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How can companies create heat resistant chocolate and inhibit fat bloom? Why is chewing gum good for teeth and stress-relief? And why is high flavanol chocolate beneficial for heart health? Follow the latest science news on chocolate, gum and biscuits from peer-reviewed journals across the globe.

Mondelēz reports ‘no difficulties’ opening gum R&D center in gum-banned Singapore

Trident maker Mondelēz has broken ground for its gum R&D center in Jurong, Singapore, as part of a $65m investment in developing a global network of research and development facilities. But why...

Chewing hemp gum can relieve IBS, says AXIM Biotech

AXIM Biotechnologies (AXIM Biotech) cannabinoid research and development says it has received positive pharmacokinetic (PK) data results on its CanChew Plus CBD Gum.

Wacker to debut 3D printing process at ProSweets 2017

3D-printed chewing gum is ‘a speciality product for the foreseeable future’

Wacker Biosolutions will debut its Candy2gum technology and 3D printing processes at Prosweets, Cologne, Germany (January 29-February 1), next month.

Exclusive interview – Hershey master chocolatier talks simple ingredients

Removing GMOs easy; ditching chemical-sounding ingredients the challenge, says Hershey R&D chief

Cutting GMOs in confectionery is relatively simple, but finding replacements for ingredients that aren’t well understood by consumers is the real challenge, says Hershey’s chief chocolatier.

‘Belgian chocolate is hip and happening’ says Barry Callebaut as it moves into 3D printing

Barry Callebaut has partnered with byFlow 3D printing technology to develop a 3D chocolate printer to produce what it claims is ‘the chocolate experience of tomorrow'.

‘Yo-yo diet’ weight gain may be caused by gut bacteria

Rapid post-diet weight gain, often referred to as yo-yo dieting, could be a result of obesogenic gut bacteria which remain even after weight loss, say researchers who hope their findings...

R&D

Nestlé develops natural method to cut sugar in chocolate by 40%

Nestlé plans to introduce a faster-dissolving sugar across some of its confectionery range from 2018.

R&D

Study finds milk chocolate has a dark side by adding peanut skin extract

Scientists has developed a way to emulate the antioxidant content of dark chocolate in milk chocolate by using encapsulated peanut skin extract, all without altering its consumer-preferred flavor or texture.

X-ray fat for formulation wins?

Food scientists are X-raying fats in a bid to understand how saturated and trans-fats can be replaced by healthier versions without compromising taste or texture.

Cravings in Croatia: Probiotic firm launches prenatal choc supplements

Croatian supplier of probiotic chocolates Milsing has added a prenatal product to its range of supplements, a move which follows investment from several big players in pregnancy probiotics.

Candy karma: Eating chocolate ‘mindfully’ boosts mood, says NCA-backed study

Eating a small amount of chocolate when in the Buddhist concentration state of mindfulness can increase positive mood, according to research by Gettysburg College.

'Academics are not angels'

Bitter feud: Sweetener industry says review accusing it of bias is itself biased

The International Sweeteners Association (ISA) has rejected the findings of a review which found industry-funded research into artificial sweeteners to be skewed in favour of industry as “misleading and biased”....

Food affects almond skin polyphenol release: Study

Milk may significantly lower the release of polyphenols from almond skins during digestion, while consuming almond skins with food also has a significant effect on their release, according to a...

Profit increase can drive sugar reduction: Bayn

More profitable business models are needed for companies committed to healthier products, according to Bayn following the launch of its new Sugar Reduced Community.

How the sugar lobby paid scientists to point the finger at fat: JAMA

The US sugar lobby paid for influential research in the 1960s to downplay the link between sugar and coronary heart disease and instead point the finger at fat, according to...

Do kids make better food decisions than their mums when choosing snacks?

Children’s acceptance of healthy food is underrated by their mothers as a study finds kids choose a higher number of healthy foods for their mothers than for themselves.

Dolce consortium to develop 'mystery' natural sweeteners

French ingredient supplier Roquette has teamed up with a German biotech company and a natural product specialist to develop and bring to market natural sweeteners and sweetness enhancers.

Cacao extract may improve atopic dermatitis-like symptoms, rodent study

Researchers in South Korea studied how the polyphenols in Theobroma cacao extract may reduce atopic dermatitis-like symptoms.

Cocoa compound shows appetite-controlling potential

Epicatechin – compound found in cocoa – may reduce food intake, and subsequently help control appetite and weight management, says a new study.

Higher cocoa chocolate may not mean more flavanols, say researchers

The most familiar quality parameter of chocolate – the cocoa solids percentage – has no correlation with flavanol levels, according to a study by the University of Reading.

Stratasys says 3D printed robotic arms are the future of F&B processing

3D printed robotic end-of-arm components are the future of F&B manufacturing as they save time and money while producing lightweight parts that perform better and cause less wear and tear,...

GNT invests over €3m in new R&D lab

Colouring foods supplier GNT is set to double its product development capacity with an injection of more than €3m into a new R&D lab in Mierlo in the Netherlands....

Healthy chocolate: EU cocoa flavanol health claim ‘should be revised’, say researchers

Cocoa flavanols do have cardiovascular health benefits, but more are needed in a single dose than the EU’s approved health claim, say researchers.

EFSA panel adopts energy conversion factor for sweetener D-tagatose – consultant calls for guidance

The European Food Safety Authority (EFSA) has adopted a draft opinion on the energy conversion factor for 'functional sweetener' D-tagatose, meaning its calorie count can be listed on product labels.

R&D

Shockwaves for healthy chocolate? Researchers claim 10-20% fat reduction using electric field tech

Applying an electric field to liquid chocolate in the flow direction can reduce the fat level in chocolate by 10% to 20%, according to Mars-funded research conducted by Temple University.

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