Soluble corn fiber can reduce the sugar content in chocolate by up to 50% while retaining similar levels of sweetness and leaving no aftertaste, according to a recently published patent by Mondelēz International.
Adding low levels of red and black pigments to chocolate prior to aeration can prevent aerated chocolate from getting lighter and potentially putting off consumers, according to a patent filed by Unilever.
Gumlink and Fertin Pharma have initiated legal proceedings against British-based firm Revolymer for allegedly infringing Gumlink’s patent on a degradable gum base by selling nicotine gum in Canada. Revolymer plans to defend its position.
Cadbury UK and Kraft Foods R&D in the US have filed a patent application for an improved chocolate depositor that the companies claim allows manufacturers to better meet output demands and cope with new formulations.
Kraft-owned chocolate maker Cadbury has filed an international patent for a redesigned flow wrap package that it claims will allow chocolate bars to be displayed closer to sales counters to encourage impulse buys.
A US District Court has ruled that no dry form of maltitol from Yucheng Lujian Biological Co. or its associated companies may enter the US, in the latest chapter of a patent dispute filed by French firm Roquette.
Senomyx has announced a two-year extension to its collaborative
research and license agreement with food and beverage giant Nestle,
focusing on developing new flavor ingredients for use in
dehydrated, culinary and frozen foods.
A can system developed by Ball Packaging Europe to protect
sensitive ingredients for use in beverages has found its first use
in Europe in a German creatine drink, and could help spur
development of new sports and wellness products.