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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.

Private label nutrition equal to national brands

There are no major differences in nutritional content between private labels, national brands and hard discount goods – although private labels come out top for nutrition labelling, according to a French...

DISPATCHES FROM IFT 2015

Emulsifiers, fat, sugar may cause inflammation and alter gut bacteria, say researchers

Fatty, sugary snacks have been popular in the US and UK for decades, but new research shows that the emulsifiers, fat and sugar content of some snacks, baked goods and...

NASA food science: Complete nutrition, emerging technologies, and the Mission to Mars

NASA is exploring all forms of cutting edge technology, from 3D printing to high pressure processing and more to be able to transition its food system from the International Space...

Cocoa fermentation with beer yeasts up chocolate quality, say researchers

Yeast species used in the beer, wine and bread industries can also be used in cocoa fermentation to create unique flavors for chocolate confectionery, say Belgian researchers.

Are low-calorie sweeteners helpful for weight loss? The answer may depend on study design…

Lack of media differentiation between different study designs has helped warp public perception of low- and no-calorie sweeteners, according to registered dietitian and diabetes educator Hope Warshaw.

Australia

Volunteers required for exercise test. Reward: 3D-printed chocolate

Melbourne researcher Rohit Ashok Khot has found the sweetest way in the world to get people to exercise: he rewards others with chocolate treats made on a 3D food printer....

Fructose could lead to lower brain reward than glucose

Fructose may lead to overeating by creating fewer reward signals in the brain, suggests a small pilot study published in PLOS ONE.

Milk constituents, not just flavonoids, in chocolate could explain link with lower heart disease, stroke risk, study finds

Dark chocolate often steals the spotlight for health claims, but new research suggests milk chocolate, which is sweeter, fattier and more popular, could offer the same benefits in high doses.

Breaking consumer ties with junk food brands could backfire

Consumers' affinity with beloved junk food brands can be strong – but trying to weaken it may be counter-productive by reducing preferences for healthy foods, say scientists.

Opinion

Mock choc study highlights peer review pitfalls

It’s no secret the peer review system that is supposed to subject academic research to rigorous scrutiny before publication is not perfect, but a [mock] German professor has revealed just...

Binge eating linked to impulsivity and feeling upset

The more impulsive you are, the more likely it is you'll binge eat when experiencing negative feelings, according to new research.

Nestlé-sponsored research provides answers on chocolate fat bloom

A Nestlé-supported study has examined the causes of chocolate fat blooming, a process when white defects appear on the surface of chocolate because of fat crystallization – a serious problem...

Special edition: Outsourcing

Outsourcing science: Where does the future of industry research lie?

An trend for outsourcing science and research may be good news for contract research organisations (CROs) and open innovation partnerships, but does it mean that internal R&D is suffering?...

Step aside energy drinks: Chocolate has a stimulating effect on human brains, says Hershey-backed study

Researchers from the Northern Arizona University (NAU) and Arizona Western College (AWC) concluded that dark chocolate confections containing only moderate amounts (60%) of cacao have an acute stimulating effect on...

Nestlé files all-natural heat resistant chocolate patent

Nestlé has filed a patent for heat-resistant chocolate made by adding fibre from sources such as wheat or citrus fruits.

‘Bust the myth’ of physical inactivity and obesity, urge researchers

Public health messages intended to tackle obesity should focus on unhealthy eating rather than physical activity, which does not promote weight loss, according to an editorial published in the British Journal...

Sound: The forgotten flavour sense?

Flavour perception is strongly influenced by the sounds heard when foods are bitten and chewed, claims a review published in Flavour.

Junk foods start to impact metabolism after just five days, warn researchers

Just five days of eating extra amounts of fatty foods can cause long-lasting metabolic changes that alter how muscles process nutrients, new research has found.

What does ‘responsible innovation’ really mean?

Many food firms talk about the need for ‘responsible innovation’, but what does this buzzword actually mean to the consumer and the industry?

Nestlé files patent for cocoa extract allergy treatment

Nestlé has filed an international patent for cocoa polyphenols as a treatment or prevention of eosinophilic esophagitis – an allergic reaction of the esophagus.

Boosting antioxidant activity in chocolate

Don't chop those pods! Cocoa polyphenol boost with pod storage step, say researchers

Cocoa polyphenols can be preserved by storing pods for a week before fermentation and then by roasting beans for longer than usual, say researchers.

Polish national survey data

Heart scares may inspire higher antioxidant, polyphenol and flavonoid intakes: Study

When faced with cardiovascular disease, Polish men and women modify their diets to increase their intakes of antioxidants, polyphenols and flavonoids, according to a national health survey.

Patent Watch

‘Little extra effort’ for latest heat resistant chocolate process, says Mondelēz

Mondelēz has developed a method to produce heat resistant chocolate that it says can easily be integrated into existing processes.

Lycotec to resubmit rejected EFSA health claim for 'cholesterol-lowering' chocolate

Biotec firm Lycotec will prepare another dossier to support claims its L-tug ingredient lowers cholesterol after EFSA rejected its health claim.

Crunch time for Cargill with perfect acoustic formula for gum

Cargill has developed an acoustic testing formula that it claims will help manufacturers maximize crunchiness in gum coatings.

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