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.
Children can eat candy in moderation without increasing their risk of becoming obese and developing heart problems later in life, according to a study backed by the National Confectioners Association.
Teenagers should stick to low fat diets to prevent build-up of dangerous abdominal fat – irrespective of how much they exercise or how many calories they consume, according to a new study.
The chocolate market will develop a marked divide between cheaper, lower quality products and higher end offerings that use cocoa blends allowing consumers to distinguish aromatic notes like a wine-tasting, says Cémoi’s R&D chief.
Probiota 2014 – relocated from Brussels to Amsterdam and organised by NutraIngredients – will bring together the finest scientific and commercial minds operating in the pre- and probiotic sector in a 2-day, 2-stream event.
World Health Organisation (WHO) recommendations for added sugar intake should be halved to protect teeth from dental caries, suggests a review published in the Journal of Dental Research.
A cocoa butter replacer derived from mango seed fat and palm stearin could help chocolate withstand high temperatures and may benefit manufacturers in tropical countries, according to a study.
Adding powdered pectin to chewing gum can significantly improve the release of fat soluble ingredients such as flavors and cooling agents as it is chewed, according to a patent application filed by Kraft and Cadbury revealing "surprising" and...
Obesity may drive fundamental changes in our perception of sweet tastes by modifying the number of cells that respond to sweet stimuli, according to new research in mice.
Specialty ingredients distributor IMCD says that working with a distributor, rather than individual suppliers, allows food companies to tap into application-driven expertise - beyond their own R&D capabilities.
Superheated steam roasting retains more phenols and flavonoids during cocoa processing than the conventional roasting method, according to research by Universiti Sains in Malaysia.
Many studies focusing on obesity and nutrition may overstate conclusions of their findings, which may lead to policy makers and other researchers basing decisions on inaccurate assumptions, according to new research.
People with visceral obesity share a unique set of biomarkers that may help researchers to identify future health risks and dietary changes that may help to tackle obesity, say researchers from Nestlé.
Adding low levels of red and black pigments to chocolate prior to aeration can prevent aerated chocolate from getting lighter and potentially putting off consumers, according to a patent filed by Unilever.
Simply reducing portion sizes is not an easy solution to reducing energy intakes as results from laboratory based experiments do not necessarily reflect what happens in the real world, according to a new review.
It is hard to fool the brain by providing it with 'energyless' sweet flavours, according to new research in mice that suggests that consumption of zero-calorie sweeteners leads to higher sugar consumption later.
Mondelez International has filed a patent for a method to give black cocoa powder its rich color using fewer environmentally damaging chemicals and no iron salts.
Flavonoid-rich dark chocolate may improve the function of the cells lining blood vessels and help control blood pressure in younger, but not older, hypertensives, says a new study.
Increases in childhood obesity levels, in part due to high intakes of fructose, may also have a dramatic effect on brain funcitoning and academic performance, warn researchers.
A novel food-grade oleogel made of cellulosic polymer, surfactant and oil could be used to substitute trans fats in foods, according to new research backed by Kraft Foods.
A lack of sleep could alter the way our brains work, making us more likely to consume unhealthy snack products than healthier options, say researchers.
The use of citric acid as an extractant could boost the industrial recovery of pectin from waste cocoa husks that are generated during cocoa production, say researchers.
Combining functional brain imaging techniques in to behavioural research may help researchers uncover the immediate and long term effects of chocolate consumption on cognition, mood and behaviour, say researchers.
Short 'rituals' that many people perform before consuming foods and drinks, even if seemingly insignificant, could boost flavour perception and overall liking of products, according to new research.
The food industry must continue to innovate new food products that help consumers with pre-diabetes and glucose intolerance to reverse their long term risk of diabetes and dementia, according to Professor Louise Dye.
Consumption of high-energy snack foods and sugar sweetened sodas may be associated with an increased risk of colorectal cancer, according to new research.
A better understanding of the complex functions that sugar fulfils in a chocolate product is required by manufacturers before they can reliably develop a high-quality sugar-free chocolate that is acceptable to consumers, say researchers.
The pleasure derived from eating certain foods may be seen in the eyes – a finding that could help food scientists develop tasty foods that without the ‘side effect’ of excessive calories, according to a small study published in the journal Obesity.
