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Article Results
Published February 2, 2012
Cocoa—the antioxidant-rich raw ingredient used to make chocolate—is poised to become a major force in the market for functional and healthier food products, according to Julian Mellentin, director of consultancy for New Nutrition Business. Read More »
Published September 7, 2011
According to Innova Market Insights, based in the Netherlands, the confectionery market was the leading food and drinks sector in terms of global launch activity in the first half of 2011. Read More »
Published June 14, 2010
Despite ongoing regulatory issues with regard to health claims, the positioning of food and drink products on a heart health platform appears to be continuing unabated. Read More »
By Sean Moloughney
Published June 3, 2009
In order to respond to slowing growth, producers and retailers of organic products must adapt to consumer expectations, which have shifted in light of the economy and other factors, according to Organic Monitor. Read More »
By Sean Moloughney
Published December 8, 2008
Two weeks of cocoa consumption enhances insulin-mediated vasodilatation, but does not improve blood pressure or insulin resistance in essential hypertension, according to a recent study published in the American Journal of Clinical Nutrition. Read More »
By Rebecca Wright
Published February 28, 2008
Chocolate lovers increasingly seek health-enhancing treats to indulge their sweet tooth. Read More »
By Marian Zboraj
Published October 23, 2007
A new survey from Swiss Miss, a product line of ConAgra Foods, Inc., Chicago, IL, shows that when women need a daily boost, most look to chocolate, caffeine and fortified foods. In fact, nearly three out of four women surveyed crave chocolate more th… Read More »
By Rebecca Wright
Published August 3, 2007
Mars, Incorporated, McLean, VA, has launched a botanical division. Called Mars Botanical, the new scientific division will focus on research and product development involving flavanols—naturally occurring plant compounds or phytonutrients found in co… Read More »
By Rebecca Wright
Published April 27, 2007
Hershey and Barry Callebaut have joined forces to foster supply and innovation. Read More »
By Rebecca Wright
Published November 13, 2006
A new study published in the November issue of the Journal of the American Dietetic Association suggests a connection between eating CocoaVia snack bars and lowering cholesterol.
Researchers at the University of California-Davis found t… Read More »
By Rebecca Wright
Published May 9, 2006
The Hershey Company has expanded its health and nutrition initiative to meet increasing consumer demands for healthier products. Additionally, it revealed the results of ongoing studies at Yale University linking the consumption of hot cocoa to impro… Read More »
