11.01.05
A new study sponsored by The Hershey Co., Hershey, PA, in conjunction with Cornell University and Brunswick Laboratories, has confirmed that all products containing natural cocoa also have flavanol antioxidants. The study also found that the level of antioxidants in commonly available chocolate products is directly related to the amount of natural cocoa contained in that product.
The Hershey study, presented at Cornell’s Functional Foods, Bioactive Compounds and Human Health Conference, provides useful information on flavanol antioxidants. Researchers measured the antioxidant activity of the three top-selling brands of cocoa, baking chocolate, dark chocolate, milk chocolate and chocolate syrup. Products were analyzed at Brunswick Laboratories, an independent research lab in Wareham, MA, and at Cornell University labs. The results showed that the greater the natural cocoa content, the greater the flavanol antioxidant levels. The highest flavanol levels were found in natural cocoa powder, followed by unsweetened baking chocolate, dark chocolate, milk chocolate and chocolate syrup.
In September, Hershey introduced a new cocoa label communicating that cocoa is a natural source of flavanol antioxidants. Hershey will also debut a new seal listing the total percentage of cacao solids, ( i.e., the percent of ingredients in the product that are derived from the cocoa bean) in select dark chocolate products, such as Hershey’s Special Dark and Hershey’s Extra Dark chocolates. Both steps are designed to help consumers better identify which cocoa and chocolate products contain higher levels of flavanol antioxidants.
The Hershey study, presented at Cornell’s Functional Foods, Bioactive Compounds and Human Health Conference, provides useful information on flavanol antioxidants. Researchers measured the antioxidant activity of the three top-selling brands of cocoa, baking chocolate, dark chocolate, milk chocolate and chocolate syrup. Products were analyzed at Brunswick Laboratories, an independent research lab in Wareham, MA, and at Cornell University labs. The results showed that the greater the natural cocoa content, the greater the flavanol antioxidant levels. The highest flavanol levels were found in natural cocoa powder, followed by unsweetened baking chocolate, dark chocolate, milk chocolate and chocolate syrup.
In September, Hershey introduced a new cocoa label communicating that cocoa is a natural source of flavanol antioxidants. Hershey will also debut a new seal listing the total percentage of cacao solids, ( i.e., the percent of ingredients in the product that are derived from the cocoa bean) in select dark chocolate products, such as Hershey’s Special Dark and Hershey’s Extra Dark chocolates. Both steps are designed to help consumers better identify which cocoa and chocolate products contain higher levels of flavanol antioxidants.