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.
Biotec firm Lycotec will prepare another dossier to support claims its L-tug ingredient lowers cholesterol after EFSA rejected its health claim.
Cargill has developed an acoustic testing formula that it claims will help manufacturers maximize crunchiness in gum coatings.
The Barry Callebaut Group has won a patent to make reduced fat chocolate to help consumers cut calories.
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.
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 has filed a patent for what it claims are the first filled toffee lollipops produced through depositing.
ConfectioneryNews Personality of the Year, Jelly Belly's R&D manager Ambrose Lee, talks flavor development.
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.
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...
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.
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 the progression of factors associated with type 2 diabetes, according to a study in rats.
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...
Sugar in processed foods may have a larger impact on heart health than salt, argues a paper published in the journal Open Heart.
Dutch-Italian confectioner Perfetti Van Melle has developed a method to control the surface roughness of chewing gum pieces, which can be altered by migrating particles from powdered fillings.
Incorporating a consumer-first approach to new product development can be advantageous for complex items like filled chocolates, claim researchers.
Tangerine Confectionery has filed a patent to produce gelatin-free jelly confectionery that has similar properties to gums made with gelatin.
Most Americans believe knowing how much added sugar is in a food would be helpful, according to a recent study that contradicts food manufacturers’ concerns that a proposal to differentiate...
Consumers underestimate calorie counts for, and consume more of, foods from companies with positive corporate responsibility programmes, say researchers.
Cargill Foods has launched a commercial operation for METNA (Middle East, Turkey & North Africa) to operate under one business sector.
Mondelēz International has officially opened its Asia-Pacific Chocolate and Confectionery Center of Excellence in Australia, creating a base for the largest food R&D team in the country, according to local...
Seattle-based Theo Chocolate has launched the first functional ingredient from its subsidiary Theo Innovations. Called Violetamine, the product is an extract of cocoa high in polyphenols and theobromine.
A Mars-supported study suggests that cocoa flavanols in a functional drink may reverse age-related memory decline, but the same effect may not be true in chocolate.
Xylitol and maltitol-sweetened chewing gum may inhibit gingivitis, but consumers won't get additional benefits if they already brush their teeth regularly, according to a study.
Mars has filed a patent to make natural blue colors derived from anthocyanins resistant to color changes in hard panned confections.