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.
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.
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.
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.
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.
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.