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.
Whether they're ferrying children between school and soccer practice or pulling a few more hours at work, consumers are busier than ever. But that doesn't mean they're willing to compromise on nutrition.
Allied Market Research’s recently released global sugar confectionery market report projects sugar confectionery sales will reach $55.594 billion by 2022. The study foresees an estimated CAGR of 3.2 percent between 2016 and 2022. It’s no surprise then that key industry players are leaving no stone unturned in tapping the immense potential of the market.