Fortifying biscuit with bee pollen may help manufacturers increase protein, fiber and polyphenol content without impacting taste, according to Polish researchers.
Consumers are significantly more likely to buy foods that carry front-of-pack nutrition labels irrespective of their nutritional value, according to a study published in Public Health Nutrition.
There are no major differences in nutritional content between private labels, national brands and hard discount goods – although private labels come out top for nutrition labelling, according to a French government study.
Fatty, sugary snacks have been popular in the US and UK for decades, but new research shows that the emulsifiers, fat and sugar content of some snacks, baked goods and candies may be creating harmful cycles within the human body.
NASA is exploring all forms of cutting edge technology, from 3D printing to high pressure processing and more to be able to transition its food system from the International Space Station to a Mission to Mars, says Grace Douglas, PhD.
Yeast species used in the beer, wine and bread industries can also be used in cocoa fermentation to create unique flavors for chocolate confectionery, say Belgian researchers.
Lack of media differentiation between different study designs has helped warp public perception of low- and no-calorie sweeteners, according to registered dietitian and diabetes educator Hope Warshaw.
Melbourne researcher Rohit Ashok Khot has found the sweetest way in the world to get people to exercise: he rewards others with chocolate treats made on a 3D food printer. The more they exercise, the smoother the chocolate they get to eat.
Dark chocolate often steals the spotlight for health claims, but new research suggests milk chocolate, which is sweeter, fattier and more popular, could offer the same benefits in high doses.
Consumers' affinity with beloved junk food brands can be strong – but trying to weaken it may be counter-productive by reducing preferences for healthy foods, say scientists.
It’s no secret the peer review system that is supposed to subject academic research to rigorous scrutiny before publication is not perfect, but a [mock] German professor has revealed just how much of a joke it often is.
A Nestlé-supported study has examined the causes of chocolate fat blooming, a process when white defects appear on the surface of chocolate because of fat crystallization – a serious problem for the global confectionery industry.
An trend for outsourcing science and research may be good news for contract research organisations (CROs) and open innovation partnerships, but does it mean that internal R&D is suffering?
Researchers from the Northern Arizona University (NAU) and Arizona Western College (AWC) concluded that dark chocolate confections containing only moderate amounts (60%) of cacao have an acute stimulating effect on the human brain and vasoconstrictive...
Public health messages intended to tackle obesity should focus on unhealthy eating rather than physical activity, which does not promote weight loss, according to an editorial published in the British Journal of Sports Medicine.
Just five days of eating extra amounts of fatty foods can cause long-lasting metabolic changes that alter how muscles process nutrients, new research has found.
Nestlé has filed an international patent for cocoa polyphenols as a treatment or prevention of eosinophilic esophagitis – an allergic reaction of the esophagus.
When faced with cardiovascular disease, Polish men and women modify their diets to increase their intakes of antioxidants, polyphenols and flavonoids, according to a national health survey.
Chinese scientists have completed the genome sequencing of Vanilla shenzhenica, giving way to hopes that a synthetic version of the world’s second most expensive spice.
The launch of oral caffeine strip Reon sees cigarette-making giant Imperial Tobacco diversifying its market attentions and targeting on-the-go urban professionals.
Researchers from the University of Groningen and Wrigley say that sugar-free chewing gum can trap and remove bacteria from the mouth that are responsible for oral disease such as caries.
Companies hoping to appeal to consumers interested in the heart health benefits of dark chocolate now have another marketing tool at their disposal: the percentage of cocoa labeled on their bars.
Mango butter can be added to chocolate as a water-in-oil emulsion type gel, which will reduce the brittleness and improve the mouthfeel of the finished product.
Chocolate may have a compressive strength-to-weight ratio 24 times less than concrete but that hasn’t stopped US scientists probing its potential as a building material and even building a ‘chocolate pavilion’.
Dutch-Italian confectioner Perfetti Van Melle has developed a method to control the surface roughness of chewing gum pieces, which can be altered by migrating particles from powdered fillings.
Most Americans believe knowing how much added sugar is in a food would be helpful, according to a recent study that contradicts food manufacturers’ concerns that a proposal to differentiate added and naturally occurring sugar on the Nutrition Facts label...
Consumers underestimate calorie counts for, and consume more of, foods from companies with positive corporate responsibility programmes, say researchers.
Mondelēz International has officially opened its Asia-Pacific Chocolate and Confectionery Center of Excellence in Australia, creating a base for the largest food R&D team in the country, according to local government.
Seattle-based Theo Chocolate has launched the first functional ingredient from its subsidiary Theo Innovations. Called Violetamine, the product is an extract of cocoa high in polyphenols and theobromine.
A Mars-supported study suggests that cocoa flavanols in a functional drink may reverse age-related memory decline, but the same effect may not be true in chocolate.
Xylitol and maltitol-sweetened chewing gum may inhibit gingivitis, but consumers won't get additional benefits if they already brush their teeth regularly, according to a study.
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