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News > R&D

Is theobromine responsible for cocoa’s cholesterol benefits?

The potential of cocoa to beneficially impact ‘good’ cholesterol levels may be linked to the theobromine content and not the flavonoids, says a new study from Unilever Research & Development...

Dispatches from Vitafoods Europe 2013

Chewing gum developed to battle common cold

Private label gum maker Fertin Pharma has developed an immunity chewing gum that it claims can help guard against the common cold.

Diageo eyes ‘amazing opportunities’ in confectionery flavored spirits

Diageo technical director Luca Lupini believes confectionery flavored spirits are an ‘amazing opportunity’ for the firm, and insists the sub-category brings out the best in its R&D team.

Barry Callebaut-funded study

Dark chocolate enhances mood but not cognition, say researchers

Cocoa flavanols in dark chocolate may keep you calmer and content but no link has been established with enhanced cognitive performance, according to a study funded by Barry Callebaut.

Exclusive

Cocoa flavanol content varies depending on origin, says Callebaut

Barry Callebaut’s innovation department has revealed that the level of cocoa flavanols, which are associated with a string of positive health effects, vary depending on where beans are sourced....

Chocolate may worsen acne, say researchers

Eating chocolate may increase incidence and severity of acne by stimulating microorganisms that cause the condition, according to a team of Dutch researchers.

Regular cocoa flavanol intake could help maintain brain health – study

New research claims regularly eating cocoa flavanols could protect people from neurodegenerative diseases such as Alzheimer’s.

Foods labelled ‘organic’ may seem tastier and more nutritious

Consumers perceive foods labelled as organic as tastier and healthier than those without organic labels, even if the foods are exactly the same, according to a study published in the...

Green nutrition labels make candy seem healthier – study

Consumers think candy bars with green nutrition labels, such as those used by Mars, are healthier than ones  with red or white labels containing the same calories, according to new...

Chewing gum fails to suppress hunger and puts people off fruit: Study

Chewing gum has long been considered a potential appetite suppressant, but new research says there is no evidence it can control hunger and mint-flavored varieties may even deter people from...

Antioxidants in confectionery: Struggles to control release in grape gummies

Researchers have found that soy protein isolates are unable to control the release of antioxidants from grape juice in pectin-based confections such as gummies.

Global confectionery NPD: Stevia Haribo and dental candy

ConfectioneryNews takes a look at the latest confections to hit store shelves across the globe including stevia-sweetened Haribo in Germany, low calorie chocolates in Japan, and teeth friendly candy in...

‘New train of thought’ for aerated chocolate

A team of Chinese researchers claim to have discovered a new way to create bubbles in chocolate.

Insufficient cocoa flavanols in chocolate to benefit diabetics, says Diabetes UK

Diabetes UK says there are not enough cocoa flavanols in chocolate to benefit diabetics after a study found that a cocoa extract could help people with the condition regulate insulin...

Dark chocolate bitterness can be reduced with green coffee, finds Callebaut

Barry Callebaut has developed a formula to reduce the bitterness of high cocoa chocolate using green coffee that doesn’t give a coffee taste and ups antioxidant content.

Cocoa may help diabetics regulate insulin, says study

Diets rich in cocoa may help people with diabetes to regulate insulin levels, according to new research.

Air velocity indirectly impacts cocoa browning during roasting: Study

Temperature and its duration have the biggest impact on the browning of cocoa beans during roasting, but air velocity also indirectly influences the process, a study finds.

Researchers examine ‘bone-healthy’ silicon supplemented chewing gum

The taste and mouthfeel of silicon microparticles may be acceptable for inclusion in a functional chewing gum that aids bone health, according to researchers.

Health group issues warning over chewing gum brain performance claims

A Japanese study linking chewing gum to improved brain performance has prompted a UK health group to issue words of caution.

Asian sweet-tooth may be suppressed by hot drink preferences – study

Asian people may consume fewer sweet goods such as chocolate because they prefer hot beverages, according to new research.

News in brief

Lindt launches wasabi chocolate in US

Lindt & Sprungli has added three new products to its chocolate range including a bar featuring wasabi.

Award Winners

ISM innovations: tangy tastes, stevia almonds and yodelling wafers

The International Sweets and Biscuits Fair (ISM) has chosen the most innovative new products at this year show.

News in brief

Arcor develops $6m gel-release sugar-free gum

Argentinean confectioner Arcor has introduced a new sugar free gum that includes  a gel-release in a development costing $6m.

Heat resistant chocolate possible with hardfats, say researchers

Adding hardfats to cocoa butter boosts heat resistance in chocolate that can melt in hot climates, according to new research.

Mondelez develops bitterness masking using vitamin E

Mondelez International has developed a method to cover unpleasant bitter tastes in confectionery products using a vitamin E compound.

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