Increasing intakes of sugars from processed and prepared foods may detrimentally affect levels of HDL ‘good’ cholesterol, says a new study from the US.
North American cocoa bean grindings revealed a double-digit growth in the first quarter of 2010, the first gain since 2008, according to the latest statistics released from the National Confectioners Association (NCA).
Many British consumers still regard sweeteners with suspicion, although in practice, very few actively avoid products that contain them, according to research commissioned by the British Nutrition Foundation (BNF).
Mars Inc is suing Nutraceuticals, Life Extension Foundation and Naturex for infringing nine patents covering the manufacture of its CirkuHealth cocoa flavanols.
European cocoa grindings in the first quarter of 2010 rose 8.1 per cent on the year, the biggest first-quarter gain in four years, according to data from the European Cocoa Association (ECA) but an industry insider claims a double-digit hike would have...
EU approval for natural sweeteners from the stevia leaf has moved one step closer after scientists at the European Food Safety Authority (EFSA) gave them a clean bill of health.
Blends of low-calorie sweeteners like maltitol with polydextrose boosted gut microflora when formulated in chocolate with excellent tolerance, says a new study from the University of Reading.
A new cocoa buying station in Vietnam will support an ongoing programme of cocoa farming expertise transfer and shows the high expectations Cargill has for cocoa development in the country, said the industry chocolate supplier.
World Vision Australia said it has taken the decision to pause campaigning activities aimed at chocolate-based product manufacturer, Arnott’s, for a six month period in response to the company publicly committing to addressing potential labour exploitation...
A UK research project aims to ensure the sustainability of future cocoa production through suggesting ways cocoa breeders can produce varieties more adapted to climate change.
Small amounts of chocolate can lower blood pressure and reduce the risk of heart disease, according to a study by German researchers published in the European Heart Journal.
The UK’s Food Standards Agency has unveiled its final recommendations to industry for cutting sugar and saturated fat in soft drinks, confectionery and bakery products, which includes trimming back portion sizes of some products.
Representatives of the EU confectionery sector, Caobisco, has said claims made in a Danish documentary about child labour are a misrepresentation of the facts about cocoa farming in the Ivory Coast.
Careful control of protein levels in a food gel could allow for lower-sugar foods to be formulated without affecting the sweetness of the food, says new research from The Netherlands.
A judge has denied an immediate ban on the planting of Monsanto’s genetically modified (GM) sugar beets as it “would have a large detrimental effect on the United States’ domestic sugar supply and price.”
Partial substitution of cocoa butter in confectionery products may be achieved with tea seed oil, a by-product of tea processing, says new research with the potential to help chocolate makers cut costs.
Ambitious growth targets are fuelling leading chocolate supplier Barry Callebaut’s strategy to source cocoa from regions other than West Africa, with Malaysia the focus of the first stage of its cocoa production expansion plan.
Consumption of a beverage rich in cocoa flavanols may boost blood flow to the muscles and ease the demands on the heart during exercising, says a new study from Australia.
As Cargill expands its cocoa farmer training programme in the Ivory Coast this month, we caught up with managing director of Cargill Cocoa & Chocolate, Harold Poelma, to hear about developments in the sourcing of sustainably derived cocoa and his...
The German confectionery industry has expressed concern over the fluctuation in the price of its key raw ingredient, cocoa, as a result of speculation.
Regular consumption of cocoa flavanols may decrease blood pressure in people with mild hypertension, but only at high doses, says a new study from Australia.
Cocoa futures in New York hit their lowest price since September yesterday on signs of increased production in Ivory Coast, which is the leading global supplier.
The first shipment of Fairtrade certified cocoa by farmers based in Sierra Leone has been bought by Divine Chocolate, a company co-owned by cocoa farmers in Ghana.
A simple test of volatile compounds in chocolate may serve as chemical tracers to enable better traceability of cocoa and inform consumers of the countries of origin, say French researchers.
A trial by chocolate maker Lindt USA to supply cocoa bean shells to a fuel burning facility to produce ‘green’ power is now being implemented officially following approval by the state environmental authorities.
PureCircle and Imperial Sugar have launched a joint venture to offer sugar and stevia combinations to the food and beverage industry as it looks to meet consumer demand for natural lower calorie products.
Cocoa bean crop quality and yield is benefiting from a farmer training programme in the Ivory Coast, which is set to be extended to a wider number of farmer cooperatives this month, said Cargill.
The Sugar Policy Alliance has renewed its call for Congress to revise sugar policy as strict import quotas have reduced the availability of refined sugar, thereby inflating prices, the organization says.
By controlling the distribution of sugar in a gelled product, the overall sugar concentration may be lowered without affecting the perceived sweetness, says a new study from Sweden.
Imperial Sugar has posted a leap in profits for the first quarter of fiscal 2010 on the back of a one-off insurance payout following the company’s deadly Port Wentworth refinery explosion.
A US District Court has ruled that no dry form of maltitol from Yucheng Lujian Biological Co. or its associated companies may enter the US, in the latest chapter of a patent dispute filed by French firm Roquette.
Firmenich intends to proceed with the commercial development of a Senomyx sweetness enhancer, which could reduce sucrose content by up to 50 percent without reducing perceived sweetness, Senomyx has said.
Organic chocolate maker Green & Black's said it is bolstering its commitment to sustainability by moving its entire global food and beverage range worldwide to Fairtrade.
The drop in demand for premium products in Europe impacted sales for Swiss chocolate maker Lindt & Sprüngli last year and the company expects pressure on margins to continue due to higher input costs.
The French government has approved the use of stevia sweetener Reb A in table top sweeteners, and raised the levels at which it can be used in a range of no added sugar food and beverage products.
Consuming beverages sweetened with non-nutritive sweeteners may lead to an increase in food consumption, and contribute to weight gain, says a new study from Purdue University.
Redpoint Bio has revealed that is RP44 sweetness enhancer is in fact Reb-C, a component of stevia and a side stream of Reb-A production. It could be used in conjunction with Reb-A and sugar to lower calorie levels further than previously possible.
Compounds that activate calcium receptors on the tongue may enhance the flavour of low-sugar or low-salt foods, thereby reducing the need for extra flavourings, says a new study from Ajinomoto.
The artificial sweetener sucralose may work together with glucose to stimulate the release of a protein that promotes a feeling of fullness, says new research from the US.
There is no evidence that sugar-addictive behaviors suggested by animal studies exist for humans, claims the author of a new scientific review published in Clinical Nutrition.
Food and agribusiness firm Bunge has said it has entered an agreement to acquire a Brazilian sugar company with an annual crushing capacity of 15.4 million metric tons.
A Cargill cocoa butter and powder plant in Ghana has obtained recognition by an international food audit group AIB International, which the ingredients giant claims is a validation that the facility is operating to the highest standards.
Imperial Sugar is still feeling the financial impact of the explosion at its Port Wentworth, Georgia refinery nearly two years ago, as it reported a $23.8m loss for fiscal 2009.
Retention of Ghana produced cocoa on the US Department of Labor’s list of goods produced by child or forced labour could hinder efforts to eliminate the practice, claims a senior politician of the major cocoa supplying country.
A three-way joint venture to build a $145m sugar refinery in Gramercy, Louisiana has been finalized by Cargill, the Imperial Sugar Company and Sugar Growers and Refiners (SUGAR).
Opportunities for low-sugar formulations could potentially reside in France with a new study showing eight out of ten French people consume a reduced sugar product at least once a week.