Nestle has opened a chocolate research centre in Switzerland to inspire new formulations, product concepts and packaging designs in the luxury segment.
The formation of a toxic substance when high fructose corn syrup is heated raises concerns for bee keepers, say researchers, and will help inform advice on safe storage of the...
Certain cereals and salty snacks like popcorn may be healthier than previously thought thanks to their unusually high antioxidant content.
Regular intakes of artificial sweeteners like saccharin and aspartame do not increase the risk of certain cancers, like stomach and pancreatic, suggests a new study from Italy.
National Confectioners Association (NCA) has rejected data and factual claims from a new study suggesting that confectionery makers are returning to the US.
Trade liberalization in Central America has led to increased imports and availability of processed food, contributing to nutrition and obesity problems in the region, according to a new study.
Overweight children are more easily led by food advertising and branding than non-overweight children, according to a new study published in the journal Appetite.
Sweetened dried cranberries with a reduced sugar and increased fibre content may benefit type-2 diabetics by delivering healthier glycemic and insulin responses, suggests a small study.
A new study of French eating habits has shown consumption changes over the last decade – especially among young adults who are hungry for packaged and convenient foods.
Researchers claim to have discovered a particular gene variant that could affect sweetness perception among different ethnic groups, raising the possibility of more targeted flavor profiling of foods.
An extract from propolis, the waxy resin collected by honeybees, may reduce the detrimental effects prolonged exercising in hot climates, according to a new study.
New research that shows artificial sweeteners are not removed in waste water treatment could affect consumer acceptance, according to the lead scientist.
Rebaudiside A does not pose any safety questions regarding genotoxicity, according to a new study that supports the safety profile of this up-and-coming sweetener.
Latest round of research to identify the ideal front-of-pack labelling scheme indicates that a combination of traffic lights and GDAs is best understood by consumers.
Chewing gum could have a positive affect on the academic performance of teenagers, according to new research funded by the Wrigley Science Institute (WSI).
Building on research that chewing gum can cut snack 'attacks' in consumers, scientists in the US found men and women who chewed gum three times hourly in the afternoon ate...
As breakfast cereal makers come under scrutiny this week following both clinical backing and criticism of their nutrition commitments, one leading manufacturer says it will stick to its strategy of...
Children's incessant desire to eat sweets has entrenched biological roots, with new research explaining their preference for sugary foods could be linked to actual physical growth.
Chocolate milk has taken first place in a post-exercise energy recovery trial in competition alongside both a fluid- and carbohydrate-replacing beverage, according to new clinical research.
Consumption of three grams of cinnamon a day may improve people’s control of blood glucose levels, Scandinavian scientists have reported.
Gradual exposure to peanut may put an end to peanut allergy, if results of a small study from Cambridge are followed by similar positive results.
Dietary fibres may control crystallisation and recrystallisation in ice creams, and offer new formulation possibilities for formulators, according to new research from Greece.
A consumer’s perception of a refreshing sensation in food is driven by the cold/mint flavour, the acidity of the formulation, and the thickness of the product, according to research...
Consuming nonnutritive sweeteners in calorie-free products “may heighten appetite”, but not if consumed with energy-yielding products, according to a new review by US researchers.
Beta-glucan-rich hydrocolloids may be able to replace cocoa-butter in chocolate products, according to new research from the US.