Barry Callebaut has announced that chief innovation officer Hans Vriens has quit after seven years at the company.
The oil extract limonene can improve the final product quality of reduced fat chocolate, according to researchers.
Supplementation with cacao-flavonoids and soy isoflavones may improve levels of biomarkers of heart disease in postmenopausal, diabetic women, says a new study.
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.
Researchers using a combined method of microscopy have connected protrusions in chocolate to oil migration and fat bloom.
A combination of sensory and analytical flavour analysis that is hardly commercially available can optimise the taste of chocolate, according to a flavour consultant.
Researchers suggest shearing to be more effective than seeding in preventing oil migration and possibly fat bloom formation in chocolate
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,...
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.
Higher cocoa percentages and single origin cocoa claims on dark chocolate labels fail to improve consumer expectations, according to a study.
Altering the release profile of salt in crisps and snacks could help to lower levels of ‘unperceived’ sodium without affecting taste, say researchers.
Cardiovascular benefits from cocoa flavanols are independent of any antioxidant properties, according to a study by Mars.
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.
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.
Lactobacillus reuteri-containing gum can significantly reduce halitosis, Danish researchers have found, although the mechanism of action remains a mystery.
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....
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,...
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’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...
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.
Flavonoid compounds in cocoa may reduce inflammation associated with arthritis in lab animals, says a new study with possible implications for joint health.
Eating antioxidant-rich cocoa products may improve blood pressure and boost levels of good cholesterol, according to a meta-analysis of studies.
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...
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...
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.