EFSA strikes a blow against cocoa health claims

29-Oct-2010 - The European Food and Safety Authority (EFSA) has struck a blow to the confectionery industry by saying there is not enough evidence to support a link between cocoa flavanols and some of the often touted health benefits.

Defatted cocoa powder ‘best compromise’ for low-fat choc: Nestle

26-Oct-2010 - Formulating reduced fat chocolate using defatted cocoa powder may indeed by the ‘best compromise’ for confectionery producers, says a new study from Nestlé Product Technology.

Red palm oil shows functional chocolate potential

23-Aug-2010 - Adding red palm olein to chocolate spread could boost its antioxidant power and nutrient availability, according to new research published in the journal Food Chemistry.

High-flavanol cocoa repairs blood vessels in CVD patients - Mars

08-Jul-2010 - Cocoa flavanols could improve poor blood vessel function in patients with coronary artery disease (CAD), according to research by a team of researchers, including scientists from confectionery maker, Mars Inc.

Chocolate could lower cholesterol for CVD risk group, study

03-Jun-2010 - Short-term cocoa consumption can significantly lower blood cholesterol, but only in modest quantities and only in those with risk factors for heart diseases, according to a meta-analysis of randomised controlled trials by Chinese researchers.

Researchers claim novel method to boost polyphenol levels in cocoa products

19-May-2010 - A wet heat treatment process that avoids the cocoa fermentation and roasting steps produces polyphenol-rich cocoa powder, claims a Spanish study.

Dark chocolate could be beneficial to liver patients

16-Apr-2010 - Eating dark chocolate reduces damage to the blood vessels of cirrhotic patients and also lowers blood pressure in the liver, according to research presented this week at the International Liver Congress in Vienna.

Mars sues over cocoa flavanols

14-Apr-2010 - Mars Inc is suing Nutraceuticals, Life Extension Foundation and Naturex for infringing nine patents covering the manufacture of its CirkuHealth cocoa flavanols.

Flavanols in cocoa again linked to CVD benefits

30-Mar-2010 - 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.

Trials prove efficacy of fibre and multivitamin chocolate fortification, says Herza

16-Mar-2010 - German chocolate ingredient supplier, Herza Schokolade, said it has recently concluded a series of trials on the incorporation of health boosting ingredients into chocolate based on the hike in demand for the functional additions from its food manufacturer customers.

Cocoa compounds may ease exercise-related heart function

10-Mar-2010 - Consumption of a beverage rich in cocoa flavanols may boost blood flow to the muscles and ease the demands on the heart during exercising, says a new study from Australia.

Study thickens the science of cocoa’s heart benefits

05-Mar-2010 - Regular consumption of cocoa flavanols may decrease blood pressure in people with mild hypertension, but only at high doses, says a new study from Australia.

Nestle: Chocolate may benefit gut health and metabolism

26-Feb-2010 - A daily treat of dark chocolate for only two weeks may change metabolism in healthy, free-living people, says a new study from Nestlé scientists.

Mars and Barry Callebaut team up on flavanols

16-Feb-2010 - 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.

Beyond guilt - Barry Callebaut predicts a healthy future for chocoholics

03-Feb-2010 - 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.

Dark chocolate may protect DNA from damage: Study

04-Dec-2009 - Consumption of polyphenol-rich dark chocolate may protect DNA from oxidative damage, preventing artery hardening and heart disease, says a new study.

Dark chocolate could be stress buster

16-Nov-2009 - Daily consumption of 40 grams of dark chocolate for two weeks can reduce stress and benefit metabolism and microbial activity in the gut, claims scientists based at the Nestle Research Centre.

Antioxidant levels in chocolate show stability - study

05-Nov-2009 - The levels of antioxidant activity and flavan-3-ol levels in chocolate products are stable over a controlled shelf life of one year, according to a new study.

Special edition: Healthy chocolate

Supply: Sourcing heart healthy chocolate

22-Oct-2009 - 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.

Barry Callebaut welcomes new cocoa anti-depressant link

26-Feb-2009 - Barry Callebaut is a step closer to boasting about the antidepressant properties of cocoa on its product labels after a study funded by the company found that it could have a mood-lifting effect.

Cocoa flavanols cut blood pressure, says study

05-Nov-2008 - The daily consumption of 17 grams of ACTICOA dark chocolate, containing 500 milligrams (mg) of cocoa flavanols, for two weeks helps to maintain healthy blood pressure, according to new research presented at Health Ingredients Europe (HIE) 2008 Show in Paris.