Monthly Archives: April 2013

Hershey makes nutrition simple

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Hershey plans to voluntarily provide front-of-pack nutrition information to make it simple and easy for consumers to make choices about the role of confectionery in their lifestyle. The new labelling will be rolled out in the second half of 2013. The company will also be updating its website to provide consumer-friendly access to nutrition information.

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Wheat Foods Council challenges National Geographic on gluten

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A letter written on behalf of the Wheat Foods Council disputes assertions about modern wheat breeding made in the April issue of National Geographic. In the article “Gut Reactions,” Dr. Joseph A. Murray, M.D., of the Mayo Clinic said gluten overload in Western diets is a reason why U.S. rates of celiac disease have at least quadrupled since the 1950s.

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The Price of Responsibility

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In his keynote address Tuesday at the FT Commodities Summit in Switzerland, Cargill CEO Greg Page delivered a plain message: “Price is one of the most powerful signals on earth, and to be a communicator or disseminator of that price means we must accept huge responsibility.” Page urged the commodity trading world to be accountable for the social, environmental and economic consequences of business decisions. With technology making communication both global and nearly instantaneous, he said, there is nowhere for companies to hide. Nor should they seek to hide. Pointing to recent government action in the banking industry, Page called for good policy frameworks that don’t hinder the essential work of getting crops and other raw materials to where they’re needed: “We can either earn and embrace the governance and regulation we want and need, or ignore our ethical, behavioral and societal obligations and then accept the governance that all others may impose upon us.”

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Pearson factory tour is “Too Goodie To Be True”

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With its “Too Goodie To Be True” promotion, Pearson Candy Co. will open its doors to the public for the first time in nearly 40 years.

More than 75 special VIP winners and their guests will get a peek inside the iconic St. Paul candy factory and celebrate the 100th anniversary of Pearson’s most popular brand, Nut Goodie.

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UIBC: World Bakers and Confectioners to Merge

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The International Union of Bakers (UIB) and the International Union of Confectioners (UIPCG) have decided to merge, thus constituting the International Union of Bakers and Confectioners (UIBC), starting January 01, 2014. On this date, the assets of both Unions will be put in common. The decisions to dissolve UIPCG and UIB were respectively made during the extraordinary Congresses that UIPCG held in Hamburg (Germany) last March 10th and UIB held in Casablanca (Morocco), last March 21st.

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Gelatin based solutions

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Rousselot has launched Synergy Systems, a range of gelatin based functional solutions.

The systems are composed of different types of gelatin, or a specific gelatin and other ingredients (such as pectin) that work synergistically: the functionality of each gelatin and each other ingredient, is boosted when they are combined.

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