SUBSCRIBE

Breaking News on Confectionery & Biscuit Processing

Systematic review: Chocolate can reduce heart disease risk by a third

A Cambridge University-led systematic review published today in the British Medical Journal has concluded that polyphenol-rich chocolate consumption can reduce the risk of heart disease by a third.

Dark chocolate/cocoa effective for cholesterol improvements: Meta-analysis

Consuming polyphenol-rich dark chocolate or cocoa products may reduce total and LD cholesterol levels, but has no effect on HDL levels, according to a meta-analysis of 10 clinical trials.

Cocoa’s benefits linked to anti-inflammatory potential: Human data

The potential health benefits of cocoa polyphenols may be linked to their anti-inflammatory potential, suggests data from a human study from the University of Barcelona, Spain.

Cocoa extracts may benefit cholesterol levels: Study

A combination of cocoa and skimmed milk may beneficially affect cholesterol levels in the blood, according to new data from Spain.

Demand for ethical and luxury products to fuel global confectionery growth, analyst

Continued growth in the global confectionery market will be driven by increased demand for ethical and functional products in mature regions, and a rise in disposable income in emerging markets,...

Dark chocolate may combat exercise-induced oxidative stress

Consuming flavonoid-rich dark chocolate prior to exercise may decrease the potential muscle damaging effects of oxidative stress, suggests a new study.

Hershey: Cocoa polyphenols show weight management potential

Extracts from cocoa may block carbohydrate and lipid breakdown in the gut, and aid weight management, says a new study from Hershey.

Nutrigenomics shows blood pressure benefits of cocoa

The potential of polyphenol compounds in cocoa to reduce blood pressure is related to genotype, suggests a new nutrigenomic study that deepens our understanding of the cardiovascular benefits of cocoa.

Study flags up oxidative stress reduction benefits of cocoa

New research from Spain finds that polyphenol-enriched cocoa powder could be used as a functional ingredient to reduce oxidative stress in the elderly.

Chocolate is the new super fruit, claim Hershey scientists

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...

Scientists identify cocoa’s ‘novel mechanism’ for heart benefits

The potential heart health benefits of polyphenol-rich cocoa powder may be related to a ‘novel mechanism’ of boosting HDL (good) cholesterol, says a new study from Japan.

Polyphenol-rich choc may ease chronic fatigue symptoms: Study

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.

EFSA strikes a blow against cocoa health claims

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...

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

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

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

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

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...

Researchers claim novel method to boost polyphenol levels in cocoa products

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

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...

Mars sues over cocoa flavanols

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

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

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...

Cocoa compounds may ease exercise-related heart function

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

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

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.

Key Industry Events

 

Access all events listing

Our events, Shows & Conferences...