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.
Scientists claim to have found a ‘new way’ to boost the antioxidant properties of milk chocolate: by combining it with waste peanut skins.
Functional Jellies Special Report
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.
Cocoa flavanol intake may not have benefits for exercise performance and recovery in well-trained cyclists, European scientists deduce.
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.
Candy science observatory: ‘Pro health biscuits’
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.
Boosting antioxidant activity in chocolate
Cocoa polyphenols can be preserved by storing pods for a week before fermentation and then by roasting beans for longer than usual, say researchers.
Polish national survey data
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
Red pitaya fruit puree could prove a ‘promising and safe functional ingredient’ for gummy confections, according to a new Malaysian study.
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.
Green tea leaves, red wine, dark chocolate and cacao beans can be used to make an antibacterial coating, according to US researchers.
SPECIAL EDITION: HEALTHY AND FUNCTIONAL CONFECTIONERY
Energy and antioxidants are the biggest trends for herbal sugar confectionery with acerola, guarana and green tea the hottest three ingredients, says Naturex.
New research claims regularly eating cocoa flavanols could protect people from neurodegenerative diseases such as Alzheimer’s.
Indian researchers have urged consumers to limit the chocolate they eat because it is the food richest in a component linked to Parkinson’s Disease.
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.
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.
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.
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.
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.
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.
Common gums may mask bitter taste of antioxidants
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...
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.
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.
Sedge extracts may be natural additives for food
Extracts from sedge plants (Carex distachya) are rich in antioxidants and could offer industry an alternative to synthetic additives, says new research from Italy.
Ongoing research in natural colours
Special edition: natural colours
In the final part of our series on natural colours, FoodNavigator looks at the science behind potential pigments for food and beverages.
Natreon builds science behind its Indian gooseberry
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.
Oyster-friendly microalgae may colour food blue-green
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 waste could boost stability and health profile of ice cream
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
Ghanaian cocoa hybrids have no nutritional drawbacks
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.
Pomegranates beat apples for antioxidant boost: study
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.
Time for antioxidants v2.0
'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.
Confectioners look to exotic, functional flavours
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.
Grape-seed extract gives natural meat preservative
An extract from grape seeds could offer a natural alternative to
synthetic preservatives for processed meat, according to research
from the US.
Vitiva extends meat life with natural preservative
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.
Astaxanthin off the menu for Tate & Lyle
Production of the powerful antioxidant astaxanthin at a plant in
the UK has been called off after operating losses mounted to more
than £3m (€4.4m).
Mars seeks to protect cocoa extract from Spanish competition
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
Scientists cook up antioxidant-rich pizza
US scientists have produced a pizza with enhanced antioxidant
content in the crust, aimed to boost antioxidant defences and
protect against oxidative stress.
Honeydew honeys top antioxidant ratings
Honey produced by bees feeding on honeydew have more than double
the radical scavenging activity than honeys from nectars, says new
research from Spain.
Danisco launches green tea 'flavour protector'
Danisco is looking to benefit from growing interest in natural
antioxidants with the launch of Guardian green tea extracts.
Onion extract improves flavour, shelf life of sliced meat
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.
Barry Callebaut investigates Acticoa for ageing, longevity
Barry Callebaut is venturing down avenues of research that would
allow it to market its Acticoa chocolate on an ant-ageing and
Mint additive could extend shelf life of meat products
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 offer natural antioxidant alternatives for meats
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.