Breaking News on Confectionery & Biscuit Processing

News > R&D

Researchers question fructose's role in obesity and brain functioning

Increases in childhood obesity levels, in part due to high intakes of fructose, may also have a dramatic effect on brain funcitoning and academic performance, warn researchers.

Chewing gum may help the mildly depressed, say researchers

Chewing gum may reduce symptoms that occur when people are depressed such as loss of appetite and flatulence, say researchers.

Trimming the trans fat: Kraft-backed research proposes novel cellulosic gel replacer

A novel food-grade oleogel made of cellulosic polymer, surfactant and oil could be used to substitute trans fats in foods, according to new research backed by Kraft Foods.

Mondelez develops 3-D object for quicker flavor release in gum

Mondelez has filed a patent for a quicker way to release flavors and actives in chewing gum using a 3-D object made of polymers.

Sleep deprivation linked to junk and snack food cravings

A lack of sleep could alter the way our brains work, making us more likely to consume unhealthy snack products than healthier options, say researchers.

Brain imaging studies may shore-up links between chocolate consumption and cognition, mood and behaviour

Combining functional brain imaging techniques in to behavioural research may help researchers uncover the immediate and long term effects of chocolate consumption on cognition, mood and behaviour, say researchers.

Pectin promise: Researchers uncover new methods to extract ingredient from cocoa waste

The use of citric acid as an extractant could boost the industrial recovery of pectin from waste cocoa husks that are generated during cocoa production, say researchers.

Big differences in cocoa flavanol losses during roasting

A study has found stark differences in the amount of cocoa flavanols preserved after cocoa beans from different origins have been roasted.

Chr Hansen files global probiotic immunity patent

A Lactobacillus rhamnosus probiotic blend can battle chest infections, says Danish probiotics leader Chr Hansen in a global patent application.

Wrigley files patent for ‘natural’ tooth friendly gummies

Mars-owned Wrigley is attempting to patent a method to produce ‘natural’ tooth friendly gummies using erythritol.

How do you eat yours? Food rituals may boost flavour perception, suggest researchers

Short 'rituals' that many people perform before consuming foods and drinks, even if seemingly insignificant, could boost flavour perception and overall liking of products, according to new research.


Is the clamour for publicity making a mockery of real scientific progress?

The need for scientific celebrity seems to have spread like wildfire in recent years, and it’s making a mockery of real scientific progress.

Food industry has important role in preventing cognitive decline and diabetes risk, warns expert

The food industry must continue to innovate new food products that help consumers with pre-diabetes and glucose intolerance to reverse their long term risk of diabetes and dementia, according to...

News in brief

Mars wins award for cocoa flavanol research

Mars Incorporated’s commitment to research into cocoa flavanols has been rewarded recently with an annual award from the Institute of Food Technologists.

Sweet snacks and fizzy drinks linked to colorectal cancer: Study

Consumption of high-energy snack foods and sugar sweetened sodas may be associated with an increased risk of colorectal cancer, according to new research.

Reduced fat biscuits with olive and sunflower oil: Study

Healthier fats like olive or sunflower oil can be used in biscuits without impacting the taste and texture, finds new research.

Sweet alternatives: Better sugar understanding is needed for sugar-free chocolate success, say researchers

A better understanding of the complex functions that sugar fulfils in a chocolate product is required by manufacturers before they can reliably develop a high-quality sugar-free chocolate that is acceptable...

The emotions of eating: New study will help industry design foods and marketing to match emotions

A better understanding of the way in which emotions influence consumer behaviours could help industry create new products that fit new market niches and assist in overhauling marketing and communication...

Novel chocolate sensory analysis method touted by researchers

Brazilian researchers say a new method for sensory analysis of chocolate could slash description times in half compared to the conventional technique.

Pleasure from food can be seen in the eyes, researchers find

The pleasure derived from eating certain foods may be seen in the eyes – a finding that could help food scientists develop tasty foods that without the ‘side effect’ of...


Healthy chocolate? The growing evidence for cocoa flavanols

The meteoric emergence of cocoa flavanols as the new 'super ingredient' continues, with many new scientific publications focused on the potential health effects of these special compounds. As part of...

Caries and gingivitis sugar free gum benefits questioned: Study

Colombian researchers have questioned the clinical benefits of sugar free chewing gum to prevent dental caries and gingivitis after a double-blind, randomized controlled trial. A scientist from Mondelez has doubted...

Nestlé’s answer to non-melting chocolate

Nestlé has followed in the footsteps of Mondelez by coming up with its own non-melting chocolate, which could prove a game changer in emerging markets with hot climates.

Cocoa may help control diabetes, claims mice study

Research by Penn State University has found that mice fed cocoa have a reduced risk of obesity-related inflammation and type-2 diabetes.

New method to measure chocolate’s cocoa content

Researchers are touting a new process to measure the cocoa content of chocolate that requires no sample preparations or chemicals.

Key Industry Events