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.
Phytosterols can be added to dark chocolate to produce a cholesterol-cutting product capable of an FDA health claim, according to a study.
Leading French private label chocolatier Cémoi has opened a new R&D center and plans to increase its research budget by 50% until 2016.
The chocolate market will develop a marked divide between cheaper, lower quality products and higher end offerings that use cocoa blends allowing consumers to distinguish aromatic notes like a wine-tasting,...
Probiota 2014 – relocated from Brussels to Amsterdam and organised by NutraIngredients – will bring together the finest scientific and commercial minds operating in the pre- and probiotic sector in...
World Health Organisation (WHO) recommendations for added sugar intake should be halved to protect teeth from dental caries, suggests a review published in the Journal of Dental Research.
A cocoa butter replacer derived from mango seed fat and palm stearin could help chocolate withstand high temperatures and may benefit manufacturers in tropical countries, according to a study.
Vitafoods Europe and Probiota 2014 – two separate events – close the period for submission of scientific and other papers this Friday. Yes in two days.
Adding powdered pectin to chewing gum can significantly improve the release of fat soluble ingredients such as flavors and cooling agents as it is chewed, according to a patent application...
A short-term pilot study claims that a lactic acid bacterium holds potential for use in sugar-free candies to reduce the risk of dental caries.
Hershey has filed a patent for a new method to purify and detect levels of cocoa flavanols and procyanidins.
Obesity may drive fundamental changes in our perception of sweet tastes by modifying the number of cells that respond to sweet stimuli, according to new research in mice.
A synbiotic combination of a Baccilus probiotic and two dietary fibers holds promise in dark chocolate, according to research.
Specialty ingredients distributor IMCD says that working with a distributor, rather than individual suppliers, allows food companies to tap into application-driven expertise - beyond their own R&D capabilities.
Superheated steam roasting retains more phenols and flavonoids during cocoa processing than the conventional roasting method, according to research by Universiti Sains in Malaysia.
Many studies focusing on obesity and nutrition may overstate conclusions of their findings, which may lead to policy makers and other researchers basing decisions on inaccurate assumptions, according to new...
Mondelez International has developed a method to prepare hard and soft candies and gum without the energy and time intensive cooking process.