Combining inulin with the bulking agent polydextrose may reduce the sugar and fat content of milk chocolate, without affecting consumer acceptance, suggests a new study.
In the final part of our series on healthy chocolate, NutraIngredients scans the regulatory landscape to see how the movement towards healthy cocoa offerings is being affected by the rules in some of the lands they are proliferating in.
Growth in sugar confectionery weakened but the chocolate sector continued to perform well for Nestlé, according to the global food giant’s third quarter results.
In the third part of a special series on the health benefits of cocoa polyphenols, NutraIngredients looks at the sourcing and supply issues associated with ensuring antioxidant levels in chocolate.
In the second part of our special series on the health benefits of cocoa polyphenols, NutraIngredients looks at the science behind the claims, and asks how much is too much
In the first of a four-part special series, NutraIngredients.com dips its investigative strawberry into the world of healthy chocolate and finds a relatively embryonic sector still finding its way but buoyed by ever-more cocoa polyphenol science, exciting...
US confectionery giants have been customising their wrapping or chocolates in support of breast cancer awareness month, while advocates caution consumers over the increasing number of pink products.
Daily supplements of a flavonoid-rich chocolate may reduce biochemical markers of arterial hardening and boost heart health, say results of a randomized controlled trial.
Drinks or high sugar-containing chocolate may be the best formulations for boosting antioxidant levels in the blood, suggests a new study from Kraft Foods.
Vegetable milk made from a blend of peanuts and cowpea may offer an alternative to dairy for milk chocolate formulations, suggests a new study from Ghana.
Barry Callebaut has confirmed it has ended negotiations with Spanish chocolate producer Natra over the integration of its European consumer chocolate business, citing differences over valuation.
A woman’s craving for chocolate as she approaches the menopause is not down to hormones, but more a reaction to the stress and discomfort of the menopause, suggests new research.
Nestle has opened a chocolate research centre in Switzerland to inspire new formulations, product concepts and packaging designs in the luxury segment.
Supported by supplier migration, Eastern Europe has gained ground in the global chocolate market as health concerns eat into the Western European share, according to new research.
Innovative emulsions containing up to 60 per cent water may reduce the fat content of chocolate and offer low-fat formulations, suggests new research from the UK.
Increased intakes of chocolate may decrease the risk of a heart attack victim from dying from heart-related problems, according to a joint US-Swedish study.
FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of gluten-free bread.
Wild has launched a blend of plant extracts to help chocolate manufacturers create antioxidant rich products without needing to buy special quality cocoa beans.
NutraIngredient’s Snack Size Science brings you the top nutrition research news every two weeks. This week we spill the beans on the potential of chocolate to lower blood pressure.
Maintaining cocoa’s heart healthy compounds in a finished product depends on the presence of other ingredients, particularly leavening agents, says new research from the Hershey Company.
Cadbury is conducting a voluntary recall in Australia for one of its products in the Old Gold Dark Chocolate range due to the possible presence of milk protein, which is not labelled on the packaging.
Confectionery product ranges featuring new flavours, flexibility and variety will help manufacturers grow consumer purchases over the next five years despite economic uncertainty, according to the National Confectioners Association's (NCA) Confectionery...
Pecan Deluxe Candy has invested in new equipment for its plant in the UK that will enable it to make chocolate shapes like pigs and monkeys, and expand its fair-trade chocolate range.
Two court cases have demonstrated confectioners’ dogged protection of their trademarks – one involving Mars’ Maltesters, and the other chocolate rabbits from Lindt.
A supplier of fillings for confectionery goods says that it is can now allow manufacturers to maximise fruit content in their chocolate products without compromising functionality or regulatory approval.
The potential health benefits of certain compounds found in chocolate are helping to drive greater levels of innovation and product launches in the candy segment compared to sugar confectionery, according to recent research.
Barry Callebaut has launched its ProBenefit probiotic chocolate for food manufacturers in the US, saying that Dannon’s Activia advertising has boosted consumer awareness of probiotics’ potential benefits.
Cargill has officially opened a new plant for chocolate fillings and coatings in The Netherlands, as part of a wider plan to grow its cocoa and chocolate operations.
Meeting criteria to quickly, and delicately, overwrap luxury chocolates in various format sizes, UK firm Marden Edwards employed their latest individual large format pack overwrapper for Polish confectionery manufacturer Mieszko.
A partnership with a leading upcycling company will enable the reuse of both surplus and used packaging from food, drink, gum and confectionery products, claims confectionery giant, Mars
Ingredients firm Puratos bolsters its offerings to US chocolatiers, unveiling a new chocolate innovation centre and announcing the formal launch of chocolate line formulated to target the chocolate flavour profiles of the US consumer.
Kalev Chocolate Factory led the Baltic chocolate and sugar confectionery market in the beginning of 2009, according to survey carried out by the market research company ACNielsen, writes the Baltic paper LETA.
An alleged price-fixing case in the US against chocolate giants that include Hershey, Mars, Cadbury and Nestle will be put on hold after a federal judge allows the manufacturers to appeal his decision not to dismiss over 80 anti-trust suits.
Chocolate makers seeking to leverage sales through health-positioned products could find a fresh direction with new research from the UK suggesting cocoa drinks rich in flavanols could help consumers do maths.
Clear signs that falling consumer demand for chocolate is starting to impact the supply chain with Mars' chocolate business in France announcing contracted production in Alsace.
A project that optimises the use of a single packaging material - corrugated board - and facilitates recycling has been chosen as the winner of SCA Packaging’s ‘Design Challenge’
Small ingredients companies supplying chocolate and other products are expected to benefit from the cost-cutting tactics of their larger counterparts which now find themselves under threat, according to a co-founder of HB Ingredients.
As the prospect of a fat tax on unhealthy food is raised once more, the Food and Drink Federation (FDF) has spoken out on behalf of the industry against calls for a tax on chocolate.
The chocolate maker Lindt is teaming up with a power plant in the hope of using cocoa shells, which are a by-product from its processing facilities, to produce ‘green’ fuel.
