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Chewing the fat: Calorie perception of hard and soft food differs

People perceive foods that are hard to have fewer calories than soft equivalents, according to new research published in the Journal of Consumer Research.

dispatches from Analytica 2014

Taking the temperature of quality control

Refrigerated and heating circulators are vital tools in quality control in the food industry, according to Julabo.  

News in brief

Vitafoods Live! debate: Cocoa flavanol science and the potential for better-for-you chocolate

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 develops heat resistant chocolate with polyol mix

Mars has filed a patent for heat resistant chocolate that can withstand hot climates, following an earlier application from Mondelēz and Nestlé.

Oligomers in cocoa may prevent obesity and reduce diabetes risk – mice study

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...

Concrete gumgle: Wrigley develops easy-to-remove chewing gum

Wrigley has filed a patent for a chewing gum base using block polymers that is less adhesive to concrete surfaces.

Chewing gum for over 10 mins relieves stress – study

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.

Overweight people eat fewer pretzels…in single-serve packs

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.

ONE WEEK TO GO - HAVE YOU REGISTERED YET?

One week to go: FoodNavigator’s Sugar Debate separates the fact from the fiction

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 behind dark chocolate’s health benefits - researchers

Bacteria in the stomach are responsible for dark chocolate’s positive health effects, according to researchers.

‘There is no-one making gluten-free clusters’, says Carmit Candy

Israeli firm Carmit Candy has identified a market gap for a gluten-free version of the increasingly popular clusters format.

Sweetener promise? Tequila plant compound backed for diabetic sweetener use and blood sugar benefits

A sweetener produced by isolating agavins from the tequila producing agave plant could offer blood sugar benefits to people with type 2 diabetes and offer weight loss hope to obese...

Mars gears up for large-scale cocoa flavanol pill study

Chocolate giant Mars and the US National Heart, Lung and Blood Institute are readying themselves for a five-year research project into possible heart-health benefits of taking a daily flavanol-rich capsule. ...

News in brief

Innovation watch: Japanese KitKat you can bake

Nestlé has developed a new mini KitKat that can be eaten as a chocolate bar or bake in the oven for two minutes to become like a crispy cookie.

No more choc shocks? Smart phone app gives green and social ratings

French smart phone app Noteo allows consumers to scan bar codes of chocolate bars and candy in store to assess their social, environmental and health credentials.

The FoodNavigator Forum

How does sugar affect health? Find out at FoodNavigator’s Sugar Debate: Separating Fact from Fiction

Sugar – at least in excess – has been blamed for everything from heart disease to obesity and cancers in recent months. But is it as bad as all that?

Dark choc improves heart health, but it’s got nothing to do with flavanols

Dark chocolate may help restore flexibility to arteries and prevent white blood cells from sticking to the walls of blood vessels, but increasing flavanol content will not affect these effects...

Carbon nanotube sensor detects food dyes

A sensor that detects some synthetic organic food dyes has been created by Iranian researchers.

Sugar consumption linked to heart disease death risk

Excessive consumption of added sugars in drinks, snacks and sweets is associated with an increased risk of dying from heart disease, according to a major US review published in JAMA Internal...

Chocolate finds a new friend in yeast

Researchers claim that yeasts produced during cacao bean fermentation are essential to the final quality of chocolate.

Lindt-backed research discovers method to authenticate premium chocolate

Researchers financially supported by the USDA and Lindt have developed a non-sensory method to determine when fine flavor cacao beans have become adulterated with inferior beans.

Chocolate with savory flavors and micronutrients: ADM Cocoa flags 2014 R&D priorities

ADM Cocoa unveils where it plans to concentrate its R&D efforts in 2014.

Childhood candy consumption not to blame for later health risks: NCA backed study

Children can eat candy in moderation without increasing their risk of becoming obese and developing heart problems later in life, according to a study backed by the National Confectioners Association.

Teens’ fat intake more important than exercise for abdominal fat: Study

Teenagers should stick to low fat diets to prevent build-up of dangerous abdominal fat – irrespective of how much they exercise or how many calories they consume, according to a...

Effective packaging grabs snackers

The look of a snack package holds significant influence on a consumer’s purchasing decision.

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