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.
High-flavanol cocoa supplementation may have positive impacts on facial wrinkles and skin elasticity in photo-aged Korean women, says a new study from scientists from Seoul National University.
A short burst of hot air or incubation can prevent unsightly white marks on chocolate obtained via friction during production and packing, according to a patent application from Mars.
Low energy sweeteners commonly used in diet sodas may help with weight loss, says a University of Bristol study, adding that confusion among consumers between sweeteners and sugar needs to be...
Mars Chocolate and Wrigley have adapted impulse merchandising strategies to fit the modern retail landscape.
A vote this week from the Council of the EU means the updated novel food regulation will soon be written into EU law books.
Consuming up to two grams per day of cocoa flavanols for 12 weeks is well tolerated in healthy men and women, says a new study from scientists from Mars Inc....
While many people have snacks, sugar and sodas pinned as the bad guys in the war against obesity, one recent study found little to no correlation between consumption of junk...
Olive oil, black pepper, bread and cheese - restaurants and artisan ice cream makers are finding success with savoury flavours but will European manufacturers and retailers follow?
A possible reason for how caramel coated apples were behind a multi-state Listeria monocytogenes outbreak linked to seven deaths has been revealed by researchers.
Cocoa extracts could help prevent Alzheimer’s disease and may eventually come in chocolate form, according to a leading neurology doctor.
Consumer trends are actively changing how food items are packaged, according to a report released at this year’s Pack Expo Las Vegas and Pharma Expo 2015.
Bigger sized food packaging could trick consumers into believing portion sizes are bigger than they are, according to new research.
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.
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...
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...
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.
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.
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...
High intakes of saturated fats could lead to an increased risk of inflammation and tissue damage, say scientists.
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....
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.
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German scientists say they may be able to improve chocolate’s mouthfeel after researching the molecular interactions with lecithin during conching.
Fortifying biscuit with bee pollen may help manufacturers increase protein, fiber and polyphenol content without impacting taste, according to Polish researchers.
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.