I noticed there were several chocolate-related news items this week so I thought I’d round them up for you for a little weekend reading.
Scientists have found a way to substitute much of the cocoa butter and fat in chocolate with droplets of juice and still have really good-tasting chocolate. Futurity reports that these chemists have figured out how to take out “much of the cocoa butter and milk fats that go into chocolate bars, substituting them with tiny droplets of juice measuring under 30 microns in diameter” while retaining the desired “mouth feel” of chocolate.
Hershey’s is in trouble with the Food and Drug Administraion for violating front-of-package labeling laws. Huffington Post reports that the labels on Hershey's Syrup+Calcium and its Syrup Sugar Free with Vitamin & Mineral Fortification violate federal law because the products' nutritional contents do not meet the guidelines needed to make such claims.
Everyone’s always looking for the health benefits in chocolate as an excuse to eat more, right? The latest health benefit being reported is that a little dark chocolate or cocoa powder each day can help reduce blood pressure a small amount. Time reports that 20 different studies on chocolate were analyzed to find this information.
Here on MNN, we have a recipe for Dark Chocolate Tofu Pie if you’re looking for a way to get in that blood pressure-reducing dark chocolate. (But please note — that’s not official medical advice.)
Enjoy your weekend!
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