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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.

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...

Portion size science: There is still a lot we do not know, says review

Simply reducing portion sizes is not an easy solution to reducing energy intakes as results from laboratory based experiments do not necessarily reflect what happens in the real world, according...

Chocolate shape affects flavour perception: Study

The shape of chocolate can affect flavour and texture perception, according to a study published in the journal LWT – Food Science and Technology.

The brain cannot be ‘fooled’ by artificial sweeteners, warn researchers

It is hard to fool the brain by providing it with 'energyless' sweet flavours, according to new research in mice that suggests that consumption of zero-calorie sweeteners leads to higher...

Patent Watch

Mondelez develops enviro-friendly cocoa powder for Oreos

Mondelez International has filed a patent for a method to give black cocoa powder its rich color using fewer environmentally damaging chemicals and no iron salts.

Do younger people respond better to the cardiovascular effects of cocoa flavonoids?

Flavonoid-rich dark chocolate may improve the function of the cells lining blood vessels and help control blood pressure in younger, but not older, hypertensives, says a new study.

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.

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