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...
SPECIAL EDITION: HEALTHY AND FUNCTIONAL CONFECTIONERY
The possibilities for functional chocolate are wide-ranging. In this special edition, ConfectioneryNews scopes out the in-demand active ingredients for chocolate products, from probiotics to phytosterols and energy ingredients.
SPECIAL EDITION: HEALTHY AND FUNCTIONAL CONFECTIONERY
Energy and antioxidants are the biggest trends for herbal sugar confectionery with acerola, guarana and green tea the hottest three ingredients, says Naturex.
The EU energy market is set to grow by €1bn by 2017 and much of that could come from ‘natural energy’, a sub-sector that has been boosted by recent health claim approvals, says Euromonitor International analyst, Diana Cowland.
US firm Vitaball is gearing up to launch a caffeine-free energy tablet gum and gum ball that it claims gives it a distinct market position over its competitors.
The UK's largest confectionery company, Mondelez International-owned Cadbury, has decided against signing up to the UK’s hybrid front of pack nutritional label as competitors Mars and Nestlé adopt the tags.
Mars Drinks says it sees huge global potential for single-serve hot drinks machines and consumables in the high-growth office environment, and predicts ‘tremendous growth’ in emerging markets.
Colombian researchers have questioned the clinical benefits of sugar free chewing gum to prevent dental caries and gingivitis after a double-blind, randomized controlled trial. A scientist from Mondelez has doubted the findings.
Swiss-Israeli flavours and ingredients house Frutarom wants a greater slice of the global functional foods and drinks market with new investment and initiatives to tap markets like the Americas and Asia and the “sensitive” European market.
The Australian confectionery industry has broadly welcomed a 'star based' voluntary front-of-pack labeling system but is concerned about time frames to introduce the measures.
Atlantia Food Contract Research Organisation has identified methods of best practices to help food and supplements makers conduct human intervention studies that will help them win a European Food Safety Authority (EFSA) health claim.
More people in the US favored dark chocolate in 2012 than they did the prior year due to its potential health benefits, according to market analysts Mintel.
When stevia sealed EU novel foods approval in December 2011 it was heralded as the holy grail of sweeteners, but has it lived up to all the hype for chocolate?
The Brazilian biscuit market is set to grow 25% in value sales in the next five years and a big opportunity exists for healthy cookies marketed to women, according to market analysts Mintel.
Recent data from Symphony Consulting (click here), shows that while US retail sales of products making ‘natural’ claims still grew in 2012, the pace of that growth slowed noticeably compared with the 2009-11 period.
A study funded by the US National Confectioners Association (NCA) has not ruled out that candy may cause obesity but has suggested there is no link between the number of candy-eating occasions and the condition.
The potential of cocoa to beneficially impact ‘good’ cholesterol levels may be linked to the theobromine content and not the flavonoids, says a new study from Unilever Research & Development Vlaardingen.
There is still a market for caffeine gums even after US Food and Drug Administration concerns prompted Wrigley to suspend production of its new Alert gum, according to private label gum maker Fertin Pharma.
Confectionery is a novel way to control your weight, according to private label firm Carmit Candy which has just launched a weight management chocolate wafer bar.
Chocolate is a strong carrier for probiotics and could present an opportunity for brand manufacturers to introduce products to improve gut health, according to supplier DuPont.
Cocoa flavanols in dark chocolate may keep you calmer and content but no link has been established with enhanced cognitive performance, according to a study funded by Barry Callebaut.
Barry Callebaut’s innovation department has revealed that the level of cocoa flavanols, which are associated with a string of positive health effects, vary depending on where beans are sourced.
The FDA says it will take a “fresh look” at the health effects of caffeine on kids following the launch of Alert Energy Caffeine Gum - a new caffeinated gum from Wrigley (Mars).
Launches from Hershey, Mondelez and Nestlé were among the top 100 bestselling new food and drink items in 2012 having filled consumer needs for convenience, indulgence and functionality, according to Information Resources (IRIs) ‘New Product Pacesetters’...
Eating chocolate may increase incidence and severity of acne by stimulating microorganisms that cause the condition, according to a team of Dutch researchers.