SUBSCRIBE

Breaking News on Confectionery & Biscuit Processing

News > R&D

R&D

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.

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.

Researchers tout cholesterol-reducing dark chocolate with phytosterols

Phytosterols can be added to dark chocolate to produce a cholesterol-cutting product capable of an FDA health claim, according to a study. 

Cémoi to up R&D spend as it inaugurates cocoa research hub

Leading French private label chocolatier Cémoi has opened a new R&D center and plans to increase its research budget by 50% until 2016.

Chocolate to evolve like wine: Aromatics the future for premium sector – Cémoi R&D chief

The chocolate market will develop a marked divide between cheaper, lower quality products and higher end offerings that use cocoa blends allowing consumers to distinguish aromatic notes like a wine-tasting,...

Probiota 2014, February 4-5, Amsterdam

Probiota 2014: The ultimate pre- and probiotic science-business blend

Probiota 2014 – relocated from Brussels to Amsterdam and organised by NutraIngredients – will bring together the finest scientific and commercial minds operating in the pre- and probiotic sector in...

Sugar limits should be halved to protect teeth: Study

World Health Organisation (WHO) recommendations for added sugar intake should be halved to protect teeth from dental caries, suggests a review published in the Journal of Dental Research.

Chocolate in the tropics: Heat tolerant cocoa butter replacer with mango seed fat

A cocoa butter replacer derived from mango seed fat and palm stearin could help chocolate withstand high temperatures and may benefit manufacturers in tropical countries, according to a study.

Last call for scientific papers: Vitafoods and Probiota in 2014

Vitafoods Europe and Probiota 2014 – two separate events – close the period for submission of scientific and other papers this Friday. Yes in two days.

Adding powdered pectin to gum significantly improves release of lipophilic flavors, cooling agents, says Kraft patent

Adding powdered pectin to chewing gum can significantly improve the release of fat soluble ingredients such as flavors and cooling agents as it is chewed, according to a patent application...

Tooth-friendly candy promise with novel probiotic, says BASF-backed study

A short-term pilot study claims that a lactic acid bacterium holds potential for use in sugar-free candies to reduce the risk of dental caries.

Hershey develops 'improved' method to detect cocoa flavanols

Hershey has filed a patent for a new method to purify and detect levels of cocoa flavanols and procyanidins.

Obesity may alter our sense of taste, say researchers

Obesity may drive fundamental changes in our perception of sweet tastes by modifying the number of cells that respond to sweet stimuli, according to new research in mice.

Probiotic dark chocolate: Potential for new synbiotic strain, finds study

A synbiotic combination of a Baccilus probiotic and two dietary fibers holds promise in dark chocolate, according to research.

Could working with an ingredient distributor drive innovation?

Specialty ingredients distributor IMCD says that working with a distributor, rather than individual suppliers, allows food companies to tap into application-driven expertise - beyond their own R&D capabilities.

Cocoa flavanol losses reduced with superheated steam roasting: Study

Superheated steam roasting retains more phenols and flavonoids during cocoa processing than the conventional roasting method, according to research by Universiti Sains in Malaysia.

Nutrition and obesity studies may overstate results, warn researchers

Many studies focusing on obesity and nutrition may overstate conclusions of their findings, which may lead to policy makers and other researchers basing decisions on inaccurate assumptions, according to new...

Patent Watch

Mondelez eliminates cooking stage from candy production

Mondelez International has developed a method to prepare hard and soft candies and gum without the energy and time intensive cooking process.

Lower BMIs for chocolate-eating teens, finds study

Young people consuming larger amounts of chocolate each day have slimmer waists and lower body mass indices, according to research.

Oreo crazy rats hooked like cocaine addicts, claims unpublished study

Unpublished research by Connecticut College’s psychology department claims that Mondelēz’s Oreo cookies are as addictive as cocaine for rats.

Nestlé research discovers 'distinct metabolic signature' for obesity

People with visceral obesity share a unique set of biomarkers that may help researchers to identify future health risks and dietary changes that may help to tackle obesity, say researchers...

Patent Watch

'It's too milky!': Unilever files patent to control color of aerated chocolate

Adding low levels of red and black pigments to chocolate prior to aeration can prevent aerated chocolate from getting lighter and potentially putting off consumers, according to a patent filed...

Key Industry Events

 

Access all events listing

Our events, Events from partners...