WellVine, the functional ingredient manufacturer utilising Chardonnay Marc, has been chosen as a NutraIngredients ‘Probiota Pioneer’ for its zero-waste ingredient designed for gut health.
Japanese researchers have found that eight-weeks’ consumption of a beverage containing flavanol-rich cacao extract reduced negative mood and improved positive mood among middle-aged women.
A higher consumption of polyphenols via chocolate and coffee has been linked with a reduced rate of pre-eclampsia in pregnant women, as discussed in a new meta-analysis, yet no such correlation was found when looking at general polyphenol consumption.
Cocoa flavanols appear to decrease blood pressure only when elevated say researchers, easing previous concerns that the nutrient can decrease blood pressure in healthy adults.
Consuming an 85% cocoa dark chocolate significantly altered the diversity of the gut microbiome and improved mood in a randomized controlled trial with healthy young adults.
Eating chocolate in the morning may help burn body fat, decrease glucose levels, and improved microbiome health, thanks to the flavanol content, according to a new study.
Regular chocolate consumption may lower Coronary Artery Disease (CAD) risk, according to a study, which identifies cocoa content and flavonoid amounts in chocolate types as possible reasons for this link.
A trial testing the powers of dark chocolate reducing pre-eclampsia has failed after only 3.5% of the needed participants signed up for a daily dose of the sweet treat.
Researchers say commercial prospects for extra virgin olive oil enriched dark chocolate are strong after finding potential cardiovascular health benefits.
Functional chocolate is poised to contribute to market growth in Japan based on the success of Lotte’s Sweet Days chocolate, says market analyst Canadean.
The most familiar quality parameter of chocolate – the cocoa solids percentage – has no correlation with flavanol levels, according to a study by the University of Reading.
Protein-packed Easter eggs, chocolate Valentine’s hearts and advent calendars are previously unseen novelties that will resonate with health-conscious consumers, says UK startup Cocoa Plus.
From snack bars to spreads, chocolate to cheese, the trend for raw ingredients in processed foods is spreading across Europe, says Mintel, as consumer attention goes beyond the ingredient list to look at clean-label processing methods.
Belgian firm Vandenbulcke has introduced ChoVita, the first chocolate brand in Europe that makes a cocoa flavanol health claim that it is 'good for your blood flow'.
Adding a mangosteen fruit by-product to cheaper low cocoa chocolates could improve their nutritional content without compromising flavour, researchers have discovered.
Energems has been accepted as a member at the Council for Responsible Nutrition (CRN) and says the new confectionery category of chocolate energy supplements it has created is poised for growth.
Barry Callebaut has found previously undiscovered cocoa polyphenols as it works with Bremen-based Jacobs University to crack the commodity’s molecular code.
Cocoa flavanols have been tied to lowering blood pressure and heart disease risk in new research by a Mars-backed project, but study authors say chocolate is too calorific to be a delivery vehicle.
Nutritional ingredients supplier Delavau has utilized its fortification technology to enrich chocolate and compound coatings with calcium equivalent to levels in a glass of milk.
Special edition: Innovations in better-for-you confectionery
Chocolate is a more effective delivery system than capsules and tablets for probiotics and could be an attractive alternative for consumers, according to Croatian supplement firm Milsing.
Four years ago two Scottish women with little experience of the food industry started developing a gourmet chocolate brand. Now they are moving into export markets – so what were the ingredients of success?
A Mars-supported study suggests that cocoa flavanols in a functional drink may reverse age-related memory decline, but the same effect may not be true in chocolate.
As start-up food business Sweet Virtues claims to be launching the UK’s first hand-made ‘superfood’ truffles, one industry pundit questions whether confectionery with a health dimension will ever move beyond a bite-sized niche.
Epicatechin is the gold standard cocoa flavanol says a medical doctor, but Barry Callebaut claims all flavanols have a positive effect on cardiovascular health.
Functional confectionery has made only small gains since approval of Barry Callebaut’s cocoa flavanol health claim but opportunities exist for premiumized chocolate products, says a Euromonitor analyst.
Testing the consumer liking of a new product may be an overrated idea that ‘breeds mediocrity’ and means products fail to differentiate themselves against the competition, according to David Howlett of MMR Research.
ConfectioneryNews will be chairing a debate on the latest developments in cocoa flavanol science and the potential for better-for-you chocolate at nutraceutical trade show Vitafoods next month.
Dispatches from the NCA State of the Industry Conference in Miami
Dark chocolate may help restore flexibility to arteries and prevent white blood cells from sticking to the walls of blood vessels, but increasing flavanol content will not affect these effects and may even put consumers off, say researchers.
Waste shells from cocoa processing are rich in fibre and antioxidants and carry great potential as food ingredients, according to Australian plantation-to-bar manufacturer Daintree Estates.
Scottish chocolate start-up, IQ Chocolate, has high hopes for its “raw” dark chocolate bars within the high quality, functional foods sector and is currently in the initial stages of preparing a dossier for a health claim.
Barry Callebaut's R&D department talks to ConfectioneryNews after winning a blood flow health claim for cocoa flavanols in dark chocolate and cocoa beverages.
Global certification association ISEAL Alliance has developed a set of principles for defining what makes an ecolabel, standard or certification credible.
Cocoa flavanols in dark chocolate may keep you calmer and content but no link has been established with enhanced cognitive performance, according to a study funded by Barry Callebaut.
Barry Callebaut has developed a formula to reduce the bitterness of high cocoa chocolate using green coffee that doesn’t give a coffee taste and ups antioxidant content.
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.
