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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.

Enzymes may boost chocolate flavour: Study

Enzymatic treatment of cocoa almonds may improve flavour profiles by up to 50 per cent, leading to improved chocolate flavours from low quality almonds, according to new research.

Dark chocolate may combat exercise-induced oxidative stress

Consuming flavonoid-rich dark chocolate prior to exercise may decrease the potential muscle damaging effects of oxidative stress, suggests a new study.

Nestlé to expand York R&D centre

Nestlé has revealed to FoodManufacture.co.uk that it is planning a significant extension to its confectionery and biscuit product technology centre (PTC) in York.

Cocoa flavanols can improve eye and brain function, study

A new study from researchers at the University of Reading claims that consumption of cocoa flavanols may improve aspects of eye and brain function.

Hershey: Cocoa polyphenols show weight management potential

Extracts from cocoa may block carbohydrate and lipid breakdown in the gut, and aid weight management, says a new study from Hershey.

Ultrasound process may assist foam production, suggests study

The use of an ultrasound process during the mixing step of foam production in foods may lead to better quality products, according to new research.

Study investigates sensory properties of fishy ice cream

Ice cream enriched with fish proteins may be acceptable after production, but storage is a problem, according to new research.

Flavonoids may act as emulsion stabilisers: Study

Bioactive flavonoid compounds, better known for their potential health benefits, may also act to stabilise oil-and-water emulsions, according to new research.

Hot chocolate: No heat resistant solution, says review

Although many previous attempts have shown that heat resistant chocolate is possible, more research is needed to produce a simple, inexpensive, and tasty chocolate that is resistant to melting, according...

Study flags up oxidative stress reduction benefits of cocoa

New research from Spain finds that polyphenol-enriched cocoa powder could be used as a functional ingredient to reduce oxidative stress in the elderly.

Barry Callebaut hails new cocoa fermentation method

A novel cocoa cultivation method and a new approach to fermentation are resulting in cocoa beans with enhanced quality, claims industrial chocolate supplier, Barry Callebaut.

Scientists identify cocoa’s ‘novel mechanism’ for heart benefits

The potential heart health benefits of polyphenol-rich cocoa powder may be related to a ‘novel mechanism’ of boosting HDL (good) cholesterol, says a new study from Japan.

Enriched milk fats may aid weight control: Study

Milk fats, used as ingredients in confectionary and bakery, could be enriched with compounds called diacylglycerols which may aid weight control, according to a team of Dutch researchers.

Low-fat confectionery to aid polyol market rebound, study

Confectionery and food end use segments are fuelling the recovery of the polyols market post-recession, with increasing demand for low calorie foods seen as the primary driver, finds new research.

Hershey aiming to develop sensory science with academia link

Research aiming to improve understanding around the sensory attributes of confectionery is the objective of new collaboration between US chocolate giant Hershey and academia.

Study finds new way to gauge chocolate's essential minerals

Brazilian researchers claim a spectrometry based tecnique is a cost effective and simple way to determine levels of minerals such as sodium, potassium, calcium, magnesium, iron and zinc in chocolate.

Convenience driven consumers are key for organic growth, says study

Governments need to implement reforms and promotions to make organic products more attractive to convenience- and price-driven consumers if the organic market is to increase substantially, says a new study.

Mars: Cocoa flavanols show prebiotic potential

Flavanol compounds derived from cocoa may boost the populations of beneficial bacteria in the intestine, says a new study from Mars and the University of Reading.

High-fructose syrup from date palm, a low-cost alternative: Study

Extracts from date palm fruit could be used to produce low-cost, natural, fructose-rich syrup, according to new research from Tunisia.

Tactile senses hold key to texture perception: Study

Tactile textures perceived by the tongue and mouth cavity are the main sense responsible for the perception of texture and mouth-feel, according to new research.

Polyphenol-rich choc may ease chronic fatigue symptoms: Study

Consumption of a flavanol-rich chocolate product may ease the symptoms of chronic fatigue, according to a new study by researchers from the University of Hull in England.

Sodium lactate could aid chewing gum stability, study

The addition of sodium lactate as a buffering agent as well as the use of lactic acid instead of citric acid in the manufacture of chewing gum can improve its...

ADM Cocoa experts run chocolate formulation workshops

Crop processing giant ADM Cocoa is running a series of workshops to show chocolate makers how to get “optimal results” from their formulations, with health trumping new product development.

Defatted cocoa powder ‘best compromise’ for low-fat choc: Nestle

Formulating reduced fat chocolate using defatted cocoa powder may indeed by the ‘best compromise’ for confectionery producers, says a new study from Nestlé Product Technology.

Mars: An R&D problem shared is a problem halved...

Mars, a private company once famed for its secrecy, is cranking up efforts to engage with external collaborators via the launch of a new open innovation website, in which it...

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