Sweet tooths rejoice, recent findings from both Virginia Tech and Louisiana State University have concluded that chocolate is, in fact, good for us. The researchers concluded that what makes chocolate healthy isn't necessarily all in the flavonols, but actually in the fact that the digestibility of the ingredients in chocolate. You can read about the healthy benefits on The New York Times Magazine's website.
Read more about Chocolate on FoodProcessing.com:
New Product Rollout: Sweet Treats for Valentine's Day
Food manufacturers take a bite from the Valentine's playbook by adding decadent chocolate to the mix.
Infographic: Chocolate and Almonds Continue Love Affair
Do consumers still go nuts for sweet covered almonds? You bet your infographic they do.
Chocolate: The Next New Superfruit?
When researchers at the Hershey Center for Health & Nutrition compared the antioxidant activity in fruit powders, cocoa powder, dark chocolate, and hot chocolate, they found that, gram per gram, there was more antioxidant capacity, and a greater total flavanol content, in the cocoa powder. One could say cacao seeds are the new superfruit.