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.
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.
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.
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
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.
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.
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.
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.