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Nestlé ups sustainability efforts at expanded UK innovation center

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.

IFT identifies bitterness thresholds for chocolate

The Institute for Food Technologists (IFT) has validated a method that can help manufacturers determine how much bitterness is too much in chocolate.

Review calls for research on mood modifying effects of cocoa

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 give snail brains a boost

Cocoa flavanols found in dark chocolate called epicatechin can improve the memories of snails, according to researchers.

Probiotic chocolate biscuits may aid bowel function in the elderly – study

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.

Study backs chocolate for stroke prevention

Consuming a ‘moderate’ amount of chocolate each week could be associated with lower risk of developing stroke, according to new research from Sweden.

“Critical breakthrough”: 12 labs validate new cocoa-flavanol measurement method

A multi-centre collaboration between academia and industry has confirmed a new validation method for cocoa flavanols and procyanidins that study backer Mars says could have, “far-reaching implications for researchers and consumers.”...

Mood foods: Researchers uncover why some food flavours affect disposition

Chocolate, berries, and tea could be naturally modifying your mood, according to new research that reveals certain compounds found in foods bear ‘striking’ similarity to chemicals used in mood stabilising...

Dark chocolate could reduce heart disease risk, says study

Cocoa compounds found in dark chocolate can reduce blood pressure in the short term and could help guard against cardiovascular disease, according to a recently released study.

High flavanol cocoa can boost brain functioning, finds Mars study

Cocoa flavanols can improve mild cognitive impairment, according to new research funded by chocolate giant Mars.

Slash chocolate fat in half and prevent bloom with fruit juice, says study

Fat content in chocolate can be cut in half and fat bloom avoided by using fruit juice, without any impact on mouthfeel, according to researchers.

Cocoa and green tea extracts show anti-inflammatory benefits: Study

Flavanol-rich extracts from cocoa and green tea may reduce markers of oxidative stress and inflammation in obese adults at risk for insulin resistance, says a new study.

Starter cultures backed for on-farm cocoa fermentation

On-farm implementation of cocoa bean starter cultures could aid the production of chocolate with a more consistent flavour, according to a new study from a team Belgian researchers and Barry...

Study: Almonds may have 20% fewer calories than previously thought

Almonds may contain 20% fewer calories than previously thought, with potential implications for nutrition labeling, according to new research published in the American Journal of Clinical Nutrition.

Boost chocolate functionality with freeze-dried raspberry leaf, say researchers

Manufacturers can up the antioxidant content in chocolate with a freeze dried raspberry leaf extract with minimal impact on texture and mouth-feel, according to a study.

Flexible refining of cocoa butter could boost chocolate quality: Study

Global decline in cocoa butter quality, coupled with growing demand for high quality cocoa butter mean that more robust but flexible refining technologies are required, say researchers.

Mars funded study finds cocoa fertilisation can double production

Using fertiliser on degraded farms with mature trees can double cocoa production, according to a study funded by Mars.

Acid-modified corn starch a viable alternative for gummy confections, say researchers

Formulating gummy confections with acid-modified corn starch (ACMS) is a feasible alternative to other gelling components such as regular starch, gelatin or pectin, according to a study.

News in brief

Barry Callebaut R&D head Vriens resigns

Barry Callebaut has announced that chief innovation officer Hans Vriens has quit after seven years at the company.

Limonene can improve quality of reduced fat chocolate – study

The oil extract limonene can improve the final product quality of reduced fat chocolate, according to researchers.

Cacao & soy compounds show heart health benefits for diabetic women: Study

Supplementation with cacao-flavonoids and soy isoflavones may improve levels of biomarkers of heart disease in postmenopausal, diabetic women, says a new study.

Mars scientists develop research tool to establish cocoa health links

New methods for measuring the stereochemical forms of flavanols in cocoa that could determine whether health benefits can be derived have moved a step closer, say Mars.

Protrusions linked to chocolate fat bloom with novel analysis method – study

Researchers using a combined method of microscopy have connected protrusions in chocolate to oil migration and fat bloom.

Dispatches from Anuga Foodtec 2012

‘Unique’ flavour analysis can optimise chocolate taste profiles – ex Kraft flavourist

A combination of sensory and analytical flavour analysis that is hardly commercially available can optimise the taste of chocolate, according to a flavour consultant.

Shear cocoa butter to crack ‘holy grail’ of chocolate fat bloom, say researchers

Researchers suggest shearing to be more effective than seeding in preventing oil migration and possibly fat bloom formation in chocolate

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