Breaking News on Confectionery & Biscuit Processing

News > R&D

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.

Tests prove removable chewing gum component safe, study

An assessment of Rev 7, an indigestible gum polymer that allows for the formulation of chewing gum with low adhesion enabling it to be easily removed from surfaces, claims it...

Restricting sugar could cause overeating: Study

Restricting sugary foods could lead to overeating, according to a new rat study published in Proceedings of the National Academy of Sciences.

Dark chocolate may protect DNA from damage: Study

Consumption of polyphenol-rich dark chocolate may protect DNA from oxidative damage, preventing artery hardening and heart disease, says a new study.

Milk fat can help eliminate choc fat bloom, claims study

Replacing some of the cocoa butter with milk fat can control fat bloom in chocolate, according to new research from Canada.

Arla unites R&D resources with new milk protein centre

Arla Food Ingredients has opened a new application centre in Aarhus, Denmark, consolidating its R&D facilities as part of its plan to double milk protein sales by 2013.

Chewing gum may keep appetite at bay - study

Chewing gum can help to reduce calorie intake and burn up energy, claims a US study.

Consumer response to health claims varies by country: Study

Italians are unswayed by healthy messages and images on foods, whereas the Finnish respond to medical pictures and British consumers are more likely to buy foods making even a weak...

Study links liquorice to mental health problems

Children whose mothers ate excessive amounts of liquorice during pregnancy are more likely to perform poorly in tests and have behavioural problems, according to new research.

Food insecurity increases US children’s risk of obesity, says study

New research from the American Dietetic Association has found a "paradoxical correlation" between obesity and food insecurity – defined as lack of access to food, or nutritionally adequate food –...

Kraft explores boosting chocolate health benefits

Drinks or high sugar-containing chocolate may be the best formulations for boosting antioxidant levels in the blood, suggests a new study from Kraft Foods.

Chocolate cravings: Not due to hormones, says study

A woman’s craving for chocolate as she approaches the menopause is not down to hormones, but more a reaction to the stress and discomfort of the menopause, suggests new research....

Nestle opens luxury chocolate research centre

Nestle has opened a chocolate research centre in Switzerland to inspire new formulations, product concepts and packaging designs in the luxury segment.

Researchers warn of toxin increase in heated HFCS

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...

Popcorn and cereal pack antioxidant punch, says study

Certain cereals and salty snacks like popcorn may be healthier than previously thought thanks to their unusually high antioxidant content.

Artificial sweeteners not linked to cancer: Study

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.

NCA dismisses study claiming US candy makers are returning home

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 linked to Central American obesity: Study

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 kids more responsive to branded foods: 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.

Cranberries offer promise for diabetics: Study

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.

Traditional French foods falling out of favour: 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.

Key Industry Events