Healthy Confectionery Makes Sense

It has been four days of over-indulging in chocolate thanks to Easter eggs and the like – and yes I know it is not manly to admit to a chocolate craving.

But, I cannot resist a gold foil -wrapped Lindt Easter bunny and similar tempting seasonal products, followed by some chocolate biscuits…

And it appears I am not alone! Research suggests that up to 97 per cent of women and 68 per cent of men experience food cravings and chocolate is the most common of the craved foods, typically high calorie.

Taking that one step further, I understand that a number of situations have been shown to experimentally increase cravings of chocolate consumption.
For example, chocolate abstinence, stress and exposure to chocolate cues increase urges to eat chocolate. Perhaps I should eat chocolate more regularly then, and not wait for Easter?
Or would I become a chocoholic? That is a worrying thought.
After all, just one bite, some researchers maintain, and chocolate’s psychoactive compounds cause warm and fuzzy feelings to wash over us, making us want more and more.
But a few years back, I recall reading about Peter Rogers, then professor of biological psychology at Bristol University, who carried out research that suggests this is not the case.
I remember him saying that research had suggested chocolate’s chemical make-up was not the culprit for our lust for the stuff.
He said: “A lot of those substances are in other foods that do not have the same appeal as chocolate. Also, the concentration seems too low for them to be having an effect.”
So, as I finish the last bit of my Easter bunny (always the ears), my thoughts (perhaps guiltily) turn to healthier chocolate and confectionery eating.
And this is not an oxymoron, it is possible.
There are companies like Barry Callebaut, Puratos and Nestle who are striving to be ahead in the healthier confectionery stakes and this is good for the well-being conscious consumer.
With obesity, ill-health and lack of exercise on the rise in our modern society, many of us need to rethink our diets and many of us are now studying the label and ingredients listings more carefully.
As Innova predicted earlier this year, ‘clear label’ can eventually become more popular than’ clean label’ to the consumer.
Well-being and gluten-free being are two trends still very much in demand in food service and French bakery specialist Bridor has just launched a new range of gluten-free products.
Recent research has indicated that one person out of 100 in Europe and North America has gluten intolerance resulting in a greater proportion of people choosing not to consume conventional baked goods.
And DSM will be using Vitafoods Europe next month to highlight their growing range of natural health ingredients, including some for baked goods.
Then there was the recent International Sweets and Biscuits Fair (ISM) in Cologne, Germany which, organizers said, highlighted the growing consumer demands for free-from, less sugar and healthier products.
Consumers are on a health trip and the industry is adapting to this. Perhaps we can have our chocolate-laced confectionery and feel good, not guilty?