SUBSCRIBE

Breaking News on Confectionery & Biscuit Processing

News > R&D

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

Mars flavonoid research provides new insights into cocoa benefits

New insights into the distinct roles of roles of flavanols and procyanidins in the human body could provide a fundamental scientific basis for understanding their potential benefits for heart health,...

Food images alter taste perceptions, confirm Nestle researchers

Looking at images of calorie-rich foods could affect how the brain processes tastes, leading to greater appreciation for even neutral tasting foods, suggest researchers from Nestle.

High cocoa and single origin fail to boost consumer expectations, says study

Higher cocoa percentages and single origin cocoa claims on dark chocolate labels fail to improve consumer expectations, according to a study.

Cutting out ‘unperceived’ salt could slash sodium in snacks: Study

Altering the release profile of salt in crisps and snacks could help to lower levels of ‘unperceived’ sodium without affecting taste, say researchers.

Mars study finds cardiovascular pros from cocoa flavanols are independent of antioxidants

Cardiovascular benefits from cocoa flavanols are independent of any antioxidant properties, according to a study by Mars.

Ethical claims create health halos, study suggests

Ethical production claims such as ‘fair trade’ may influence how consumers perceive calorie content, according to new research published in the journal Social Psychological and Personality Science.

Western Parsley has antioxidant potential in fatty foods – study

The culinary herb western parsley (WP) can boost antioxidant activity in fatty foods and improve stabilisation over a long storage period, according to a study by Japanese researchers.

Probiotic gum beats placebo for bad breath: Study

Lactobacillus reuteri-containing gum can significantly reduce halitosis, Danish researchers have found, although the mechanism of action remains a mystery.

Jim’ll Fix it star wows Nestlé with new Treasure bar

Confectionery giant Nestlé has confirmed that a new chocolate bar, designed by a talented youngster as part of a Jim’ll Fix It Christmas special, could hit UK stores this year....

Long term studies needed before dark chocolate health link established – study

The flavonoid epicatechin that is present in dark chocolate could be used to treat human diseases, but studies to date have been too small and longer controlled tests are required,...

Modified palm olein could boost food applications and nutritional quality: Study

The addition of the medium chain fatty acids to palm olein may help to widen its potential uses in food formulation whilst producing oil with better nutritional quality, according to...

Chr. Hansen claims 'solid performance' allows hike in R&D investments

Chr. Hansen’s full-year results are in line with expectations, says an analyst, but positives noted were the suppliers’ expectations for its EBIT margin growth and the better performance for its...

Flavour standards: are these set to be game-changing for food and drink R&D?

A new line of flavour reference standards aimed at ensuring skilled panel testers for product testing will have a transformative effect on food and beverage formulation, claims developer Cara Technology.

Cocoa compounds show joint health potential

Flavonoid compounds in cocoa may reduce inflammation associated with arthritis in lab animals, says a new study with possible implications for joint health.

Antioxidant-rich cocoa shows short-term heart benefits: Harvard review

Eating antioxidant-rich cocoa products may improve blood pressure and boost levels of good cholesterol, according to a meta-analysis of studies.

News in brief

Dark chocolate does not give you a 'workout', insists NHS

Dark chocolate does not 'give you a workout', the UK National Health Service (NHS) has insisted, as it reacted to 'misleading newspaper headlines" that suggested such effects in light of...

News in brief

Daily dark chocolate snack doesn't rule out weight loss, study

Dieters can still achieve weight-loss by consuming a daily dark chocolate or "non-chocolate snack" within the context of a low-calorie, nutrient-dense diet, according to a study in the Journal of...

‘Substantial variations’ in the use of trans-fats still exist, says research

Although the content of trans-fat in is generally declining, substantial variations are still present in certain product categories, according to new research from Germany.

Key Industry Events

 

Access all events listing

Our events, Shows & Conferences...