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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.

Is added sugar worse than salt for heart health?

Sugar in processed foods may have a larger impact on heart health than salt, argues a paper published in the journal Open Heart.

‘No palm oil’ label battle won’t start trade or court war: Malaysian minister

The Malaysian government says it is assessing what action it should take to address ‘no palm oil’ labels in France and Belgium, the legal grounds for which have come under...

Hershey may answer consumer calls to ditch corn syrup

Hershey is considering replacing high fructose corn syrup with sugar in its product range in response to consumer demands.

High-protein cookies definitely hold mass market appeal, says Lenny & Larry’s

High-protein cookies will continue to soar in the mass market, says the president of Lenny & Larry’s as the company plans more US roll-outs in mass stores.

Special Edition: Cutting calories in confectionery

Significant changes required for ‘light in calories’ chocolate

Chocolate makers must completely replace sugar and reduce fat content to a legal minimum to be able to make a ‘light in calories’ claim in the EU, according to Barry...

Special Edition: Cutting calories in confectionery

Reducing portion sizes: Cutting calories or cheating consumers?

Shrinking a confection is a surefire way to reduce calories, but can it aggravate consumers and even discourage sales?

Special edition: Cutting calories in confectionery

Reduced or no sugar SKUs help confectioners cut calories without risk

Manufacturers can create reduced or no sugar hard and soft candy product extensions without the risk of changing the taste of a proven seller through reformulation, according to Cargill.

Study debunks manufacturer fears labeling added sugar would confuse consumers

Most Americans believe knowing how much added sugar is in a food would be helpful, according to a recent study that contradicts food manufacturers’ concerns that a proposal to differentiate...

Starch molds for functional confections no longer acceptable, says Baker Perkins

Baker Perkins is urging manufacturers of functional confections to ditch starch-based molding because the method will not meet future hygiene standards.

Corporate responsibility programmes may create a ‘health halo’

Consumers underestimate calorie counts for, and consume more of, foods from companies with positive corporate responsibility programmes, say researchers.

Front of pack symbols do not indicate healthier foods, suggests research

Products that display front-of-pack ‘health’ symbols do not have better nutrient profiles than those that do not, a study has suggested.

Protein gummies hit sweet spot of convenience, taste and consumer weariness with other sources, developer says

Protein fortification continues to be a hot topic, with high protein forms of shakes and other beverages, nutrition bars, cereals and other foods crowding the market.  Now startup company Rap...

Theo Innovations debuts flavanol-rich cocoa extract

Seattle-based Theo Chocolate has launched the first functional ingredient from its subsidiary Theo Innovations.  Called Violetamine, the product is an extract of cocoa high in polyphenols and theobromine.

Quest for purity brought allergen-free positioning as a side benefit, chocolate maker says

The rising tide of food intolerances and allergic reactions bodes well for Pascha Chocolate, a brand that is founded on an allergen-free positioning. But co-founder Courtenay Vuchnich said the real...

Health tax discourages sugar alternatives, says Hunbisco

Hungary’s confectionery association Hunbisco says that the national tax on sugar puts a financial strain on confectioners to explore sugar alternatives.

Tate & Lyle backs fibre to battle Asian bulge

Tate & Lyle used the recent Food Ingredients-Asia trade event in Jakarta as a springboard for its mounting ambitions in the country of 250 million people as well as other...

Changing tactics: Energy chew entrants imminent as drinks run out of steam

The confectionery market is poised to welcome a host of energy drink manufacturers looking to differentiate their brands with energy gum and candy, says an analyst at Datamonitor.

Cocoa flavanols may reverse memory decline, but not in chocolate, says Mars-backed study

A Mars-supported study suggests that cocoa flavanols in a functional drink may reverse age-related memory decline, but the same effect may not be true in chocolate.

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.

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