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.
A polyphenol-rich cocoa extract called Lavado may reduce nerve damage in Alzheimer’s patients before they develop symptoms, according to research in mice.
US firm 3D Systems is collaborating with chocolate manufacturing giant Hershey’s to develop 3D chocolates fit for the commercial market.
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 may make you more alert and could be useful in contexts such as driving, according to a new study.
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. ...
Food manufacturers could reduce the fat content of biscuits by up to 50% without impacting overall product acceptability, according to new research.
Wrigley has introduced Extra Professional Mints containing stevia rebaudiana across Europe, marking the first time it has used stevia in a product globally.
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.
Medical gum firm Fertin Pharma has teamed with DSM to develop a Vision Gum in the ‘under-exploited’ eye health category.
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....
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...
Money spent picking holes in negative sugar research could be better spent developing profitable functional confections that deliver indulgence.
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.
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.
People perceive foods that are hard to have fewer calories than soft equivalents, according to new research published in the Journal of Consumer Research.
Refrigerated and heating circulators are vital tools in quality control in the food industry, according to Julabo.
ConfectioneryNews will be chairing a debate on the latest developments in cocoa flavanol science and the potential for better-for-you chocolate at nutraceutical trade show Vitafoods next month.
Mars has filed a patent for heat resistant chocolate that can withstand hot climates, following an earlier application from Mondelēz and Nestlé.
Researchers believe a class of compounds found in cocoa known as oligomers may prevent weight gain and reduce diabetes risk, but the lead author says it is too soon to...
Wrigley has filed a patent for a chewing gum base using block polymers that is less adhesive to concrete surfaces.
Japanese researchers claim that chewing gum for over 10 minutes can reduce stress, adding to a growing body of science linking gum chewing to stress relief.
Single-serve packages may help overweight people cut food consumption, says a researcher who claims limited research has been done on its relation to pack size.
Sugar has been linked to everything from heart disease to obesity and cancers in recent months. But is it as bad as all that? Our free-to-attend debate aims to tackle...
Bacteria in the stomach are responsible for dark chocolate’s positive health effects, according to researchers.
Israeli firm Carmit Candy has identified a market gap for a gluten-free version of the increasingly popular clusters format.