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Putting sweet to work

Source:ringier Release Date:2011-10-17 945
Food & Beverage
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Confections will never entirely be good for us, but they can always be made better

? Oxanam | Dreamstime.com

THE BAD NEWS: sweets are never going to be good for us. No one is going to give us permission to fill our plates with confections, no matter how delectable.

Some good news to remove that bitter taste in your mouth: In moderation, sweet treats can do some important work for you - when fortified with helpful nutrients.

BFY chocolates

World over, according to a report from Global Industry Analysts, the rising per capita consumption of chocolate coupled with growing interest towards healthy diets is representing ample opportunities for growth. "Latest findings that brought to light the possible health benefits of consuming dark chocolates resulted in increased sales in the segment. Fortified chocolate bars are trying to grab their share in the nutrition and energy bars market," GIA said in Confectioneries: A Global Strategic Business Report.

One of the most unusual launches noted by Innova Market Insights in the better-for-you chocolate segment is  "Coco Preggers" in the United States. The range of BFY chocolate truffles with added folic acid and DHA omega 3 fatty acids has been launched by Xan Confections, aimed specifically at pregnant women.

Indeed, a number of recent studies have shown that eating chocolate has a positive influence on human health due to its antioxidant and anti-inflammatory properties. Most recently, a large-scale review of existing evidence reported a beneficial link between higher levels of chocolate consumption and the heart health: the highest levels of chocolate consumption were associated with a 37% reduction in cardiovascular disease and a 29% reduction in stroke compared with lowest levels.

The studies did not differentiate between dark or milk chocolate and included consumption of chocolate bars, drinks, biscuits and desserts, so the review authors say the findings need to be interpreted with caution, in particular because commercially available chocolate is very calorific (around 500 calories per 100g) and eating too much of it could in itself lead to weight gain, risk of diabetes and heart disease. Even so, Dr Oscar Franco and colleagues from the University of Cambridge conclude that given the health benefits of eating chocolate, initiatives to reduce the current fat and sugar content in most chocolate products, without affecting the taste sensation, should be explored.

Chew your gum!

Whilst dark chocolate grabs lots of headlines due to its antioxidant content, Fortitech said it is seeing an uptick in interest in gum and mint fortification. The health conditions food and beverage manufacturers are interested in targeting range from weight loss and satiety to energy, immunity, oral health and stress reduction, notes the nutrients premix company
Research from GIA concurs:  "In the gum category, functional, fortified gums are fast replacing conventional breath freshening chewing gums."

Sugarfree gums are increasingly associated with oral and dental health; chewing sugarfree gum induces salivation, which acts a natural protective shield against acids formed as oral bacteria break down sugars and other fermentable carbohydrates. These acids dissolve the minerals in the tooth enamel.

"Frequent small meals, snacks and eating on the run can impede dental care. With each sugar-based snack, the pH value in the mouth decreases, tooth enamel is increasingly under attack, and there is less time for neutralisation by saliva. Consequently, cavities will eventually result from frequent, even relatively "mild," acid attacks over time," explains Dr Antje Jungclaus of the BENEO-Institute.

Experts generally agree that chewing sugarfree gum immediately after meals or snacks can help to prevenMujer

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