News & Analysis on Chocolate, Candy and Cocoa
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Scientists at the University of Alberta have discovered a way to create a plant-based gelatin substitute from pea protein and are already collaborating with a multinational leader in plant-based ingredients.
The ongoing inaction by the US Food and Drug Administration over CBD (cannabidiol) in foods and dietary supplements is having a negative impact on trademark laws, says an industry lawyer.
Flavonoid-rich cocoa supplements may improve biomarkers of heart health, boost mobility, and improve the quality of life for people over 55, suggests a new study.
A new study suggests that carob powder may provide a cheaper alternative to cocoa powder in muffins by helping to reduce sugar, and increase phytosterol and isoflavone levels.
The ease of buying food online may diminish the sense of psychological ownership, which may ultimately make it easier for people to discard food, suggests a new analysis with implications for retailers.
News in brief
Flavor giant Firmenich recently inaugurated a manufacturing plant for encapsulated flavors in Sao Paulo, Brazil, which will serve as a center of excellence for encapsulated technologies in Latin America.
Illinois-based Georgia Nut is targeting the vitamin, mineral and supplement consumers with its chocolate gem technology to deliver a range of bioactives, from vitamins C and D, to melatonin, probiotics, turmeric, and more.
Epicatechin – compound found in cocoa – may reduce food intake, and subsequently help control appetite and weight management, says a new study.
Long-term consumption of epicatechin, a compound found in tea, apples, and cocoa, may significantly boost heart health and reduce the risk of heart-related mortality, says a new study from The Netherlands.
A daily supplement with an extract from cacao may reduce UV-induced skin aging and protect against wrinkles, suggests a new study with lab mice and human skin cells.