Sugar in processed foods may have a larger impact on heart health than salt, argues a paper published in the journal Open Heart.
Dutch-Italian confectioner Perfetti Van Melle has developed a method to control the surface roughness of chewing gum pieces, which can be altered by migrating particles from powdered fillings.
Incorporating a consumer-first approach to new product development can be advantageous for complex items like filled chocolates, claim researchers.
Tangerine Confectionery has filed a patent to produce gelatin-free jelly confectionery that has similar properties to gums made with gelatin.
Most Americans believe knowing how much added sugar is in a food would be helpful, according to a recent study that contradicts food manufacturers’ concerns that a proposal to differentiate...
Consumers underestimate calorie counts for, and consume more of, foods from companies with positive corporate responsibility programmes, say researchers.
Cargill Foods has launched a commercial operation for METNA (Middle East, Turkey & North Africa) to operate under one business sector.
Mondelēz International has officially opened its Asia-Pacific Chocolate and Confectionery Center of Excellence in Australia, creating a base for the largest food R&D team in the country, according to local...
Seattle-based Theo Chocolate has launched the first functional ingredient from its subsidiary Theo Innovations. Called Violetamine, the product is an extract of cocoa high in polyphenols and theobromine.
A Mars-supported study suggests that cocoa flavanols in a functional drink may reverse age-related memory decline, but the same effect may not be true in chocolate.
Xylitol and maltitol-sweetened chewing gum may inhibit gingivitis, but consumers won't get additional benefits if they already brush their teeth regularly, according to a study.
Mars has filed a patent to make natural blue colors derived from anthocyanins resistant to color changes in hard panned confections.
European oils and fats business Aarhus Karlshamn (AAK) has reaffirmed its commitment to help food manufacturers reduce saturated fats in their products with reformulation advice.
Flow cytometry – a laser-based cell sensor system – is almost twice as accurate at measuring probiotic levels in chocolate when compared to traditional methods, according to research.
Food industry ‘tinkering’ with sugar content while foods and drinks remain relatively high in sugar may detract from more basic sugar reduction strategies, warns a public health expert.
Hershey has developed its own method to produce chocolate that can withstand hot climates following similar moves from Mondelēz, Mars and Nestlé.
PepsiCo is seeking to patent a method of making chewy granola bars, bites and other snack products containing carbonated ‘fizzy’ candy.
A population-level analysis of polyphenol intakes in Poland has revealed that coffee, tea and chocolate contribute around 75% of the polyphenols consumed in the country.
Adding grape-skin powder to fruit candies may increase antioxidant content, open fiber claim doors and shorten dehydration time, according to a study.
Ethical consumption, and consumer willingness to pay more for ethical products, is motivated by a need to turn emotions about unethical practices into action, say researchers.
Chocolates made with Ecuadorian origin cocoa beans have healthier fat profiles than Ghanaian counterparts, according to Spanish researchers.
Mars has filed a patent for a method to process unfermented cocoa beans that it claims would maintain the final chocolate taste and allow for a more consistent flavor.
People can become addicted to the process of eating but not to consuming specific foods like those high in sugar or fat, according to research.
Givaudan has developed a compound blend that creates an acceptable umami impression in food and beverages, enabling elimination or reduction of monosodium glutamate (MSG).
Research on mice has added to a growing body of evidence that cocoa improves metabolism, but it is too soon to suggest that chocolate fights obesity, according to the lead researcher....