SUBSCRIBE

Breaking News on Confectionery & Biscuit Processing

News > R&D

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.

Healthy chocolate: EU cocoa flavanol health claim ‘should be revised’, say researchers

Cocoa flavanols do have cardiovascular health benefits, but more are needed in a single dose than the EU’s approved health claim, say researchers.

EFSA panel adopts energy conversion factor for sweetener D-tagatose – consultant calls for guidance

The European Food Safety Authority (EFSA) has adopted a draft opinion on the energy conversion factor for 'functional sweetener' D-tagatose, meaning its calorie count can be listed on product labels.

R&D

Shockwaves for healthy chocolate? Researchers claim 10-20% fat reduction using electric field tech

Applying an electric field to liquid chocolate in the flow direction can reduce the fat level in chocolate by 10% to 20%, according to Mars-funded research conducted by Temple University.

Around 3% of big candy brands in Walmart and Target out of stock, finds Quri

Merchandising specialist Quri has urged confectioners to ensure new items stay stocked on shelves throughout summer after discovering low availability for some top brands.

Confectionery accounts for 1% of food with sustainable palm oil label

Confectionery products account for 1% of total packaged food that carries a sustainable palm oil label, according to new ethical labels data from Euromonitor.

Tech company shows sweet side with self-heating chocolate packet

Texas-based technology company Exothermix has demonstrated a self-heating packaging that melts chocolate in two to three minutes.

R&D

Improving chocolate production: Researchers check quality of cocoa butter with ultrasound

Scientists at the University of Leuven discovered that ultrasonic waves can be used to detect differences in the crystallization of cocoa butter, resulting in a faster and more cost-effective process...

Sweet potential: Tongue enzyme research may aid zero calorie sweetener industry

The discovery of ‘gut enzymes’ in sweet taste receptors on the tongue could point industry towards a new route in the development of non-caloric sweeteners, say those behind the research.

Feature

From self-heating packaging to hand-painted grocery bags, the world of food packaging is seeing some exciting trends

‘Consumer expectations are getting higher and higher,” according to Justin Shimek, chief technology officer at Mattson, based near San Francisco, US.

Guest article

Researchers develop thin-film temperature sensor to reduce the amount of incorrectly sealed packaging

‘“Three gummy bears, a licorice twist, and two lollipops please.” That was how children used to spend their pocket money at the candy store.

3D Food Printing Conference 2016

byFlow to create ‘art on a plate’ desserts as it prepares for world tour

Dutch 3D printer manufacturer byFlow has created a portable 3D printer that prints desserts.

3D Food Printing Conference 2016

3dChef partners with confectionery firms to develop next generation candies

3dChef has partnered with a number of confectionery firms to develop next generation candies, sweets and decorations for the pastry industry.

Candy Science

Limonene partially contributes to ideal chocolate-melting texture, say researchers

Limonene can accelerate the crystallization process of chocolate, giving it a desirable melting range, according to a recent study published in Journal of Agricultural and Food Chemistry.

Online teenagers helping to market high calorie foods

Marketing messages promoting high-calorie foods are receiving a boost from an unexpected source - teenage social media users -  according to a Swedish study.

3D Food Printing Conference 2016

KU Leuven develops prototype 3D printer using pectin gel for candy

KU Leuven University, in Belgium, has developed a prototype 3D printer using pectin gel for candy and will investigate other recipes to make further use of the product.

Switching from saturated fat to vegetable oil cuts cholesterol but increases heart attack risk: Review

Switching from saturated fat to vegetable oils that are rich in linoleic acid reduces cholesterol but actually increases the incidence of heart attacks and heart disease, according to a recent...

Duck feet: The next alternative gelatin source for confectionery?

Gelatin extracted from duck feet or other avian sources could provide an alternative to pig and cow sources, which some consumers avoid for ethical or religious reasons, claims a new...

Salt stimulates passive eating of fatty foods: Study

Salt provokes fatty food eating, and can even trigger increased food intake among people who have a preference for less fatty foods, Australian researchers have found.

First quarter 2016 innovation

Global confectionery NPD: Lemon meringue truffles, green tea cookies and chili nut M&Ms

ConfectioneryNews presents our pick of products entering the global confectionery category this quarter from major players such as Mars, Lotte and Nestlé.

Happiness factor: Emotional benefits are top chocolate sales drivers, says Mintel

Chocolate has been tied to improved brain function, enhanced energy, and other health benefits, but confectioners will be better served by leveraging chocolate's emotional connections, according to a recent report...

Doctors may encourage moderate dark chocolate consumption after latest health links: Researchers

Healthcare professionals may recommend moderate dark chocolate consumption after daily chocolate eating was tied to reducing heart disease risk factors, claim the authors of a cross-sectional study.

Larger serving sizes on food packs could reduce intake & fight obesity

Larger serving sizes on a food’s packaging encourage people to eat less, US researchers have found, as consumer groups in Europe put pressure on policymakers to help food manufacturers set...

Corbion officially opens new R&D and applications facility in The Netherlands

Food ingredients supplier Corbion has officially opened a new R&D and applications laboratory in The Netherlands.

Japan

Scientists find way to make sweetest sweetener taste sweeter

Japanese researchers have devised a method to make one of the sweetest natural sweeteners even sweeter in a development that will be seen as a breakthrough at a time when...

Key Industry Events