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How can companies create heat resistant chocolate and inhibit fat bloom? Why is chewing gum good for teeth and stress-relief? And why is high flavanol chocolate beneficial for heart health? Follow the latest science news on chocolate, gum and biscuits from peer-reviewed journals across the globe.

Hot chocolate: No heat resistant solution, says review

Although many previous attempts have shown that heat resistant chocolate is possible, more research is needed to produce a simple, inexpensive, and tasty chocolate that is resistant to melting, according...

Study flags up oxidative stress reduction benefits of cocoa

New research from Spain finds that polyphenol-enriched cocoa powder could be used as a functional ingredient to reduce oxidative stress in the elderly.

Barry Callebaut hails new cocoa fermentation method

A novel cocoa cultivation method and a new approach to fermentation are resulting in cocoa beans with enhanced quality, claims industrial chocolate supplier, Barry Callebaut.

Scientists identify cocoa’s ‘novel mechanism’ for heart benefits

The potential heart health benefits of polyphenol-rich cocoa powder may be related to a ‘novel mechanism’ of boosting HDL (good) cholesterol, says a new study from Japan.

Enriched milk fats may aid weight control: Study

Milk fats, used as ingredients in confectionary and bakery, could be enriched with compounds called diacylglycerols which may aid weight control, according to a team of Dutch researchers.

Low-fat confectionery to aid polyol market rebound, study

Confectionery and food end use segments are fuelling the recovery of the polyols market post-recession, with increasing demand for low calorie foods seen as the primary driver, finds new research.

Hershey aiming to develop sensory science with academia link

Research aiming to improve understanding around the sensory attributes of confectionery is the objective of new collaboration between US chocolate giant Hershey and academia.

Study finds new way to gauge chocolate's essential minerals

Brazilian researchers claim a spectrometry based tecnique is a cost effective and simple way to determine levels of minerals such as sodium, potassium, calcium, magnesium, iron and zinc in chocolate.

Convenience driven consumers are key for organic growth, says study

Governments need to implement reforms and promotions to make organic products more attractive to convenience- and price-driven consumers if the organic market is to increase substantially, says a new study.

Mars: Cocoa flavanols show prebiotic potential

Flavanol compounds derived from cocoa may boost the populations of beneficial bacteria in the intestine, says a new study from Mars and the University of Reading.

High-fructose syrup from date palm, a low-cost alternative: Study

Extracts from date palm fruit could be used to produce low-cost, natural, fructose-rich syrup, according to new research from Tunisia.

Tactile senses hold key to texture perception: Study

Tactile textures perceived by the tongue and mouth cavity are the main sense responsible for the perception of texture and mouth-feel, according to new research.

Polyphenol-rich choc may ease chronic fatigue symptoms: Study

Consumption of a flavanol-rich chocolate product may ease the symptoms of chronic fatigue, according to a new study by researchers from the University of Hull in England.

Sodium lactate could aid chewing gum stability, study

The addition of sodium lactate as a buffering agent as well as the use of lactic acid instead of citric acid in the manufacture of chewing gum can improve its...

ADM Cocoa experts run chocolate formulation workshops

Crop processing giant ADM Cocoa is running a series of workshops to show chocolate makers how to get “optimal results” from their formulations, with health trumping new product development.

Defatted cocoa powder ‘best compromise’ for low-fat choc: Nestle

Formulating reduced fat chocolate using defatted cocoa powder may indeed by the ‘best compromise’ for confectionery producers, says a new study from Nestlé Product Technology.

Mars: An R&D problem shared is a problem halved...

Mars, a private company once famed for its secrecy, is cranking up efforts to engage with external collaborators via the launch of a new open innovation website, in which it...

Dark chocolate may reduce cholesterol levels in diabetics

Dark chocolate could reduce cholesterol levels for people with diabetes, according to recent findings from a university study.

Perceptions of texture are shaped by variations in saliva enzyme: Study

Consumers’ perception of starch texture is shaped by individual variations in the amount and activity of salivary amylase, according to new research from the Monell Center.

Frequent chocolate consumption could reduce CHD risk, US study

Frequent chocolate consumption was associated with a lower prevalence of coronary heart disease (CHD) in men and women independent of traditional risk factors, according to a review of a national...

Vanilla flavoured gum may cut nicotine withdrawal effects, study

New research from the US shows that some flavours of chewing gum are effective in reducing the negative effects associated with nicotine withdrawal such as anxiety.

Maltitol has good digestive tolerance: study

Maltitol is better tolerated then previous reported, and could be used as a sugar replacer in a wide range of food products - according to new research.

Study warns of limitations to chocolate's heart health benefits

An observational study analysing the eating habits of 31,823 women suggests that only moderate consumption of high quality chocolate has a positive impact on heart failure risk.

Ethylcellulose can enhance the flow of reduced fat choc, finds Nestlé

Research from scientists based at the Nestlé research centre in the UK and the University of Nottingham shows that mixing ethylcellulose with lecithin is an alternative to high concentrations of...

Stevia-added chocolate needs high DP inulin for sensory appeal, study

Blends of stevia rebaudiana extract with inulin and polydextrose as bulking agents can produce sucrose free chocolate with little differential noted between it and sucrose sweetened milk chocolate in terms...

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