Current Chocolate News and Events

Current Chocolate News and Events, Chocolate News Articles.
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A study analyses breakfast-related advertising in Mediterranean countries
According to the Breakfast Food Advertisements in Mediterranean Countries: Products' Sugar Content in Adverts from 2015 to 2019 report produced by UOC Faculty of Information and Communication Sciences professor and researcher, Mireia Montaña, the majority of breakfast products marketed for children contain three times as much sugar as those aimed at adults, influencing their choices for one of the most important meals of the day. (2021-02-11)

This is what Germany's eSports athletes eat
A can of Red Bull next to the computer mouse, a bag of potato chips next to the keyboard - that's how many people imagine nutrition in eSports. ''The energy drink is indeed part of the diet for many,'' says Professor Ingo Froböse, head of the Institute of Movement Therapy and movement-oriented Prevention and Rehabilitation at the German Sport University Cologne, ''but overall, eSports players actually eat better than the general population.'' (2021-02-03)

Research highlights the need to incorporate nutritional counseling in cancer treatment
New research and analysis appearing in the Journal of the Academy of Nutrition and Dietetics, published by Elsevier, highlights the barriers cancer survivors face in maintaining a healthy diet, as well as the role nutrition may play in cancer risk and treatment. (2021-02-03)

Different types of neurons interact to make reaching-and-grasping tasks possible
Picking up that cup of coffee? New research from the Okinawa Institute of Science and Technology Graduate University finds that one type of neuron is necessary for the early part of the movement, another for aiming for the cup. (2021-01-19)

How the brain paralyzes you while you sleep
Researchers from the University of Tsukuba have discovered a group of neurons in the mouse brainstem that control muscle tone. Inhibiting these neuronal cells caused mice to move during REM sleep, reminiscent of REM sleep behavior disorders. These neurons were also responsible for episodes of cataplexy in a mouse model of narcolepsy; inhibiting them reduced the number of cataplexic bouts. These circuits could thus be a new target for treating these sleep disorders. (2021-01-14)

The un-appeal of banana: liquid e-cigarette flavorings measurably injure lungs
UC San Diego researchers report chemicals used for flavor in e-cigarette liquid negatively affect specialized proteins that support immune system. (2020-12-14)

How 'smell training' could help overcome post-viral smell distortions
Smell loss is a prominent symptom of Covid-19 and the pandemic is leaving many people with long-term smell loss or smell distortions such as parosmia. Parosmia happens when people experience strange and often unpleasant smell distortions. Instead of smelling lemon you may smell petrol. New research shows that parosmia is associated with a recovery of smell performance among patients who undergo 'smell training' (sniffing at least four different odours twice a day every day for several months). (2020-11-30)

Chemical compounds in foods can inhibit a key SARS-CoV-2 enzyme
Chemical compounds in foods or beverages like green tea, muscadine grapes and dark chocolate can bind to and block the function of a particular enzyme, or protease, in the SARS-CoV-2 virus, according to a new study by plant biologists at North Carolina State University. (2020-11-30)

Golden ticket: Researchers examine what consumers desire in chocolate products
Gold foil, ornate labels and an intriguing backstory are product characteristics highly desired by premium chocolate consumers, according to research conducted by food scientists in Penn State's College of Agricultural Sciences. The study is one of the first to thoroughly research what American premium chocolate consumers find to be desirable attributes in their chocolate bars. (2020-11-11)

Bioplastics no safer than other plastics
Bioplastics contain substances that are as toxic as those in ordinary plastics. (2020-10-23)

High social and ecological standards for chocolate
Worldwide demand for food from the tropics that meets higher environmental and social standards has risen sharply in recent years. Consumers often have to make ethically questionable decisions: products may be available through child labour, starvation wages or environmental destruction. Building on an interdisciplinary project in Peru, an international research team including Göttingen Univeristy published an overview on the transition to responsible, high-quality cocoa production. This 'Perspective' article appeared in the journal Trends in Ecology and Evolution. (2020-10-19)

Psychology: Human spatial memory prioritizes high calorie foods
Humans more accurately recall the locations of high calorie than low calorie foods, according to a study in Scientific Reports. The findings suggest that human spatial memory, which allows people to remember where objects are in relation to each another, has evolved to prioritize the location of high calorie foods. (2020-10-08)

More healthful milk chocolate by adding peanut, coffee waste
Milk chocolate is a consumer favorite worldwide, prized for its sweet flavor and creamy texture. In contrast, dark chocolate has high levels of phenolic compounds, which can provide antioxidant health benefits, but is less popular. Today, researchers report a new way to combine milk chocolate with waste peanut skins and other wastes to boost its antioxidant properties. The researchers will present their results at the American Chemical Society Fall 2020 Virtual Meeting & Expo. (2020-08-17)

Engaging undergrads remotely with an escape room game
To prevent the spread of COVID-19, many universities canceled classes or held them online this spring -- a change likely to continue for many this fall. As a result, hands-on chemistry labs are no longer accessible to undergraduate students. In a new study in the Journal of Chemical Education, researchers describe an alternative way to engage students: a virtual game, modeled on an escape room, in which teams solve chemistry problems to progress and 'escape.' (2020-08-12)

Chocolate is good for the heart
Eating chocolate at least once a week is linked with a reduced risk of heart disease, according to research published today in the European Journal of Preventive Cardiology, a journal of the European Society of Cardiology (ESC).1 ''Our study suggests that chocolate helps keep the heart's blood vessels healthy,'' said study author Dr. Chayakrit Krittanawong of Baylor College of Medicine, Houston, Texas. (2020-07-22)

FSU News: MagLab geochemists solve mystery of Earth's vanishing crust
A team of geochemists based at the Florida State University-headquartered National High Magnetic Field Laboratory has found new evidence that Earth has been consistently churning out crust since its formation 4.5 billion years ago and that some crust is made of ancient, resurfaced chunks. (2020-06-26)

What it means when animals have beliefs
Humans are not the only ones who have beliefs; animals do too, although it is more difficult to prove them than with humans. Dr. Tobias Starzak and Professor Albert Newen from the Institute of Philosophy II at Ruhr-Universität Bochum have proposed four criteria to understand and empirically investigate animal beliefs in the journal ''Mind and Language''. The article was published online on 16 June 2020. (2020-06-17)

Forgot where you parked the car? Research suggests memory is a game of all or nothing
An online study, involving more than 400 participants aged 18-35, reveals that memories for specific locations are either totally forgotten or, if they are remembered, it's with as much precision as when they were first learnt. (2020-06-08)

Nutrimedia, a resource that assesses the veracity of messages about food and nutrition
The journal PLOS ONE has published an article that explains the methodology used by Nutrimedia to assess the veracity of messages about nutrition. As reflected in the article, the Nutrimedia project, developed by the Science Communication Observatory (OCC) of the Department of Communication at Pompeu Fabra University (UPF) and by the Iberoamerican Cochrane Center. (2020-05-14)

Coffee changes our sense of taste
Sweet food is even sweeter when you drink coffee. This is shown by the result of research from Aarhus University. The results have just been published in the scientific journal Foods. (2020-04-21)

Chocolate 'fingerprints' could confirm label claims
The flavor and aroma of a fine chocolate emerge from its ecology, in addition to its processing. But can you be certain that the bar you bought is really from the exotic locale stated on the wrapper? Now, researchers are presenting a method for determining where a particular chocolate was produced by looking at its chemical 'fingerprint.' The researchers are presenting their results through the American Chemical Society (ACS) SciMeetings online platform. (2020-04-20)

Health warning labels on alcohol and snacks may reduce consumption
Image-and-text health warning labels, similar to those on cigarette boxes, show potential for reducing the consumption of alcoholic drinks and energy-dense snacks, such as chocolate bars, according to a study published in the open-access journal BMC Public Health. (2020-04-01)

Environment: Opening plastic bags and bottles may generate microplastics
Opening plastic packaging, such as plastic bags and bottles may contribute to the generation of small amounts of microplastics -- small plastic particles less than 5 mm long -- during daily tasks, according to a study published in Scientific Reports. (2020-03-19)

Fast cars and chocolate bars: Bringing physics to the public
Physics is more than black holes, quarks and dark matter. It plays an integral role in our daily lives, from understanding election interference to how we cook spaghetti. Science communicators at the 2020 American Physical Society March Meeting in Denver will present unique and engaging approaches to leverage popular culture to bring physics to life in a way that intrigues, fascinates, and mobilizes the general public. (2020-02-28)

Research suggests adults - not just teens - like electronic cigarette flavors
On February 6, the US Food and Drug Administration (FDA) began to enforce a previously-issued policy on unauthorized flavored cartridge-based e-cigarette products with the goal of addressing the current epidemic of youth use of e-cigarettes. A new study by researchers at Penn State finds that adults enjoy sweet e-cigarette flavors just as much as teens, suggesting that the policy may have consequences for adults too. (2020-02-26)

Cocoa could bring sweet relief to walking pain for people with peripheral artery disease
Patients with peripheral artery disease (PAD) who consumed a flavanol-rich cocoa beverage three times daily for six months saw significant improvements in their 6-minute walking distance compared to a placebo, in a small, phase II randomized study. While this data is preliminary and requires confirmation, it suggests a potential therapeutic effect of cocoa on walking performance in patients with PAD. (2020-02-14)

Breathing may change your mind about free will
Is free will just an illusion? For decades, a signal from the brain called the 'readiness potential' has been interpreted to mean that free will may be an illusion. Backed by signals from the brain and lungs, EPFL scientists have discovered that the readiness potential is in fact coupled to breathing and that acts of free will happen as you exhale -- providing an unexpected perspective on free will. (2020-02-06)

Letting your child pick their snack may help you eat better, study suggests
Giving in to your kid's desire for an unhealthy snack may improve your own eating choices, a new University of Alberta study shows. (2020-01-30)

Screening sweet peppers for organic farming
A study conducted out of The University of Georgia delved into the comparative yields of sweet pepper varieties produced under organic farming conditions. (2020-01-28)

How the brain processes rewards
Researchers from HSE University, Skoltech and the University of Toronto analyzed data from 190 fMRI studies and found out that food, sex and money implicate similar brain regions whereas different types of reward favor the left and right hemispheres differently. The paper is to be published in Brain Imaging and Behavior. (2020-01-23)

Brain model offers new insights into damage caused by stroke and other injuries
A UB researcher has developed a computer model of the human brain that more realistically simulates actual patterns of brain impairment than existing methods. The novel advancement creates a digital simulation environment that could help stroke victims and patients with other brain injuries by serving as a testing ground for hypotheses about specific neurological damage. (2020-01-14)

High-calorie food is more tempting when time is ticking down
When people see the valuable resource of time counting down, they are more tempted to compensate by consuming a different resource: calories. (2019-12-13)

Labelling foods with physical activity needed to burn calories linked to healthier choices
Labelling food and drink with the amount and type of exercise needed to burn off the calories in it might be a more effective way of encouraging people to make 'healthier' dietary choices, indicates research published online in the Journal of Epidemiology & Community Health. (2019-12-10)

Novel way to ID disease-resistance genes in chocolate-producing trees found
Chocolate-producing cacao trees that are resistant to a major pathogen were identified by an international team of plant geneticists. The findings point the way for plant breeders to develop trees that are tolerant of the disease. (2019-12-06)

How to fight illegal cocoa farms in Ivory Coast
The world's love for chocolate has helped decimate protected forests in western Africa as some residents have turned protected areas into illegal cocoa farms and hunting grounds. But an international group of researchers has found that simply patrolling the grounds of two forest reserves in Ivory Coast has helped reduce illegal activity by well more than half between 2012 and 2016. (2019-11-21)

A new hazelnut has cracked its competitive marketplace
'PollyO' is a new hazelnut variety from the Oregon State University Breeding Program that combines a high level of resistance to eastern filbert fungal blight along with high nut yield. (2019-10-31)

Exerting self-control does not mean sacrificing pleasure
New research challenges the view that self-control equals sacrificing pleasure. (2019-10-29)

Sensing sweetness on a molecular level
Whether it's chocolate cake or pasta sauce, the sensation of sweetness plays a major role in the human diet and the perception of other flavors. While a lot is known about the individual proteins that signal ''sweet,'' not much is known about how the proteins work together as a receptor to accomplish this feat. Now, in ACS Chemical Neuroscience, researchers report a molecular look at the receptor, which could someday lead to better-tasting food.  (2019-10-23)

SUTD's breakthrough research allows for 3D printed chocolate without temperature control
SUTD's new approach to the 3D printing of chocolate using cold extrusion instead of conventional hot-melt extrusion method eliminates the need for stringent temperature controls, offering wider potential for 3D printing temperature-sensitive food. (2019-10-17)

Brain: How to optimize decision making?
Our brains are constantly faced with different choices. Why is it so difficult to make up our mind when faced with two or more choices? Neuroscientists (UNIGE) developed a mathematical model of the optimal choice strategy. They demonstrated that optimal decisions must be based not on the true value of the possible choices but on the difference in value between them. (2019-09-11)

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