Taura Natural Ingredients’ newly launched gourmet fruit inclusion range plugs convenience, shelf-life and health for the artisanal baker, its marketing manager says.
Confectionery can overcome its unhealthy and industrially-produced image by marketing the authenticity of products and doing more to engage consumers, says the Gottlieb Duttweiler Institute (GDI).
Herbal candy specialist Ricola is building a new processing facility that will boost know-how, ensure quality, promote a greener image and cut costs, it says.
Good Cacao CEO talks to ConfectioneryNews.com about boosting the appeal of healthy chocolate, the functional ingredients to look out for in 2013 and challenges in formulation.
Lidl UK is trialing replacing confectionery at checkouts with fresh fruit and juices, but branded goods won’t be affected since it was only stocking own-label candy at its check-outs anyway.
The potential heart health benefits of dark chocolate may be only partly linked to the flavanol content, with white chocolate - devoid of such compounds - also offering potential cardiovascular benefits, says a new study.
There is no end to the possibilities of functional chocolate bar development and firms must specialize to succeed in a sector dominated by big players, a Herza Schokolade product developer says.
The EU’s biggest food industry group – FoodDrinkEurope – has backed Friday’s enabling of the article 13 list of 222 approved and 1500+ rejected health claims in the European Union’s 27 member states.
From today food and supplement products marketed in the EU’s 27 member states must comply with the article 13, permitted list of health claims or face prosecution for misleading marketing.
With the December 14 enforcement of the EU's article 13 general function health claim list that includes 200+ approved claims and about 1500 rejections just two days away (after a six month lay-period), we polled key players for core reactions.
As the formlisation of the main organ (article 13.1 list) of the nutrition and health claims regulation (NHCR) kicks in this week, Professor Ambroise Martin, the new chair of the European Food Safety Authority (EFSA) health claims panel, tells NutraIngredients...
八個成分獲得歐盟健康聲稱can be used to back messaging around metabolic syndrome – although the take-up to date has been lacklustre, says Euromonitor analyst, Diana Cowland.
December 14 brings the long awaited and widely disputed EU crack down on health claims. That means 222 general function claims are good to go, another 1500 or so prohibited. But what happens to B2B communications?
Japanese supplier Ajinomoto’s chilli extract has won European Union Novel Foods status at various levels in 22 foodstuffs including flavoured waters, meal replacements, baked goods and sugar-free gum.
Steve Morrision was the COO at Provexis when the UK start-up won the EU‘s first ever article 13.5 health claim for its blood circulation-boosting tomato extract called Fruitflow in 2009. The now-consultant has serious qualms about how the EU’s health...
Consumers have high expectations of chocolate in terms of taste and mouthfeel – so how easy is it to tinker with chocolate formulations to create an indulgent product that also appeals to the health conscious consumer?
A multi-centre collaboration between academia and industry has confirmed a new validation method for cocoa flavanols and procyanidins that study backer Mars says could have, “far-reaching implications for researchers and consumers.”
Cocoa compounds found in dark chocolate can reduce blood pressure in the short term and could help guard against cardiovascular disease, according to a recently released study.
Chocolate can improve brain functioning and mood, according to scientific review assessing over 100 previous studies linking chocolate to health benefits.
Barry Callebaut has received a positive opinion from the European Food Safety Authority (EFSA) for a health claim linking cocoa to improved blood flow in news that has been welcomed by the broader confectionery industry.
Swiss chocolate processor Barry Callebaut has won an article 13.5 health claim from the European Food Safety Authority (EFSA) for a dossier linking cocoa flavanols and blood circulation.
Manufacturers can up the antioxidant content in chocolate with a freeze dried raspberry leaf extract with minimal impact on texture and mouth-feel, according to a study.
Cadbury owner Kraft Foods has filed an international patent for a process to make low-calorie chocolate that it claims can maintain texture and quality while extending shelf-life.
Biotec firm Lycotec has developed an ingredient for chocolate and other fat-based foods that it claims can help consumers to manage their weight and reduce blood cholesterol.
Dark chocolate and cocoa ingredients do not improve motor function for those with Parkinson’s disease despite increased consumption among those with the disease, according to a study.
Supplementation with cacao-flavonoids and soy isoflavones may improve levels of biomarkers of heart disease in postmenopausal, diabetic women, says a new study.
Functional health ingredients have failed to move into mainstream confectionery and have not penetrated the market as expected, according to a report from Leatherhead Food Research.
People who consume chocolate frequently may have lower body mass index (BMI) values, suggests ‘intriguing’ data from the University of California, San Diego.
Cocoa and its extracts have the potential to rival the success of cranberries as healthful powerhouses, especially if a recently applied for European Union health claim is approved this year, says a leading consultant and author.
Barry Callebaut has submitted an article 13.5 health claim dossier to the European Food Safety Authority (EFSA) linking cocoa flavanols and healthy blood flow.
The flavonoid epicatechin that is present in dark chocolate could be used to treat human diseases, but studies to date have been too small and longer controlled tests are required, according to a study.
Confectionery sales in Europe dwindle as new product developments (NPD) have not met consumer preferences which demands more definite health claims, according to an analyst at Mintel.
Taura has launched an ingredients range that it claims allows manufactures to combine 100% ultra rapid concentrated (URC) fruit and vegetables with other ingredients for the first time in premium confectionery and baked goods.
Health ingredients firm Biothera has been granted novel foods approval in the EU for its immune health ingredient yeast beta glucan and said there were prospects for manufacturers in a variety of food formulations.
Flavonoid compounds in cocoa may reduce inflammation associated with arthritis in lab animals, says a new study with possible implications for joint health.
A Cambridge University-led systematic review published today in the British Medical Journal has concluded that polyphenol-rich chocolate consumption can reduce the risk of heart disease by a third.
Consuming polyphenol-rich dark chocolate or cocoa products may reduce total and LD cholesterol levels, but has no effect on HDL levels, according to a meta-analysis of 10 clinical trials.
The potential health benefits of cocoa polyphenols may be linked to their anti-inflammatory potential, suggests data from a human study from the University of Barcelona, Spain.
