Neocandenatone, a purple pigment found in the heartwood of Dalbergia congestiflora trees, could hold colorant possibilities for gummy and hard candies, according to Mexican research.
Just a week after Mexico banned commercials for soda, snacks and confectionery products during cinema showings of children’s movies and during children’s TV programming, Mexican authorities say ads for Nestlé,...
The biggest players in the industry are already exploring ways to reduce bitterness and to up cocoa content in chocolate with MycoTechnology’s mushroom myceliation process, says the company’s founder....
‘Neuroprotective effects’ and ‘improved metabolism’ could be the next health claims for cocoa and dark chocolate after Barry Callebaut’s heart health win, according to a medical doctor.
The impulse checkout channel may be under further threat after a survey revealed a third of consumers in New Zealand supported candy-free checkout zones.
The rising trend for raw chocolate may present a health hazard to consumers unless adequate steps to eliminate Salmonella are taken, says the US National Confectioners Association (NCA).
Barry Callebaut says that high flavanol milk chocolate would be too expensive, but is hopeful that its blood flow health claim for dark chocolate will galvanize the functional chocolate market.
Researchers claim that dark chocolate could improve the walking ability of peripheral artery disease patients.
Mars has flagged health as a leading priority and has named Debra Sandler, former Mars Chocolate North America president, as chief health and wellness officer for the global company.
As start-up food business Sweet Virtues claims to be launching the UK’s first hand-made ‘superfood’ truffles, one industry pundit questions whether confectionery with a health dimension will ever move beyond...
Epicatechin is the gold standard cocoa flavanol says a medical doctor, but Barry Callebaut claims all flavanols have a positive effect on cardiovascular health.
Fortified chewing gums that go beyond dental could reinvigorate the stagnant global chewing gum market, according to a Datamonitor analyst.
Partly replacing vegetable fats in confectionery fillings with maltodextrin gels can cut fat content and calories without impacting taste, according to research.
Taura Natural Ingredients is teaming up with France-based Phoenix Ingredients for European distribution of its Gourmet Series fruit line.
Food and Drink Federation (FDF) members including Mondelēz International have signed up to a 250 calorie cap on single-serve confectionery sold in the UK.
Private label gum maker Fertin Pharma says that mass-market gum makers are content with existing health claims on sugar free gum and are unconcerned about boosting the effects through added...
A polyphenol-rich cocoa extract called Lavado may reduce nerve damage in Alzheimer’s patients before they develop symptoms, according to research in mice.
A new plan to tackle childhood obesity by curbing sugar consumption from Action on Sugar (AoS) has been slated by food manufacturers.
The US Food and Drug Administration (FDA) is unlikely to regulate caffeine levels in confectionery products, according to caffeine chocolate firm Awake Chocolate.
Anti-sugar campaigners are targeting the damage it can do to teeth as well as tackling its contribution to obesity in the UK.
Mars will face allegations it mislabeled cocoa flavanol content in its chocolate bars, after a judge rejected a request to dismiss the US lawsuit.
Algatechnologies sees potential for red seaweed derivative astaxanthin in chocolate coins promoting beauty for the US market.
Chewing gum may make you more alert and could be useful in contexts such as driving, according to a new study.
As the number of overweight and obese people worldwide continues to climb, policymakers and public health officials are scratching their heads over how to stimulate healthier food choices among consumers. ...
Food manufacturers could reduce the fat content of biscuits by up to 50% without impacting overall product acceptability, according to new research.