SUBSCRIBE

Breaking News on Confectionery & Biscuit Processing

News > R&D

Cambridge University and mystery industry backer to explore heat tolerant chocolate

Scientists at the University of Cambridge are to research how to keep chocolate from melting in hot, tropical regions.

‘All natural’ reduced calorie chocolate can match sugar counterpart, say researchers

A formula using stevia leaves and peppermint gives a fully natural-sweetened chocolate that has a similar taste and mouthfeel to a sugar counterpart but with 44% fewer calories, according to research.

Patent Watch

Mondelēz eyes patent for fat reducing chocolate technique using fruit juice

Mondelēz International is seeking a patent on a chocolate production method using fruit juice that halves fat content and reduces calories.  

Patent watch

Watertight idea? Mars files patent for multi-texture caramel

Mars has filed a patent for ‘multi-texture’ caramel products, using a method that prevents moisture migration from caramel to crispy components without the need for a fat-based moisture barrier.

Wood you? Novel pigment tipped for gummy and hard candies

Neocandenatone, a purple pigment found in the heartwood of Dalbergia congestiflora trees, could hold colorant possibilities for gummy and hard candies, according to Mexican research.

Swapping to low-calorie sweeteners does help weight loss, finds review of RCTs

Swapping full-calorie foods and drinks for ones containing low or zero calorie sweeteners results in modest weight loss, according to a new systematic review of clinical data.

Patent Watch

Wrigley discovers ‘pectin surprise’ for gelatin-free chewy candies

Wrigley has filed a patent to develop chewy confectionery products without animal-derived texturizing agents such as gelatin.

What will be the next cocoa health claim?

‘Neuroprotective effects’ and ‘improved metabolism’ could be the next health claims for cocoa and dark chocolate after Barry Callebaut’s heart health win, according to a medical doctor.

Dark chocolate can help people walk: Study

Researchers claim that dark chocolate could improve the walking ability of peripheral artery disease patients.

Reduce fat in confectionery fillings with maltodextrin, says researchers

Partly replacing vegetable fats in confectionery fillings with maltodextrin gels can cut fat content and calories without impacting taste, according to research.

Bürkert FloWave starts field tests in the dairy industry

Bürkert FloWave, which measures the flow of a liquid in a pipe, is being tested in the dairy industry and has requests from a chocolate manufacturer.

Cocoa extract could fight Alzheimer’s – mice study

A polyphenol-rich cocoa extract called Lavado may reduce nerve damage in Alzheimer’s patients before they develop symptoms, according to research in mice.

Hershey in the race to develop 3D chocolate

US firm 3D Systems is collaborating with chocolate manufacturing giant Hershey’s to develop 3D chocolates fit for the commercial market.

How can firms make claim research successes their own, not their competitors’?

Companies have to be clever about proprietary research, and plant extracts may hold unique opportunities in this respect, according to a food and nutrition industry consultant.

Chewing gum is a 'cheap' way to help stay alert: Study

Chewing gum may make you more alert and could be useful in contexts such as driving, according to a new study.

Solving the unhealthy = tasty dilemma

As the number of overweight and obese people worldwide continues to climb, policymakers and public health officials are scratching their heads over how to stimulate healthier food choices among consumers. ...

Taking the biscuit: Consumers more sensitive to sugar reductions than fat

Food manufacturers could reduce the fat content of biscuits by up to 50% without impacting overall product acceptability, according to new research.

News in brief

Wrigley launches its first stevia-sweetened product

Wrigley has introduced Extra Professional Mints containing stevia rebaudiana across Europe, marking the first time it has used stevia in a product globally.

Stressed? Try some dark chocolate, say Swiss scientists

Fifty grams of dark chocolate a couple of hours before a stressful event may blunt the rise in stress hormones, says a new study from Switzerland.

Fertin Pharma sees industry blind spot for eye health chewing gum

Medical gum firm Fertin Pharma has teamed with DSM to develop a Vision Gum in the ‘under-exploited’ eye health category.

Cocoa shown to have role in colorectal cancer reduction: Review

Cocoa polyphenols can suppress oxidative stress that provokes the proliferation of cancerous cells in the colon, according to a study published in the book Cancer: Oxidative Stress and Dietary Antioxidants....

Purdue study: Artificial dyes highest in beverages, cereal, candy

New research from Purdue University scientists has revealed the dye content of scores of packaged food products, some of which contain more than the 35 mg per serving that has...

Comment

Forget doomed sugar battle and prepare for functional future

Money spent picking holes in negative sugar research could be better spent developing profitable functional confections that deliver indulgence.

Synthetic polymer analysis to help gum makers develop novel bases – study

Researchers at the University of Arkansas have discovered a method to characterize polyvinyl acetate in chewing gum that could allow gum manufacturers to experiment with new gum base formulations.

Patent Watch

Wrigley controls gum sweetness with encapsulated enhancers

Wrigley has filed a patent to enhance the sweetness of sucralose in chewing gum using encapsulated sweetener enhancers  - a method that could help it to reduce costs.

Key Industry Events

 

Access all events listing

Our events, Events from partners...

On demand Supplier Webinars

Your future starts at Cargill's T for Trends
Cargill Cocoa & Chocolate
All supplier webinars