Herza Chocolate Marketed on Health Platform
Chocolate pieces containing a high percentage of cocoa or ingredients with an antioxidant effect are suitable for use in muesli, desserts and ice cream. They can be advertised on the end product to generate an additional incentive to buy.
16 Mar 2010 --- Health and fitness are still prominent among the long-term trends in the food sector, so Stern-Wywiol Gruppe division HERZA Schokolade is offering a range of functional chocolate pieces containing different percentages of cocoa and special health-promoting ingredients. They are available in a variety of shapes and sizes and ideal for functional power bars and power drinks as well as breakfast cereals, muesli bars, ice cream and desserts.
Chocolate pieces with an antioxidant effect
Chocolate – or rather the cocoa paste in it – contains so-called flavonoids, members of the polyphenol class of substances. Polyphenols are found widely in the plant kingdom as antioxidants, bitter principles and colorants. In particular, cocoa contains epicatechins and catechins, which are thought to have a number of positive effects on health. For example they have an antioxidant effect by protecting the cells of the body against free radicals. Polyphenols boost the effect of antioxidants such as the vitamins C and E. The daily consumption of as little as 4 g of cocoa or 10 g of dark chocolate significantly reduces the risk of cardiovascular disorders such as atherosclerosis. In principle it is true to say that the higher the percentage of cocoa, the higher is the polyphenol content of the chocolate. On average this is 460 mg/kg – more than in green tea and about three times as much as in red wine.
It is possible to increase the polyphenol content still further by adding certain substances, for instance green tea. Moreover, the use of green tea powder in white chocolate has an attractive visual effect. Chocolate pieces containing a high percentage of cocoa or ingredients with an antioxidant effect are suitable for use in muesli, desserts and ice cream. They can be advertised on the end product to generate an additional incentive to buy.
Chocolate as an aid to digestion
Adding probiotic bacteria cultures has been an established procedure with dairy products for some long time. Probiotic yoghurts, especially, have become a trend article that appeals to all age groups and consumer classes. The yoghurts fortified with special bacteria cultures are known and appreciated for their positive effect on the intestinal flora and the immune system. Technological progress has now made it possible to introduce and preserve probiotic bacteria cultures in other applications too. HERZA already succeeded in producing probiotic chocolate and milk and yoghurt confectionery pieces in 2006. Detailed tests were performed to show what precautions had to be taken in the production of the chocolate pieces and in respect of storage and temperature control in order not to destroy the functional effect of the sensitive bacteria. It is also possible to add prebiotics, which have a favourable effect on the bowel too. “Another ingredient that has a positive effect on the digestive system is aloe vera powder. It acts as a digestant, combats inflammation and stimulates the immune system. It also helps to maintain the function of the muscles, tissues and joints”, HERZA applications technologist Bodil Reimers explains. And the addition of natural sugar replacers like plum powder or dried rice syrup instead of isolated inulin gives the chocolate pieces a large proportion of natural dietary fibres as well as a mild sweetness and increases the already high fibre content of the cocoa paste. Chocolate pieces with these health-promoting substances are particularly suitable for muesli (for instance chocolate leaves) and also for wholemeal biscuits (e.g. chocolate chips).
Products containing chocolate for energy, fitness and concentration
In cooperation with its sister companies SternVitamin and SternLife, HERZA has also developed chocolate pieces to promote physical and mental fitness. “The theobromine naturally present in the cocoa is already an aid to concentration”, Bodil Reimers explains. “By adding lecithin granulate it is possible to improve memory too. And the addition of caffeine or guarana boosts performance in the office or in sports. Special sugar replacers that raise the blood glucose level only slowly and over quite a long period serve this purpose too.” In the form of drops in muesli bars or as powder or small slivers in power drinks, the fortified chocolate pieces are a valuable source of energy.
Generally speaking, HERZA’s small chocolate pieces can be fortified with any vitamins, minerals and trace elements. By adding biotin and bamboo extract, for example, it is possible to use chocolate as “beauty food”. Bamboo extract is rich in silicon, which has a similar effect to biotin in strengthening the hair, nails and skin.
Through close cooperation with its sister companies in the Stern-Wywiol Gruppe, HERZA is able to offer chocolate pieces that combine enjoyment with health. The chocolate pieces are tailored to customers’ requirements in respect of size, shape and health-promoting ingredients.
