Breaking News on Confectionery & Biscuit Processing

In the biscuit world, full fat is now king

05-Sep-2011 - Manufacturers are no longer looking to make healthier cookies and biscuits, preferring instead to focus product development on indulgence and portion control, according to a market expert.

‘Substantial variations’ in the use of trans-fats still exist, says research

05-Sep-2011 - Although the content of trans-fat in is generally declining, substantial variations are still present in certain product categories, according to new research from Germany.

Study maps how tastes are coded in brain

02-Sep-2011 - Different tastes are sensed by a unique set of neurons in distinct areas of the brain, reveals new research in mice.

Scientists hit on way to control and improve cocoa products' flavour

01-Sep-2011 - A German research team has identified key aroma and taste compounds of cocoa relying on molecular sensory science and report a way to improve the taste of chocolate, which could manufacturers control and improve the flavour of cocoa products.

European scientists asked to help cut UK bakery salt intake

01-Sep-2011 - Research groups and universities throughout Europe have been invited to help UK food manufacturers cut the level of salt in baked goods, confectionary products and other foods.

Confectionery giants head industry move to natural, Leatherhead

29-Aug-2011 - Confectionery giants such as Nestlé, Haribo and Cadbury have been at the forefront of efforts to move away from artificial additives, as the general industry makes a shift to natural food products, according to Leatherhead Food Research.

Systematic review: Chocolate can reduce heart disease risk by a third

29-Aug-2011 - A Cambridge University-led systematic review published today in the British Medical Journal has concluded that polyphenol-rich chocolate consumption can reduce the risk of heart disease by a third.

Sustainable palm oil reaches million hectare mark

29-Aug-2011 - The first one million hectares of certified land for sustainable palm production marks ‘a turning point’ for industry, according to the Roundtable on Sustainable Palm Oil (RSPO).

ADM invests US$4.4m to boost cocoa production in Ivory Coast

29-Aug-2011 - Global confectionery supplier Archer Daniels Midland (ADM) is injecting US$4.4m (€3m) into its Ivory Coast cocoa programme as the country tries to recover from its recent civil turmoil and an EU ban on one of the region’s most important exports.

Wanted: Food science journalist/editor

23-Aug-2011 - Do you know your prebiotics from your probiotics? Could you write and broadcast convincingly about emulsifiers and stabilisers? If the answer is yes, we would like to hear from you.

Dark chocolate/cocoa effective for cholesterol improvements: Meta-analysis

22-Aug-2011 - Consuming polyphenol-rich dark chocolate or cocoa products may reduce total and LD cholesterol levels, but has no effect on HDL levels, according to a meta-analysis of 10 clinical trials.

Cocoa’s benefits linked to anti-inflammatory potential: Human data

11-Aug-2011 - The potential health benefits of cocoa polyphenols may be linked to their anti-inflammatory potential, suggests data from a human study from the University of Barcelona, Spain.

Chocolate can boost exercise endurance, says study

08-Aug-2011 - Chocolate can enhance exercise performance, according to a new mouse study.

News in brief

Senomyx: New sucrose enhancer could help firms slash sugar by 50 percent

08-Aug-2011 - A novel sucrose enhancer that could help firms slash sugar in products by up to 50 percent has been moved into the development phase at San-Diego-based flavor innovator Senomyx.

Sugar doesn’t melt, it decomposes, say researchers

26-Jul-2011 - Sugar crystals do not melt, but instead decompose in a heat sensitive reaction termed ‘apparent melting’, according to new research.

Sucker or chewer: new study on variance in choc eating habits could impact NPD

25-Jul-2011 - Results from recent research aiming to better understand variation in chocolate consumption behaviour suggest that formulation experts at leading brand owners might consider developing different products targeted at suckers and fast chewers.

Non-melting chocolate promises sweet success

22-Jul-2011 - Children and parents can say goodbye to sticky faces and fingers and stained clothes thanks to the globe’s first non-melting chocolate, claims confectionery manufacturer Choc-o-Bloc.

Nuts may help prevent diabetes, suggests study

13-Jul-2011 - Daily consumption of nuts may help to control type 2 diabetes, and prevent its complications, according to new research.

Firmenich looks to new era for natural extracts with innovation centre

13-Jul-2011 - Firmenich has brought all of its key technologies under one roof, upgrading equipment and capacities, with the opening of its new innovation centre for natural ingredients.

Geliko notches up double-digit growth for kosher gelatin

28-Jun-2011 - The New York-based firm that has spearheaded the commercialization of kosher gelatin is seeing strong double-digit sales growth, but says it has barely scratched the surface of the potential market.

Beauty gum reveals consumer health claim scepticism, Datamonitor

23-Jun-2011 - Controversy behind a new “beauty” gum product reveals the increasing consumer scepticism over functional health claims, says Datamonitor.

News in brief

Beneo hikes up prices of Isomalt by 20 per cent

21-Jun-2011 - Ingredient supplier, Beneo, has announced a 20 per cent hike in the price of its sweetener Isomalt, citing rising inflation rates and the need to secure a flexible supply chain.

Gum arabic blend may boost satiety, and aid weight management: Study

20-Jun-2011 - A dose as low as five grams of gum arabic may increase satiety and reduce caloric intake, without causing compensation at a subsequent meal, according to research.

New lollipop can combat bad breath says firm

20-Jun-2011 - A new sugar-free lollipop can combat bacteria that cause bad breath, with an effect that can last up to six hours, claims Israel based manufacturer Breezy.