Evidence backing the health promoting benefits of chocolate
continues to mount, bringing dynamism to slacking sales, reports
Lindsey Partos. Researchers from Spain have discovered that
polyphenols found in cocoa extract influence...
A new chocolate bar which claims to be made from sustainable cocoa
plantations was launched in New York late last month with high
hopes of building on the growing awareness of ethical products
among today’s consumers. Chris Jones...
Research published this month suggests that some cocoa and
chocolate products have a very high flavanol content, a factor
which makes them good at protecting the body against cardiovascular
disease. But all chocolate products do not...
Research from the US suggests that women could have a sweeter tooth
than men - good news for confectionery manufacturers looking to
roll out new products with a feminine slant but less so for women
seeking to keep control of their...
Chocolate makers could see savings from new research that sets out
to tackle the common problem of fat bloom, an unsightly white
powdery film that forms on the outside of chocolate, writes
Confectionery giant Mars is one of several food companies
collaborating on a new research project designed to provide more
information about phytonutrients, beneficial compounds found in a
range of products, including chocolate.
Food makers will be encouraged to use a low-calorie sweetener
supplied by Danish ingredients firm Arla Food Ingredients with a
new study showing a chocolate bar made with the prebiotic
ingredient is very low in glycaemic load (GL)...
Two of the biggest chocolate makers in the UK are to launch
products which will directly compete with some of each other's
biggest brands - an indication, perhaps, that the rich vein of new
product innovation of the last few...
Hanging as a persistent threat to the chocolate industry witches'
broom disease is capable of wiping out entire cacao crops and
sending the price of chocolate rocketing. Despite ongoing research
into the threat confirmed by the...
UK scientists are warning that world chocolate production could
fall dramatically if diseases, which have devastated South American
cultivation of cacao (the raw material used for producing
chocolate) over the past 15 years, were...
Despite cheaper alternatives to cocoa butter on the market and new
European rules allowing vegetable fats in chocolate formulations,
uptake for the replacers has been slower than expected as reticent
food makers and marketers stick...
Keeping French consumers interested in chocolate has been the
driving force behind brand owners' investment in innovation in
recent years, and the latest product launches highlighted by the
Global New Products Database (GNPD)...