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Breaking News on Confectionery & Biscuit Processing

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.

'We do not support a Daily Value for added sugars', says candy trade body

Candy labeling: NCA says added sugar values may cause 'confusion'; backs voluntary GMO labels

The U.S. National Confectioners Association (NCA) fears plans to place percentage daily values for added sugars on food labels is unnecessary and may confuse consumers but supports a federal law proposal...

Citrus food flavouring is genotoxic, says EFSA

Citrus food flavouring perilla aldehyde causes DNA damage to the liver, says EFSA – a finding that calls into question the safety of nine other chemically similar flavourings.

Massachusetts’ proposed candy and soda tax ‘regressive and discriminatory’, says NCA

The National Confectioners Association has hit out at plans in Massachusetts to remove a state sales tax exemption for candy and soda.

Private label nutrition equal to national brands

There are no major differences in nutritional content between private labels, national brands and hard discount goods – although private labels come out top for nutrition labelling, according to a French...

DISPATCHES FROM IFT 2015

Emulsifiers, fat, sugar may cause inflammation and alter gut bacteria, say researchers

Fatty, sugary snacks have been popular in the US and UK for decades, but new research shows that the emulsifiers, fat and sugar content of some snacks, baked goods and...

UK government committee backs halving free sugars limit to 5%

The UK government’s Scientific Advisory Committee on Nutrition (SACN) has ditched a 10% upper limit on sugar intake instead recommending that less than 5% of daily energy should come from...

Birmingham backs Mondelez over BelVita energy health claims

Mondelez has been backed by the Birmingham City Council (BCC) over slow energy claims made for its BelVita breakfast biscuits after they were challenged in the UK.

Confectionery escapes UK tax calls, but marketing practices probed

The British Medical Association (BMA) is pushing for a tax on sugary drinks rather than confectionery, but has urged voluntary added sugar reduction targets for confectioners and a crackdown on...

Are low-calorie sweeteners helpful for weight loss? The answer may depend on study design…

Lack of media differentiation between different study designs has helped warp public perception of low- and no-calorie sweeteners, according to registered dietitian and diabetes educator Hope Warshaw.

One-third of Germans question stevia's healthiness

Germany is a leading market for stevia-derived sweeteners in Europe – but more education is needed to further boost its usage, according to Mintel.

Mars backs WHO’s 10% sugar guidance: 'We are not trying to hide behind any science or research’

Mars Chocolate North America is going against the industry tide by backing the World Health Organization's guidance that added sugar should account for under 10% of a person's daily calories.

Fructose could lead to lower brain reward than glucose

Fructose may lead to overeating by creating fewer reward signals in the brain, suggests a small pilot study published in PLOS ONE.

Could plum be the new color of confectionery?

Supplier Sunsweet claims its plum ingredients could present a pathway to cleaner labels as safety concerns over caramel colors prompt confectionery manufacturers to look explore alternatives.

Milk constituents, not just flavonoids, in chocolate could explain link with lower heart disease, stroke risk, study finds

Dark chocolate often steals the spotlight for health claims, but new research suggests milk chocolate, which is sweeter, fattier and more popular, could offer the same benefits in high doses.

French colour coded nutrition labels are ‘technically feasible’, says ANSES

Proposed colour coded nutrition labels are technically feasible but would be ineffective for comparing products in some food categories, according to an analysis from French food agency ANSES.

Opinion

Mock choc study highlights peer review pitfalls

It’s no secret the peer review system that is supposed to subject academic research to rigorous scrutiny before publication is not perfect, but a [mock] German professor has revealed just...

Binge eating linked to impulsivity and feeling upset

The more impulsive you are, the more likely it is you'll binge eat when experiencing negative feelings, according to new research.

Americans believe ‘preservatives / chemicals’ are significantly more harmful than added sugar, saturated fat and sodium, says new poll

A poll* of more than 4,200 US consumers conducted in April 2015 by CivicScience shows Americans believe that ‘preservatives / chemicals’ are significantly more harmful to their heath than added...

Special edition: Innovations in better-for-you confectionery

'Big guys' could explore low-glycemic sweetener for chocolate, says Beneo

Ingredients supplier Beneo says obesity concerns may convince mainstream chocolate makers to swap sucrose for low-glycemic and tooth friendly sugar isomaltulose.

Special edition: Innovations in better-for-you confectionery

Brain boost and beauty gummies could enter mass-market, claims Hunziker

Gummies fortified with collagen peptide or magnesium could be money-spinners outside niche drugstore channels, says Swiss functional confectionery producer Hunziker.

Special edition: Innovations in better-for-you confectionery

Probiotics more stable in chocolate than pills, says Milsing

Chocolate is a more effective delivery system than capsules and tablets for probiotics and could be an attractive alternative for consumers, according to Croatian supplement firm Milsing.

Mars appeals to health-conscious consumer with goodnessknows national launch

The inclusion of dried fruit in Mars Chocolate North America’s goodnessknows snack squares helps deliver the sweetness consumers seek from confections, while also helping the candy-giant deliver on its commitment...

Step aside energy drinks: Chocolate has a stimulating effect on human brains, says Hershey-backed study

Researchers from the Northern Arizona University (NAU) and Arizona Western College (AWC) concluded that dark chocolate confections containing only moderate amounts (60%) of cacao have an acute stimulating effect on...

Industry heavy weights weigh in on EFSA and openness

The European Food Safety Authority (EFSA) needs a role change but that won’t come with its transparency initiative but legalisation changes, says industry. 

WHO backtracks on European obesity warnings

The WHO is urging people to ‘use with caution’ its own predictions that nearly 90% of Irish men and 77% of Greek men would be obese by 2030.

Key Industry Events