The healthy chocolate sector is still in a relatively embryonic stage but is being buoyed by the increasing amount of cocoa polyphenol science, exciting product innovation and increasing public interest. And, while the segment still suffers from a counter-intuitive response in many consumers that a health benefit shouldn’t be derived from an indulgence food like chocolate, this is being overcome.
Mars Chocolate North America is going against the industry tide by backing the World Health Organization's guidance that added sugar should account for 10% of a person's daily calories.
Fructose may lead to overeating by creating fewer reward signals in the brain, suggests a small pilot study published in PLOS ONE.
Supplier Sunsweet claims its plum ingredients could present a pathway to cleaner labels as safety concerns over caramel colors prompt confectionery manufacturers to look explore alternatives.
Dark chocolate often steals the spotlight for health claims, but new research suggests milk chocolate, which is sweeter, fattier and more popular, could offer the same benefits in high doses.
Proposed colour coded nutrition labels are technically feasible but would be ineffective for comparing products in some food categories, according to an analysis from French food agency ANSES.
It’s no secret the peer review system that is supposed to subject academic research to rigorous scrutiny before publication is not perfect, but a [mock] German professor has revealed just...
The more impulsive you are, the more likely it is you'll binge eat when experiencing negative feelings, according to new research.
A poll* of more than 4,200 US consumers conducted in April 2015 by CivicScience shows Americans believe that ‘preservatives / chemicals’ are significantly more harmful to their heath than added...
Ingredients supplier Beneo says obesity concerns may convince mainstream chocolate makers to swap sucrose for low-glycemic and tooth friendly sugar isomaltulose.
Gummies fortified with collagen peptide or magnesium could be money-spinners outside niche drugstore channels, says Swiss functional confectionery producer Hunziker.
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.
The inclusion of dried fruit in Mars Chocolate North America’s goodnessknows snack squares helps deliver the sweetness consumers seek from confections, while also helping the candy-giant deliver on its commitment...
Researchers from the Northern Arizona University (NAU) and Arizona Western College (AWC) concluded that dark chocolate confections containing only moderate amounts (60%) of cacao have an acute stimulating effect on...
The European Food Safety Authority (EFSA) needs a role change but that won’t come with its transparency initiative but legalisation changes, says industry.
The WHO is urging people to ‘use with caution’ its own predictions that nearly 90% of Irish men and 77% of Greek men would be obese by 2030.
The German confectionery industry has slammed plans for a 19% tax proposal on sugar aimed at reducing obesity - but the social democrat party denies that such a 'sin tax'...
Letters of support to the World Health Organisation (WHO) for its recent work on food marketing to children may be used as a basis of dialogue between European governments and...
Public health messages intended to tackle obesity should focus on unhealthy eating rather than physical activity, which does not promote weight loss, according to an editorial published in the British Journal...
Japanese consumers are eating more dark chocolate at the expense of milk varieties as interest grows in cocoa polyphenols, says leading domestic chocolatier Meiji.
Nestlé has filed an international patent for cocoa polyphenols as a treatment or prevention of eosinophilic esophagitis – an allergic reaction of the esophagus.
The EC has handed Barry Callebaut cocoa extract blood circulation marketing tools in new sectors – including food supplements for the first time.
Cocoa polyphenols can be preserved by storing pods for a week before fermentation and then by roasting beans for longer than usual, say researchers.
Price policies could encourage healthier diets, according to a new publication by the World Health Organisation (WHO) Europe.
The World Health Organization (WHO) has called for taxation and restricted marketing of unhealthy foods and drinks to children aged under 19 to help cut childhood obesity.
As sugar has become one of the most maligned ingredients within food, Euromonitor International research analyst Jack Skelly says the future may prove trickyfor manufacturers.