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.
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.
A new study from researchers at the University of Reading claims that consumption of cocoa flavanols may improve aspects of eye and brain function.
Extracts from cocoa may block carbohydrate and lipid breakdown in the gut, and aid weight management, says a new study from Hershey.
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.
Ice cream enriched with fish proteins may be acceptable after production, but storage is a problem, according to new research.
Bioactive flavonoid compounds, better known for their potential health benefits, may also act to stabilise oil-and-water emulsions, according to new research.
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...
New research from Spain finds that polyphenol-enriched cocoa powder could be used as a functional ingredient to reduce oxidative stress in the elderly.
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.
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.
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.
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.
Research aiming to improve understanding around the sensory attributes of confectionery is the objective of new collaboration between US chocolate giant Hershey and academia.
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.
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.
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.
Extracts from date palm fruit could be used to produce low-cost, natural, fructose-rich syrup, according to new research from Tunisia.
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.
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.
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...
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.
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, 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 could reduce cholesterol levels for people with diabetes, according to recent findings from a university 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.