Breaking News on Confectionery & Biscuit Processing

News > R&D


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.

More than half of consumers eat across a 15-hour span daily, study finds

Consumers end up eating for much longer stretches of the day than they had anticipated with over half of adults eating over a 15-hour span daily, says new research.

Nutrition labelling helps, but self-control complicates food choices

Consumers can make healthier choices from both traffic light and numerical labelling, but individuals’ levels of self-control can make a big difference to the effectiveness of an intervention, according to...

High-fat diets lead to overeating because of 'faulty' brain signalling

Disrupted insulin signalling in the brain along with a high-fat diet may result in overconsumption, while a normal diet has no effect, say researchers - who suggest that these altered...

‘Problems abound’ for protein ingredients, says report

Protein ingredients are facing major challenges in developed markets, with stagnation in technical applications and uncertainty over health and sports markets, according to a report from Giract.

Stopping ‘bad karma’ could save palm oil industry millions

Scientists have identified a genetic defect in oil palms, called bad karma, which reduces yields – a finding that could save industry both time and money, they say.

Chocolate unsuitable for cocoa flavanol delivery despite new heart health pros, says Mars-backed consortium

Cocoa flavanols have been tied to lowering blood pressure and heart disease risk in new research by a Mars-backed project, but study authors say chocolate is too calorific to be...

Balancing the evidence: Fresh study suggests negative impact of sat fats

High intakes of saturated fats could lead to an increased risk of inflammation and tissue damage, say scientists.

Less processed fibre makes food healthier

Preserving the natural structure of plant fibre during food processing keeps blood sugar levels in check – meaning manufacturers can make their products healthier without changing the ingredients, say researchers....

Katjes creates first-to-market 3D printed gummies

The first commercial 3D printer for retail will be used to create gummies in different shapes, sizes, colors and flavors, says creator Katjes Fassin UK.

Job Advert

Think you have what it takes? FoodNavigator seeks editor

Do you have what it takes to take on the editorship of Europe’s number one daily news service for the food, beverage, and nutrition industries?

From trial-and-error to chocolate physics: Molecular dynamics can replace guesswork, claim researchers

German scientists say they may be able to improve chocolate’s mouthfeel after researching the molecular interactions with lecithin during conching.

Candy science observatory: ‘Pro health biscuits’

Bee pollen may up biscuits’ protein, fiber and polyphenol game: Researchers

Fortifying biscuit with bee pollen may help manufacturers increase protein, fiber and polyphenol content without impacting taste, according to Polish researchers.

Front-of-pack labels boost purchase intent – regardless of nutrition

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.

Which do you think is more filling – a Coke or a Mars bar?

While past research has suggested solid foods are more filling than beverages – consumers don’t always make this distinction, warn researchers. 

Private label nutrition equal to national brands

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...


Emulsifiers, fat, sugar may cause inflammation and alter gut bacteria, say researchers

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...

NASA food science: Complete nutrition, emerging technologies, and the Mission to Mars

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...

Cocoa fermentation with beer yeasts up chocolate quality, say researchers

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.

Are low-calorie sweeteners helpful for weight loss? The answer may depend on study design…

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.


Volunteers required for exercise test. Reward: 3D-printed chocolate

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....

Fructose could lead to lower brain reward than glucose

Fructose may lead to overeating by creating fewer reward signals in the brain, suggests a small pilot study published in PLOS ONE.

Milk constituents, not just flavonoids, in chocolate could explain link with lower heart disease, stroke risk, study finds

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.

Breaking consumer ties with junk food brands could backfire

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.


Mock choc study highlights peer review pitfalls

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...

Binge eating linked to impulsivity and feeling upset

The more impulsive you are, the more likely it is you'll binge eat when experiencing negative feelings, according to new research.

Key Industry Events