New opportunities for health-focused products in the confectionery industry have bolstered the market, which is estimated to increase by 16 percent in the next four years, reported Nutraingredients.com.

According to a new market report, Global Confectionery 2006, by Leatherhead Food International, the driving force and most innovative area within the confectionery industry has been health.

The report showed new product development has centered on creating healthier options to long-established favorite products such as gum and chocolate. Demand for dark chocolate has increased, following evidence that it is better for heart health than milk or white chocolate because of its high concentration of natural flavanol and antioxidants.

Health concerns have also impacted development across the sector with sugar-free gum and medicated sweets on the rise. Gum marketed as having dental health benefits has increased in popularity as well as confectionery fortified with vitamins and minerals.

Low-fat and additive-free products have also been prevalent on the market and nutritional ingredients such as green tea, seaweed and natural sugar alternatives have grown in use, particularly in Japan, where Nestlé released a Green Tea Kit Kat bar.

Word is out about the exciting lineup of speakers at the NAFFS Convention to be held October 12-15 in Longboat Key, Florida. How do you get a competitive edge in rapidly shifting markets? Where will you hear the latest flavor trends in teas, alcoholic beverages, ice cream and tobacco? The NAFFS Annual Convention offers all this plus abundant networking opportunities. Complete details have been mailed and are available on www.naffs.org. Register now!

Americans’ eating habits are slow to change and for the most part, any changes are simply extensions of previous trends, according to Harry Balzer, vice president of market research firm NPD Group. It seems there’s a willingness to try different versions of the same familiar products, such as different beverage flavors.

The opportunity for food and beverage manufacturers is to pinpoint what Americans eat most and develop new versions of these which can involve new flavors, new added benefits or even new packaging. The true forces behind consumer choice remain convenience, price and freshness, said Balzer.

USDA’s Agricultural Marketing Service (AMS) announced a proposed rule which would amend USDA’s National List of Allowed and Prohibited Substances regulations to reflect recommendations submitted to the Secretary of Agriculture by the National Organic Standards Board (NOSB) on August 17, 2005. Consistent with the recommendations from the NOSB, this proposed rule would add two substances, along with any restrictive annotations, to the National List. Comments must be received by August 2 and may be submitted to National.List@usda.gov.

The complete rule may be obtained at this link:

http://a257.g.akamaitech.net/7/257/2422/01jan20061800/edocket.access.gpo.gov/2006/E6-10393.htm

or by contacting the NAFFS office.

Food Product Design, an Official Magazine for SupplySide West, has offered a complimentary Exhibit Hall Pass to all NAFFS members – a value of $125.00.

SupplySide West, being held October 18-20 at The Venetian & The Sands Expo in Las Vegas, Nevada, is the world's largest event for healthy and innovative ingredients.

NAFFS members may register by visiting www.supplysideshow.com/west/promo and entering promo code NAFFS or by calling (800) 454-5760.

With weight-conscious consumers looking to avoid sugar, the sales growth of low-sugar and sugar-free spreads, is expected to rise.

According to Mintel Global New Products Database, more than 1,100 new sweet spreads have been launched since 2000. The market is expected to increase to $2 billion by 2010.

The sweet spreads market can be divided into three categories: peanut and nut butters; jams, jellies, preserves and fruit butters; and honey. Mintel’s U.S. Sweet Spread report showed household penetration of sweet spreads is high with 92 percent of households using jam, jelly or preserves and 90 percent using peanut butter. Nut butters dominate the market share of sweet spreads by 50.5 percent. However, honey is the fastest growing segment of sweet spreads. Recent studies have demonstrated the health benefits linked to honey which allows for future market opportunities based upon health and wellness.

Growing consumer health awareness and diet trends are expected to influence the sale of sweet spreads over the next five years. Opportunities exist, however, to increase the sale of sweet spreads such as that within the grocery store.

Seventy-five percent of households that use jellies, jams or honey have multiple flavors in the home. This provides the opportunity to sell high-end gourmet tasting packages. Manufacturers can also link sweet spreads to healthier food choices such as whole grains.

NAFFS welcomes the following new member:

Kerry Bio Science
5115 Sedge Blvd.
Hoffman Estates, IL 60192
Phone: (847) 682-0914
E-mail: Gary.Lane@kerrybioscience.com
Contact: Gary Lane, Commercial Director – Yeast Exts.
Products: Yeast, emulsifiers, enzymes, fermented ingredients, functional systems

Be sure to save these dates when filling in your calendars:

October 12-15 – NAFFS 89th Annual Convention, The Resort at Longboat Key Club, Longboat Key, Fla.