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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.

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.

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”.

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