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.
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.
Research aiming to improve understanding around the sensory attributes of confectionery is the objective of new collaboration between US chocolate giant Hershey and academia.
Governments need to implement reforms and promotions to make organic products more attractive to convenience- and price-driven consumers if the organic market is to increase substantially, says a new study.
Flavanol compounds derived from cocoa may boost the populations of beneficial bacteria in the intestine, says a new study from Mars and the University of Reading.
Tactile textures perceived by the tongue and mouth cavity are the main sense responsible for the perception of texture and mouth-feel, according to new research.
Consumption of a flavanol-rich chocolate product may ease the symptoms of chronic fatigue, according to a new study by researchers from the University of Hull in England.
The addition of sodium lactate as a buffering agent as well as the use of lactic acid instead of citric acid in the manufacture of chewing gum can improve its stability during storage, claim Brazilian researchers.
Crop processing giant ADM Cocoa is running a series of workshops to show chocolate makers how to get “optimal results” from their formulations, with health trumping new product development.
Formulating reduced fat chocolate using defatted cocoa powder may indeed by the ‘best compromise’ for confectionery producers, says a new study from Nestlé Product Technology.
Mars, a private company once famed for its secrecy, is cranking up efforts to engage with external collaborators via the launch of a new open innovation website, in which it will invite potential partners to help it solve its research and development...
Consumers’ perception of starch texture is shaped by individual variations in the amount and activity of salivary amylase, according to new research from the Monell Center.
Frequent chocolate consumption was associated with a lower prevalence of coronary heart disease (CHD) in men and women independent of traditional risk factors, according to a review of a national US based heart, lung and blood study.
New research from the US shows that some flavours of chewing gum are effective in reducing the negative effects associated with nicotine withdrawal such as anxiety.
Maltitol is better tolerated then previous reported, and could be used as a sugar replacer in a wide range of food products - according to new research.
An observational study analysing the eating habits of 31,823 women suggests that only moderate consumption of high quality chocolate has a positive impact on heart failure risk.
Research from scientists based at the Nestlé research centre in the UK and the University of Nottingham shows that mixing ethylcellulose with lecithin is an alternative to high concentrations of lecithin to enhance the flow of reduced fat chocolate.
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.
Healthy hydrogenated trans-free and short chained fatty acid-free solid alternatives to cocoa butter for chocolate production can be produced from sunflower oils enriched in stearic and oleic acids by means of a solvent fractionation method, claims a...
Short-term cocoa consumption can significantly lower blood cholesterol, but only in modest quantities and only in those with risk factors for heart diseases, according to a meta-analysis of randomised controlled trials by Chinese researchers.
Consumption of sucralose and sucralose-sweetened products does not affect gut hormones linked to hunger, or detrimentally affect blood sugar levels, says a new study from Australia.
Children as young as three recognize and have preferences for different brands, according to new research published in the journal Psychology and Marketing.
Carrageenan has good textural properties and is a more cost effective hydrocolloid than dextran for use in semi liquid syrups for production of a wide range of confectionery products, claims a new study from Mexico.
Regular consumption of cocoa flavanols may decrease blood pressure in people with mild hypertension, but only at high doses, says a new study from Australia.
American children are moving toward ‘constant eating’ with three snacks a day as well as three regular meals, according to a paper published in the journal Health Affairs.
A standard for measuring the antioxidant-rich cocoa flavanols in chocolate products, a broadening of the market for functional chocolate as well as boosting consumer awareness are the objectives of a new alliance between Mars Inc and Barry Callebaut.
A new study has indicated that including two-in-one chocolate bar packs do not foster more responsible snacking, and more regular size products and healthier snacks should be available.
Current authorised maximum use levels of lycopene as a food colour are up for review with its use in fortified foods a critical factor, claims the European Commission following the publication of the revised exposure estimates for the cartenoid by EFSA.
Mars and Snickers bars in the UK will have at least a 15 per cent reduction in saturated fats from summer 2010 following a reformulation breakthrough, claims Mars UK.
An assessment of Rev 7, an indigestible gum polymer that allows for the formulation of chewing gum with low adhesion enabling it to be easily removed from surfaces, claims it poses no safety risks.
Arla Food Ingredients has opened a new application centre in Aarhus, Denmark, consolidating its R&D facilities as part of its plan to double milk protein sales by 2013.
Italians are unswayed by healthy messages and images on foods, whereas the Finnish respond to medical pictures and British consumers are more likely to buy foods making even a weak health claim, indicates new research.
Children whose mothers ate excessive amounts of liquorice during pregnancy are more likely to perform poorly in tests and have behavioural problems, according to new research.
New research from the American Dietetic Association has found a "paradoxical correlation" between obesity and food insecurity – defined as lack of access to food, or nutritionally adequate food – in young American children.
Drinks or high sugar-containing chocolate may be the best formulations for boosting antioxidant levels in the blood, suggests a new study from Kraft Foods.
A woman’s craving for chocolate as she approaches the menopause is not down to hormones, but more a reaction to the stress and discomfort of the menopause, suggests new research.
Nestle has opened a chocolate research centre in Switzerland to inspire new formulations, product concepts and packaging designs in the luxury segment.
The formation of a toxic substance when high fructose corn syrup is heated raises concerns for bee keepers, say researchers, and will help inform advice on safe storage of the ingredient for use in human food.
Regular intakes of artificial sweeteners like saccharin and aspartame do not increase the risk of certain cancers, like stomach and pancreatic, suggests a new study from Italy.
National Confectioners Association (NCA) has rejected data and factual claims from a new study suggesting that confectionery makers are returning to the US.
Trade liberalization in Central America has led to increased imports and availability of processed food, contributing to nutrition and obesity problems in the region, according to a new study.
