Chocolate cravings: Not due to hormones, says study
A woman’s craving for chocolate as she approaches the menopause is not down to hormones, but more a reaction to the stress and discomfort of the menopause, suggests new research.
Nestle opens luxury chocolate research centre
Nestle has opened a chocolate research centre in Switzerland to inspire new formulations, product concepts and packaging designs in the luxury segment.
Chocolate sales follow suppliers to Eastern Europe, says report
Supported by supplier migration, Eastern Europe has gained ground in the global chocolate market as health concerns eat into the Western European share, according to new research.
High flavanol chocolate can protect skin from UV damage
High flavanol chocolate can help protect the skin against UV damage although marketing on this claim may be challenging.
Low-fat chocolate breakthrough could replace fat with water
Innovative emulsions containing up to 60 per cent water may reduce the fat content of chocolate and offer low-fat formulations, suggests new research from the UK.
Cadbury plays down chocolate supply fears
Cadbury has insisted that potential strike action by its workforce will not affect chocolate supply, despite claims made by union officials.
Amcor creates "easy open, easy reclose" packaging for chocolate squares
Amcor has been working with Rübezahl Schokoladen to apply its “easy open, easy reclose” innovation to the packaging of Sun Rice chocolate squares.
Increased intakes of chocolate may decrease the risk of a heart attack victim from dying from heart-related problems, according to a joint US-Swedish study.
FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of gluten-free bread.
New blend makes antioxidant rich chocolate easier to create, says Wild
Wild has launched a blend of plant extracts to help chocolate manufacturers create antioxidant rich products without needing to buy special quality cocoa beans.
Cargill plans three-day chocolate workshop
To help new entrants to the confectionery business be more effective and successful, Cargill is holding a three-day instructional seminar.
Chocolate boom helps Cadbury beat market expectations
Buoyed by strong second quarter chocolate sales, Cadbury has beaten market expectations for the first half of the year.
NutraIngredient’s Snack Size Science brings you the top nutrition research news every two weeks. This week we spill the beans on the potential of chocolate to lower blood pressure.
Chocolate cake: Leavening agent key to healthy profile
Maintaining cocoa’s heart healthy compounds in a finished product depends on the presence of other ingredients, particularly leavening agents, says new research from the Hershey Company.
Barry Callebaut develops low calorie, heat resistant chocolate
Food engineers at Barry Callebaut have developed a chocolate that has both a high melting point and a low calorie count.