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Science News
March 18, 2000
Janet Raloff |
Food for Thought: Chocolate therapies (with recipe for Janet's Chocolate Medicinal Mousse Pie) ...To meso-American anthropologists, however, the idea that chocolate can be health-promoting is old hat---very old hat...   |
Science News
August 13, 2005
Ben Harder |
Can Chocolate Fight Diabetes, Too? New research shows that in moderation dark chocolate can lower blood pressure, lower cholesterol, and improve the body's processing of sugar. |
BusinessWeek
February 12, 2007 |
Valentine's Day Stokes the Chocolate Factory Always a romantic staple, chocolate sales have jumped lately thanks to the dark stuff's health benefits and a growing connoisseur culture. |
Prepared Foods
February 2008
Juliet Greene |
Article: Chocotherapy: The Daily Dose of Chocolate There has never been a better time to explore the delectable attributes of chocolate. |
The Motley Fool
June 4, 2008
Ryan Freund |
Chocolate in Asia: A Very Sweet Megatrend Chocolatiers are ramping up sales in booming economies such as China and India, and the potential for profits is staggering. |
Food Processing
August 2008 |
Feel your bliss Hershey's Bliss Chocolate is a rich, creamy, bite-sized chocolate indulgence available in three unique expressions. |
The Motley Fool
February 28, 2006
Brian Gorman |
Is Chocolate Hot? Making premium chocolate consumption a part of the culture will take some time. But thanks to their initiatives, Mars and Starbucks may already be on their way to sweeter profits. Investors, take note. |
Science News
March 31, 2001
Janet Raloff |
Chocolate-science news Make no mistake: Chocolate is not a health food. Several studies in recent years, however, have demonstrated that among sweets, chocolate may possess a few nutritional advantages over most calorie-rich alternatives... |
Reactive Reports
October 2007
David Bradley |
Chocoholics Anonymous Scientific research funded by chocolate makers at Nestle has demonstrated a link between our love of chocolate and a specific chemical signature programmed into our metabolism. |
DailyCandy
October 4, 2005 |
Food for Thought Swiss chocolates made from only the best ingredients, including 100% cocoa butter, available in a variety of truffles, pralines and specialities. |
Wired
January 18, 2008
Mathew Honan |
15th Anniversary: Wired Cofounder Brews Up Innovative Chocolate Tcho aims to do for cacao beans what Starbucks did for those other beans. |
Food Processing
December 2007
Mark Anthony |
Nutrition Beyond the Trends: A Chocolate Treat Recent studies are giving chocolate a further boost in popularity. |
Seasoned Cooking
February 2010
J. Sinclair |
Ingredient SpotLight In honor of Valentine's Day, healthy hearts and happy tummies, here are a couple of favorite chocolate recipes: Chocolate Almond Mousse... Marbled Mocha Tart... |
Entrepreneur
May 2007
Sara Wilson |
Cuckoo for Cocoa Move over, Willy Wonka. This chocolate connoisseur is set to steal the hearts of chocolate-lovers worldwide. |
Food Processing
August 2008 |
A tasty way to get your omega-3s These Dark Chocolate Squares with Omega-3 provide more than 100 percent of the recommended daily dose of omega-3s in two individually wrapped portions. |
Chemistry World
December 1, 2015 |
Well-tempered chocolate The author discovers that controlling crystal structures and emulsions is the key to good chocolate |
The Motley Fool
May 14, 2007
David Lee Smith |
Rocky Mountain's Sweet Results The chocolate company expands its buyback program. Investors with an appetite for chocolate and small franchise-related companies should take a careful look here. |
Food Processing
August 2007 |
Expert Opinion: No Chocolate Crisis Recently, the U.S. Chocolate Industry along with 11 other food industry associations, joined a Grocery Manufacturers Assn./Food Products Assn. citizen's petition asking the FDA for approval to change current standards of identity for a number of food categories. |
Chemistry World
November 12, 2007
Victoria Gill |
Chemistry Reveals Oldest Known Chocolate Drink Chemical analysis of pottery fragments from bottles found in Honduras has uncovered an ancient, alcoholic chocolate drink. The finding has pushed back the earliest use of cacao more than 500 years, to between 1100 and 1400 BC. |
Entrepreneur
July 2006
Sara Wilson |
Double Dipping Life is sweet for a vice president of sales by day and chocolate fountain franchisee by night. |
BusinessWeek
February 13, 2006 |
Q&A: Like Wine, Like Chocolate Chocophile Clay Gordon wants you to appreciate chocolate the same way you would a fine wine. |
Inc.
May 1, 2010
Shivani Vora |
Could You Market Chocolate Filled With Air? John Scharffenberger and other entrepreneurs offer advice to Bubble Chocolate. |
Inc.
October 2004
Lora Kolodny |
Things I Can't Live Without A profile of John S. Scharffenberger, President and CEO of Scharffen Berger Chocolate Maker, founded in 1996 and one of only 12 major chocolate manufacturers in the United States. |
Seasoned Cooking
February 2011
Ronda L. Carnicelli |
Seasoned Opinions Valentine's Day is a day made for snuggling close and enjoying decadent food and, of course, dessert is perfect in the middle of the frigid winter. |
Food Processing
August 2012
Deborah Cassell |
Research And Development Of New Applications For Chocolate Persist Staying current with this perennial flavor means touting and creating health benefits and paying heed to global social issues. |
BusinessWeek
February 12, 2007 |
Sniff Before You Bite How to best enjoy chocolate. |
The Motley Fool
November 3, 2005
Tim Beyers |
The Best News My Wife Has Ever Heard Privately held M&M Mars has introduced a line of heart-healthy chocolate bars called CocoaVia. If it takes off, expect Hershey, Cadbury Schweppes, and Nestle to follow suit. But will it matter to investors? |
Food Processing
March 2005
Ashman & Beckley |
Spotlight: Another Cookie-Candy Crossover Hershey markets four new cookie-candy crossover bars including the well-rated York Peppermint Pattie variety. |
Information Today
December 1, 2008 |
Free Resource--Global Library of Women's Medicine The Global Library of Women's Medicine has launched online and is freely available in beta. More than 650 world experts have provided a definitive resource on the latest therapeutic options in women's medicine. |
BusinessWeek
May 8, 2006
Adrienne Carter |
Chocolate: Belly Up To The Bar Lounges and cafes devoted to chocolate are catching on across America. |
The Motley Fool
December 17, 2004
Lawrence Meyers |
The Chocolate-Coffee Conundrum If coffee chains used better chocolate, they'd sell more coffee. Now would be a good time to pad the profit margins by going that extra step. |
BusinessWeek
February 24, 2011
Tom Mulier |
Breathing More Profit into Chocolate Bars Adding air to chocolate bars reduces costs to candy makers, though there are limits to how much they can save with the technique. |
Fast Company
February 2005
Chuck Salter |
Delicious Growth It's been another sweet year for Monsieur Chocolate. When last we checked in with Jacques Torres, the Le Cirque pastry chef turned Willie Wonka was making and testing martini-flavored truffles in his Brooklyn factory. |
DailyCandy
February 14, 2007 |
Superfudge Flippin' Fudge is dense, rich chocolate that taste more like truffles than the super-sugary stuff you're used to. |
The Motley Fool
September 6, 2006
Rick Aristotle Munarriz |
Hershey Gets Swanky Hershey gives it another go in trying to make costly cocoa chic. Investors, watch this story, because something decadently addictive may be stirring. |
Food Engineering
June 1, 2005 |
Pure as the driven chocolate Chocolate manufacturer improves product purity with low-profile separator that removes more than 10 times the number of contaminants than the old system removed. |
Science News
May 29, 2004
Janet Raloff |
Cardiovascular Showdown--Chocolate vs. Coffee While the two ingredients are often combined, they have opposite effects on a person's arteries, according to a new study. |
Food Processing
July 2007 |
Editor's Plate: A Chocolate (Flavored) Outrage There's an outrageous petition before FDA to allow the replacement of cocoa butter in chocolate. |
Food Processing
May 2011
Diane Toops |
Flavor of the Month: Don't take Chocolate for Granted Facing the fallout of political anxiety and doubled wholesale prices confectioners and chocolate manufacturers are learning how sweet it isn't. |
The Motley Fool
June 9, 2004
Brian Gorman |
Sweet Opportunity? Could chocolate sellers benefit from a move into fair trade? |
Fast Company
November 2010
Stephanie Schomer |
Best of Artisan Chocolate What tastes better with chocolate? According to these confectioners, just about everything. |
