Barry Callebaut has revealed a partnership with FlavaNaturals to produce chocolate containing high levels of cocoa flavanol in the US. The announcement follows three years of collaboration on the development of FlavaBars, a line of chocolate containing five times the cocoa flavanol content of a typical dark chocolate bar. FlavaBars are said to leverage over a decade of development by… Read more »
Chocolate lovers listen up. Eating flavanol-rich dark chocolate has been found to protect against the risk of heart disease and stroke by improving platelet function within two hours of consumption, according to a new study published in the journal Molecular Nutrition & Food Research.
Chocolate can be good for the brain – at least if you eat the right kind. Chocolate – in particular the dark variety – is already well known for its positive effects when consumed in small quantities. Scientists have now found new evidence for another effect: Chocolate or cocoa powder containing higher amounts of so-called cocoa flavanols can positively influence brain performance in healthy middle-aged individuals in a natural way. Put simply: People who regularly consume cocoa flavanols, such as those found in Barry Callebaut’s high flavanol cocoa and chocolate, can think just as well as others, but with less effort. This was revealed in an independent study by Professor Andrew Scholey and Con Stough from the Center for Human Psychopharmacology at Swinburne University in Australia.