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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.

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.

Snacking study shows kids eat nearly constantly

American children are moving toward ‘constant eating’ with three snacks a day as well as three regular meals, according to a paper published in the journal Health Affairs.

Nestle: Chocolate may benefit gut health and metabolism

A daily treat of dark chocolate for only two weeks may change metabolism in healthy, free-living people, says a new study from Nestlé scientists.

Mars and Barry Callebaut team up on flavanols

A standard for measuring the antioxidant-rich cocoa flavanols in chocolate products, a broadening of the market for functional chocolate as well as boosting consumer awareness are the objectives of a...

Two-in-one bars don’t cut choc consumption, finds study

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.

Lycopene's use levels as a food colour up for review - EC

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 UK claims saturated fat reduction breakthrough

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.

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