SUBSCRIBE

Breaking News on Supplements & Nutrition - EuropeUS edition

Read more breaking news

 

 
Loading...

Which big player will be first on functional confectionery scene?

By Oliver Nieburg+

27-May-2014
Last updated on 28-May-2014 at 11:53 GMT2014-05-28T11:53:58Z

Adrian Sagman, vice president of international sales and marketing, Carmit Candy

Adrian Sagman, vice president of international sales and marketing, Carmit Candy

The functional confectionery market is awaiting a big player and private label maker Carmit Candy gives its tip on which it’s likely to be.

In this video from nutraceutical trade show Vitafoods in Geneva earlier this month, Adrian Sagman, vice president of international sales and marketing for Israeli firm Carmit Candy, said that the niche fortified confectionery market craved a large multinational.

Could it be Nestlé?

“We’d be hoping one of the big players will be coming into the market soon – that could be very exciting.”

“…It would be really exciting if Nestlé took that plunge…We’ve seen what they’ve done with other areas like with Skinny Cow.”

Carmit would welcome a big player as private labels were likely to duplicate products from large companies, creating more business for Carmit.

Going global

But Sagman said that the market was still growing in absence of a large player.

“There’s a lot of interest. People are looking to try and give healthier options and to fortify products. Chocolate with all its latest health connotations is really getting some good buzz.”

He added that Europe and North America the strongest regions for functional confectionery with growing interest from Italy, Spain, Eastern Europe and even India. “It’s really going global,” he said.

According to the Carmit man, protein was the standout ingredient for fortified confectionery, but the functional market suffered from differing regulations across geographies.

How food firms could save energy

Top three energy tips for food firms

Food manufacturers could cut their energy costs by operating more energy efficiently, avoiding production...

Key trends in food and nutrition: Naturalness, NPD and more co-branding?

Key trends in food and nutrition: Naturalness, NPD and more co-branding?

After a few years of negativity, the industry has a spring in its step...

How to succeed as a start-up in Europe (and not get swallowed by Big Food)

How to succeed as a start-up in Europe (and not get swallowed by Big Food)

Julian Mellentin

Director, New Nutrition Business

The making of a brand: Contract manufacturers share secrets to success

The making of a brand: Contract manufacturers share secrets to success

The firms that manufacture healthy food and supplement products do much more than just...

The ins and outs: Are firms shifting to vertically integrated supply chains?

The ins and outs: Are firms shifting to vertically integrated supply chains?

Outsourcing. It's no secret it can bring big financial and logistical gains. But in...

Outsourcing science: Where does the future of industry research lie?

Outsourcing science: Where does the future of industry research lie?

An trend for outsourcing science and research may be good news for contract research...

What does ‘responsible innovation’ really mean?

What does ‘responsible innovation’ really mean?

Many food firms talk about the need for ‘responsible innovation’, but what does this...

Shifting demands: Where will the growth in healthy foods come from?

Shifting demands: Where will the growth in healthy foods come from?

With an ever increasing consumer demand for healthier food products, many within the industry...

How has social media changed food marketing?

How has social media changed food marketing?

The rise of social media has led to a shift in the way consumers...

Is personalised nutrition about to go public in a big way?

Is personalised nutrition about to go public in a big way?

Radek Sali, CEO,Swisse Wellness;

François Scheffler, head, BASF human nutrition;, Loren Israelsen, president, United...

The taste test: How do you make a probiotic drink taste good?

The taste test: How do you make a probiotic drink taste good?

Probiotic fruit drinks face different challenges to their dairy counterparts - but both face...

African probiotic project reaching 10,000 infants a day

African probiotic project reaching 10,000 infants a day

Professor Gregor Reid

Chair , University of Western Ontario & Human Microbiology and...

Germvangelist set to shake Probiota with holistic shout

Germvangelist set to shake Probiota with holistic shout

Jason Tetro

Researcher, author, The Germ Guy

Creepy proteins will be hot

New proteins are creeping on trend

Alternative proteins are a “hot area” of interest and products such as sandwich spreads...

Dairy ingredients giant on Indonesia: ‘A lot of opportunities here’

Dairy ingredients giant on Indonesia: ‘A lot of opportunities here’

Jake Riddle

General manager, Kerry Asia Pacific

Indonesia stakes claim as SE Asia's most important food market

Indonesia stakes claim as SE Asia's most important food market

Indonesia's food industry will continue to grow in importance as its population of around...

NPD category busters: From ‘Teagurt’ to coffee fruit energy to Milo expansion

NPD category busters: From ‘Teagurt’ to coffee fruit energy to Milo expansion

Jane Barnett

Insights manager for Australia-New Zealand, south east Asia and India,...

HI-Japan show wrap: Ageing (& shrinking) population forces government-led nutrition rethink

HI-Japan show wrap: Ageing (& shrinking) population forces government-led nutrition rethink

Japan has always led the world in functional food experimentation even if the results...

Rise in demand for products with added proteins: expert

‘Weekend warriors’ drive added protein demand

Weekend fitness fanatics are driving the demand for more mainstream food and drink products,...

Saturated fat guidelines out, food guidelines in?

Get rid of nutrients and focus on foods in guidelines, says sat fat researcher

Benoit Lamarche

Saturated fat researcher, Laval University