Xylitol and maltitol-sweetened chewing gum may inhibit gingivitis, but consumers won't get additional benefits if they already brush their teeth regularly, according to a study.
Belgian firm Candy Pack says it understands why some people might be "touchy" about the idea of alcohol-themed confectionery, but insists it isn't targeting children for its Cocktail Candy range.
The ingredient list and a lack of additives or ‘artificial’ ingredients are the most important considerations for consumers when making a food purchase after price, says a new report on clean label in Europe.
Food industry ‘tinkering’ with sugar content while foods and drinks remain relatively high in sugar may detract from more basic sugar reduction strategies, warns a public health expert.
All new UK government policies should be considered in the context of rising obesity rates in an effort to reverse the trend, urges a report from independent think tank 2020health.
New research led by Du Pont Industrial Biosciences concludes that enzyme technology currently used with maize and wheat could be applied far more widely to cassava root starch to produce sweeteners such as glucose, fructose and maltose.
In a finding that has wide industrial applications, researchers from the USA have found that the bursting of bubbles can help to create nano-scale mixtures of non-soluble mixtures.
Dubai chocolate maker Delice has started selling its products in London department store Harrods’ chocolate room, and plans launches in three more markets this year.
Brand licensing in the food industry has becoming increasingly dynamic over the past few years, with the Western European market for co-branded food and beverage products on the rise, according to an expert in the area.
