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.
Almonds may contain 20% fewer calories than previously thought, with potential implications for nutrition labeling, according to new research published in the American Journal of Clinical Nutrition.
Manufacturers can up the antioxidant content in chocolate with a freeze dried raspberry leaf extract with minimal impact on texture and mouth-feel, according to a study.
Global decline in cocoa butter quality, coupled with growing demand for high quality cocoa butter mean that more robust but flexible refining technologies are required, say researchers.
Formulating gummy confections with acid-modified corn starch (ACMS) is a feasible alternative to other gelling components such as regular starch, gelatin or pectin, according to a study.
Supplementation with cacao-flavonoids and soy isoflavones may improve levels of biomarkers of heart disease in postmenopausal, diabetic women, says a new study.
New methods for measuring the stereochemical forms of flavanols in cocoa that could determine whether health benefits can be derived have moved a step closer, say Mars.
A combination of sensory and analytical flavour analysis that is hardly commercially available can optimise the taste of chocolate, according to a flavour consultant.
New insights into the distinct roles of roles of flavanols and procyanidins in the human body could provide a fundamental scientific basis for understanding their potential benefits for heart health, say Mars.
Looking at images of calorie-rich foods could affect how the brain processes tastes, leading to greater appreciation for even neutral tasting foods, suggest researchers from Nestle.
Ethical production claims such as ‘fair trade’ may influence how consumers perceive calorie content, according to new research published in the journal Social Psychological and Personality Science.
The culinary herb western parsley (WP) can boost antioxidant activity in fatty foods and improve stabilisation over a long storage period, according to a study by Japanese researchers.
Lactobacillus reuteri-containing gum can significantly reduce halitosis, Danish researchers have found, although the mechanism of action remains a mystery.
Confectionery giant Nestlé has confirmed that a new chocolate bar, designed by a talented youngster as part of a Jim’ll Fix It Christmas special, could hit UK stores this year.
The flavonoid epicatechin that is present in dark chocolate could be used to treat human diseases, but studies to date have been too small and longer controlled tests are required, according to a study.
The addition of the medium chain fatty acids to palm olein may help to widen its potential uses in food formulation whilst producing oil with better nutritional quality, according to new research.
Chr. Hansen’s full-year results are in line with expectations, says an analyst, but positives noted were the suppliers’ expectations for its EBIT margin growth and the better performance for its probiotics division in Q4.
A new line of flavour reference standards aimed at ensuring skilled panel testers for product testing will have a transformative effect on food and beverage formulation, claims developer Cara Technology.
Flavonoid compounds in cocoa may reduce inflammation associated with arthritis in lab animals, says a new study with possible implications for joint health.
Dark chocolate does not 'give you a workout', the UK National Health Service (NHS) has insisted, as it reacted to 'misleading newspaper headlines" that suggested such effects in light of a small-scale study of 25 mice.
Although the content of trans-fat in is generally declining, substantial variations are still present in certain product categories, according to new research from Germany.
A Cambridge University-led systematic review published today in the British Medical Journal has concluded that polyphenol-rich chocolate consumption can reduce the risk of heart disease by a third.
Consuming polyphenol-rich dark chocolate or cocoa products may reduce total and LD cholesterol levels, but has no effect on HDL levels, according to a meta-analysis of 10 clinical trials.
The number of TV advertisements US children see for high-fat, salty and sugary foods and beverages has declined in recent years – but the majority of kids’ TV food advertising is still for less healthy choices, according to new research.
Results from recent research aiming to better understand variation in chocolate consumption behaviour suggest that formulation experts at leading brand owners might consider developing different products targeted at suckers and fast chewers.
A dose as low as five grams of gum arabic may increase satiety and reduce caloric intake, without causing compensation at a subsequent meal, according to research.
Enzymatic treatment of cocoa almonds may improve flavour profiles by up to 50 per cent, leading to improved chocolate flavours from low quality almonds, according to new research.
