Sweets and snacks companies are increasingly targeting consumers by branding their products “thin” to suggest convenience or health, or to tap the snacking chocolate trend.
Ingredients firm Herza Chocnology has launched a range of bake-stable chocolate batons for baked goods that can be tailored to meet manufacturers’ precise size, shape and flavour requirements.
The flavonoid epicatechin that is present in dark chocolate could be used to treat human diseases, but studies to date have been too small and longer controlled tests are required, according to a study.
The wave of health and wellness comes ashore for chocolate makers,
with latest figures from Mintel showing the fresh healthier image
for dark chocolate has brought a much-need, and strident, upward
shift in sales for 2007.
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.
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.
