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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.

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...

Dark chocolate may reduce cholesterol levels in diabetics

Dark chocolate could reduce cholesterol levels for people with diabetes, according to recent findings from a university study.

Perceptions of texture are shaped by variations in saliva enzyme: Study

Consumers’ perception of starch texture is shaped by individual variations in the amount and activity of salivary amylase, according to new research from the Monell Center.

Frequent chocolate consumption could reduce CHD risk, US study

Frequent chocolate consumption was associated with a lower prevalence of coronary heart disease (CHD) in men and women independent of traditional risk factors, according to a review of a national...

Vanilla flavoured gum may cut nicotine withdrawal effects, study

New research from the US shows that some flavours of chewing gum are effective in reducing the negative effects associated with nicotine withdrawal such as anxiety.

Maltitol has good digestive tolerance: study

Maltitol is better tolerated then previous reported, and could be used as a sugar replacer in a wide range of food products - according to new research.

Study warns of limitations to chocolate's heart health benefits

An observational study analysing the eating habits of 31,823 women suggests that only moderate consumption of high quality chocolate has a positive impact on heart failure risk.

Ethylcellulose can enhance the flow of reduced fat choc, finds Nestlé

Research from scientists based at the Nestlé research centre in the UK and the University of Nottingham shows that mixing ethylcellulose with lecithin is an alternative to high concentrations of...

Stevia-added chocolate needs high DP inulin for sensory appeal, study

Blends of stevia rebaudiana extract with inulin and polydextrose as bulking agents can produce sucrose free chocolate with little differential noted between it and sucrose sweetened milk chocolate in terms...

Spanish researchers point to method for healthy cocoa butter alternatives

Healthy hydrogenated trans-free and short chained fatty acid-free solid alternatives to cocoa butter for chocolate production can be produced from sunflower oils enriched in stearic and oleic acids by means...

Chocolate could lower cholesterol for CVD risk group, study

Short-term cocoa consumption can significantly lower blood cholesterol, but only in modest quantities and only in those with risk factors for heart diseases, according to a meta-analysis of randomised controlled...

Sucralose does not promote weight gain: Human study

Consumption of sucralose and sucralose-sweetened products does not affect gut hormones linked to hunger, or detrimentally affect blood sugar levels, says a new study from Australia.

Even three-year-olds know brands: Study

Children as young as three recognize and have preferences for different brands, according to new research published in the journal Psychology and Marketing.

Carrageenan high on texture, low on cost for confectioners, study

Carrageenan has good textural properties and is a more cost effective hydrocolloid than dextran for use in semi liquid syrups for production of a wide range of confectionery products, claims...

Study thickens the science of cocoa’s heart benefits

Regular consumption of cocoa flavanols may decrease blood pressure in people with mild hypertension, but only at high doses, says a new study from Australia.

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