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.
Young people consuming larger amounts of chocolate each day have slimmer waists and lower body mass indices, according to research.
Unpublished research by Connecticut College’s psychology department claims that Mondelēz’s Oreo cookies are as addictive as cocaine for rats.
People with visceral obesity share a unique set of biomarkers that may help researchers to identify future health risks and dietary changes that may help to tackle obesity, say researchers...
Adding low levels of red and black pigments to chocolate prior to aeration can prevent aerated chocolate from getting lighter and potentially putting off consumers, according to a patent filed...
Simply reducing portion sizes is not an easy solution to reducing energy intakes as results from laboratory based experiments do not necessarily reflect what happens in the real world, according...
The shape of chocolate can affect flavour and texture perception, according to a study published in the journal LWT – Food Science and Technology.
It is hard to fool the brain by providing it with 'energyless' sweet flavours, according to new research in mice that suggests that consumption of zero-calorie sweeteners leads to higher...
Mondelez International has filed a patent for a method to give black cocoa powder its rich color using fewer environmentally damaging chemicals and no iron salts.
Flavonoid-rich dark chocolate may improve the function of the cells lining blood vessels and help control blood pressure in younger, but not older, hypertensives, says a new study.
Increases in childhood obesity levels, in part due to high intakes of fructose, may also have a dramatic effect on brain funcitoning and academic performance, warn researchers.
Chewing gum may reduce symptoms that occur when people are depressed such as loss of appetite and flatulence, say researchers.
A novel food-grade oleogel made of cellulosic polymer, surfactant and oil could be used to substitute trans fats in foods, according to new research backed by Kraft Foods.
Mondelez has filed a patent for a quicker way to release flavors and actives in chewing gum using a 3-D object made of polymers.
A lack of sleep could alter the way our brains work, making us more likely to consume unhealthy snack products than healthier options, say researchers.
Combining functional brain imaging techniques in to behavioural research may help researchers uncover the immediate and long term effects of chocolate consumption on cognition, mood and behaviour, say researchers.
The use of citric acid as an extractant could boost the industrial recovery of pectin from waste cocoa husks that are generated during cocoa production, say researchers.