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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.

Industry Voices

UK needs its own sweet academy to salvage country’s confectionery skills

Britain is in danger of losing the confectionery skills that have satisfied the nation’s sweet tooth for generations, writes sweets consultant and former Chewits development manager Andy Baxendale.

R&D

Olive oil enriched dark ‘chocolate’ has heart health pros, claims study

Researchers say commercial prospects for extra virgin olive oil enriched dark chocolate are strong after finding potential cardiovascular health benefits.

Cocoa flavanols may protect against diabetes: Study

Specific compounds within cocoa promote the release of insulin and may help protect against the onset of type-2 diabetes (T2D), reports a new study in Journal of Nutritional Biochemistry....

Cocoa flavanol sports nutrition credentials dented: Effect on cyclists ‘minimal’

Cocoa flavanol intake may not have benefits for exercise performance and recovery in well-trained cyclists, European scientists deduce.

R&D

Potential cocoa substitute: Jackfruit seeds create chocolate aroma, say researchers

Jackfruit seeds are a waste product that can be fermented, roasted and converted to flour imparting a chocolate aroma, according to research.

Schubert 3D camera ‘one step closer to long-term goal of optical 3D recognition’

Schubert has developed a 3D camera which can pick up ‘disorganized products’ from a storage bin.

Nestlé’s innovation platform HENRi@Nestlé marks one year anniversary

From initiating portion control advice on biscuits, alternative green packaging for Nestlé Waters and promoting Nespresso’s sustainability efforts - HENRi@Nestlé celebrates its one-year anniversary this month.

EyeSucceed to address food safety issues with wearable technology

NSF International, which partnered with Google to pilot its EyeSucceed Smart Glasses, has been recognized as a ‘Glass Partner’ for food industry applications.

VIDEO: Cargill R&D VP talks ‘processed’ food: ‘All food is made of chemicals’

To many consumers, ‘processed food’ is just another term for ‘junk food.’ It’s hard to define, but we know it when we see it (Twinkies). But do we know a...

High cadmium levels in cocoa from Peru may impact chocolate quality

Cocoa beans from many plantations in Peru contain cadmium levels far higher than the EU’s incoming thresholds for chocolate and cocoa products, finds research backed by the USDA.

Brain-impaired elderly subjects appear to most benefit from cocoa flavanols: Review

Flavanol-rich chocolate is well known for its beneficial effect on the brain, but a review by Italian researchers point towards its neuroprotective effects in vulnerable populations over time.

Oreo and Milka among products developed at Mondelēz Polish technical center

Mondelēz has started operating its latest technical center in Poland, where around 130 specialists will develop the company’s key European biscuits and chocolate products, such as Milka, Oreo, Alpen Gold...

Prebiotic and antioxidant-packed white chocolate: 'A promising opportunity for industry'

Adding prebiotics and an antioxidant source to white chocolate can alter its taste and texture, but a new sensory analysis reported that consumers still ranked it highly, with researchers concluding...

Be still my beating heart: Chocolate’s 'anti-fluttering' qualities highlighted

The link between moderate chocolate intake and lower risk of irregular heartbeat may be due to chocolate’s flavanol content, say researchers.

Trans-fats' cell death role more direct than previously thought: Study

The action of trans-fatty acids may be more damaging to cells than previously thought, as a study reveals the mechanism by which cell death occurs faster, leading to atherosclerosis, heart...

Daily chocolate fix reduces heart disease risk in postmenopausal women

Daily consumption of flavanol-rich cocoa reduced arterial stiffness in postmenopausal women – therefore lowering the risk of heart attacks and strokes, a study revealed.

Size matters: Researchers question smaller packaging’s effect on obesity

Consumers may eat more candy in multiple small bags compared to one large bag with the same amount, say researchers.

Interpack 2017

Braskem packaging changes color if a product is unfit for consumption

Thermoplastic resin producer Braskem has partnered with Clemson University in the US and Rio Grande do Sul Federal University (UFRGS) in Brazil to create intelligent packaging which can change color if...

Smells like teen spirit? Different age groups have specific food smells - and that's important for tailored NPD

Vanilla is associated with children, roasted nuts with seniors and floral notes with adults, and the findings will provide "a deeper understanding" for tailoring new product development (NPD) to age...

Lactips creates edible plastic packaging from milk protein

Lactips has developed an edible plastic made from milk protein (casein), claiming it has enormous potential for intelligent packaging in the food and beverage industry.

Advances in wearable Smart Glasses will outpace handheld technology

By the end of the year, manufacturers will see ‘transformational’ wearable technology in the consumer market, which will overtake sales of handheld devices, says NSF International.

KitKat cocoa content upped 13% in sugar reduction push

Nestlé UK & Ireland has upped the cocoa and milk content of KitKat in its bid to cut sugar by 10% across its confectionery range.

‘Low-content’ food labels are ‘misleading’ for consumers, US study claims

Products that claim to be low-fat, reduced sodium or cholesterol-free do not accurately represent the food’s nutritional quality, giving consumers a false sense about its health benefits, according to a US study....

News in brief

Lallemand touts high protein yeast extract for meat alternatives

Lallemand says it has created a unique new extract, Prim Lyfe 175A, which enhances meat and bouillon notes suitable for vegetarian alternatives.

Patented sugar reduction molecule will be on shelves next year, says DouxMatok

Sugar reduction specialist DouxMatok is in advanced talks with multinational food manufacturers and says its patented flavour-carrying particle will be on shelves in Europe by 2018.

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