People perceive foods that are hard to have fewer calories than soft equivalents, according to new research published in the Journal of Consumer Research.
Refrigerated and heating circulators are vital tools in quality control in the food industry, according to Julabo.
ConfectioneryNews will be chairing a debate on the latest developments in cocoa flavanol science and the potential for better-for-you chocolate at nutraceutical trade show Vitafoods next month.
Mars has filed a patent for heat resistant chocolate that can withstand hot climates, following an earlier application from Mondelēz and Nestlé.
Researchers believe a class of compounds found in cocoa known as oligomers may prevent weight gain and reduce diabetes risk, but the lead author says it is too soon to...
Wrigley has filed a patent for a chewing gum base using block polymers that is less adhesive to concrete surfaces.
Japanese researchers claim that chewing gum for over 10 minutes can reduce stress, adding to a growing body of science linking gum chewing to stress relief.
Single-serve packages may help overweight people cut food consumption, says a researcher who claims limited research has been done on its relation to pack size.
Sugar has been linked to everything from heart disease to obesity and cancers in recent months. But is it as bad as all that? Our free-to-attend debate aims to tackle...
Bacteria in the stomach are responsible for dark chocolate’s positive health effects, according to researchers.
Israeli firm Carmit Candy has identified a market gap for a gluten-free version of the increasingly popular clusters format.
A sweetener produced by isolating agavins from the tequila producing agave plant could offer blood sugar benefits to people with type 2 diabetes and offer weight loss hope to obese...
Chocolate giant Mars and the US National Heart, Lung and Blood Institute are readying themselves for a five-year research project into possible heart-health benefits of taking a daily flavanol-rich capsule. ...
Nestlé has developed a new mini KitKat that can be eaten as a chocolate bar or bake in the oven for two minutes to become like a crispy cookie.
French smart phone app Noteo allows consumers to scan bar codes of chocolate bars and candy in store to assess their social, environmental and health credentials.
Sugar – at least in excess – has been blamed for everything from heart disease to obesity and cancers in recent months. But is it as bad as all that?
Dark chocolate may help restore flexibility to arteries and prevent white blood cells from sticking to the walls of blood vessels, but increasing flavanol content will not affect these effects...
A sensor that detects some synthetic organic food dyes has been created by Iranian researchers.
Excessive consumption of added sugars in drinks, snacks and sweets is associated with an increased risk of dying from heart disease, according to a major US review published in JAMA Internal...
Researchers claim that yeasts produced during cacao bean fermentation are essential to the final quality of chocolate.
Researchers financially supported by the USDA and Lindt have developed a non-sensory method to determine when fine flavor cacao beans have become adulterated with inferior beans.
ADM Cocoa unveils where it plans to concentrate its R&D efforts in 2014.
Children can eat candy in moderation without increasing their risk of becoming obese and developing heart problems later in life, according to a study backed by the National Confectioners Association.
Teenagers should stick to low fat diets to prevent build-up of dangerous abdominal fat – irrespective of how much they exercise or how many calories they consume, according to a...
The look of a snack package holds significant influence on a consumer’s purchasing decision.