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.
Barry Callebaut R&D head Vriens resigns
Barry Callebaut has announced that chief innovation officer Hans Vriens has quit after seven years at the company.
The oil extract limonene can improve the final product quality of reduced fat chocolate, according to researchers.
Supplementation with cacao-flavonoids and soy isoflavones may improve levels of biomarkers of heart disease in postmenopausal, diabetic women, says a new study.
Mars scientists develop research tool to establish cocoa health links
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.
Researchers using a combined method of microscopy have connected protrusions in chocolate to oil migration and fat bloom.
Dispatches from Anuga Foodtec 2012
A combination of sensory and analytical flavour analysis that is hardly commercially available can optimise the taste of chocolate, according to a flavour consultant.
Researchers suggest shearing to be more effective than seeding in preventing oil migration and possibly fat bloom formation in chocolate
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.
Food images alter taste perceptions, confirm Nestle researchers
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.
Higher cocoa percentages and single origin cocoa claims on dark chocolate labels fail to improve consumer expectations, according to a study.
Altering the release profile of salt in crisps and snacks could help to lower levels of ‘unperceived’ sodium without affecting taste, say researchers.
Cardiovascular benefits from cocoa flavanols are independent of any antioxidant properties, according to a study by Mars.
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.
Flavour standards: are these set to be game-changing for food and drink R&D?
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.
Eating antioxidant-rich cocoa products may improve blood pressure and boost levels of good cholesterol, according to a meta-analysis of studies.
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.
Different tastes are sensed by a unique set of neurons in distinct areas of the brain, reveals new research in mice.
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.
Chocolate can boost exercise endurance, says study
Chocolate can enhance exercise performance, according to a new mouse study.
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.
Chewing gum reduces cravings for sweet and salty snacks in between meals, and could aid appetite control, according to researchers.
Sucker or chewer: new study on variance in choc eating habits could impact NPD
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.
Nuts may help prevent diabetes, suggests study
Daily consumption of nuts may help to control type 2 diabetes, and prevent its complications, according to new research.
Gum arabic blend may boost satiety, and aid weight management: Study
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.
A combination of cocoa and skimmed milk may beneficially affect cholesterol levels in the blood, according to new data from Spain.
Enzymes may boost chocolate flavour: Study
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.
Consuming flavonoid-rich dark chocolate prior to exercise may decrease the potential muscle damaging effects of oxidative stress, suggests a new study.
Nestlé has revealed to FoodManufacture.co.uk that it is planning a significant extension to its confectionery and biscuit product technology centre (PTC) in York.
Cocoa flavanols can improve eye and brain function, study
A new study from researchers at the University of Reading claims that consumption of cocoa flavanols may improve aspects of eye and brain function.
Extracts from cocoa may block carbohydrate and lipid breakdown in the gut, and aid weight management, says a new study from Hershey.
Ultrasound process may assist foam production, suggests study
The use of an ultrasound process during the mixing step of foam production in foods may lead to better quality products, according to new research.
Study investigates sensory properties of fishy ice cream
Ice cream enriched with fish proteins may be acceptable after production, but storage is a problem, according to new research.
Flavonoids may act as emulsion stabilisers: Study
Bioactive flavonoid compounds, better known for their potential health benefits, may also act to stabilise oil-and-water emulsions, according to new research.
Hot chocolate: No heat resistant solution, says review
Although many previous attempts have shown that heat resistant chocolate is possible, more research is needed to produce a simple, inexpensive, and tasty chocolate that is resistant to melting, according to a new review.
Study flags up oxidative stress reduction benefits of cocoa
New research from Spain finds that polyphenol-enriched cocoa powder could be used as a functional ingredient to reduce oxidative stress in the elderly.
Barry Callebaut hails new cocoa fermentation method
A novel cocoa cultivation method and a new approach to fermentation are resulting in cocoa beans with enhanced quality, claims industrial chocolate supplier, Barry Callebaut.
The potential heart health benefits of polyphenol-rich cocoa powder may be related to a ‘novel mechanism’ of boosting HDL (good) cholesterol, says a new study from Japan.
Enriched milk fats may aid weight control: Study
Milk fats, used as ingredients in confectionary and bakery, could be enriched with compounds called diacylglycerols which may aid weight control, according to a team of Dutch researchers.
Low-fat confectionery to aid polyol market rebound, study
Confectionery and food end use segments are fuelling the recovery of the polyols market post-recession, with increasing demand for low calorie foods seen as the primary driver, finds new research.
Brazilian researchers claim a spectrometry based tecnique is a cost effective and simple way to determine levels of minerals such as sodium, potassium, calcium, magnesium, iron and zinc in chocolate.