Japanese researchers have found that eight-weeks’ consumption of a beverage containing flavanol-rich cacao extract reduced negative mood and improved positive mood among middle-aged women.
Three New York City entrepreneurs have developed gluten-free gummies infused with premium grade matcha that walk the line between functional and fun, reaching those who drink tea and those who just want a boost of energy at any time of day.
The Swiss chocolate maker is banking on consumer interest in the health benefits of dark chocolate with the taste of creamy milk bars in three varieties, now available in the UK.
Moderate chocolate consumption may help expectant mothers and their fetuses by reducing stress and providing antioxidants that guard against reproductive diseases and pregnancy complications, say Italian researchers.
Fortifying biscuit with bee pollen may help manufacturers increase protein, fiber and polyphenol content without impacting taste, according to Polish researchers.
Washington, D.C.-based startup Undone Chocolate is on a mission to combine flavor and health and to succeed it is willing to pay three times more than the premium price for Fair Trade to secure the highest quality cacao beans farm direct.
When faced with cardiovascular disease, Polish men and women modify their diets to increase their intakes of antioxidants, polyphenols and flavonoids, according to a national health survey.
The tropical fruit with a vibrant red colour and anti-oxidant credentials
Research on mice has added to a growing body of evidence that cocoa improves metabolism, but it is too soon to suggest that chocolate fights obesity, according to the lead researcher.
Belgian chocolate is profiting from a consumer trend for authentic and traceable products, according to industrial chocolate producer and ingredients supplier Puratos.
Specialty ingredients distributor IMCD says that working with a distributor, rather than individual suppliers, allows food companies to tap into application-driven expertise - beyond their own R&D capabilities.
Energy and antioxidants are the biggest trends for herbal sugar confectionery with acerola, guarana and green tea the hottest three ingredients, says Naturex.
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.
The culinary herb western parsley (WP) can boost antioxidant activity in fatty foods and improve stabilisation over a long storage period, according to a study by Japanese researchers.
Consuming flavonoid-rich dark chocolate prior to exercise may decrease the potential muscle damaging effects of oxidative stress, suggests a new study.
New research from Spain finds that polyphenol-enriched cocoa powder could be used as a functional ingredient to reduce oxidative stress in the elderly.
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 Center for Health and Nutrition.
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.
Here’s a radical thought for the marketers - the benefits of antioxidants may not be related to antioxidant activity. Last week’s NutraIngredients Antioxidants Conference suggested some tough choices are ahead.
The common food gum CMC may mask the bitter taste of polyphenols and allow the formulation of foods for delivering the antioxidant compounds, suggests new research.
Timber! The latest axe blow from EFSA has fallen, and this time it has taken one of the biggest trees in the nutrition forest: Antioxidants. But let’s not mourn the loss of the tree; let’s look forward to the new opportunities a clear view of the sky...
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.
Extracts from sedge plants (Carex distachya) are rich in antioxidants and could offer industry an alternative to synthetic additives, says new research from Italy.
New-Jersey-based Natreon says the latest study on its Indian gooseberry ingredient finds it to have longer lasting antioxidant properties than other extracts of the berry.
The blue-green pigment from microalgae responsible for the greening of oyster gills may also provide a natural blue-green colouring for food, says new research.
Wine lees, the sediment left in the bottom of the barrel after
winemaking, could boost the antioxidant profile of ice cream and
slow the melting time of ice cream, suggests a new study from
Taiwan.
Four hybrid cocoa species developed in Ghana to have improved
resistance to pest damage during storage have similar nutritional
properties to conventional cocoa, says a study that topples a
barrier to commercial trade.
The juice of pomegranate is more effective than apple in boosting
the body's antioxidant defences, which decline naturally with age,
reports a new study.
'Antioxidants' crop up every where, from beverage cans to cereal
packets. But industry must wake up to over use of the antioxidant
tag before the term loses meaning for consumers.
Manufacturers will increasingly turn to unusual confectionery
flavours such as pomegranate, eucalyptus and goji in order to make
their products stand out from the competition on supermarket
shelves, according to a new report.
Natural extracts company Vitiva has announced its global launch of
a clean label preservative for processed fresh meat that protects
it from rancidity and undesirable organoleptic changes.
Chocolate giant Mars has filed a lawsuit against Natraceutical,
alleging that the Spanish company is infringing its patents on
polyphenol-rich cocoa extracts by selling CocoanOX extracts in the
United States.
US scientists have produced a pizza with enhanced antioxidant
content in the crust, aimed to boost antioxidant defences and
protect against oxidative stress.
Honey produced by bees feeding on honeydew have more than double
the radical scavenging activity than honeys from nectars, says new
research from Spain.
Onion extract, rich in the natural antioxidant quercetin, may not
only improve the shelf life of a processed meat product but also
enhances the flavour, Irish researchers report.
Mint with lamb is a favourite combination on many British dinner
tables, and could become even more closely linked after new
research has reported that the herb spares the meat from the
detrimental effects of irradiation.
Essential oils of sage and rosemary could offer a natural
alternative for processed meats, slowing oxidative spoilage as well
as imparting flavour and aroma, suggests a new study from Spain.
!['It is likely that [Polish] CVD patients paid more attention to adequate nutrition due to CVD diagnosis,' researchers say](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/9/1/2/9/3319219-1-eng-GB/Heart-disease-leads-to-upped-antioxidant-polyphenol-flavonoid-intake.jpg)
