Researchers say commercial prospects for extra virgin olive oil enriched dark chocolate are strong after finding potential cardiovascular health benefits.
Specific compounds within cocoa promote the release of insulin and may help protect against the onset of type-2 diabetes (T2D), reports a new study in Journal of Nutritional Biochemistry.
The percieved health benefits of cocoa among Japanese consumers continues to drive the domestic chocolate market, according to a report by Euromonitor International.
A survey conducted by YouGov Australia shows that Cadbury is Asia Pacific’s (APAC) favorite chocolate brand, chosen by 25% of the respondents in the region.
Hershey has decided to update its nutrition facts panel across its portfolio this fall, starting with some of the power brands including Hershey’s Kisses Milk Chocolate.
Cargill cannot prove a cause-and-effect relationship between eating sugar-free candy sweetened with at least 90% erythritol and a reduced risk of dental caries, the European Food Safety Authority (EFSA) has said.
Cadbury owner Mondelēz International plans to renovate its power brands with simpler ingredients and improved nutrition after meeting some of its well-being targets early.
Mars Chocolate has launched goodnessKNOWS bars in the UK, hitting the nerve of time that could disrupt the UK’s Top 10 snack bar brands, says Euromonitor.
Barry Callebaut has expanded its protein product portfolio by launching its FortiPro brand, a chocolate coating that contains 15% to 20% protein per serving.
Research published on Canadian Medical Association Journal suggests the North American Free Trade Agreement (NAFTA) is associated with a significant rise in high-fructose corn syrup (HFCS) consumption in Canada.
Sweetech, a new family of flavor enhancers from Bell Flavors and Fragrances, can help food and beverage manufacturers achieve significant (20-50%) reductions in sugar and retain a clean label, claims the Illinois-based company.
By Charlie Arnot, CEO, The Center for Food Integrity
If you care about GMO labeling, you only have a few more days to respond to USDA's 30 questions* about how to implement the new law. The looming deadline is both a stark reminder of the controversy around GMOs that brought the food industry to this...
A whopping 65% of a representative sample of Brazilian consumers, representing the world’s fifth most populous country, said they wanted to have less sugar in their diets.
A major criticism of the public health lobby’s proposed sugar sweetened beverage tax—that it would unfairly punish the poor and disadvantaged—may have been debunked by research from Deakin University’s Global Obesity Centre.
American Almond has opened its new facility that it moved from Brooklyn, New York, to Pennsauken, New Jersey, to expand its nut-based products portfolio.
Overweight and obese children tend to drink more sugar-sweetened drinks than those of normal weight, making a “compelling case” for taxing the beverages, according to researchers in Ireland.
There is vast scope to increase functional confectionery innovation and sales in China by including iron, collagen and taurine in products, according to analysts.
Mondelēz has started operating its latest technical center in Poland, where around 130 specialists will develop the company’s key European biscuits and chocolate products, such as Milka, Oreo, Alpen Gold and Prince Polo.
Global confectionery sector to grow CAGR 4.6% from 2016–2021
An improving global economy, stronger than expected economy in developed countries and rising disposable incomes in developing countries are the main reasons why demand is growing for confectionery products, according to Global Data.
Adding prebiotics and an antioxidant source to white chocolate can alter its taste and texture, but a new sensory analysis reported that consumers still ranked it highly, with researchers concluding it provides new product opportunities for industry.
Daily consumption of flavanol-rich cocoa reduced arterial stiffness in postmenopausal women – therefore lowering the risk of heart attacks and strokes, a study revealed.
Hershey has included in its five-year plan a goal that 50% of its total offering of individually wrapped standard- and king-size confectionery products will be 200 calories or less.
A spate of recent reports have accused a top member of Scotland’s food standards agency of bias after revealing her financial ties to a major chocolate firm - is the junk food industry meddling with objective scientific research?
By Kathy Groves, Head of Microscopy, Leatherhead Food Research
Soluble dietary fibers, dextrins and added vanilla can help manufacturers cut sugar beyond reducing portion size, writes Leatherhead Food Research’s head of microscopy.
Orkla Confectionery & Snacks Sweden has removed palm oil from 98% of its products, meaning 1,500 fewer tons of saturated fat in consumers' food. But what were the technical challenges and how was it received by fellow members of the Roundtable...
Chocolate spreads and jams contain huge amounts of sugar, with two slices of bread containing the entire maximum daily intake - but some experts have questioned whether the quantities eaten are large enough to contribute to obesity
Manchester-based Yumsh Snacks has started producing Bean & Pod chocolates while waiting for its manufacturing facility to be certified free-from, CEO Tony Goodman told BakeryandSnacks.
