The meteoric emergence of cocoa flavanols as the new 'super ingredient' continues, with many new scientific publications focused on the potential health effects of these special compounds. As part of this special edition, we take a look at some...
Colombian researchers have questioned the clinical benefits of sugar free chewing gum to prevent dental caries and gingivitis after a double-blind, randomized controlled trial. A scientist from Mondelez has doubted the findings.
Nestlé has followed in the footsteps of Mondelez by coming up with its own non-melting chocolate, which could prove a game changer in emerging markets with hot climates.
A new state-of-the-art sensory testing facility at Newcastle University will help industry and academics come together to improve the quality, taste and texture of food.
People with mild depression or anxiety may have modified perceptions of how fat, sweet and bitter flavours which could result in higher consumption levels of unhealthy foods, researchers suggest.
During Tuesday’s keynote address at the 2013 Sweets and Snacks Expo in Chicago, shopper marketing experts offered advice on engaging people to help ensure sales success.
A study funded by the US National Confectioners Association (NCA) has not ruled out that candy may cause obesity but has suggested there is no link between the number of candy-eating occasions and the condition.
The potential of cocoa to beneficially impact ‘good’ cholesterol levels may be linked to the theobromine content and not the flavonoids, says a new study from Unilever Research & Development Vlaardingen.
Diageo technical director Luca Lupini believes confectionery flavored spirits are an ‘amazing opportunity’ for the firm, and insists the sub-category brings out the best in its R&D team.
Cocoa flavanols in dark chocolate may keep you calmer and content but no link has been established with enhanced cognitive performance, according to a study funded by Barry Callebaut.
Barry Callebaut’s innovation department has revealed that the level of cocoa flavanols, which are associated with a string of positive health effects, vary depending on where beans are sourced.
Eating chocolate may increase incidence and severity of acne by stimulating microorganisms that cause the condition, according to a team of Dutch researchers.
Consumers perceive foods labelled as organic as tastier and healthier than those without organic labels, even if the foods are exactly the same, according to a study published in the journal Food Quality and Preference.
Consumers think candy bars with green nutrition labels, such as those used by Mars, are healthier than ones with red or white labels containing the same calories, according to new research.
Chewing gum has long been considered a potential appetite suppressant, but new research says there is no evidence it can control hunger and mint-flavored varieties may even deter people from healthy foods like fruit.
Researchers have found that soy protein isolates are unable to control the release of antioxidants from grape juice in pectin-based confections such as gummies.
ConfectioneryNews takes a look at the latest confections to hit store shelves across the globe including stevia-sweetened Haribo in Germany, low calorie chocolates in Japan, and teeth friendly candy in the UK
Diabetes UK says there are not enough cocoa flavanols in chocolate to benefit diabetics after a study found that a cocoa extract could help people with the condition regulate insulin levels.
Barry Callebaut has developed a formula to reduce the bitterness of high cocoa chocolate using green coffee that doesn’t give a coffee taste and ups antioxidant content.
Temperature and its duration have the biggest impact on the browning of cocoa beans during roasting, but air velocity also indirectly influences the process, a study finds.
The taste and mouthfeel of silicon microparticles may be acceptable for inclusion in a functional chewing gum that aids bone health, according to researchers.
Hydrolyzed collagen film could be a healthier and more environmentally friendly alternative to shellac in coating chocolate panned products, according to new research.
Recent research shows that the color of beverage containers influences consumer enjoyment, with results indicating that orange and dark-cream colored cups enhanced the flavor, sweetness and aroma of hot chocolate.
The potential heart health benefits of dark chocolate may be only partly linked to the flavanol content, with white chocolate - devoid of such compounds - also offering potential cardiovascular benefits, says a new study.
Nestlé has opened an extended product technology center for confectionery in the UK, which will better enable it to develop products and packaging with sustainable materials.
Daily intake of flavanol-rich cocoa products could have benefits for mood and heart healt however there is a great need for detailed research into the mood modifying effects of such ingredients, according to a research.
Chocolate biscuits containing probiotics could help to preserve microorganisms in the gut that decline with age and cause constipation and diarrhea, according to a study.
A multi-centre collaboration between academia and industry has confirmed a new validation method for cocoa flavanols and procyanidins that study backer Mars says could have, “far-reaching implications for researchers and consumers.”
Chocolate, berries, and tea could be naturally modifying your mood, according to new research that reveals certain compounds found in foods bear ‘striking’ similarity to chemicals used in mood stabilising drugs.
Cocoa compounds found in dark chocolate can reduce blood pressure in the short term and could help guard against cardiovascular disease, according to a recently released study.
Flavanol-rich extracts from cocoa and green tea may reduce markers of oxidative stress and inflammation in obese adults at risk for insulin resistance, says a new study.
On-farm implementation of cocoa bean starter cultures could aid the production of chocolate with a more consistent flavour, according to a new study from a team Belgian researchers and Barry Callebaut.
