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.
The National Confectioners Association is concerned that added sugar declarations on the Nutrition Facts Panel would force confectioners to give away recipe “trade secrets”.
Aldi has become the latest UK supermarket to ditch checkout confectionery in favor of healthier items.
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.
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....
Europe’s confectionery association Caobisco has backed French chocolatiers in blocking proposals for traffic light labels on food products in France.
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.
Mondelēz International is seeking a patent on a chocolate production method using fruit juice that halves fat content and reduces calories.
São Paulo’s city assembly has approved a new bill prohibiting the sale of toys coupled with Easter eggs in the city.
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...
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.
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,...
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....
‘Neuroprotective effects’ and ‘improved metabolism’ could be the next health claims for cocoa and dark chocolate after Barry Callebaut’s heart health win, according to a medical doctor.
The impulse checkout channel may be under further threat after a survey revealed a third of consumers in New Zealand supported candy-free checkout zones.
The rising trend for raw chocolate may present a health hazard to consumers unless adequate steps to eliminate Salmonella are taken, says the US National Confectioners Association (NCA).
Barry Callebaut says that high flavanol milk chocolate would be too expensive, but is hopeful that its blood flow health claim for dark chocolate will galvanize the functional chocolate market.
Researchers claim that dark chocolate could improve the walking ability of peripheral artery disease patients.
Mars has flagged health as a leading priority and has named Debra Sandler, former Mars Chocolate North America president, as chief health and wellness officer for the global company.
As start-up food business Sweet Virtues claims to be launching the UK’s first hand-made ‘superfood’ truffles, one industry pundit questions whether confectionery with a health dimension will ever move beyond...
Epicatechin is the gold standard cocoa flavanol says a medical doctor, but Barry Callebaut claims all flavanols have a positive effect on cardiovascular health.
Fortified chewing gums that go beyond dental could reinvigorate the stagnant global chewing gum market, according to a Datamonitor analyst.
Partly replacing vegetable fats in confectionery fillings with maltodextrin gels can cut fat content and calories without impacting taste, according to research.
Taura Natural Ingredients is teaming up with France-based Phoenix Ingredients for European distribution of its Gourmet Series fruit line.
Food and Drink Federation (FDF) members including Mondelēz International have signed up to a 250 calorie cap on single-serve confectionery sold in the UK.
Private label gum maker Fertin Pharma says that mass-market gum makers are content with existing health claims on sugar free gum and are unconcerned about boosting the effects through added...