Britain’s National Heath Service (NHS) could save £8.2m ($11.8m) a year if all the territory's 12-year olds chewed three pieces of sugarfree gum a day, says a study in the British Dental Journal.
Chocolate may improve placental function during pregnancy but flavanol levels seem to make no difference to pregnancy outcomes, says a Canadian researcher.
Consuming cocoa flavanols may interact with the gut microbiota as a way of preventing metabolic syndrome or easing the condition’s symptoms, a review has concluded.
A free-to-attend ProSweets panel discussion featuring Mondelēz and Nestlé will assess how chocolate makers can develop and reformulate products to comply with self-imposed nutrition guidelines.
Beneo claims previously untested varieties of inulin and isomalt come closer to matching the taste and mouthfeel of sugar in chocolate than ever before.
Canada-based supplement firm Herbaland is launching a new Pure gummy product line, which it says is the first to use direct depositing rather than starch molds during processing.
Adding a mangosteen fruit by-product to cheaper low cocoa chocolates could improve their nutritional content without compromising flavour, researchers have discovered.
KitKat maker Nestlé reports progress in reducing sugar across its confectionery portfolio but won’t reformulate to a lower threshold until sugar’s link to obesity and type 2 diabetes is substantiated.
The use of plain packaging on unhealthy food as an obesity prevention measure may have the opposite effect by increasing snack intake among men, a study has found.
A scientist says a New York Daily News article suggesting his new study shows dark chocolate has preventative effects against pancreatic cancer because it contains magnesium is misleading.
Energems has been accepted as a member at the Council for Responsible Nutrition (CRN) and says the new confectionery category of chocolate energy supplements it has created is poised for growth.
Rebaudioside M is safe and can be added to the list of EU-approved steviol glycosides (E960), the European Food Safety Authority (EFSA) has concluded. The agency said this was the case provided 95% of its components were converted to steviol.
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.
High-flavanol cocoa supplementation may have positive impacts on facial wrinkles and skin elasticity in photo-aged Korean women, says a new study from scientists from Seoul National University.
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.
Naturex CEO: “There is already quite an interesting list of first contacts.”
Swiss Chocolate titan Barry Callebaut has handed the job of taking EU heart health claim winning cocoa flavanols to the supplements sector to French herbals leader Naturex.
Concern over misuse of the term ‘free-from’ in relation to allergens in food products and a need for greater standardisation of manufacturing practices has led the British Retail Consortium (BRC) and the Food and Drink Federation (FDF) to produce new...
US confectioners should ready themselves to declare percentage daily values for added sugars set at 10% of total calorie intake, which could be a regulatory requirement by 2018, says a consultant for the Sweetener Users Association.
Consuming up to two grams per day of cocoa flavanols for 12 weeks is well tolerated in healthy men and women, says a new study from scientists from Mars Inc. and the University of California, Davis.
While many people have snacks, sugar and sodas pinned as the bad guys in the war against obesity, one recent study found little to no correlation between consumption of junk food and obesity.
Consumer trends are actively changing how food items are packaged, according to a report released at this year’s Pack Expo Las Vegas and Pharma Expo 2015.
ConfectioneryNews will host three live sessions at ISM and ProSweets 2016 and seeks experts in confectionery packaging, chocolate reformulation and companies with innovative strategies to reach Millennials to join our panels.
Pecans could become a mainstay ingredient across the bakery and snacks industry as consumers look for more versatility in their products, says the Center for Pecan Innovation.
Consumers end up eating for much longer stretches of the day than they had anticipated with over half of adults eating over a 15-hour span daily, says new research.
There’s no one size fits all approach to stopping allergens from making their way into baked goods, but one researcher says manufacturers must put many safeguards, including training, in place to help mitigate risk.
Mondelēz International hopes to “significantly expand margins” through healthier versions of its products, product innovation and more reliance on digital media.
Latvia has banned the use of trans fats in domestically produced and imported food, joining ranks with Austria, Hungary and Denmark - but campaigners are pushing for an EU-wide ban.
Cocoa flavanols have been tied to lowering blood pressure and heart disease risk in new research by a Mars-backed project, but study authors say chocolate is too calorific to be a delivery vehicle.
Nutritional ingredients supplier Delavau has utilized its fortification technology to enrich chocolate and compound coatings with calcium equivalent to levels in a glass of milk.
Fortifying biscuit with bee pollen may help manufacturers increase protein, fiber and polyphenol content without impacting taste, according to Polish researchers.
Consumers are significantly more likely to buy foods that carry front-of-pack nutrition labels irrespective of their nutritional value, according to a study published in Public Health Nutrition.
Mounting scientific evidence and a shift in public opinion could mean fructose is set to follow the same black-listed fate as trans fats, argues an analyst.
Nestlé confectionery sales dipped $300m in H1, so if it wants to stay at the top it must continue to invest in brands like KitKat rather than focus too heavily too soon on health and wellness, Euromonitor says.
'We do not support a Daily Value for added sugars', says candy trade body
The U.S. National Confectioners Association (NCA) fears plans to place percentage daily values for added sugars on food labels is unnecessary and may confuse consumers but supports a federal law proposal to make GMO labeling voluntary.
Citrus food flavouring perilla aldehyde causes DNA damage to the liver, says EFSA – a finding that calls into question the safety of nine other chemically similar flavourings.
