Food manufacturers have urged the FDA to give them more time to consider its proposal to revoke the GRAS status of partially hydrogenated oils (PHOs) in a bid to eradicate artificial trans fats from the American diet.
AarhusKarlshamn (AAK) claims its filling fat Chocofill NH 110 is lower in saturated fats than lauric fats and can save confectioners money by eliminating the tempering stage compared to polymorphic fats.
Irish dairy ingredients specialist Glanbia Nutritionals once filled its sights almost exclusively with the sports nutrition sector, but the explosion of interest in protein means the ‘ordinary’ mainstream food industry is a bigger and bigger target.
Fruit may have its own stand alone functionality but Taura Natural Ingredients says fortification with milk and pea proteins, green coffee and grains will bring the ingredient into new areas.
Barry Callebaut has expanded its E-number free printable colorant range to include red, a move the company hopes will help tap into seasonal opportunities as well as the clean label trend.
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.
Superheated steam roasting retains more phenols and flavonoids during cocoa processing than the conventional roasting method, according to research by Universiti Sains in Malaysia.
Barry Callebaut is prepared to supply more certified cocoa if the industry demands it, but with 12% total cocoa volumes coming from ‘sustainable’ sources it says it already has more sustainable cocoa products than the market currently wants.
A substance found in chocolate and sold by health food stores to enhance mood has been found to reduce the number of E.coli O157:H7 cells on beef meat pieces by up to 90%.
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.
Scottish chocolate start-up, IQ Chocolate, has high hopes for its “raw” dark chocolate bars within the high quality, functional foods sector and is currently in the initial stages of preparing a dossier for a health claim.
A coroner has written to the UK’s Department of Health warning of the dangers of high-caffeine confectionery after a man accidentally overdosed on caffeinated energy mints.
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.
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.
Chocolate makers are increasingly opting for dried fruit inclusions over sharper flavor additions like chilli and nuts because of their perceived healthy image and flavor enhancing properties, according to confectionery equipment supplier Egan Food Technologies...
The European Commission has passed a law meaning generic descriptors for food and beverage products which could be construed as health claims will only be allowed if they have been in use for more than 20 years.
Sweeteners are widely used to replace sugar in diet and low calorie products within the food and beverage industry. However, many consumers are still worried about these ingredients. So, what are the facts behind low calorie sweeteners?
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.
Immune health chewing gum is a cheaper and more portable way to guard against the common cold than dissolvable vitamins, according to an emergency room doctor who has created his own anti-flu chewing gum.
A sugar tax is the best way to combat excess sugar consumption which doctors agree is partly to blame for growing global obesity and diabetes rates, according to a report from Credit Suisse.
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.
Barry Callebaut's R&D department talks to ConfectioneryNews after winning a blood flow health claim for cocoa flavanols in dark chocolate and cocoa beverages.
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.
ADM Cocoa has introduced a low fat cocoa powder that it claims is well suited to nougats and other protein foam based confectionery that lose structure in the presence of fat.
Wrigley is urging consumers to chew sugar free gum as part of oral healthcare routines and dismisses that it is contributing to dental diseases through parent company Mars’ sugar-based products.
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.
What do you get when you guzzle down sweets? 'An indulgent treat clearly marked for sharing', says Nestlé
A US startup part-funded by celebrities has ‘unjunked’ America’s favorite candy bars and says it is serious about taking on the industry's major players.
The functional confectionery market remains niche but is growing rapidly as candy makers look for new ways to differentiate their products, according to ingredients firm Naturex.
Fruit and vegetable residues typically discarded in the manufacture of isotonic sports drinks could be a rich nutrient source for other foodstuffs like bars and biscuits, Brazilian researchers have found.
The global reduced fat chocolate category is set for 13.4% sales growth this year. We ask how chocolate makers can formulate to get a piece of the action.
Around a quarter of recent product launches in the tablet confectionery category have made claims for breath freshening or oral care. Mintel explores the latest flavor trends and health claims in the most common sub-group: Mints.
The maker of a new sugar free cookie sweetened with monk fruit extract claims its product is set for big things in markets with high diabetes rates such as Australia and Saudi Arabia.
SPECIAL EDITION: HEALTHY AND FUNCTIONAL CONFECTIONERY
The meteoric emergence of cocoa flavanols as the new 'super ingredient' continues, with many new scientific publications focused on the potential health effects of these special compounds. As part of this special edition, we take a look at some...
