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News > R&D

High cocoa and single origin fail to boost consumer expectations, says study

Higher cocoa percentages and single origin cocoa claims on dark chocolate labels fail to improve consumer expectations, according to a study.

Cutting out ‘unperceived’ salt could slash sodium in snacks: Study

Altering the release profile of salt in crisps and snacks could help to lower levels of ‘unperceived’ sodium without affecting taste, say researchers.

Mars study finds cardiovascular pros from cocoa flavanols are independent of antioxidants

Cardiovascular benefits from cocoa flavanols are independent of any antioxidant properties, according to a study by Mars.

Ethical claims create health halos, study suggests

Ethical production claims such as ‘fair trade’ may influence how consumers perceive calorie content, according to new research published in the journal Social Psychological and Personality Science.

Western Parsley has antioxidant potential in fatty foods – study

The culinary herb western parsley (WP) can boost antioxidant activity in fatty foods and improve stabilisation over a long storage period, according to a study by Japanese researchers.

Probiotic gum beats placebo for bad breath: Study

Lactobacillus reuteri-containing gum can significantly reduce halitosis, Danish researchers have found, although the mechanism of action remains a mystery.

Jim’ll Fix it star wows Nestlé with new Treasure bar

Confectionery giant Nestlé has confirmed that a new chocolate bar, designed by a talented youngster as part of a Jim’ll Fix It Christmas special, could hit UK stores this year....

Long term studies needed before dark chocolate health link established – study

The flavonoid epicatechin that is present in dark chocolate could be used to treat human diseases, but studies to date have been too small and longer controlled tests are required,...

Modified palm olein could boost food applications and nutritional quality: Study

The addition of the medium chain fatty acids to palm olein may help to widen its potential uses in food formulation whilst producing oil with better nutritional quality, according to...

Chr. Hansen claims 'solid performance' allows hike in R&D investments

Chr. Hansen’s full-year results are in line with expectations, says an analyst, but positives noted were the suppliers’ expectations for its EBIT margin growth and the better performance for its...

Flavour standards: are these set to be game-changing for food and drink R&D?

A new line of flavour reference standards aimed at ensuring skilled panel testers for product testing will have a transformative effect on food and beverage formulation, claims developer Cara Technology.

Cocoa compounds show joint health potential

Flavonoid compounds in cocoa may reduce inflammation associated with arthritis in lab animals, says a new study with possible implications for joint health.

Antioxidant-rich cocoa shows short-term heart benefits: Harvard review

Eating antioxidant-rich cocoa products may improve blood pressure and boost levels of good cholesterol, according to a meta-analysis of studies.

News in brief

Dark chocolate does not give you a 'workout', insists NHS

Dark chocolate does not 'give you a workout', the UK National Health Service (NHS) has insisted, as it reacted to 'misleading newspaper headlines" that suggested such effects in light of...

News in brief

Daily dark chocolate snack doesn't rule out weight loss, study

Dieters can still achieve weight-loss by consuming a daily dark chocolate or "non-chocolate snack" within the context of a low-calorie, nutrient-dense diet, according to a study in the Journal of...

‘Substantial variations’ in the use of trans-fats still exist, says research

Although the content of trans-fat in is generally declining, substantial variations are still present in certain product categories, according to new research from Germany.

Study maps how tastes are coded in brain

Different tastes are sensed by a unique set of neurons in distinct areas of the brain, reveals new research in mice.

Systematic review: Chocolate can reduce heart disease risk by a third

A Cambridge University-led systematic review published today in the British Medical Journal has concluded that polyphenol-rich chocolate consumption can reduce the risk of heart disease by a third.

Dark chocolate/cocoa effective for cholesterol improvements: Meta-analysis

Consuming polyphenol-rich dark chocolate or cocoa products may reduce total and LD cholesterol levels, but has no effect on HDL levels, according to a meta-analysis of 10 clinical trials.

Chocolate can boost exercise endurance, says study

Chocolate can enhance exercise performance, according to a new mouse study.

Kids seeing fewer TV ads for sweets and snacks, study finds

The number of TV advertisements US children see for high-fat, salty and sugary foods and beverages has declined in recent years – but the majority of kids’ TV food advertising...

Wrigley backed study shows gum could reduce snack craving

Chewing gum reduces cravings for sweet and salty snacks in between meals, and could aid appetite control, according to researchers.

Sucker or chewer: new study on variance in choc eating habits could impact NPD

Results from recent research aiming to better understand variation in chocolate consumption behaviour suggest that formulation experts at leading brand owners might consider developing different products targeted at suckers and...

Nuts may help prevent diabetes, suggests study

Daily consumption of nuts may help to control type 2 diabetes, and prevent its complications, according to new research.

Gum arabic blend may boost satiety, and aid weight management: Study

A dose as low as five grams of gum arabic may increase satiety and reduce caloric intake, without causing compensation at a subsequent meal, according to research.

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