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Breaking News on Confectionery & Biscuit Processing

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.

Mars and Barry Callebaut team up on flavanols

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...

Beyond guilt - Barry Callebaut predicts a healthy future for chocoholics

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...

Dark chocolate may protect DNA from damage: Study

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

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

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

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

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...

Cocoa flavanols cut blood pressure, says study

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...

Dark chocolate linked to lower risk of heart disease

Moderate consumption of dark chocolate can help to decrease the risk of cardiovascular disease, according to an Italian study published this week.

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