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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.

Patent Watch

Wrigley discovers ‘pectin surprise’ for gelatin-free chewy candies

Wrigley has filed a patent to develop chewy confectionery products without animal-derived texturizing agents such as gelatin.

What will be the next cocoa health claim?

‘Neuroprotective effects’ and ‘improved metabolism’ could be the next health claims for cocoa and dark chocolate after Barry Callebaut’s heart health win, according to a medical doctor.

Dark chocolate can help people walk: Study

Researchers claim that dark chocolate could improve the walking ability of peripheral artery disease patients.

Reduce fat in confectionery fillings with maltodextrin, says researchers

Partly replacing vegetable fats in confectionery fillings with maltodextrin gels can cut fat content and calories without impacting taste, according to research.

Bürkert FloWave starts field tests in the dairy industry

Bürkert FloWave, which measures the flow of a liquid in a pipe, is being tested in the dairy industry and has requests from a chocolate manufacturer.

Cocoa extract could fight Alzheimer’s – mice study

A polyphenol-rich cocoa extract called Lavado may reduce nerve damage in Alzheimer’s patients before they develop symptoms, according to research in mice.

Hershey in the race to develop 3D chocolate

US firm 3D Systems is collaborating with chocolate manufacturing giant Hershey’s to develop 3D chocolates fit for the commercial market.

How can firms make claim research successes their own, not their competitors’?

Companies have to be clever about proprietary research, and plant extracts may hold unique opportunities in this respect, according to a food and nutrition industry consultant.

Chewing gum is a 'cheap' way to help stay alert: Study

Chewing gum may make you more alert and could be useful in contexts such as driving, according to a new study.

Solving the unhealthy = tasty dilemma

As the number of overweight and obese people worldwide continues to climb, policymakers and public health officials are scratching their heads over how to stimulate healthier food choices among consumers. ...

Taking the biscuit: Consumers more sensitive to sugar reductions than fat

Food manufacturers could reduce the fat content of biscuits by up to 50% without impacting overall product acceptability, according to new research.

News in brief

Wrigley launches its first stevia-sweetened product

Wrigley has introduced Extra Professional Mints containing stevia rebaudiana across Europe, marking the first time it has used stevia in a product globally.

Stressed? Try some dark chocolate, say Swiss scientists

Fifty grams of dark chocolate a couple of hours before a stressful event may blunt the rise in stress hormones, says a new study from Switzerland.

Fertin Pharma sees industry blind spot for eye health chewing gum

Medical gum firm Fertin Pharma has teamed with DSM to develop a Vision Gum in the ‘under-exploited’ eye health category.

Cocoa shown to have role in colorectal cancer reduction: Review

Cocoa polyphenols can suppress oxidative stress that provokes the proliferation of cancerous cells in the colon, according to a study published in the book Cancer: Oxidative Stress and Dietary Antioxidants....

Purdue study: Artificial dyes highest in beverages, cereal, candy

New research from Purdue University scientists has revealed the dye content of scores of packaged food products, some of which contain more than the 35 mg per serving that has...

Comment

Forget doomed sugar battle and prepare for functional future

Money spent picking holes in negative sugar research could be better spent developing profitable functional confections that deliver indulgence.

Synthetic polymer analysis to help gum makers develop novel bases – study

Researchers at the University of Arkansas have discovered a method to characterize polyvinyl acetate in chewing gum that could allow gum manufacturers to experiment with new gum base formulations.

Patent Watch

Wrigley controls gum sweetness with encapsulated enhancers

Wrigley has filed a patent to enhance the sweetness of sucralose in chewing gum using encapsulated sweetener enhancers  - a method that could help it to reduce costs.

Chewing the fat: Calorie perception of hard and soft food differs

People perceive foods that are hard to have fewer calories than soft equivalents, according to new research published in the Journal of Consumer Research.

dispatches from Analytica 2014

Taking the temperature of quality control

Refrigerated and heating circulators are vital tools in quality control in the food industry, according to Julabo.  

News in brief

Vitafoods Live! debate: Cocoa flavanol science and the potential for better-for-you chocolate

ConfectioneryNews will be chairing a debate on the latest developments in cocoa flavanol science and the potential for better-for-you chocolate at nutraceutical trade show Vitafoods next month.

Mars develops heat resistant chocolate with polyol mix

Mars has filed a patent for heat resistant chocolate that can withstand hot climates, following an earlier application from Mondelēz and Nestlé.

Oligomers in cocoa may prevent obesity and reduce diabetes risk – mice study

Researchers believe a class of compounds found in cocoa known as oligomers may prevent weight gain and reduce diabetes risk, but the lead author says it is too soon to...

Concrete gumgle: Wrigley develops easy-to-remove chewing gum

Wrigley has filed a patent for a chewing gum base using block polymers that is less adhesive to concrete surfaces.

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