SUBSCRIBE

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.

2014 Sweets and Snacks Expo

Top five tasty trends at Sweets and Snacks

Confectionery manufacturers showing their latest products offer a glimpse of current and upcoming industry trends, including hot ingredients, growing categories, and standout packaging.

Have you considered inulin in your chocolate?

Leading Dutch supplier Sensus is pushing inulin as a sugar and sweetener replacer with minimal taste and texture tariffs.

DISPATCHES FROM VITAFOODS EUROPE 2014

Emotional brain food for madam, and the caffeine source for you sir

When it comes to cognitive health products, women look for emotional ‘brain food’, while men look for caffeine sources, according to a survey of German students.

Health conscious Indians ditch traditional sweets for chocolate - TechSci Research

Indian consumers are swapping traditional, high calorie confectionery in favor of chocolate, according to TechSci Research.

Dispatches from Vitafoods Europe 2014

Relaxation chocolate: ‘We’ve got to chill out!’

DSM has developed a stress-reducing chocolate that it says could allow manufacturers to take the relaxation category beyond drinks.

Dispatches from Vitafoods Europe 2014

Brain Chocolate: Vital Solutions aims to expand minds with cognition chocolate

Vital Solutions has developed a concept chocolate bar that it claims can improve cognitive function.

Dispatches from Vitafoods Europe 2014

Lycotec readies EU health claim for cholesterol lowering chocolate

Biotec firm Lyctoec is poised to apply for an EU-approved health claim for cholesterol lowering chocolate.

Comment

Forget doomed sugar battle and prepare for functional future

Money spent picking holes in negative sugar research could be better spent developing profitable functional confections that deliver indulgence.

UK confectionery market poised for sugar free transition, predicts Sulá

Sugar free candies only account for 5% of the UK sweets market but the dynamic could be changing, according to German confectioner Sulá.

Vitafoods preview

Better-for-you chocolate still a niche after cocoa flavanol health claim: Euromonitor

Functional confectionery has made only small gains since approval of Barry Callebaut’s cocoa flavanol health claim but opportunities exist for premiumized chocolate products, says a Euromonitor analyst.

When it comes to NPD, is consumer 'liking' an overrated idea?

Testing the consumer liking of a new product may be an overrated idea that ‘breeds mediocrity’ and means products fail to differentiate themselves against the competition, according to David Howlett...

Chewing the fat: Calorie perception of hard and soft food differs

People perceive foods that are hard to have fewer calories than soft equivalents, according to new research published in the Journal of Consumer Research.

A sweet tooth is just as genetic as asthma, says researcher

About 50% of our preference for sweet food and drinks can be attributed to genetics, about the same level of heritability as certain personality traits and asthma, according to a...

News in brief

Vitafoods Live! debate: Cocoa flavanol science and the potential for better-for-you chocolate

ConfectioneryNews will be chairing a debate on the latest developments in cocoa flavanol science and the potential for better-for-you chocolate at nutraceutical trade show Vitafoods next month.

Key Insights from Food Vision

Food Vision 2014: Bridge knowledge gaps, overcome change and work sustainably

What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world...

‘Scientific substantiation’ needed before WHO reduces sugar guidance, says CAOBISCO

More research is required before the World Health Organization (WHO) cuts its guidance on daily sugar intake by half, according to the Association of Chocolate, Biscuits and Confectionery Industries of...

Oligomers in cocoa may prevent obesity and reduce diabetes risk – mice study

Researchers believe a class of compounds found in cocoa known as oligomers may prevent weight gain and reduce diabetes risk, but the lead author says it is too soon to...

dispatches from isa conference, brussels

Voices from the International Sweeteners Association Conference in Brussels

What role could sweeteners play in weight and diabetes management? Should we be 'curing' obesity or preventing it? Who tells us what to eat and why do we listen to...

New entrant: Top UK mineral water firm enters confectionery market with low-cost energy gum

UK mineral water firm Navson has developed a low price-point energy gum fortified with taurine and B vitamins.

Jelly Belly adds protein recovery to progressively mainstream Sports Beans brand

Jelly Belly has added protein recovery malt balls to its Sports Beans range as the functional confectionery brand gains distribution in mainstream retail.

Chewing gum for over 10 mins relieves stress – study

Japanese researchers claim that chewing gum for over 10 minutes can reduce stress, adding to a growing body of science linking gum chewing to stress relief.

Overweight people eat fewer pretzels…in single-serve packs

Single-serve packages may help overweight people cut food consumption, says a researcher who claims limited research has been done on its relation to pack size.

‘Skepticism’ towards industry-funded sugar and calories research, says NCA

The US National Confectioners Association (NCA) has earmarked consumer education on calories and sugar as an industry priority for 2014 but admits there is skepticism about industry-funded research.

ONE WEEK TO GO - HAVE YOU REGISTERED YET?

One week to go: FoodNavigator’s Sugar Debate separates the fact from the fiction

Sugar has been linked to everything from heart disease to obesity and cancers in recent months. But is it as bad as all that? Our free-to-attend debate aims to tackle...

Bacteria behind dark chocolate’s health benefits - researchers

Bacteria in the stomach are responsible for dark chocolate’s positive health effects, according to researchers.

Key Industry Events

 

Access all events listing

Our events, Events from partners...