Company produces 'pure' sweets without allergenic ingredients.
May 23, 2017
In 2013, Simon Lester and his wife, Courtenay Vuchnich personally discovered how large the food gap involving allergies was. Both of their daughters have varying food allergies, some of them life-threatening if triggered.
With all the recent gyrations going on in the confectionery industry, I thought it might be wise to get some outside perspective. Periodically I get a publication called U.S. Talking Points from Rabobank, written by senior analyst Nick Fereday. It’s essentially a brief on recent events affecting the food and beverage industries, peppered with Fereday’s observations.
At this month’s State-of-the-Industry Conference organized by the National Confectioners Association, several speakers reinforced the health and wellness trend as it applies to confections and snacks. At an early morning supplier member meeting featuring executives from Mondelez International, it became clear that this multinational’s focus rests on “well-being snacks.”