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...
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.
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...
A team of Chinese researchers claim to have discovered a new way to create bubbles in chocolate.
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...
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.
Diets rich in cocoa may help people with diabetes to regulate insulin levels, according to new research.
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.
The taste and mouthfeel of silicon microparticles may be acceptable for inclusion in a functional chewing gum that aids bone health, according to researchers.
A Japanese study linking chewing gum to improved brain performance has prompted a UK health group to issue words of caution.
Asian people may consume fewer sweet goods such as chocolate because they prefer hot beverages, according to new research.
Lindt & Sprungli has added three new products to its chocolate range including a bar featuring wasabi.
The International Sweets and Biscuits Fair (ISM) has chosen the most innovative new products at this year show.
Argentinean confectioner Arcor has introduced a new sugar free gum that includes a gel-release in a development costing $6m.
Adding hardfats to cocoa butter boosts heat resistance in chocolate that can melt in hot climates, according to new research.
Mondelez International has developed a method to cover unpleasant bitter tastes in confectionery products using a vitamin E compound.
Hydrolyzed collagen film could be a healthier and more environmentally friendly alternative to shellac in coating chocolate panned products, according to new research.
Recent research shows that the color of beverage containers influences consumer enjoyment, with results indicating that orange and dark-cream colored cups enhanced the flavor, sweetness and aroma of hot chocolate.
The potential heart health benefits of dark chocolate may be only partly linked to the flavanol content, with white chocolate - devoid of such compounds - also offering potential cardiovascular...
Nestlé has opened an extended product technology center for confectionery in the UK, which will better enable it to develop products and packaging with sustainable materials.
The Institute for Food Technologists (IFT) has validated a method that can help manufacturers determine how much bitterness is too much in chocolate.
Daily intake of flavanol-rich cocoa products could have benefits for mood and heart healt however there is a great need for detailed research into the mood modifying effects of such...
Cocoa flavanols found in dark chocolate called epicatechin can improve the memories of snails, according to researchers.
Chocolate biscuits containing probiotics could help to preserve microorganisms in the gut that decline with age and cause constipation and diarrhea, according to a study.
Consuming a ‘moderate’ amount of chocolate each week could be associated with lower risk of developing stroke, according to new research from Sweden.