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.
Confectionery glazing agent candelilla wax (E 902) has been deemed safe to use in Europe after a reevaluation from the European Food Safety Authority.
Hershey is to face a lawsuit over antioxidant labeling claims made on its Special Dark Cocoa and Special Dark Kisses.
Brain power equals chocolate squared according to a study that says countries with high chocolate consumption produce more Nobel Laureates.
Cocoa flavanols found in dark chocolate called epicatechin can improve the memories of snails, according to researchers.
Consuming a ‘moderate’ amount of chocolate each week could be associated with lower risk of developing stroke, according to new research from Sweden.
A multi-centre collaboration between academia and industry has confirmed a new validation method for cocoa flavanols and procyanidins that study backer Mars says could have, “far-reaching implications for researchers and consumers.”...
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.
Barry Callebaut has received a positive opinion from the European Food Safety Authority (EFSA) for a health claim linking cocoa to improved blood flow in news that has been welcomed...
Swiss chocolate processor Barry Callebaut has won an article 13.5 health claim from the European Food Safety Authority (EFSA) for a dossier linking cocoa flavanols and blood circulation.
Manufacturers can up the antioxidant content in chocolate with a freeze dried raspberry leaf extract with minimal impact on texture and mouth-feel, according to a study.
Cadbury owner Kraft Foods has filed an international patent for a process to make low-calorie chocolate that it claims can maintain texture and quality while extending shelf-life.
Biotec firm Lycotec has developed an ingredient for chocolate and other fat-based foods that it claims can help consumers to manage their weight and reduce blood cholesterol.
Consumption of dark chocolate could help to shrink the risk of heart disease in people with metabolic syndrome, according to new scientific data.
The oil extract limonene can improve the final product quality of reduced fat chocolate, according to researchers.
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.
Supplementation with cacao-flavonoids and soy isoflavones may improve levels of biomarkers of heart disease in postmenopausal, diabetic women, says a new study.
Functional health ingredients have failed to move into mainstream confectionery and have not penetrated the market as expected, according to a report from Leatherhead Food Research.
People who consume chocolate frequently may have lower body mass index (BMI) values, suggests ‘intriguing’ data from the University of California, San Diego.
Cocoa and its extracts have the potential to rival the success of cranberries as healthful powerhouses, especially if a recently applied for European Union health claim is approved this year,...
Ethically responsible companies catering to health-conscious consumers with clean-label premium products are likeliest to win, according to a market analyst.
Barry Callebaut has submitted an article 13.5 health claim dossier to the European Food Safety Authority (EFSA) linking cocoa flavanols and healthy blood flow.
The flavonoid epicatechin that is present in dark chocolate could be used to treat human diseases, but studies to date have been too small and longer controlled tests are required,...
Confectionery sales in Europe dwindle as new product developments (NPD) have not met consumer preferences which demands more definite health claims, according to an analyst at Mintel.
Taura has launched an ingredients range that it claims allows manufactures to combine 100% ultra rapid concentrated (URC) fruit and vegetables with other ingredients for the first time in premium...