IT is one of the country’s most popular pick-me-ups.
Now chocolate could help take the pain out of periods thanks to a new development by students at a Scottish university.
Food and Consumer Science students at Dundee’s Abertay University have cooked up a confectionary range aimed at busting fatigue and alleviating symptoms associated with periods.
The four-strong team say the results could help women and girls overcome common problems thanks to the use of ingredients already known to ease some menstrual health issues.
The team had originally set out to develop a set of healthier chocolate snacks as an alternative to sugar and fat-heavy versions currently on grocery shelves.
Instead, they say their concoctions are both “indulgent” and beneficial.
The development comes as consumer demand for better-for-you treats continues and it is hoped that, with further development, the Cocoa Being range could become available from high street shops.
And Dr Jon Wilkin, lecturer in new product development, says the range has real retail potential.
He commented: “The students haven’t just created a unique range of products, they were involved with every stage of the process.
“They undertook consumer studies, pitched the product to a panel of academics, worked out whether it would be financially viable and even created the chocolate itself from cocoa nibs, which isn’t something a chocolatier would ordinarily do.
“This is an example of the broad range of skills developed and utilised by our food students.”
Each of the bars in the Cocoa Being range was created with a specific health issue in mind by fourth year students Katie Beattie, Arlena Birrell, Thomas Macneil and Sarah Miles.
It features four distinct flavours – Beetroot and Raspberry, Spirulina and Orange, Sweet Potato and Blackberry and Yerba Mate and Coconut.
Miles said: “We initially set out to create a range of healthy chocolate bars, but after conducting consumer research we realised that interest in a sweet product that has had elements stripped away to create a ‘healthier’ option was limited.
“Instead of taking away ingredients we decided to add them instead to create indulgent chocolate that had an added health claim.
“The Beetroot and Raspberry bar, for example, is rich in potassium thanks to the beetroot, and calcium and magnesium from the raspberry leaf.
“This helps with things like cramps and bloating.”
Macneil created the Yerba Mate and Coconut bar, utilising a caffeine substitute which has become popular with celebrities including Barack Obama and Madonna.
He said: “Yerba Mate isn’t an ingredient that everyone will be familiar with, but it’s a tea that originates in South America.
“Benefits include mental clarity and alertness. Think of it as being like coffee, but without the negative side effects.
“It doesn’t give you insomnia and you won’t get jittery from it.
“It’s quite a bitter substance, and it was quite challenging to make it palatable.
“Ultimately Cocoa Being bars are still a treat. We’ve tried to look at what commercial chocolate bars aren’t doing and we’ve based our range around that.”
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