Tuesday, February 24, 2009

Safer, but just as sinful! The taste did improve with every add-on but their unhealthy aspects outweighed cacao beans’ healthy attributes.

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Subtracting additives, multiplying chocoholics’ delight...

If only Salvador Dali had changed the hues and appearance of his popular painting, ‘Melting Clocks’, to ‘melting chocolate clocks’, and had dipped his brush in chocolate aroma oil instead of colours, any chocoholic (including your’s truly) would have grabbed it at the first opportunity... not only to devour it with the eyes and savour the aroma, but more for avoiding the calories that real chocolate comes with!

Since Dali isn’t alive to do us the favour, Mars – the great confectionary company that gave the world its share of masterpieces like Snickers, Mars, Twix, M&Ms and much more – seems godsent here. ‘Making the world sweeter’ since 1911, Mars is now set to wipe out the ‘dark’ side of chocolates – artificial colours, flavourings and preservatives – from all its chocolate bars.

Well, in reality, going all natural and low-calorie isn’t the wisdom of these confectioners, but is rather the pressure that has built up after the results of the Southampton study came to the forefront. The scientific study concluded that these artificial additives in chocolates and other confectionary items are responsible for heightening hyperactivity and other behavioural problems in children. While many others like Cadbury’s have followed suit, Mars had been proactive by working on it since 2006. And 2008 end is when all the additives from Starburst, M&M and Skittles would be removed. And for the chocoholic’s delight, the company has introduced dark chocolates considering that more amount of cocoa reduces blood pressure and prevents cardiovascular diseases. Although it’s kind of late for this revelation to strike, it wasn’t for nothing that the Mayans and Aztecs worshipped the cacao tree (from where cocoa comes) and considered its pods as divine gifts. And now it seems that we’re treading back the same track by adopting the same bitter taste and flavour of that chocolate drink (first edible form of cocoa) savoured by the Aztecs before Hernán Cortés brought it to Spain. From then onwards sugar, milk, cream, additives, preservatives, colours etc. were eventually added to experiment with its taste. The taste did improve with every add-on but their unhealthy aspects outweighed cacao beans’ healthy attributes.


For more articles, Click on IIPM Article.
Source : IIPM Editorial, 2008
An Initiative of IIPM, Malay Chaudhuri and Arindam Chaudhuri (Renowned Management Guru and Economist).


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