March 2014

CAFnews Inside Cafosa CAFnews
Cafosa walks for 7 good causes

On 2 March, we participated as volunteers in the first edition of the Barcelona Magic Line, a popular charity fundraising march organized by the Obra Social de San Juan de Dios. This organization, founded by the Hospital de San Juan de Dios in Barcelona, runs several charity programs for people with mental health problems, the homeless and hospitalized children or children with disabilities.

The march had two themes: sports and solidarity. Walkers could choose from three different itineraries (10 km, 20 km or 30 km). Five teams were made up of Cafosa associates and their friends and relatives. We managed to gather 100 participants! Each team set a fundraising goal at enrolment. The total amount raised by our teams was € 1,800. The proceeds will go to 7 causes linked to the 7 hills in the city:

  • Rovira, for people at risk of poverty or social exclusion,
  • Carmel, for biomedical research,
  • Creueta del Coll, for international cooperation,
  • Tibidabo, for mental health,
  • Sant Pere Màrtir, for hospitalized children,
  • Montjuïc, for programs for the homeless and
  • Mont Tàber, for programs for the disabled

This first edition of the march was a great success among citizens of the Barcelona metro area. There were more than 350 teams (with a total of 5,000 participants) and a total of € 125,000 was raised to fund the seven causes. At Cafosa, we are very pleased and proud with the success of the event and are already planning to participate in next year's edition!

Cafosa gets a new look

At Cafosa, the leading gum base supplier of gum base for chewing gum, we have launched a relevant growth and renewal project with the aim of creating new challenges for the future with a commitment to innovation. The first step the new Cafosa is taking in this direction is to update our global corporate image.

Our new visual identity will include an updated logo with brighter colours and a more contemporary design reflecting Cafosa's ongoing desire to innovate. This new look is the first visible step in the ambitious and detailed project of expansion and growth the company will be carrying out over the coming years. We will boost our commitment to the pharma industry with medicated chewing gum and open up new markets to expand our undisputed gum base leadership while maintaining the values of innovation, expertise and partnership for which we are well known.

At Cafosa we have decided to put together a strategic plan to adapt to the changes in the chewing gum market, solving the requirements of our partners needs and preserving the principles that have always guaranteed the quality, responsibility, mutuality, efficiency and freedom in the company.

At Cafosa we will continue on the front line, offering gum bases for any chewing gum you may have in mind … just imagine!

Interpack 2014

From the 8th to the 14th of May Cafosa will be present as an exhibitor at the Interpack fair in Düsseldorf (Germany). Interpack is the biggest and most important fair for the packaging industry worldwide.

2,700 exhibitors from more than 60 countries will present their latest ideas, innovate concepts and technological visions at interpack - not only in equipment and machinery for packaging and processing, but also in production tools for packaging materials, materials themselves, and services for the entire industry.

During the fair, we will be able to show you our products for confectionery, functional and pharmaceutical chewing gums.

Visit us at Hall 4 stand D35 and be the first to discover our new developments!


CAFnews Outside Cafosa CAFnews
Leatherhead Food Research has identified the in-fashion flavors for sugar and gum confectionery.

In a Confectionery Industry Update, the research organization analyzed the top flavors in newly launched global sugar and gum confectionery in 2012 based on data from Mintel.

Flavors market heats up

Strawberry proved the most popular, accounting for 8% of global launches, but Leatherhead analyst Jonathan Thomas noted a trend for more experimental flavors.

"Mixtures of sweet and spicy flavors are also becoming more popular, with flavor combinations such as orange and chili, cinnamon and orange, salted caramel and chocolate chili flavors all featuring to some degree," he wrote.

For example, Jelly Belly acquired a license from McIlhenny Company of Louisiana to produce tabasco flavored jelly beans, which it launched in October 2012.

Consumers sweet on sour flavors

"Sour flavors are also in vogue at the moment, in many parts of the world," continued Thomas. "In the UK, for instance, sales of sour-flavored sweets are rising by 44% per year, whereas Sour Chews (in flavors such as Grape, Apple and Lemon & Lime) were added to The Natural Confectionery Company's range in Australia during 2013."

The mint-dominated gum category also appears open to sour flavors. Mondelez International for example recently launched its Sour Patch Kids brand as a gum product under the Stride portfolio.

Top 10 Top Ten Flavours in Global Sugar and Gum Confectionery

Based on % of sugar and gum confectionery launches by flavour in 2012 as tracked by Mintel GNPD.

Natural flavors

Leatherhead said it was impossible to quantify growth in natural food flavorings due to a lack of global consensus on what makes a flavor natural.

However, Thomas said that the move towards 'natural' flavors was showing "no sign of abating". He pointed to Mintel data from 2012 that showed 45% of US consumers rated 'all-natural' as very or somewhat important when purchasing non-chocolate candy.

The global flavors market for confectionery is dominated by four suppliers: Givaudan, Firmenich, IFF and Symrise.


CAFnews Outside Cafosa CAFnews
The chewing gum I manufacture becomes hard and brittle after a few weeks on the stores. How can this be avoided?

Currently a humectant, in most cases glycerine, is used on the chewing gum formulation to hold its water content. The use of glycerine is essential in dry and warm climates since the water migration there is very important: without glycerine the water content of the chewing gum is released to the atmosphere and so the product dries and becomes hard and brittle.

Probably you are not using enough glycerine in your products. Increasing its amount on your formulation will help you to keep your chewing gums softer for a longer time.


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