Mondelēz has started operating its latest technical center in Poland, where around 130 specialists will develop the company’s key European biscuits and chocolate products, such as Milka, Oreo, Alpen Gold and Prince Polo.
Adding prebiotics and an antioxidant source to white chocolate can alter its taste and texture, but a new sensory analysis reported that consumers still ranked it highly, with researchers concluding it provides new product opportunities for industry.
The action of trans-fatty acids may be more damaging to cells than previously thought, as a study reveals the mechanism by which cell death occurs faster, leading to atherosclerosis, heart attacks and strokes.
Daily consumption of flavanol-rich cocoa reduced arterial stiffness in postmenopausal women – therefore lowering the risk of heart attacks and strokes, a study revealed.
Thermoplastic resin producer Braskem has partnered with Clemson University in the US and Rio Grande do Sul Federal University (UFRGS) in Brazil to create intelligent packaging which can change color if a product is unfit for consumption.
Vanilla is associated with children, roasted nuts with seniors and floral notes with adults, and the findings will provide "a deeper understanding" for tailoring new product development (NPD) to age groups, according to a recent study.
Lactips has developed an edible plastic made from milk protein (casein), claiming it has enormous potential for intelligent packaging in the food and beverage industry.
By the end of the year, manufacturers will see ‘transformational’ wearable technology in the consumer market, which will overtake sales of handheld devices, says NSF International.
Products that claim to be low-fat, reduced sodium or cholesterol-free do not accurately represent the food’s nutritional quality, giving consumers a false sense about its health benefits, according to a US study.
Sugar reduction specialist DouxMatok is in advanced talks with multinational food manufacturers and says its patented flavour-carrying particle will be on shelves in Europe by 2018.
Snacking is about to get personal with food manufacturers using technologies such as visual and 3D printing to scale up bespoke eating experiences, according to Gil Horsky, global innovation leader at Mondelēz International.
