By Jim Carper
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Additional info for Dairy Foods October 2011
The studies did not distinguish between dark or milk chocolate, and included consumption of chocolate bars, drinks, biscuits and desserts. The potential health benefits of cocoa-containing products are beginning to expand beyond heart health. According to a study published in the American Journal of Clinical Nutrition (January 2011), for the first time, cocoa flavanols have been shown to exert a positive effect on select gut bacteria in humans. This new study now suggests that cocoa flavanols may also exert a prebiotic effect, much like soluble fiber.
What we are seeing this year is more activity in making content claims — what is and is not in a product,” she says. ’” Supporting HealthFocus’ data, Ipsos Marketing, Consumer Goods Sector, New York, says that the top benefits parents want their children to receive from eating healthy foods relate to heart health, reduced risk of disease, brain development and immunity. “Manufacturers are feeling the pressure from all angles to market healthier food to children,” says Lauren Demar, CEO of Ipsos.
One supplier replaced all of the sugar in a line of chocolate ingredients with an all-natural sweetener solution comprised of dietary fibers, the natural sugar alcohol erythritol and a stevia-based sweetener. The chocolate can be used in multiple applications, including molding, enrobing and inclusions for ice cream. The no-sugar-added chocolate contains no artificial sweeteners and does not produce a laxative effect when consumed, according to the company. From reducing costs to lowering sugar to keeping chocolate milk in schools, dairy processors have many chocolate and cocoa ingredients from which to choose to meet their formulation and marketing needs.