The potential heart health benefits of dark chocolate may be only partly linked to the flavanol content, with white chocolate - devoid of such compounds - also offering potential cardiovascular benefits, says a new study.
Cocoa compounds found in dark chocolate can reduce blood pressure in the short term and could help guard against cardiovascular disease, according to a recently released study.
Chocolate can improve brain functioning and mood, according to scientific review assessing over 100 previous studies linking chocolate to health benefits.
Sourcing cocoa from certified farms can minimise incidence of child labour, but if that’s enough, why else should chocolate manufacturers commit to third-party certification?
Biotech firm Lycotec has developed an ingredient that it claims can harness the health potential in both dark and milk chocolate and lead to products with anti-ageing, injury recovery and increased physical performance properties.
Dark chocolate and cocoa ingredients do not improve motor function for those with Parkinson’s disease despite increased consumption among those with the disease, according to a study.
New methods for measuring the stereochemical forms of flavanols in cocoa that could determine whether health benefits can be derived have moved a step closer, say Mars.
Dark chocolate does not 'give you a workout', the UK National Health Service (NHS) has insisted, as it reacted to 'misleading newspaper headlines" that suggested such effects in light of a small-scale study of 25 mice.
There is growth potential for dark chocolate in the functional food sector, with the product carrying most of the heart health claims in the confectionery segment, says Leatherhead Food Research.
Cocoa powder and dark chocolate has equivalent polyphenol content and greater antioxidant and flavanol content than various super fruits, claims a new study by research scientists based at the Hershey Center for Health and Nutrition.
Flavanol compounds derived from cocoa may boost the populations of beneficial bacteria in the intestine, says a new study from Mars and the University of Reading.
Consumption of a flavanol-rich chocolate product may ease the symptoms of chronic fatigue, according to a new study by researchers from the University of Hull in England.
Ensuring consumers reap the benefits from the beneficial compounds in cocoa may mean formulating products with more sugar, suggests a new study from Kraft.
Small amounts of chocolate can lower blood pressure and reduce the risk of heart disease, according to a study by German researchers published in the European Heart Journal.
A standard for measuring the antioxidant-rich cocoa flavanols in chocolate products, a broadening of the market for functional chocolate as well as boosting consumer awareness are the objectives of a new alliance between Mars Inc and Barry Callebaut.
ConfectioneryNews.com caught up with Hans Vriens, chief innovation officer with global chocolate supplier Barry Callebaut at the industry trade show Pro Sweets, where he spilled the beans on the future for functional chocolate.
In the final part of our series on healthy chocolate, NutraIngredients scans the regulatory landscape to see how the movement towards healthy cocoa offerings is being affected by the rules in some of the lands they are proliferating in.
In the third part of a special series on the health benefits of cocoa polyphenols, NutraIngredients looks at the sourcing and supply issues associated with ensuring antioxidant levels in chocolate.
In the first of a four-part special series, NutraIngredients.com dips its investigative strawberry into the world of healthy chocolate and finds a relatively embryonic sector still finding its way but buoyed by ever-more cocoa polyphenol science, exciting...
Nestle has opened a chocolate research centre in Switzerland to inspire new formulations, product concepts and packaging designs in the luxury segment.
Barry Callebaut’s Acticoa blend of high-antioxidant cocoa and chocolate ingredients is being expanded across a range of products under Prestat’s Choxi+ brand in the UK.
Increased intakes of chocolate may decrease the risk of a heart attack victim from dying from heart-related problems, according to a joint US-Swedish study.
Wild has launched a blend of plant extracts to help chocolate manufacturers create antioxidant rich products without needing to buy special quality cocoa beans.
Confectionery product ranges featuring new flavours, flexibility and variety will help manufacturers grow consumer purchases over the next five years despite economic uncertainty, according to the National Confectioners Association's (NCA) Confectionery...
The potential health benefits of certain compounds found in chocolate are helping to drive greater levels of innovation and product launches in the candy segment compared to sugar confectionery, according to recent research.
Cargill has officially opened a new plant for chocolate fillings and coatings in The Netherlands, as part of a wider plan to grow its cocoa and chocolate operations.
Chocolate makers seeking to leverage sales through health-positioned products could find a fresh direction with new research from the UK suggesting cocoa drinks rich in flavanols could help consumers do maths.
While industry observers and stakeholders continue to speculate on whether chocolate is, or is not, 'recession-proof', Belgium's Barry Callebaut expects the number of consumer products containing its health and wellness Acticoa chocolate...
Spanish cocoa firm Natra is launching a line of functional chocolate ingredients, which would allow manufacturers to improve the health profile of their products though the addition of omega-3 and fibre.
Innovations in pleasure and sophistication gained pace from 2006 to 2007, mirrored by the innovative new confectionery product designs highlighted at this year's SIAL food exhibition that opened its doors yesterday in Paris.
Confectioners may seek to develop new formulations that use cocoa powder and baking chocolate, as new evidence suggests these two chocolate foods deliver the highest levels of the health-busting antioxidant resveratrol.
The wave of health and wellness comes ashore for chocolate makers,
with latest figures from Mintel showing the fresh healthier image
for dark chocolate has brought a much-need, and strident, upward
shift in sales for 2007.
A quarter of Western consumers are interested in chocolate with
physical or emotional health benefits, according to Barry
Callebaut, indicating that there is a strong market for functional
products.
While most consumers agree that ethically-sourced cocoa is no bad
thing, an ever increasing number of different schemes risks
muddying the issue and puzzling chocolate fans.
Barry Callebaut has reported growth in full year 2006/7 that
outstrips the chocolate sector at large, largely driven by sales to
food manufacturers with which it has several big new deals.
The cup of hot chocolate you enjoy on a cold winter's day may now
have more functions than just taste and warmth - a perk ConAgra
Foods says could be particularly alluring to women.
The future of research into the potential health benefits of cocoa
should focus on the mechanisms and active compounds, with well
defined clinical trials key to this burgeoning segment, says a new
review by Nestlé.
Scientists in Spain are reporting development of a new process to
make cocoa powder with eight times the levels of some flavonoids
linked to chocolate's beneficial effects.
Chocolate giants Hershey and Barry Callebaut, have teamed up for a
landmark partnership which will see the Swiss cocoa producer
providing the raw material for Hershey's chocolate products and
expanding facilities in South America.
Chocolate giant Mars has filed a lawsuit against Natraceutical,
alleging that the Spanish company is infringing its patents on
polyphenol-rich cocoa extracts by selling CocoanOX extracts in the
United States.
