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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.

Nestlé-sponsored research provides answers on chocolate fat bloom

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...

Special edition: Outsourcing

Outsourcing science: Where does the future of industry research lie?

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?...

Step aside energy drinks: Chocolate has a stimulating effect on human brains, says Hershey-backed study

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...

Nestlé files all-natural heat resistant chocolate patent

Nestlé has filed a patent for heat-resistant chocolate made by adding fibre from sources such as wheat or citrus fruits.

‘Bust the myth’ of physical inactivity and obesity, urge researchers

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...

Sound: The forgotten flavour sense?

Flavour perception is strongly influenced by the sounds heard when foods are bitten and chewed, claims a review published in Flavour.

Junk foods start to impact metabolism after just five days, warn researchers

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.

What does ‘responsible innovation’ really mean?

Many food firms talk about the need for ‘responsible innovation’, but what does this buzzword actually mean to the consumer and the industry?

Nestlé files patent for cocoa extract allergy treatment

Nestlé has filed an international patent for cocoa polyphenols as a treatment or prevention of eosinophilic esophagitis – an allergic reaction of the esophagus.

Boosting antioxidant activity in chocolate

Don't chop those pods! Cocoa polyphenol boost with pod storage step, say researchers

Cocoa polyphenols can be preserved by storing pods for a week before fermentation and then by roasting beans for longer than usual, say researchers.

Polish national survey data

Heart scares may inspire higher antioxidant, polyphenol and flavonoid intakes: Study

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.

Patent Watch

‘Little extra effort’ for latest heat resistant chocolate process, says Mondelēz

Mondelēz has developed a method to produce heat resistant chocolate that it says can easily be integrated into existing processes.

Lycotec to resubmit rejected EFSA health claim for 'cholesterol-lowering' chocolate

Biotec firm Lycotec will prepare another dossier to support claims its L-tug ingredient lowers cholesterol after EFSA rejected its health claim.

Crunch time for Cargill with perfect acoustic formula for gum

Cargill has developed an acoustic testing formula that it claims will help manufacturers maximize crunchiness in gum coatings.

Barry Callebaut wins patent for reduced fat chocolate

The Barry Callebaut Group has won a patent to make reduced fat chocolate to help consumers cut calories. 

China

Scientists sequence the vanilla genome

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.

Big Tobacco eyes caffeine growth with oral strips

The launch of oral caffeine strip Reon sees cigarette-making giant Imperial Tobacco diversifying its market attentions and targeting on-the-go urban professionals.

Perfetti Van Melle claims filled toffee lollipop first

Perfetti Van Melle has filed a patent for what it claims are the first filled toffee lollipops produced through depositing.

Personality of the Year spills the jelly beans

‘There’s no typical day in R&D’: How the barf flavored jelly bean was created by accident

ConfectioneryNews Personality of the Year, Jelly Belly's R&D manager Ambrose Lee, talks flavor development.

Chewing gum daily reduces the mouth’s bacterial load, says Wrigley-backed study

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.

Health benefits of chocolate bars directly correlates with percentage of cocoa

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...

Potential for mango butter emulsion gels in chocolate, say researchers

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.

50 mins of fresh: Perfetti Van Melle develops chewing gum for lasting cooling

Dutch-Italian confectioner Perfetti Van Melle has filed a patent for a process to produce chewing gum that imparts a long-lasting cooling sensation.

Cocoa intake may delay progression of type 2 diabetes: Rat study

Cocoa intake may delay the progression of factors associated with type 2 diabetes, according to a study in rats.

BARRY CALLEBAUT WORKS WITH PRINCETON UNIVERSITY RESEARCHERS

Charlie and the Chocolate House! Study probes potential as building material

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...

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