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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

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.

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