Milk may significantly lower the release of polyphenols from almond skins during digestion, while consuming almond skins with food also has a significant effect on their release, according to a study.
Researchers have called on the confectionery industry to remove lead traces in candy products after finding high concentrations in 4% of candy samples and 12% of brands analyzed in Mexico.
Hershey has at last launched its anticipated Ice Breakers Cool Blasts Chews across the US, which could spell “doom” for already declining gum sales, according to one analyst.
The confectionery market is poised to welcome a host of energy drink manufacturers looking to differentiate their brands with energy gum and candy, says an analyst at Datamonitor.
Adding powdered pectin to chewing gum can significantly improve the release of fat soluble ingredients such as flavors and cooling agents as it is chewed, according to a patent application filed by Kraft and Cadbury revealing "surprising" and...
Results from recent research aiming to better understand variation in chocolate consumption behaviour suggest that formulation experts at leading brand owners might consider developing different products targeted at suckers and fast chewers.
Netherlands-based scientists have reported data for the real-time digestion of fats containing ingredients like vitamin D3, insights that could advance the formulation of foods.
Chewing gum may help in the recovery of intestinal function following surgery to remove all or part of the colon, according to an analysis of studies on the topic.
Custard could soon be going functional with soy isoflavones or
antioxidants from olive oil, as research from the Netherlands shows
that the popular dessert can easily be enhanced and release these
bioactive ingredients.
Dutch feed manufacturing firm De Heus-Brokking-Koudijs recently
installed two new high-tech roller mills at its Ravenstein plant
with the aim of producing poultry feed more efficiently. To carry
out the project, engineering firm Buhler...