News & Analysis on Chocolate, Candy and Cocoa
People with mild depression or anxiety may have modified perceptions of how fat, sweet and bitter flavours which could result in higher consumption levels of unhealthy foods, researchers suggest.
A new state-of-the-art sensory testing facility at Newcastle University will help industry and academics come together to improve the quality, taste and texture of food.
The chocolate and cocoa industry has pledged $3m in new funds to global cocoa sustainability as major firms including Mondelez, Hershey and Cargill talk about their new initiatives.
Researchers have determined the average size of confectionery and chocolate aisles in supermarkets across eight developed countries with the UK devoting more aisle space for them than other nation.