Blends of stevia rebaudiana extract with inulin and polydextrose as bulking agents can produce sucrose free chocolate with little differential noted between it and sucrose sweetened milk chocolate in terms of sensory attributes, finds an Australian study.
A new meta-analysis of studies investigating the effect of dark chocolate and flavanols on hypertension has drawn mixed conclusion and suggest more studies be done on dietary habits and genetic factors.
Magnolia bark extract could be used in chewing gum and mint confectionery and is unlikely to pose any risk to consumers at the use level specified by the manufacturer, according to the draft opinion of the UK Advisory Committee on Novel Foods and Processes...
‘Billion dollar deal’ was not a phrase bandied about the food ingredients industry much last year. With BASF buying Cognis for €3.1bn and Corn Products International paying $1.3bn for National Starch, M&A looks to be thawing – but best not get over-excited...
The European Food Safety Authority has published its final guidance for data required to assess new food flavourings, and is looking to build on experience gained during evaluations to establish a positive list.
Chocolate that suppresses appetite and delivers oral health benefits has been highlighted in a new survey of confectionery product launches in the Asia-Pacific region conducted by Datamonitor’s Product Launch Analytics.
Observer status for non-governmental organisations (NGOs) on a new cocoa industry consultative board is proving a sticking point at the UN Cocoa Conference in Geneva this week, which aims to finalise the details of a new deal related to trade in the commodity.
Blue California, manufacturer of the Good & Sweet-brand Reb A stevia extract, has developed a natural fermentation process that it will be using to extract the sweetener by next March, the company has said.