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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.

Childhood candy consumption not to blame for later health risks: NCA backed study

Children can eat candy in moderation without increasing their risk of becoming obese and developing heart problems later in life, according to a study backed by the National Confectioners Association.

Open and shut case to add resealable feature to chocolate bars, says Printpack

Manufacturers can empower consumers to portion control their confectionery consumption by adding a reseal feature to packaging, says Printpack.

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Sugar under siege: Reformulation can win the battle, says Barry Callebaut

Replacing sugar with fibers in chocolate could be more effective in reducing global sugar consumption than cutting portion sizes, but will come at a cost, according to Barry Callebaut.

Teens’ fat intake more important than exercise for abdominal fat: Study

Teenagers should stick to low fat diets to prevent build-up of dangerous abdominal fat – irrespective of how much they exercise or how many calories they consume, according to a...

Action on Sugar: Campaign forms to cut confectionery sugar content

A new campaign group headed by medical professionals says the food industry can improve profit margins while cutting ‘unnecessary’ added sugar from products, which it says is responsible for rising...

Lead in chocolate a ‘health concern’ for overindulgent children, warn researchers

Young children risk exceeding recommended limits for lead when consuming chocolate in excess, according to a study published in the journal Talanta.

FDA to assess drug release of medicated chewing gums

The US Food and Drug Administration (FDA) is working towards a method to validate the effectiveness and safety of medicated chewing gums such as nicotine gum.

Health-conscious US consumers weigh in on low-calorie chocolate: Lucintel

Low-calorie products such as sugar-free chocolates will be the driving force behind modest growth in the US chocolate market in the next five years, according to market analysts Lucintel.

Orchard of possibilities with freeze-dried fruit in chocolate, claims Chaucer Foods

Freeze drying could unlock the potential of red berries and citrus fruits as decorations and inclusions in chocolate while preserving the color and nutrients of the fruit, says supplier Chaucer...

Trans-fat alternative? Low calorie sugars can structure and solidify vegetable oils, finds study

Semi-solid vegetable oils created using low-calorie sugars such as mannitol and sorbitol dioctanoates could provide alternatives to trans- and saturated fats, according to new research.

Researchers tout cholesterol-reducing dark chocolate with phytosterols

Phytosterols can be added to dark chocolate to produce a cholesterol-cutting product capable of an FDA health claim, according to a study. 

Mars reaches reformulation limits and calls downsizing the only option

Mars UK says it has exhausted reformulation options for Mars and Snickers bars and has been left with no choice but to cut portion sizes to meet calorie reduction pledges.

Special Edition - Beyond sugar: Hitting the sweet spot

‘It is chocolate with steviol glycosides that stands out’ - Barry Callebaut innovation chief

Steviol glycoside sweetened chocolate is currently the best proposition for sugar-free chocolate, according to Barry Callebaut.

Special Edition - Beyond sugar: Hitting the sweet spot

A bittersweet symphony for alternative sweeteners in chocolate

Reducing or replacing sugar in chocolate confectionery is no easy task, but possibilities do exist.

Special Edition - Beyond sugar: Hitting the sweet spot

Hard and sweet: The elusive candy promise

Between laxative effects, clean labeling and GM, ConfectioneryNews takes a walk through the different sweetener options for hard, soft and jelly candies and the associated pros and cons for each.  ...

Excessive gum-chewing may contribute to headaches, say researchers

Excessive gum-chewing may be associated with chronic headaches, according to a study published in the journal Pediatric Neurology.

Aspartame is safe, EFSA concludes

The European Food Safety Authority (EFSA) has completed a major review of aspartame’s safety, and has concluded that the sweetener is safe for the general population at current consumption levels....

Tooth-friendly candy promise with novel probiotic, says BASF-backed study

A short-term pilot study claims that a lactic acid bacterium holds potential for use in sugar-free candies to reduce the risk of dental caries.

GMA, IFT, to FDA: We need more time to respond to crackdown on PHOs, artificial trans fats

Food manufacturers have urged the FDA to give them more time to consider its proposal to revoke the GRAS status of partially hydrogenated oils (PHOs) in a bid to eradicate...

Filling fat Chocofill NH 110 low in sat fats and needs no tempering, says AAK

AarhusKarlshamn (AAK) claims its filling fat Chocofill NH 110 is lower in saturated fats than lauric fats and can save confectioners money by eliminating the tempering stage compared to polymorphic fats.

Hershey develops 'improved' method to detect cocoa flavanols

Hershey has filed a patent for a new method to purify and detect levels of cocoa flavanols and procyanidins.

Dispatches from #FIE2013

Protein has a big ‘ordinary’ future, says Glanbia

Irish dairy ingredients specialist Glanbia Nutritionals once filled its sights almost exclusively with the sports nutrition sector, but the explosion of interest in protein means the ‘ordinary’ mainstream food industry...

Dispatches from FiE

Is the next generation of fruit functional?

Fruit may have its own stand alone functionality but Taura Natural Ingredients says fortification with milk and pea proteins, green coffee and grains will bring the ingredient into new areas. ...

DISPATCHES FROM FIE 2013

What’s the occasion for Barry Callebaut’s E-free red?

Barry Callebaut has expanded its E-number free printable colorant range to include red, a move the company hopes will help tap into seasonal opportunities as well as the clean label...

Obesity may alter our sense of taste, say researchers

Obesity may drive fundamental changes in our perception of sweet tastes by modifying the number of cells that respond to sweet stimuli, according to new research in mice.

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