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News > R&D

Kids seeing fewer TV ads for sweets and snacks, study finds

The number of TV advertisements US children see for high-fat, salty and sugary foods and beverages has declined in recent years – but the majority of kids’ TV food advertising...

Wrigley backed study shows gum could reduce snack craving

Chewing gum reduces cravings for sweet and salty snacks in between meals, and could aid appetite control, according to researchers.

Sucker or chewer: new study on variance in choc eating habits could impact NPD

Results from recent research aiming to better understand variation in chocolate consumption behaviour suggest that formulation experts at leading brand owners might consider developing different products targeted at suckers and...

Nuts may help prevent diabetes, suggests study

Daily consumption of nuts may help to control type 2 diabetes, and prevent its complications, according to new research.

Gum arabic blend may boost satiety, and aid weight management: Study

A dose as low as five grams of gum arabic may increase satiety and reduce caloric intake, without causing compensation at a subsequent meal, according to research.

Cocoa extracts may benefit cholesterol levels: Study

A combination of cocoa and skimmed milk may beneficially affect cholesterol levels in the blood, according to new data from Spain.

Enzymes may boost chocolate flavour: Study

Enzymatic treatment of cocoa almonds may improve flavour profiles by up to 50 per cent, leading to improved chocolate flavours from low quality almonds, according to new research.

Dark chocolate may combat exercise-induced oxidative stress

Consuming flavonoid-rich dark chocolate prior to exercise may decrease the potential muscle damaging effects of oxidative stress, suggests a new study.

Nestlé to expand York R&D centre

Nestlé has revealed to FoodManufacture.co.uk that it is planning a significant extension to its confectionery and biscuit product technology centre (PTC) in York.

Cocoa flavanols can improve eye and brain function, study

A new study from researchers at the University of Reading claims that consumption of cocoa flavanols may improve aspects of eye and brain function.

Hershey: Cocoa polyphenols show weight management potential

Extracts from cocoa may block carbohydrate and lipid breakdown in the gut, and aid weight management, says a new study from Hershey.

Ultrasound process may assist foam production, suggests study

The use of an ultrasound process during the mixing step of foam production in foods may lead to better quality products, according to new research.

Study investigates sensory properties of fishy ice cream

Ice cream enriched with fish proteins may be acceptable after production, but storage is a problem, according to new research.

Flavonoids may act as emulsion stabilisers: Study

Bioactive flavonoid compounds, better known for their potential health benefits, may also act to stabilise oil-and-water emulsions, according to new research.

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.

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