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.
‘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.
Marketing messages promoting high-calorie foods are receiving a boost from an unexpected source - teenage social media users - according to a Swedish study.
KU Leuven University, in Belgium, has developed a prototype 3D printer using pectin gel for candy and will investigate other recipes to make further use of the product.
Switching from saturated fat to vegetable oils that are rich in linoleic acid reduces cholesterol but actually increases the incidence of heart attacks and heart disease, according to a recent...
Gelatin extracted from duck feet or other avian sources could provide an alternative to pig and cow sources, which some consumers avoid for ethical or religious reasons, claims a new...
Salt provokes fatty food eating, and can even trigger increased food intake among people who have a preference for less fatty foods, Australian researchers have found.
ConfectioneryNews presents our pick of products entering the global confectionery category this quarter from major players such as Mars, Lotte and Nestlé.
Chocolate has been tied to improved brain function, enhanced energy, and other health benefits, but confectioners will be better served by leveraging chocolate's emotional connections, according to a recent report...
Healthcare professionals may recommend moderate dark chocolate consumption after daily chocolate eating was tied to reducing heart disease risk factors, claim the authors of a cross-sectional study.
Larger serving sizes on a food’s packaging encourage people to eat less, US researchers have found, as consumer groups in Europe put pressure on policymakers to help food manufacturers set...
Food ingredients supplier Corbion has officially opened a new R&D and applications laboratory in The Netherlands.
Japanese researchers have devised a method to make one of the sweetest natural sweeteners even sweeter in a development that will be seen as a breakthrough at a time when...
UK firm Basic Research has developed a a non-invasive process it claims eliminates undesirable aftertastes in stevia-sweetened chocolate.
Habitual chocolate consumption has correlation with better cognitive functioning, according to analyses of 968 people living in New York
A daily supplement with an extract from cacao may reduce UV-induced skin aging and protect against wrinkles, suggests a new study with lab mice and human skin cells.
Britain’s National Heath Service (NHS) could save £8.2m ($11.8m) a year if all the territory's 12-year olds chewed three pieces of sugarfree gum a day, says a study in the...
The European Food Safety Authority (EFSA) is considering a novel food application for purported weight loss plant hoodia parviflora.
Chocolate may improve placental function during pregnancy but flavanol levels seem to make no difference to pregnancy outcomes, says a Canadian researcher.
A study by Clavis Insight suggests major retailers in the US and UK are missing on an important sales opportunity to drive Valentine’s chocolate purchases online.
Consuming cocoa flavanols may interact with the gut microbiota as a way of preventing metabolic syndrome or easing the condition’s symptoms, a review has concluded.
Cocoa off-flavors can be avoided by fermenting beans in sealed vacuumed bags inside an incubator with yeast starter cultures, claims Mars in a patent application