A new study has indicated that including two-in-one chocolate bar packs do not foster more responsible snacking, and more regular size products and healthier snacks should be available.
Current authorised maximum use levels of lycopene as a food colour are up for review with its use in fortified foods a critical factor, claims the European Commission following the...
Mars and Snickers bars in the UK will have at least a 15 per cent reduction in saturated fats from summer 2010 following a reformulation breakthrough, claims Mars UK.
An assessment of Rev 7, an indigestible gum polymer that allows for the formulation of chewing gum with low adhesion enabling it to be easily removed from surfaces, claims it...
Restricting sugary foods could lead to overeating, according to a new rat study published in Proceedings of the National Academy of Sciences.
Consumption of polyphenol-rich dark chocolate may protect DNA from oxidative damage, preventing artery hardening and heart disease, says a new study.
Replacing some of the cocoa butter with milk fat can control fat bloom in chocolate, according to new research from Canada.
Arla Food Ingredients has opened a new application centre in Aarhus, Denmark, consolidating its R&D facilities as part of its plan to double milk protein sales by 2013.
Chewing gum can help to reduce calorie intake and burn up energy, claims a US study.
Italians are unswayed by healthy messages and images on foods, whereas the Finnish respond to medical pictures and British consumers are more likely to buy foods making even a weak...
Children whose mothers ate excessive amounts of liquorice during pregnancy are more likely to perform poorly in tests and have behavioural problems, according to new research.
New research from the American Dietetic Association has found a "paradoxical correlation" between obesity and food insecurity – defined as lack of access to food, or nutritionally adequate food –...
Drinks or high sugar-containing chocolate may be the best formulations for boosting antioxidant levels in the blood, suggests a new study from Kraft Foods.
A woman’s craving for chocolate as she approaches the menopause is not down to hormones, but more a reaction to the stress and discomfort of the menopause, suggests new research....
Nestle has opened a chocolate research centre in Switzerland to inspire new formulations, product concepts and packaging designs in the luxury segment.
The formation of a toxic substance when high fructose corn syrup is heated raises concerns for bee keepers, say researchers, and will help inform advice on safe storage of the...
Certain cereals and salty snacks like popcorn may be healthier than previously thought thanks to their unusually high antioxidant content.
Regular intakes of artificial sweeteners like saccharin and aspartame do not increase the risk of certain cancers, like stomach and pancreatic, suggests a new study from Italy.
National Confectioners Association (NCA) has rejected data and factual claims from a new study suggesting that confectionery makers are returning to the US.
Trade liberalization in Central America has led to increased imports and availability of processed food, contributing to nutrition and obesity problems in the region, according to a new study.
Overweight children are more easily led by food advertising and branding than non-overweight children, according to a new study published in the journal Appetite.
Sweetened dried cranberries with a reduced sugar and increased fibre content may benefit type-2 diabetics by delivering healthier glycemic and insulin responses, suggests a small study.
A new study of French eating habits has shown consumption changes over the last decade – especially among young adults who are hungry for packaged and convenient foods.
Researchers claim to have discovered a particular gene variant that could affect sweetness perception among different ethnic groups, raising the possibility of more targeted flavor profiling of foods.
An extract from propolis, the waxy resin collected by honeybees, may reduce the detrimental effects prolonged exercising in hot climates, according to a new study.