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Health & Functionality

Health & Functionality

The healthy chocolate sector is still in a relatively embryonic stage but is being buoyed by the increasing amount of cocoa polyphenol science, exciting product innovation and increasing public interest. And, while the segment still suffers from a counter-intuitive response in many consumers that a health benefit shouldn’t be derived from an indulgence food like chocolate, this is being overcome.

Natural sweeteners market continues to grow – but yet to reach full potential

The natural sweeteners market has continued to grow as consumers seek to cut both sugar and artificial sweeteners from their diets – but it still has a long way to...

Tate & Lyle opens new Chinese facility

Tate and Lyle, which has a £3.1bn turnover, opened its latest polydextrose facility last month in China.

Isoglucose market 'wide open' for EU

Dairy and bakery businesses are expected to benefit from a change in the EU’s sugar policy, which would considerably boost isoglucose production, according to a leading industry analyst.

How to measure probiotic counts in chocolate

Flow cytometry – a laser-based cell sensor system – is almost twice as accurate at measuring probiotic levels in chocolate when compared to traditional methods, according to research.

Taste prediction model forms bedrock of Cargill’s stevia technology

Cargill, long a leader in stevia technology, says its taste prediction model forms the foundation of its new stevia technology, called viaTech.

Can stevia chocolate ever be a mainstream retail fixture?

Stevia chocolate is beginning to gain momentum in the US but could take at least a decade to achieve widespread acceptance among mainstream retail, according to stevia chocolate firm Coco...

Government policies should pass an ‘obesity test’

All new UK government policies should be considered in the context of rising obesity rates in an effort to reverse the trend, urges a report from independent think tank 2020health.

Special edition: Inside Europe's food supplement markets

Polish polyphenol study identifies coffee, tea and chocolate as top contributors

A population-level analysis of polyphenol intakes in Poland has revealed that coffee, tea and chocolate contribute around 75% of the polyphenols consumed in the country.

Wine not? Grape-skin powder ups candy flavonol and fiber count, say researchers

Adding grape-skin powder to fruit candies may increase antioxidant content, open fiber claim doors and shorten dehydration time, according to a study.

Sugar not the sole cause of obesity: AB Sugar

British Sugar owner AB Sugar is fighting back against anti-sugar campaigners with the launch of a campaign informing people about sugar’s role in a healthy balanced diet.

Kids exposed to cadmium in dark chocolate - but they'd have to eat a lot to exceed health limits

A study says regular dark chocolate consumption raises children's exposure to cadmium but they would have to eat over 100 regular sized bars a month to exceed health guidelines....

Eating can be addictive - but sugar and fat are not like drugs: Review

People can become addicted to the process of eating but not to consuming specific foods like those high in sugar or fat, according to research.

Cholesterol lowering chocolate health claim in EFSA’s hands

Biotec firm Lycotec has submitted a dossier to the European Food Safety Authority (EFSA) to gain a health claim for its L-tug ingredient, which it claims can be added to...

Added sugar labeling could compromise trade secrets, says NCA

The National Confectioners Association is concerned that added sugar declarations on the Nutrition Facts Panel would force confectioners to give away recipe “trade secrets”.

Candy prohibition: Aldi bans confectionery at UK checkouts

Aldi has become the latest UK supermarket to ditch checkout confectionery in favor of healthier items.

Patent Watch

Tate & Lyle seeks patent for reduced sugar corn syrup soft gums and caramels

Ingredients supplier Tate & Lyle has filed a patent for a method to produce low sugar content soft gums and caramel using reduced sugar corn syrup.

Cocoa could mitigate effects of high fat diet, but is it too soon to draw links with chocolate?

Research on mice has added to a growing body of evidence that cocoa improves metabolism, but it is too soon to suggest that chocolate fights obesity, according to the lead researcher....

Confectioners rally against traffic light label proposals in France

Europe’s confectionery association Caobisco has backed French chocolatiers in blocking proposals for traffic light labels on food products in France.

‘All natural’ reduced calorie chocolate can match sugar counterpart, say researchers

A formula using stevia leaves and peppermint gives a fully natural-sweetened chocolate that has a similar taste and mouthfeel to a sugar counterpart but with 44% fewer calories, according to research.

Patent Watch

Mondelēz eyes patent for fat reducing chocolate technique using fruit juice

Mondelēz International is seeking a patent on a chocolate production method using fruit juice that halves fat content and reduces calories.  

São Paulo bans sale of Easter eggs with toys

São Paulo’s city assembly has approved a new bill prohibiting the sale of toys coupled with Easter eggs in the city.

Plain packaging pay out to Mars would ‘certainly not be trivial’, says Institute of Economic Affairs

Mars in 2012 wrote to the UK’s Department of Health to express concern over the potential impact on branding and intellectual property rights should tobacco plain packaging policy be extended to...

Wood you? Novel pigment tipped for gummy and hard candies

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.

Children see, children do: Will Mexican kids slim down by watching less candy ads?

Just a week after Mexico banned commercials for soda, snacks and confectionery products during cinema showings of children’s movies and during children’s TV programming, Mexican authorities say ads for Nestlé,...

'Big choc firms in for our bitterness reduction process', says MycoTechnology

The biggest players in the industry are already exploring ways to reduce bitterness and to up cocoa content in chocolate with MycoTechnology’s mushroom myceliation process, says the company’s founder....

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