Biotec firm Lycotec has submitted a dossier to the European Food Safety Authority (EFSA) to gain a health claim for its L-tug ingredient, which it claims can be added to chocolate to reduce cholesterol.
The National Confectioners Association is concerned that added sugar declarations on the Nutrition Facts Panel would force confectioners to give away recipe “trade secrets”.
Research on mice has added to a growing body of evidence that cocoa improves metabolism, but it is too soon to suggest that chocolate fights obesity, according to the lead researcher.
A formula using stevia leaves and peppermint gives a fully natural-sweetened chocolate that has a similar taste and mouthfeel to a sugar counterpart but with 44% fewer calories, according to research.
Mars in 2012 wrote to the UK’s Department of Health to express concern over the potential impact on branding and intellectual property rights should tobacco plain packaging policy be extended to food – something the Institute of Economic Affairs said...
Neocandenatone, a purple pigment found in the heartwood of Dalbergia congestiflora trees, could hold colorant possibilities for gummy and hard candies, according to Mexican research.
Just a week after Mexico banned commercials for soda, snacks and confectionery products during cinema showings of children’s movies and during children’s TV programming, Mexican authorities say ads for Nestlé, PepsiCo, Coca-Cola, Hershey´s and Holanda products...
The biggest players in the industry are already exploring ways to reduce bitterness and to up cocoa content in chocolate with MycoTechnology’s mushroom myceliation process, says the company’s founder.
‘Neuroprotective effects’ and ‘improved metabolism’ could be the next health claims for cocoa and dark chocolate after Barry Callebaut’s heart health win, according to a medical doctor.
The impulse checkout channel may be under further threat after a survey revealed a third of consumers in New Zealand supported candy-free checkout zones.
The rising trend for raw chocolate may present a health hazard to consumers unless adequate steps to eliminate Salmonella are taken, says the US National Confectioners Association (NCA).
Barry Callebaut says that high flavanol milk chocolate would be too expensive, but is hopeful that its blood flow health claim for dark chocolate will galvanize the functional chocolate market.
As start-up food business Sweet Virtues claims to be launching the UK’s first hand-made ‘superfood’ truffles, one industry pundit questions whether confectionery with a health dimension will ever move beyond a bite-sized niche.
Mars has flagged health as a leading priority and has named Debra Sandler, former Mars Chocolate North America president, as chief health and wellness officer for the global company.
Epicatechin is the gold standard cocoa flavanol says a medical doctor, but Barry Callebaut claims all flavanols have a positive effect on cardiovascular health.
Partly replacing vegetable fats in confectionery fillings with maltodextrin gels can cut fat content and calories without impacting taste, according to research.
Food and Drink Federation (FDF) members including Mondelēz International have signed up to a 250 calorie cap on single-serve confectionery sold in the UK.
Private label gum maker Fertin Pharma says that mass-market gum makers are content with existing health claims on sugar free gum and are unconcerned about boosting the effects through added ingredients.
A polyphenol-rich cocoa extract called Lavado may reduce nerve damage in Alzheimer’s patients before they develop symptoms, according to research in mice.
The US Food and Drug Administration (FDA) is unlikely to regulate caffeine levels in confectionery products, according to caffeine chocolate firm Awake Chocolate.
As the number of overweight and obese people worldwide continues to climb, policymakers and public health officials are scratching their heads over how to stimulate healthier food choices among consumers.
The UK Department of Health hails its Responsibility Deal a success in its annual update, but reports emerge that companies have failed to meet sugar and salt targets.
The recent flurry of retail checkout confectionery bans, joined last month by retail giant Tesco, could hurt impulse-driven sales, but present high margin opportunities to supermarkets, according to Euromonitor analysts.
Wrigley has introduced Extra Professional Mints containing stevia rebaudiana across Europe, marking the first time it has used stevia in a product globally.
Cocoa polyphenols can suppress oxidative stress that provokes the proliferation of cancerous cells in the colon, according to a study published in the book Cancer: Oxidative Stress and Dietary Antioxidants.
Candy industry experts report confectionery sales are faring better than figures in other retail food markets, with US shoppers snapping up nearly $34bn worth of sweet treats annually.
Confectionery manufacturers showing their latest products offer a glimpse of current and upcoming industry trends, including hot ingredients, growing categories, and standout packaging.
When it comes to cognitive health products, women look for emotional ‘brain food’, while men look for caffeine sources, according to a survey of German students.
Functional confectionery has made only small gains since approval of Barry Callebaut’s cocoa flavanol health claim but opportunities exist for premiumized chocolate products, says a Euromonitor analyst.
