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.
Chocolate makers are increasingly opting for dried fruit inclusions over sharper flavor additions like chilli and nuts because of their perceived healthy image and flavor enhancing properties, according to confectionery...
Sugar confectionery processing suppliers are having to adapt to increased demand for nutraceutical confections, which require more complex handling.
The European Commission has passed a law meaning generic descriptors for food and beverage products which could be construed as health claims will only be allowed if they have been...
Sweeteners are widely used to replace sugar in diet and low calorie products within the food and beverage industry. However, many consumers are still worried about these ingredients. So, what...
It is hard to fool the brain by providing it with 'energyless' sweet flavours, according to new research in mice that suggests that consumption of zero-calorie sweeteners leads to higher...
Immune health chewing gum is a cheaper and more portable way to guard against the common cold than dissolvable vitamins, according to an emergency room doctor who has created his...
A sugar tax is the best way to combat excess sugar consumption which doctors agree is partly to blame for growing global obesity and diabetes rates, according to a report...
Flavonoid-rich dark chocolate may improve the function of the cells lining blood vessels and help control blood pressure in younger, but not older, hypertensives, says a new study.
Barry Callebaut's R&D department talks to ConfectioneryNews after winning a blood flow health claim for cocoa flavanols in dark chocolate and cocoa beverages.
Barry Callebaut’s cocoa flavanol health claim has been approved by EU Commission.
Increases in childhood obesity levels, in part due to high intakes of fructose, may also have a dramatic effect on brain funcitoning and academic performance, warn researchers.
Chewing gum may reduce symptoms that occur when people are depressed such as loss of appetite and flatulence, say researchers.
A novel food-grade oleogel made of cellulosic polymer, surfactant and oil could be used to substitute trans fats in foods, according to new research backed by Kraft Foods.
ADM Cocoa has introduced a low fat cocoa powder that it claims is well suited to nougats and other protein foam based confectionery that lose structure in the presence of...
Wrigley is urging consumers to chew sugar free gum as part of oral healthcare routines and dismisses that it is contributing to dental diseases through parent company Mars’ sugar-based products.
Nestlé UK has rejected claims that its freshly launched range of Wonka Chocolates is high in calories and aimed at children.
A lack of sleep could alter the way our brains work, making us more likely to consume unhealthy snack products than healthier options, say researchers.
A US startup part-funded by celebrities has ‘unjunked’ America’s favorite candy bars and says it is serious about taking on the industry's major players.
A study has found stark differences in the amount of cocoa flavanols preserved after cocoa beans from different origins have been roasted.
A Lactobacillus rhamnosus probiotic blend can battle chest infections, says Danish probiotics leader Chr Hansen in a global patent application.
The functional confectionery market remains niche but is growing rapidly as candy makers look for new ways to differentiate their products, according to ingredients firm Naturex.
Mars Incorporated’s commitment to research into cocoa flavanols has been rewarded recently with an annual award from the Institute of Food Technologists.
Fruit and vegetable residues typically discarded in the manufacture of isotonic sports drinks could be a rich nutrient source for other foodstuffs like bars and biscuits, Brazilian researchers have found.
A systemic review has detailed the antimicrobial agents and herbal extracts it deems to have the greatest positive effect on plaque indices.
The global reduced fat chocolate category is set for 13.4% sales growth this year. We ask how chocolate makers can formulate to get a piece of the action.