Taste Radio sponsorship opportunities.  If you like Taste Radio, share it with a colleague, will ya?

See you every Tuesday and Friday!

Ep. 203: The Reason This Indulgent Brand Gets ‘Richer’ Every Year

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