3D printed robotic end-of-arm components are the future of F&B manufacturing as they save time and money while producing lightweight parts that perform better and cause less wear and tear, according to Stratasys.
Colouring foods supplier GNT is set to double its product development capacity with an injection of more than €3m into a new R&D lab in Mierlo in the Netherlands.
The European Food Safety Authority (EFSA) has adopted a draft opinion on the energy conversion factor for 'functional sweetener' D-tagatose, meaning its calorie count can be listed on product labels.
Applying an electric field to liquid chocolate in the flow direction can reduce the fat level in chocolate by 10% to 20%, according to Mars-funded research conducted by Temple University.
Merchandising specialist Quri has urged confectioners to ensure new items stay stocked on shelves throughout summer after discovering low availability for some top brands.
Confectionery products account for 1% of total packaged food that carries a sustainable palm oil label, according to new ethical labels data from Euromonitor.
Scientists at the University of Leuven discovered that ultrasonic waves can be used to detect differences in the crystallization of cocoa butter, resulting in a faster and more cost-effective process for checking the quality of chocolate.
The discovery of ‘gut enzymes’ in sweet taste receptors on the tongue could point industry towards a new route in the development of non-caloric sweeteners, say those behind the research.
Limonene can accelerate the crystallization process of chocolate, giving it a desirable melting range, according to a recent study published in Journal of Agricultural and Food Chemistry.
Marketing messages promoting high-calorie foods are receiving a boost from an unexpected source - teenage social media users - according to a Swedish study.
KU Leuven University, in Belgium, has developed a prototype 3D printer using pectin gel for candy and will investigate other recipes to make further use of the product.
Switching from saturated fat to vegetable oils that are rich in linoleic acid reduces cholesterol but actually increases the incidence of heart attacks and heart disease, according to a recent review of a data collected nearly 50 years ago.
Gelatin extracted from duck feet or other avian sources could provide an alternative to pig and cow sources, which some consumers avoid for ethical or religious reasons, claims a new study.
Salt provokes fatty food eating, and can even trigger increased food intake among people who have a preference for less fatty foods, Australian researchers have found.
ConfectioneryNews presents our pick of products entering the global confectionery category this quarter from major players such as Mars, Lotte and Nestlé.
Healthcare professionals may recommend moderate dark chocolate consumption after daily chocolate eating was tied to reducing heart disease risk factors, claim the authors of a cross-sectional study.
Chocolate has been tied to improved brain function, enhanced energy, and other health benefits, but confectioners will be better served by leveraging chocolate's emotional connections, according to a recent report by Mintel.
Larger serving sizes on a food’s packaging encourage people to eat less, US researchers have found, as consumer groups in Europe put pressure on policymakers to help food manufacturers set realistic portion sizes.
Japanese researchers have devised a method to make one of the sweetest natural sweeteners even sweeter in a development that will be seen as a breakthrough at a time when consumers are moving away from sugar.
A daily supplement with an extract from cacao may reduce UV-induced skin aging and protect against wrinkles, suggests a new study with lab mice and human skin cells.
Britain’s National Heath Service (NHS) could save £8.2m ($11.8m) a year if all the territory's 12-year olds chewed three pieces of sugarfree gum a day, says a study in the British Dental Journal.
Chocolate may improve placental function during pregnancy but flavanol levels seem to make no difference to pregnancy outcomes, says a Canadian researcher.
A study by Clavis Insight suggests major retailers in the US and UK are missing on an important sales opportunity to drive Valentine’s chocolate purchases online.
Consuming cocoa flavanols may interact with the gut microbiota as a way of preventing metabolic syndrome or easing the condition’s symptoms, a review has concluded.
Cocoa off-flavors can be avoided by fermenting beans in sealed vacuumed bags inside an incubator with yeast starter cultures, claims Mars in a patent application
Adding a mangosteen fruit by-product to cheaper low cocoa chocolates could improve their nutritional content without compromising flavour, researchers have discovered.
The use of plain packaging on unhealthy food as an obesity prevention measure may have the opposite effect by increasing snack intake among men, a study has found.
A scientist says a New York Daily News article suggesting his new study shows dark chocolate has preventative effects against pancreatic cancer because it contains magnesium is misleading.
Millennial consumers claim to favor ethical products, but are often unwilling to pay the premium in practice, according to a study supported by Hershey.
Drinking a beverage rich in cocoa flavanols improved blood vessel function and reduces diastolic blood pressure in individuals with kidney failure, German research has found.
Moderate chocolate consumption may help expectant mothers and their fetuses by reducing stress and providing antioxidants that guard against reproductive diseases and pregnancy complications, say Italian researchers.
High-flavanol cocoa supplementation may have positive impacts on facial wrinkles and skin elasticity in photo-aged Korean women, says a new study from scientists from Seoul National University.
A short burst of hot air or incubation can prevent unsightly white marks on chocolate obtained via friction during production and packing, according to a patent application from Mars.
Low energy sweeteners commonly used in diet sodas may help with weight loss, says a University of Bristol study, adding that confusion among consumers between sweeteners and sugar needs to be addressed.
Consuming up to two grams per day of cocoa flavanols for 12 weeks is well tolerated in healthy men and women, says a new study from scientists from Mars Inc. and the University of California, Davis.
While many people have snacks, sugar and sodas pinned as the bad guys in the war against obesity, one recent study found little to no correlation between consumption of junk food and obesity.
