$20 Billion in Chocolate Candy Sales - and 20% Growth in Organic

The $20 billion U.S. chocolate candy market is mature, differentiated, and demanding. That makes it challenging for marketers of chocolate products seeking to distinguish themselves from the competition, according to "Chocolate Candy in the U.S.," a just-released report from Packaged Facts.

Packaged Facts estimates the U.S. market for chocolate sold at retail at $19.5 billion in 2011, up 6.6% over the previous year. Everyday chocolate, seasonal candies, and premium chocolate all posted dollar gains for the market, though driven in part by price increases implemented to offset rises in raw material and other costs.

From a channel perspective, according to David Sprinkle, publisher for Packaged Facts, chocolate is showing particular resilience in convenience stores and natural food stores. In natural food stores, organic chocolates posted nearly 20% growth in 2011, according to SPINSscan data cited in the report. Conventional supermarkets nonetheless remain the main channel for chocolate sales, followed by convenience stores.

While the country remains challenged by economic doldrums, chocolate can be counted on to outpace overall food market growth. Packaged Facts identifies the following as factors that will continue to spur dollar gains in the market:

       The success and increasingly widespread acceptance of premium chocolates, spurred both by consumers' desire to indulge in this "affordable luxury" and by the influence of foodie culture

       Growth of chocolate retailers, both through franchise expansion and by successful independent shops looking to expand their footprints

       Continued innovation in packaging and flavors by major and niche chocolate manufacturers alike

       Increased marketing support and advertising expenditures

       Rising prices at retail, driven in part by higher input costs

Low carb diet doesn't harm kidneys

New research shows that high protein/low carbohydrate diets do not seem to affect the kidneys.

Experts worry that these diets might damage the organs. But, a new study in the "Clinical Journal of the American Society of Nephrology" said the kidneys are not harmed by the increased protein.

Researchers studied 300 obese patients who were dieting and found those sticking with the protein rich diets had the same kidney function those going with low-fat diets.

Obese, Diabetics Have Increased Risk For Kidney Stones

Individuals who are obese or diabetic have an increased risk for kidney stones, according to a new study presented at the 2012 American Urological Meeting in Atlanta. The study, which will appear in the July issue of the journal European Urology, found the number of Americans suffering from kidney stones between 2007 and 2010 nearly doubled since 1994.

“While we expected the prevalence of kidney stones to increase, the size of the increase was surprising," says Charles D. Scales, Jr., MD, a Robert Wood Johnson Foundation/U.S. Department of Veterans Affairs Clinical Scholar in the departments of urology and medicine at the David Geffen School of Medicine at UCLA. “Our findings also suggested that the increase is due, in large part, to the increase in obesity and diabetes among Americans."

The study is one of the first to examine the new data from the National Health and Nutrition Examination Survey (NHANES) that was collected from 2007 to 2010. The researchers reviewed responses from 12,110 people and found that between 2007 and 2010, 8.8% of the U.S. population had a kidney stone, or 1 out of every 11 people. In 1994 the rate was 1 in 20. No data about the national prevalence of kidney stones in the United States were collected between 1994 and 2007.

Because the survey also asks about other health conditions, and includes measurement of height and weight, the researchers were able to identify associations between kidney stones and other health conditions. The results suggest that obesity, diabetes, and gout all increase the risk of kidney stones.

The researchers said physicians need to rethink how to treat, and more importantly, prevent kidney stones by helping patients maintain a healthy diet and body weight can reduce the number of patients with kidney stones.

“Imagine that we only treated people with heart disease when they had chest pain or heart attacks, and did not help manage risk factors like smoking, high cholesterol, or high blood pressure," they said. “This is how we currently treat people with kidney stones. We know the risk factors for kidney stones, but treatment is directed towards patients with stones that cause pain, infection, or blockage of a kidney rather than helping patients to prevent kidney stones in the first place."

IFIC Survey Reveals Consumer Views on Nutrition, Food Safety

Getting inside the minds of consumers can help food product developers tailor their efforts to meet consumer needs. The 2012 Food & Health Survey from the International Food Information Council (IFIC) Foundation offers insight into what consumers think about their health and diets, how they buy food, what they think about the safety of their food, and more.

According to the survey—which involved 1,057 Americans ages 18 to 80—90 percent of Americans have given at least a little thought to the ingredients in their food and beverages. Consumers say they are trying to eat more whole grains, fiber and protein, while cutting calories, sugar, solid fats and salt. However, taste (87 percent) remains the most significant determinant of food and beverage choices, followed by price, which dropped significantly as a factor compared to 2011, and healthfulness. In terms of trying to lead healthier lives, nearly 60 percent of Americans believe that online and mobile tools are helpful. More than half (52 percent) say that figuring out their income taxes is easier than knowing what they should and shouldn’t eat in order to be healthier.

With regards to food safety, 17 percent of those surveyed say they have stopped buying a specific brand or type of food due to safety concerns, and more than half of all consumers (57 percent) believe that the chances are extremely low that they will contract a serious foodborne illness. About half (48 percent) believe foods produced in foreign countries are less safe than foods grown in the U.S.