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Confectionery supplement 2015

9 December 2015 | By New Food

Articles in this Confectionery supplement: Nutritional trends in cocoa beverages, Sugar: does it have to be the bad guy? Plus a preview of ProSweets Cologne 2016...

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Trends in Food Flavour 2015

20 January 2015 | By University of Nottingham

A comprehensive week long programme combining cutting edge flavour training and the inaugural “Trends in Food Flavour” conference has been launched by the University of Nottingham...

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Rheological properties of chocolate

13 May 2011 | By Bettina Wolf, Division of Food Sciences, School of Biosciences, University of Nottingham

Chocolate is a multiphase confectionary product which is consumed as a treat or in-between meals to overcome hunger. The popularity of chocolate is almost certainly due to its unique eating characteristics. It melts in the mouth, imparting a sensation of cooling. The surfaces of the oral cavity are coated by…