Dear Colleagues,

Chocolate and confectionery products are fondly consumed throughout the world by people of all ages. In this era, consumers desire chocolate and confectionery products with lower calories without variations in sensory properties and prefer foods that have functional ingredients beyond their nutritional properties. In this respect, chocolate and confectionery products, including chewing gum, can be a good matrix for delivery and transport agents of various bioactive compounds, such as vitamins, minerals, EPA, DHA, dietary fibers, proteins, bioactive peptides, polyphenols, etc. Designing structure of chocolate and confectionery products is very important for this purpose as well as calorie reduction.

This Special Issue of Foods will focus on the studies (review and research), which investigate development of novel confectionery products considering process and formulation based approaches, in particular for: i) the reduction of calories of chocolate and confectionery products by using novel technologies; ii) the development of novel production processes for the manufacturing of chocolate and confectionery products; iii) the production of novel functional confectionery products including but not limited to chocolate and chewing gum, iv) the designing structure of confectionery products considering reduction of calories and delivering of bioactive compounds; and v) the determination of consumer expectations from confectionery products and factors influencing consumer behavior, preferences and perception of confectionery products with respect to psychological, sensory, nutritional, health and marketing aspects.

Significant scientific contributions and progresses in this field are also welcome.

Dr. Ömer Said Toker
Prof. Dr. Nevzat Konar
Dr. Ibrahim Palabiyik
Guest Editors

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

• chocolate
• confectionery
• chewing gum
• functional
• novel products
• bioactive compounds
• sugar-free
• food structure
• bioavailability
• natural ingredients
• health promoting
• novel processing technologies