Phytobase is introducing a new organic dark chocolate bonbon at
Whole Foods stores in the US that contains healthy ingredients at
the cutting edge of the functional foods trend.
With heart disease and obesity levels booming in Western Europe,
manufacturers and scientists are increasingly trying to make a link
between health and confectionery, traditionally seen as a 'naughty'
treat.
Swiss chocolatier Lindt & Sprungli is continuing its innovation
in premium, dark chocolate with a new range boasting 70 per cent
cacao content and a unique mousse-filled centre.
Further evidence of the health benefits of chocolate has come to
light in a new study - giving manufacturers yet another route into
the functional food niche.
Fuelled by a combination of health concerns and changing tastes,
dark chocolate has become one of the most rapidly growing sectors
in the confectionery market in the last year.
This month's All Candy Expo in Chicago saw an impressive range of
dark chocolate launches, suggesting that innovation is still
possible in this well-established segment.
Far from being an unhealthy treat, the scientific evidence is
support of the health benefits of eating dark chocolate are
stacking up. The latest research indicates that the flavonoid-rich
substance could have a protective effect...
More research has underlined the heart health benefits of dark
chocolate, shown in a Greek study to improve healthy blood flow and
prevent clots forming.
Small daily doses of flavonoid-rich dark chocolate eaten over a
two-week period significantly improved blood vessel function,
report US researchers this week, without increasing blood
cholesterol levels.