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.
Lactips has developed an edible plastic made from milk protein (casein), claiming it has enormous potential for intelligent packaging in the food and beverage industry.
By the end of the year, manufacturers will see ‘transformational’ wearable technology in the consumer market, which will overtake sales of handheld devices, says NSF International.
Nestlé UK & Ireland has upped the cocoa and milk content of KitKat in its bid to cut sugar by 10% across its confectionery range.
Products that claim to be low-fat, reduced sodium or cholesterol-free do not accurately represent the food’s nutritional quality, giving consumers a false sense about its health benefits, according to a US study....
Lallemand says it has created a unique new extract, Prim Lyfe 175A, which enhances meat and bouillon notes suitable for vegetarian alternatives.
Sugar reduction specialist DouxMatok is in advanced talks with multinational food manufacturers and says its patented flavour-carrying particle will be on shelves in Europe by 2018.
Snacking is about to get personal with food manufacturers using technologies such as visual and 3D printing to scale up bespoke eating experiences, according to Gil Horsky, global innovation leader at...
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...
AXIM Biotechnologies (AXIM Biotech) cannabinoid research and development says it has received positive pharmacokinetic (PK) data results on its CanChew Plus CBD Gum.
Wacker Biosolutions will debut its Candy2gum technology and 3D printing processes at Prosweets, Cologne, Germany (January 29-February 1), next month.
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.
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'.
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...
Nestlé plans to introduce a faster-dissolving sugar across some of its confectionery range from 2018.
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.
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.
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.
Eating a small amount of chocolate when in the Buddhist concentration state of mindfulness can increase positive mood, according to research by Gettysburg College.
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”....
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...
More profitable business models are needed for companies committed to healthier products, according to Bayn following the launch of its new Sugar Reduced Community.
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...
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.
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.
Researchers in South Korea studied how the polyphenols in Theobroma cacao extract may reduce atopic dermatitis-like symptoms.