Mars has filed a patent for ‘multi-texture’ caramel products, using a method that prevents moisture migration from caramel to crispy components without the need for a fat-based moisture barrier.
Neocandenatone, a purple pigment found in the heartwood of Dalbergia congestiflora trees, could hold colorant possibilities for gummy and hard candies, according to Mexican research.
Swapping full-calorie foods and drinks for ones containing low or zero calorie sweeteners results in modest weight loss, according to a new systematic review of clinical data.
Wrigley has filed a patent to develop chewy confectionery products without animal-derived texturizing agents such as gelatin.
‘Neuroprotective effects’ and ‘improved metabolism’ could be the next health claims for cocoa and dark chocolate after Barry Callebaut’s heart health win, according to a medical doctor.
Researchers claim that dark chocolate could improve the walking ability of peripheral artery disease patients.
Partly replacing vegetable fats in confectionery fillings with maltodextrin gels can cut fat content and calories without impacting taste, according to research.
Bürkert FloWave, which measures the flow of a liquid in a pipe, is being tested in the dairy industry and has requests from a chocolate manufacturer.
A polyphenol-rich cocoa extract called Lavado may reduce nerve damage in Alzheimer’s patients before they develop symptoms, according to research in mice.
US firm 3D Systems is collaborating with chocolate manufacturing giant Hershey’s to develop 3D chocolates fit for the commercial market.
Companies have to be clever about proprietary research, and plant extracts may hold unique opportunities in this respect, according to a food and nutrition industry consultant.
Chewing gum may make you more alert and could be useful in contexts such as driving, according to a new study.
As the number of overweight and obese people worldwide continues to climb, policymakers and public health officials are scratching their heads over how to stimulate healthier food choices among consumers. ...
Food manufacturers could reduce the fat content of biscuits by up to 50% without impacting overall product acceptability, according to new research.
Wrigley has introduced Extra Professional Mints containing stevia rebaudiana across Europe, marking the first time it has used stevia in a product globally.
Fifty grams of dark chocolate a couple of hours before a stressful event may blunt the rise in stress hormones, says a new study from Switzerland.
Medical gum firm Fertin Pharma has teamed with DSM to develop a Vision Gum in the ‘under-exploited’ eye health category.
Cocoa polyphenols can suppress oxidative stress that provokes the proliferation of cancerous cells in the colon, according to a study published in the book Cancer: Oxidative Stress and Dietary Antioxidants....
New research from Purdue University scientists has revealed the dye content of scores of packaged food products, some of which contain more than the 35 mg per serving that has...
Money spent picking holes in negative sugar research could be better spent developing profitable functional confections that deliver indulgence.
Researchers at the University of Arkansas have discovered a method to characterize polyvinyl acetate in chewing gum that could allow gum manufacturers to experiment with new gum base formulations.
Wrigley has filed a patent to enhance the sweetness of sucralose in chewing gum using encapsulated sweetener enhancers - a method that could help it to reduce costs.
People perceive foods that are hard to have fewer calories than soft equivalents, according to new research published in the Journal of Consumer Research.
Refrigerated and heating circulators are vital tools in quality control in the food industry, according to Julabo.
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.