Mars has filed a patent for a method to process unfermented cocoa beans that it claims would maintain the final chocolate taste and allow for a more consistent flavor.
Givaudan has developed a compound blend that creates an acceptable umami impression in food and beverages, enabling elimination or reduction of monosodium glutamate (MSG).
Research on mice has added to a growing body of evidence that cocoa improves metabolism, but it is too soon to suggest that chocolate fights obesity, according to the lead researcher.
A formula using stevia leaves and peppermint gives a fully natural-sweetened chocolate that has a similar taste and mouthfeel to a sugar counterpart but with 44% fewer calories, according to research.
Mars has filed a patent for ‘multi-texture’ caramel products, using a method that prevents moisture migration from caramel to crispy components without the need for a fat-based moisture barrier.
Neocandenatone, a purple pigment found in the heartwood of Dalbergia congestiflora trees, could hold colorant possibilities for gummy and hard candies, according to Mexican research.
Swapping full-calorie foods and drinks for ones containing low or zero calorie sweeteners results in modest weight loss, according to a new systematic review of clinical data.
‘Neuroprotective effects’ and ‘improved metabolism’ could be the next health claims for cocoa and dark chocolate after Barry Callebaut’s heart health win, according to a medical doctor.
Partly replacing vegetable fats in confectionery fillings with maltodextrin gels can cut fat content and calories without impacting taste, according to research.
A polyphenol-rich cocoa extract called Lavado may reduce nerve damage in Alzheimer’s patients before they develop symptoms, according to research in mice.
Companies have to be clever about proprietary research, and plant extracts may hold unique opportunities in this respect, according to a food and nutrition industry consultant.
As the number of overweight and obese people worldwide continues to climb, policymakers and public health officials are scratching their heads over how to stimulate healthier food choices among consumers.
Wrigley has introduced Extra Professional Mints containing stevia rebaudiana across Europe, marking the first time it has used stevia in a product globally.
Cocoa polyphenols can suppress oxidative stress that provokes the proliferation of cancerous cells in the colon, according to a study published in the book Cancer: Oxidative Stress and Dietary Antioxidants.
New research from Purdue University scientists has revealed the dye content of scores of packaged food products, some of which contain more than the 35 mg per serving that has been shown in certain trials to affect behavior among a small percentage of...
Researchers at the University of Arkansas have discovered a method to characterize polyvinyl acetate in chewing gum that could allow gum manufacturers to experiment with new gum base formulations.
Wrigley has filed a patent to enhance the sweetness of sucralose in chewing gum using encapsulated sweetener enhancers - a method that could help it to reduce costs.
People perceive foods that are hard to have fewer calories than soft equivalents, according to new research published in the Journal of Consumer Research.
ConfectioneryNews will be chairing a debate on the latest developments in cocoa flavanol science and the potential for better-for-you chocolate at nutraceutical trade show Vitafoods next month.
Researchers believe a class of compounds found in cocoa known as oligomers may prevent weight gain and reduce diabetes risk, but the lead author says it is too soon to draw a link with dark chocolate.
Japanese researchers claim that chewing gum for over 10 minutes can reduce stress, adding to a growing body of science linking gum chewing to stress relief.
Single-serve packages may help overweight people cut food consumption, says a researcher who claims limited research has been done on its relation to pack size.
Sugar has been linked to everything from heart disease to obesity and cancers in recent months. But is it as bad as all that? Our free-to-attend debate aims to tackle the key questions in the sugar debate. Have you registered yet?
A sweetener produced by isolating agavins from the tequila producing agave plant could offer blood sugar benefits to people with type 2 diabetes and offer weight loss hope to obese people, say researchers.
Chocolate giant Mars and the US National Heart, Lung and Blood Institute are readying themselves for a five-year research project into possible heart-health benefits of taking a daily flavanol-rich capsule.
French smart phone app Noteo allows consumers to scan bar codes of chocolate bars and candy in store to assess their social, environmental and health credentials.
Dark chocolate may help restore flexibility to arteries and prevent white blood cells from sticking to the walls of blood vessels, but increasing flavanol content will not affect these effects and may even put consumers off, say researchers.
Excessive consumption of added sugars in drinks, snacks and sweets is associated with an increased risk of dying from heart disease, according to a major US review published in JAMA Internal Medicine.
Researchers financially supported by the USDA and Lindt have developed a non-sensory method to determine when fine flavor cacao beans have become adulterated with inferior beans.