Swiss chocolatier Lindt & Sprungli is continuing its innovation
in premium, dark chocolate with a new range boasting 70 per cent
cacao content and a unique mousse-filled centre.
Gum-chewers hoping their habit will protect them from dental plaque
and tooth decay would be better sticking to brushing as scientists
reveal the preventative effects of sugar-free gum may have been
overstated.
Barry Callebaut is funding research aimed at discovering the
component in cocoa butter responsible for an observed improvement
in insulin sensitivity, with the ultimate aim of developing
chocolate products for diabetics.
In the first of a new series of exclusive interviews, Professor Peter van Bladeren, Nestlé's director of science and research, tells Stephen Daniells how collaboration is key to innovation at the Nestlé Research Center.
Tate & Lyle's appointment of a new head of global research and
development underlines the company's focus on the value-added end
of the ingredients market.
The European Commission plans to review the EU's new hygiene laws
to determine whether further amendments are needed to strengthen
provisions related to meat inspection, gelatine, good food safety
practices and cold stores.
The US based Chocolate Manufacturers Association (CMA) has released
a guide to cacao content labels in order to demystify confused
chocolate consumers.
The potential of the brain health nutrition market is only starting
to be realised, and Nestlé underlined its intentions yesterday to
get a head start on the competition with the signing of an
agreement with the Swiss Federal Institute...
Confectionary giant Mars has lauded recently published research as
further evidence of the benefits of flavanols from cocoa for a wide
range of health conditions, and looks set to lead to a new wave of
cocoa flavanol-enriched products...
The preference of fat or sweet foods amongst obese adults is equal,
and more related to personality type and eating behaviour than
gender, suggests new research from Sweden.
A new review could help food developers and technical managers
appreciate how dietary fibre influences the glycaemic index of
foods, especially cereal products.
The evening meal is when the majority of overweight consumers
receive those extra calories too many, according to recent research
by the US Department of Agriculture (USDA).
Despite growing awareness of the health threat of obesity,
Americans are still confused about the safety of the most commonly
available sugar substitutes, claims an NGO.
The world's leading cocoa processor Barry Callebaut said yesterday
that it had new evidence to support the anti-cancer and anti-ageing
benefits of its healthy chocolate Acticoa.
As Europe prepares for tougher rules on allergen labeling, a new
study has found that allergies to almonds, pecans, cashews and
other tree nuts may not be lifelong.
Ramifications for food formulation as fundamental research on
chocolate smells finds olfaction is uniquely a "dual" sense, in
that the brain perceives the same smell molecule differently if it
arrives through the nose rather...
A new research project aimed at improving the quality and yields of
cocoa crops through a better understanding of the plant's genetic
make-up is being undertaken by the UK's University of Reading.
The Corn Refiners Association has claimed that a recent study
linking fructose in soft drinks with added body fat
"mischaracterizes high fructose corn syrup".
Food makers will benefit from new findings that deepen our
understanding of how the human brain distinguishes between
different types of taste, writes Lindsey Partos.
The first ever survey of research and development (R&D)
personnel across all industrial sectors in Europe reveals most
participants predict there will be little change in their
companies' R&D investment levels over the...
With the US food allergy bill deadline approaching, a new study has
found that food industry peanut testing kits are around 95 per cent
accurate when used together.
Evidence backing the antioxidant powers of natural cocoa could
bring new opportunities for confectionery firms looking to boost
slacking sales in a saturated market, reports Lindsey Partos
.
Another study on chocolate finds that the dark variety decreases
blood pressure and improves insulin sensitivity in healthy people,
lending weight to its potential for heart health.
The US Centre for Disease Control has helped to create a climate of
fear by exaggerating America's obesity crisis, claims a consumer
and industry group, as one major cereal producer warns the whole
obesity issue is becoming too...
New fundamental research could open up opportunities for
flavourists trying to harness plant pathways to produce essential
oils used as flavour additives.
The European Commission is spending €12.7 million on research into
the relationship between diet, lack of exercise and the development
of diabetes to improve understanding of the rapid rise in this
disease in recent years.
Evidence backing the health promoting benefits of chocolate
continues to mount, bringing dynamism to slacking sales, reports
Lindsey Partos. Researchers from Spain have discovered that
polyphenols found in cocoa extract influence...
Findings from a new study on trans fats in UK food products drives
consumer group to call on food makers to cut these artery-clogging
fats out of processed food formulations, while industry declares it
is 'fully committed'...
A new study on artificial sweeteners reported in the news yesterday
has fuelled a rapid response from the soft drinks industry, which
branded the research by US researchers at Purdue University as
'pure speculation'.
As food manufacturers and ingredients suppliers work towards tough
new rules on the labelling of food allergens, Europe's risk
assessment body concludes that current scientific evidence is
'insufficient to establish an intake...
The European Parliament has cleared amendments to the sweetener
directive, but only after setting up a trail of conditions -
including a closer monitoring of new sweeteners.
