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3D Food Printing Conference 2016

byFlow to create ‘art on a plate’ desserts as it prepares for world tour

Dutch 3D printer manufacturer byFlow has created a portable 3D printer that prints desserts.

3D Food Printing Conference 2016

3dChef partners with confectionery firms to develop next generation candies

3dChef has partnered with a number of confectionery firms to develop next generation candies, sweets and decorations for the pastry industry.

Candy Science

Limonene partially contributes to ideal chocolate-melting texture, say researchers

Limonene can accelerate the crystallization process of chocolate, giving it a desirable melting range, according to a recent study published in Journal of Agricultural and Food Chemistry.

Online teenagers helping to market high calorie foods

Marketing messages promoting high-calorie foods are receiving a boost from an unexpected source - teenage social media users -  according to a Swedish study.

3D Food Printing Conference 2016

KU Leuven develops prototype 3D printer using pectin gel for candy

KU Leuven University, in Belgium, has developed a prototype 3D printer using pectin gel for candy and will investigate other recipes to make further use of the product.

Switching from saturated fat to vegetable oil cuts cholesterol but increases heart attack risk: Review

Switching from saturated fat to vegetable oils that are rich in linoleic acid reduces cholesterol but actually increases the incidence of heart attacks and heart disease, according to a recent...

Duck feet: The next alternative gelatin source for confectionery?

Gelatin extracted from duck feet or other avian sources could provide an alternative to pig and cow sources, which some consumers avoid for ethical or religious reasons, claims a new...

Salt stimulates passive eating of fatty foods: Study

Salt provokes fatty food eating, and can even trigger increased food intake among people who have a preference for less fatty foods, Australian researchers have found.

First quarter 2016 innovation

Global confectionery NPD: Lemon meringue truffles, green tea cookies and chili nut M&Ms

ConfectioneryNews presents our pick of products entering the global confectionery category this quarter from major players such as Mars, Lotte and Nestlé.

Happiness factor: Emotional benefits are top chocolate sales drivers, says Mintel

Chocolate has been tied to improved brain function, enhanced energy, and other health benefits, but confectioners will be better served by leveraging chocolate's emotional connections, according to a recent report...

Doctors may encourage moderate dark chocolate consumption after latest health links: Researchers

Healthcare professionals may recommend moderate dark chocolate consumption after daily chocolate eating was tied to reducing heart disease risk factors, claim the authors of a cross-sectional study.

Larger serving sizes on food packs could reduce intake & fight obesity

Larger serving sizes on a food’s packaging encourage people to eat less, US researchers have found, as consumer groups in Europe put pressure on policymakers to help food manufacturers set...

Corbion officially opens new R&D and applications facility in The Netherlands

Food ingredients supplier Corbion has officially opened a new R&D and applications laboratory in The Netherlands.


Scientists find way to make sweetest sweetener taste sweeter

Japanese researchers have devised a method to make one of the sweetest natural sweeteners even sweeter in a development that will be seen as a breakthrough at a time when...

Non-chemical process cuts stevia chocolate's bitter aftertaste, claims Basic Research

UK firm Basic Research has developed a a non-invasive process it claims eliminates undesirable aftertastes in stevia-sweetened chocolate.

Regular chocolate intake linked to enhanced cognition in cohort study

Habitual chocolate consumption has correlation with better cognitive functioning, according to analyses of 968 people living in New York

Cacao extract may protect skin from wrinkles: Study

A daily supplement with an extract from cacao may reduce UV-induced skin aging and protect against wrinkles, suggests a new study with lab mice and human skin cells.

Sugarfree gum could save UK healthcare system millions, claims Wrigley-backed study

Britain’s National Heath Service (NHS) could save £8.2m ($11.8m) a year if all the territory's 12-year olds chewed three pieces of sugarfree gum a day, says a study in the...

EFSA weighs up hoodia novel food application

The European Food Safety Authority (EFSA) is considering a novel food application for purported weight loss plant hoodia parviflora. 

Chocolate may have benefits but flavanols make no difference to pregnancy outcomes, says researcher

Chocolate may improve placental function during pregnancy but flavanol levels seem to make no difference to pregnancy outcomes, says a Canadian researcher.

No love for Valentine's chocolates on big retailers' online stores, says Clavis Insight

A study by Clavis Insight suggests major retailers in the US and UK are missing on an important sales opportunity to drive Valentine’s chocolate purchases online.

Cocoa flavanols may use gut microbiota pathway to ease metabolic syndrome: Review

Consuming cocoa flavanols may interact with the gut microbiota as a way of preventing metabolic syndrome or easing the condition’s symptoms, a review has concluded.

Patent Watch

No oxygen required: Mars seeks patent for cocoa fermentation using airtight bags

Cocoa off-flavors can be avoided by fermenting beans in sealed vacuumed bags inside an incubator with yeast starter cultures, claims Mars in a patent application

Mangosteen rind ups 'cheap chocolate' polyphenols by 50%: Research

Adding a mangosteen fruit by-product to cheaper low cocoa chocolates could improve their nutritional content without compromising flavour, researchers have discovered. 

What works for cigarettes may not work for food: Plain packaging increases snacking

The use of plain packaging on unhealthy food as an obesity prevention measure may have the opposite effect by increasing snack intake among men, a study has found.

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