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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.

Crunchy, chewy, and fizzy? PepsiCo seeks to patent chewy granola snacks with carbonated candy

PepsiCo is seeking to patent a method of making chewy granola bars, bites and other snack products containing carbonated ‘fizzy’ candy. 

Special edition: Inside Europe's food supplement markets

Polish polyphenol study identifies coffee, tea and chocolate as top contributors

A population-level analysis of polyphenol intakes in Poland has revealed that coffee, tea and chocolate contribute around 75% of the polyphenols consumed in the country.

Wine not? Grape-skin powder ups candy flavonol and fiber count, say researchers

Adding grape-skin powder to fruit candies may increase antioxidant content, open fiber claim doors and shorten dehydration time, according to a study.

Turning emotions in to actions: Why do consumers spend more on ethical products?

Ethical consumption, and consumer willingness to pay more for ethical products, is motivated by a need to turn emotions about unethical practices into action, say researchers.

Ecuadorian chocolate has healthier fat profile than Ghanaian, say researchers

Chocolates made with Ecuadorian origin cocoa beans have healthier fat profiles than Ghanaian counterparts, according to Spanish researchers.

Patent Watch

Has Mars found a way around cocoa bean fermentation?

Mars has filed a patent for a method to process unfermented cocoa beans that it claims would maintain the final chocolate taste and allow for a more consistent flavor.

Eating can be addictive - but sugar and fat are not like drugs: Review

People can become addicted to the process of eating but not to consuming specific foods like those high in sugar or fat, according to research.

Patent Watch

Givaudan files patent for MSG-free umami

Givaudan has developed a compound blend that creates an acceptable umami impression in food and beverages, enabling elimination or reduction of monosodium glutamate (MSG).

Cocoa could mitigate effects of high fat diet, but is it too soon to draw links with chocolate?

Research on mice has added to a growing body of evidence that cocoa improves metabolism, but it is too soon to suggest that chocolate fights obesity, according to the lead researcher....

Cambridge University and mystery industry backer to explore heat tolerant chocolate

Scientists at the University of Cambridge are to research how to keep chocolate from melting in hot, tropical regions.

‘All natural’ reduced calorie chocolate can match sugar counterpart, say researchers

A formula using stevia leaves and peppermint gives a fully natural-sweetened chocolate that has a similar taste and mouthfeel to a sugar counterpart but with 44% fewer calories, according to research.

Patent Watch

Mondelēz eyes patent for fat reducing chocolate technique using fruit juice

Mondelēz International is seeking a patent on a chocolate production method using fruit juice that halves fat content and reduces calories.  

Patent watch

Watertight idea? Mars files patent for multi-texture caramel

Mars has filed a patent for ‘multi-texture’ caramel products, using a method that prevents moisture migration from caramel to crispy components without the need for a fat-based moisture barrier.

Wood you? Novel pigment tipped for gummy and hard candies

Neocandenatone, a purple pigment found in the heartwood of Dalbergia congestiflora trees, could hold colorant possibilities for gummy and hard candies, according to Mexican research.

Swapping to low-calorie sweeteners does help weight loss, finds review of RCTs

Swapping full-calorie foods and drinks for ones containing low or zero calorie sweeteners results in modest weight loss, according to a new systematic review of clinical data.

Patent Watch

Wrigley discovers ‘pectin surprise’ for gelatin-free chewy candies

Wrigley has filed a patent to develop chewy confectionery products without animal-derived texturizing agents such as gelatin.

What will be the next cocoa health claim?

‘Neuroprotective effects’ and ‘improved metabolism’ could be the next health claims for cocoa and dark chocolate after Barry Callebaut’s heart health win, according to a medical doctor.

Dark chocolate can help people walk: Study

Researchers claim that dark chocolate could improve the walking ability of peripheral artery disease patients.

Reduce fat in confectionery fillings with maltodextrin, says researchers

Partly replacing vegetable fats in confectionery fillings with maltodextrin gels can cut fat content and calories without impacting taste, according to research.

Bürkert FloWave starts field tests in the dairy industry

Bürkert FloWave, which measures the flow of a liquid in a pipe, is being tested in the dairy industry and has requests from a chocolate manufacturer.

Cocoa extract could fight Alzheimer’s – mice study

A polyphenol-rich cocoa extract called Lavado may reduce nerve damage in Alzheimer’s patients before they develop symptoms, according to research in mice.

Hershey in the race to develop 3D chocolate

US firm 3D Systems is collaborating with chocolate manufacturing giant Hershey’s to develop 3D chocolates fit for the commercial market.

How can firms make claim research successes their own, not their competitors’?

Companies have to be clever about proprietary research, and plant extracts may hold unique opportunities in this respect, according to a food and nutrition industry consultant.

Chewing gum is a 'cheap' way to help stay alert: Study

Chewing gum may make you more alert and could be useful in contexts such as driving, according to a new study.

Solving the unhealthy = tasty dilemma

As the number of overweight and obese people worldwide continues to climb, policymakers and public health officials are scratching their heads over how to stimulate healthier food choices among consumers. ...

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