Nestlé has shut down a production line after a positive salmonella test on a batch of chocolate morsels at its one of its facilities in the US, for the second time this year.
Eating dark chocolate reduces damage to the blood vessels of cirrhotic patients and also lowers blood pressure in the liver, according to research presented this week at the International Liver Congress in Vienna.
Blends of low-calorie sweeteners like maltitol with polydextrose boosted gut microflora when formulated in chocolate with excellent tolerance, says a new study from the University of Reading.
Chocolate maker Barry Callebaut has reported increased profits and sales volumes for the six months to the end of February 2010, despite a declining global chocolate market.
Partial substitution of cocoa butter in confectionery products may be achieved with tea seed oil, a by-product of tea processing, says new research with the potential to help chocolate makers cut costs.
German chocolate ingredient supplier, Herza Schokolade, said it has recently concluded a series of trials on the incorporation of health boosting ingredients into chocolate based on the hike in demand for the functional additions from its food manufacturer...
Equipment that separates liquid chocolate from solid rework components by centrifugal force helps eliminate food waste by enabling the chocolate to be reused in product manufacturer, claims its German developer.
A simple test of volatile compounds in chocolate may serve as chemical tracers to enable better traceability of cocoa and inform consumers of the countries of origin, say French researchers.
Two companies have been served with serious citations for workplace safety and health violations from the US Department of Labor's Occupational Safety and Health Administration (OSHA) following the death of a worker in the summer of 2009.
The worst of the global economic crisis on chocolate is over but global market volumes will remain flat throughout 2010, predicts Barry Callebaut – which itself is expecting to outperform the market.
Chocolate packaged with an oxygen absorber in a barrier packaging material will maintain its aroma, taste and nutritional quality substantially longer than other packaging methods, according to a new study.
Brands such as Kit Kat and Wispa are performing well but new data shows the UK chocolate confectionery market appears to be taking a hit from the economic downturn
A tool to detect the correct levels of vegetable fat levels in milk chocolate has been rubber stamped by an international standards body, and benefits all stakeholders in the industry, claims the developers at the European Commission’s Joint Research...
The chocolate sector looks set for further consolidation with the smaller players struggling to offset higher cocoa prices, claims one market analyst as the rumour mill goes into full gear over potential rivals to Kraft for a Cadbury takeover.
Daily consumption of 40 grams of dark chocolate for two weeks can reduce stress and benefit metabolism and microbial activity in the gut, claims scientists based at the Nestle Research Centre.
Chocolate maker Barry Callebaut has reported increased profits and sales volumes for the full 2008/09 fiscal year, despite shrinking global chocolate consumption.
The levels of antioxidant activity and flavan-3-ol levels in chocolate products are stable over a controlled shelf life of one year, according to a new study.
Barry Callebaut has signed an agreement to acquire Spain’s Chocovic, in a deal that will give the chocolate giant its first manufacturing plant in Spain.
Kraft Foods said its premium dark chocolate range is the first to carry the Rainforest Alliance Certified seal, showing it contains cocoa from farms that meet the sustainability standard.
Combining inulin with the bulking agent polydextrose may reduce the sugar and fat content of milk chocolate, without affecting consumer acceptance, suggests a new study.
In the final part of our series on healthy chocolate, NutraIngredients scans the regulatory landscape to see how the movement towards healthy cocoa offerings is being affected by the rules in some of the lands they are proliferating in.
Growth in sugar confectionery weakened but the chocolate sector continued to perform well for Nestlé, according to the global food giant’s third quarter results.
In the third part of a special series on the health benefits of cocoa polyphenols, NutraIngredients looks at the sourcing and supply issues associated with ensuring antioxidant levels in chocolate.
In the second part of our special series on the health benefits of cocoa polyphenols, NutraIngredients looks at the science behind the claims, and asks how much is too much
In the first of a four-part special series, NutraIngredients.com dips its investigative strawberry into the world of healthy chocolate and finds a relatively embryonic sector still finding its way but buoyed by ever-more cocoa polyphenol science, exciting...
US confectionery giants have been customising their wrapping or chocolates in support of breast cancer awareness month, while advocates caution consumers over the increasing number of pink products.
Daily supplements of a flavonoid-rich chocolate may reduce biochemical markers of arterial hardening and boost heart health, say results of a randomized controlled trial.
Drinks or high sugar-containing chocolate may be the best formulations for boosting antioxidant levels in the blood, suggests a new study from Kraft Foods.
Vegetable milk made from a blend of peanuts and cowpea may offer an alternative to dairy for milk chocolate formulations, suggests a new study from Ghana.
Barry Callebaut has confirmed it has ended negotiations with Spanish chocolate producer Natra over the integration of its European consumer chocolate business, citing differences over valuation.
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 has opened a chocolate research centre in Switzerland to inspire new formulations, product concepts and packaging designs in the luxury segment.
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.
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.
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.
Wild has launched a blend of plant extracts to help chocolate manufacturers create antioxidant rich products without needing to buy special quality cocoa beans.
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.
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.
