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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.

‘Yo-yo diet’ weight gain may be caused by gut bacteria

Rapid post-diet weight gain, often referred to as yo-yo dieting, could be a result of obesogenic gut bacteria which remain even after weight loss, say researchers who hope their findings...

R&D

Nestlé develops natural method to cut sugar in chocolate by 40%

Nestlé plans to introduce a faster-dissolving sugar across some of its confectionery range from 2018.

R&D

Study finds milk chocolate has a dark side by adding peanut skin extract

Scientists has developed a way to emulate the antioxidant content of dark chocolate in milk chocolate by using encapsulated peanut skin extract, all without altering its consumer-preferred flavor or texture.

X-ray fat for formulation wins?

Food scientists are X-raying fats in a bid to understand how saturated and trans-fats can be replaced by healthier versions without compromising taste or texture.

Cravings in Croatia: Probiotic firm launches prenatal choc supplements

Croatian supplier of probiotic chocolates Milsing has added a prenatal product to its range of supplements, a move which follows investment from several big players in pregnancy probiotics.

Candy karma: Eating chocolate ‘mindfully’ boosts mood, says NCA-backed study

Eating a small amount of chocolate when in the Buddhist concentration state of mindfulness can increase positive mood, according to research by Gettysburg College.

'Academics are not angels'

Bitter feud: Sweetener industry says review accusing it of bias is itself biased

The International Sweeteners Association (ISA) has rejected the findings of a review which found industry-funded research into artificial sweeteners to be skewed in favour of industry as “misleading and biased”....

Food affects almond skin polyphenol release: Study

Milk may significantly lower the release of polyphenols from almond skins during digestion, while consuming almond skins with food also has a significant effect on their release, according to a...

Profit increase can drive sugar reduction: Bayn

More profitable business models are needed for companies committed to healthier products, according to Bayn following the launch of its new Sugar Reduced Community.

How the sugar lobby paid scientists to point the finger at fat: JAMA

The US sugar lobby paid for influential research in the 1960s to downplay the link between sugar and coronary heart disease and instead point the finger at fat, according to...

Do kids make better food decisions than their mums when choosing snacks?

Children’s acceptance of healthy food is underrated by their mothers as a study finds kids choose a higher number of healthy foods for their mothers than for themselves.

Dolce consortium to develop 'mystery' natural sweeteners

French ingredient supplier Roquette has teamed up with a German biotech company and a natural product specialist to develop and bring to market natural sweeteners and sweetness enhancers.

Cacao extract may improve atopic dermatitis-like symptoms, rodent study

Researchers in South Korea studied how the polyphenols in Theobroma cacao extract may reduce atopic dermatitis-like symptoms.

Cocoa compound shows appetite-controlling potential

Epicatechin – compound found in cocoa – may reduce food intake, and subsequently help control appetite and weight management, says a new study.

Higher cocoa chocolate may not mean more flavanols, say researchers

The most familiar quality parameter of chocolate – the cocoa solids percentage – has no correlation with flavanol levels, according to a study by the University of Reading.

Stratasys says 3D printed robotic arms are the future of F&B processing

3D printed robotic end-of-arm components are the future of F&B manufacturing as they save time and money while producing lightweight parts that perform better and cause less wear and tear,...

GNT invests over €3m in new R&D lab

Colouring foods supplier GNT is set to double its product development capacity with an injection of more than €3m into a new R&D lab in Mierlo in the Netherlands....

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.

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