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.
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”....
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...
More profitable business models are needed for companies committed to healthier products, according to Bayn following the launch of its new Sugar Reduced Community.
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...
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.
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.
Researchers in South Korea studied how the polyphenols in Theobroma cacao extract may reduce atopic dermatitis-like symptoms.
Epicatechin – compound found in cocoa – may reduce food intake, and subsequently help control appetite and weight management, says a new study.
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.
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,...
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....
Cocoa flavanols do have cardiovascular health benefits, but more are needed in a single dose than the EU’s approved health claim, say researchers.
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.
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.
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 products account for 1% of total packaged food that carries a sustainable palm oil label, according to new ethical labels data from Euromonitor.
Texas-based technology company Exothermix has demonstrated a self-heating packaging that melts chocolate in two to three minutes.
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...
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.
‘Consumer expectations are getting higher and higher,” according to Justin Shimek, chief technology officer at Mattson, based near San Francisco, US.
‘“Three gummy bears, a licorice twist, and two lollipops please.” That was how children used to spend their pocket money at the candy store.
Dutch 3D printer manufacturer byFlow has created a portable 3D printer that prints desserts.
3dChef has partnered with a number of confectionery firms to develop next generation candies, sweets and decorations for the pastry industry.
Limonene can accelerate the crystallization process of chocolate, giving it a desirable melting range, according to a recent study published in Journal of Agricultural and Food Chemistry.