When consumers think of healthy foods, chocolate is not something that normally comes to mind.Considered a sweet with an abundance of fat, many see chocolate as a guilty pleasure treat to have infrequently.However, cacao—the dried seeds of a South American evergreen tree used to make cocoa, chocolate and cocoa butter— has been used in Mexico and Central and South America for centuries for its healthful and energizing properties.Cacao in its raw, unprocessed state is filled with beneficial nutrients. Raw cacao nibs are made by removing the skin from the cacao seed and cracking it into small pieces. Raw cacao powder is created by processing raw cacao beans through a cold-pressing process with the cacao fat removed. All raw forms of cacao are filled with iron, dietary fiber, calcium, zinc, potassium and antioxidants, according to www.livestrong.com. 

Similarity between the terms “cacao” and “cocoa” often creates confusion.According to FDA guidelines, cocoa powder and cacao powder are simply different terms for the same powder, and are nearly interchangeable; however, “cacao powder” specifically refers to raw, unsweetened powder. “Cocoa powder,” on the other hand, may still have a very small amount of cocoa butter present to enhance the flavor subtly.

Nonetheless, the benefits of chocolate are becoming known. “In the past year, consumers have become much more aware that eating dark chocolate in moderation (no more than two pieces or so a day and preferably 70 percent or higher cacao content) offers health benefits,” said Peter Sheardy, brand manager of Reserveage Organics based in Florida. “This is an exciting, very positive time for our brand because we keep seeing new research studies from major universities about the health benefits of cocoa. Our customers are so encouraged by these studies that they are embracing recommendations to consume cocoa and/or a moderate amount of dark chocolate daily. They are ready to make a healthy change in their lives and looking for life-changing benefits. They are passionate about enhancing their lives through better health.”

Healthy Benefits 

According to Paul Frantellizzi, founder and CEO of Idaho-based Good Cacao, LLC, the market in general for cacao is very strong, largely due to its health benefits. “Many recent studies and their corresponding press have only enforced the already strong belief that cacao is good for you.” Cacao contains high levels of theobromine and flavanols, and these constituents are well documented in supporting heart health, weight loss and cognitive function. One of the key areas of research into the benefits of chocolate consumption is its effect on cardiovascular disease, Frantellizzi continued, noting that a growing amount of recent research suggests that:

• Chocolate can be a rich source of flavonoid antioxidants that are especially important in protecting against damage to cholesterol and the lining of the arteries.

• Chocolate flavonoids prevent the excessive clumping together of blood platelets that can cause blood clots.

• Unlike the saturated fats found in meat and dairy products, the saturated fats found in chocolate do not elevate cholesterol levels.

• Frequent chocolate consumption is associated with a nearly 40 percent reduced risk for heart disease and a 30 percent reduced risk for a stroke.

• Chocolate can provide significant amounts of arginine, an amino acid that is required in the production of nitric oxide. Nitric oxide helps regulate blood flow, inflammation and blood pressure.

Further, a recent study published in the Chemistry Central Journal has demonstrated that cocoa contains more antioxidants than other renowned superfruits like açai, blueberry, cranberry and pomegranate. Research conducted by Norman Hollenberg at Harvard University has documented that the Kuna Indians, who live on the San Blas islands off the coast of Panama, have one-ninth the incidence of heart attack, stroke, diabetes and cancer. They consume more cocoa than any other people in the world—up to six cups a day or 40 cups a week.

Supplementing is Key 

Reserveage’s CocoaWell® line of products delivers the health benefits of organic cocoa enhanced with a flavanolrich blend of green tea and acacia catechu, said Sheardy. This blend, called Pure Plant Flavanol Complex (PPF Complex®), provides three types of polyphenols—flavanols such as EGCG, catechin and epicatechin. “We launched CocoaWell with three supplements: one featuring 450 mg of our PPF Complex for daily wellness; another featuring a 200 mg serving of CoQ10 to support cardiovascular health; and the third, True Energy with AdaptoStress3, an innovation in energy supplementation that can enhance energy and support alertness for better focus and promote a positive mood while reducing occasional stress.” 

Sheardy advises consumers to understand the benefits of cacao to justify the price point. “Do they understand the benefits of purchasing a supplement that adds healthy cocoa to their daily diets? To experience the full benefits, supplementing is essential. For example, a consumer would need to eat 33 milk chocolate bars or eight dark chocolate bars to get as many flavanols as a single serving of CocoaWell Maximum Potency provides. CocoaWell delivers the benefits without harmful sugar or calories.” 

Additionally, according to Frantellizzi, there have been recent developments in the market for cacao supplements.“You are seeing new launches for cocoa drinks, products with cocoa extracts, Functional Chocolate bars from Good Cacao, energy chocolate, weight-loss chocolate, functional powder blends (using cacao) for extreme athletes, and Olympic Gold medal athletes like Kristin Armstrong drinking chocolate milk. It is a very good time to be in the chocolate business.” Good Cacao has just developed a cocoa supplement called CocoaNOURISH™, which is a blend of raw cocoa, cocoa extracts, green tea, cinnamon, coffee fruit, cupuacu, PEA (Concentrated bio-available Phenetnylamine), curcumin, resveratrol and pine bark. It is an amazing blend of powerful antioxidants based in cacao powder, said Frantellizzi.

Good Cacao uses Ecuadorian Single Origin Arriba Nacional Cacao beans, which are considered to be the best (aroma, flavor profile), continued Frantellizzi. “They are rare and expensive.We also use these beans in their raw form, thus protecting the antioxidant capacity of the cacao and delivering a healthier finished product. Ours is also very unique because we add functional ingredients in our cacao, like Ganeden BC30, Wellmune, life’sDHA, palm oil, lutein, astaxanthin, fruitflow and Pycnogenol.” 

Overall, the industry is seeing an increasing emphasis on healthier choices as well as functional foods, said Sheardy. “More Americans are looking to food as a source of everyday wellness, so there are considerable opportunities to make healthy chocolate available.”

FOR MORE INFORMATION: 

Good Cacao, LLC, (877) 393-5543  
Reserveage Organics, (800) 553-1896