Posts Tagged Chocolate Industry
White Chocolate – Is it Really Chocolate
White chocolate falls into the classification of “chocolate” only because of its cocoa butter content. Surprisingly, it is not considered “real chocolate” because it does not contain any chocolate liquor. It is made of sugar, cocoa butter, milk solids, sugar lecithin, and flavorings such as vanilla. It is often called confectionery or summer coating because according to the Food and Drug Administration of the United States, products labeled as chocolates should contain cocoa solids from chocolate liquor.
Chocolate liquor is the result of fermenting, drying, roasting, and grinding cocoa beans. Those that are considered to be “real chocolates” are dark chocolates and milk chocolates which contain considerable amounts of cocoa solids and chocolate liquor. However, this creamy version is still popular with people who have a preference for this sweet product. Several big names in the chocolate industry also have their own line of this form of gourmet chocolate, including Hershey’s, Cadbury, Ghirardelli, Godiva, and Nestlé, among many others.
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Healthy Chocolate – 4 Telltale Signs
You’ve probably heard that chocolate can be good for you, and it’s true. Scientifically speaking, studies have shown that chocolate can reduce blood pressure, help to keep your arteries in shape, give your energy a mild boost, trigger pleasure-inducing endorphins, and may even help to burn fat. The bad new is, not all types of the treat deliver these benefits.
How do you tell? Look for these four signs that a bar of chocolate contains healthful ingredients:
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Genetic Roots Of Cacao Trees Traced
By examining the DNA of cacao trees, Agricultural Research Service (ARS) scientists and colleagues from confectionery giant Mars, Inc., have traced the genetic roots of the key ingredient in chocolate.
Cocoa comes from the Theobroma cacao tree, which forms the basis of a multibillion-dollar U.S. chocolate industry. The seeds are processed into cocoa beans that are the source of cocoa, cocoa butter and chocolate. But diseases cost growers an estimated $700 million each year, and scientists have been looking for ways to produce cacao trees that can resist them.
David Kuhn, a molecular biologist at the ARS Subtropical Horticulture Research Station in Miami, Fla., and the research team published findings this fall that are a step toward that goal, shedding light on Theobroma’s genetic diversity.
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