Wednesday, November 19, 2008
Monday, September 1, 2008
High-tech confectioners changing chocolate industry
By STEVENSON JACOBS
THE ASSOCIATED PRESS
NEW YORK -- As a software developer who worked with NASA, Timothy Childs built vision-tracking systems for the space shuttle. Now the former techie has a new venture that he says is out of this world: chocolate.
As demand for premium chocolate soars, a new crop of high-tech confectioners are changing the industry with Silicon Valley-style innovation, antique German equipment and an obsession with the simple cacao bean.
"The bean totally seduced me," said Childs, co-founder and "chief chocolate officer" of TCHO, a San Francisco-based startup seeking to improve the quality of chocolate through scientific experimentation with flavors. "On a molecular level, making chocolate is enrapturing."
TCHO, pronounced "choh," isn't your ordinary chocolate factory. Based on San Francisco's idyllic waterfront, the company sells its chocolate only online in brown packets labeled "beta," solicits feedback and reaches out to customers through social media outlets like YouTube. Eventually, it plans to sell its chocolate to food companies and through high-end retail outlets.
TCHO shuns the usual practice of classifying bars by cacao content or origin, relying instead on a "flavor wheel" that emphasizes taste above all: "Chocolatey," "Fruity" and "Nutty" are out now, with "Earthy," "Floral" and "Citrus" on the way.
"Saying a bar is '70 percent cacao' doesn't equate," said Childs, referring the industry standard for premium chocolate. "People should pick chocolate the same way they buy wine and food, by flavor."
A similar philosophy drives Amano Chocolate, a recently launched company based in Utah's Wasatch Mountain range whose goal is to offer in the U.S. the premium, artisan chocolate once found mainly in Europe.
Founder Art Pollard, another software developer who studied physics, fell in love with chocolate making during a honeymoon trip to Hawaii and whipped up his first batch using science lab equipment intended to grind chemicals.
"Eventually I started fashioning my own equipment and began churning out some fine-quality chocolate," said Pollard, who studied confectionary in Europe and buys his beans in far-flung villages in Venezuela and Ecuador.
"It is extremely hard work and takes a lot of time, but, boy, is it beautiful when you get it right," said Pollard, who now uses turn-of-the-century era equipment imported from Germany to roast, grind, melt and mold his chocolate into bars.
Neither TCHO nor Amano would provide sales figures, but both say they have aggressive growth plans in the future.
Though a soft economy has forced Americans to cut back on some luxuries, U.S. sales of dark chocolate keep booming, lifted even higher recently by studies touting the confection's purported health benefits and growing consumer interest in organic and fair-trade products.
Total U.S. chocolate sales are expected to soar to $18 billion annually by 2011, up from $16 billion in 2006, with organic and dark chocolate representing the fastest-growing segment.
"Chocolate is an affordable indulgence. No matter how difficult economic times get, we'll always want to treat ourselves," said Joan Steuer, president of Chocolate Marketing LLC, which studies trends and new products.
But while sales are growing, so is the competition, crowding shelves of grocery stores with brands like Ghirardelli, Godiva, Dagoba and Scharffen Berger.
While there's only about a dozen U.S. "bean-to-bar" manufacturers that make their own chocolate from scratch, smaller players who buy chocolate wholesale and melt it into bars are entering the market at about one a month, Steuer said.
"It's exploding," she said. "The market isn't saturated yet, but it's close."
That doesn't mean people are getting rich cranking out bars and bonbons, however.
Bulging input costs and paper-thin profit margins have squeezed traditional chocolate manufacturers and make it extremely difficult for new players to break in.
A commodities boom has pushed the price of cocoa, the chief ingredient in chocolate, above $3,000 per metric ton -- the highest in 22 years and double the price from a year ago.
Battered by the increases, No. 1 U.S. candy maker The Hershey Co. and smaller rival Mars, maker of Snickers bars and M&Ms, announced earlier this month that they were raising prices for their products by more than 10 percent.
Still, most new chocolatiers say passion -- not profits -- is what motivates them.
Many have learned the craft over the Internet, launched one-person chocolate factories from their kitchens and put up Web sites to sell their products online from anywhere.
"The Internet has really opened things up," said Pam Williams, who runs Ecole Chocolat, an online school that trains people to make their own chocolate and open a business.
"Now you can go to Kansas City and find a good chocolate maker who rivals the quality and craftsmanship of that you would find in Europe."
Last year, one of her former students, Donna Smith, began selling homemade truffles, peanut butter balls and other candies online through her company Smithorganicchocolates.com, which she hopes will allow her and her husband to earn an income from home.
"The sky is the limit right now," said Smith, who works out of her kitchen in Akron, Penn., about 30 miles from the Hershey plant and who has seen sales steadily increase. "People love chocolate, especially in hard times when they want to be comforted."
Some niche chocolate makers have dreams of being bought out by a major candy manufacturer for a sweet payday. That's what happened to Dagoba, an organic chocolate maker acquired by Hershey's two years ago for an undisclosed sum believed to be between $10 million and $15 million.
But Childs, co-founder of TCHO, said his priority is building up the company -- not cashing out. The company shuns venture capital and raised all its startup funds through family and friends, who received equity in the company.
"For right now, I'm very happy just making chocolate that fills my factory, " he said.
THE ASSOCIATED PRESS
NEW YORK -- As a software developer who worked with NASA, Timothy Childs built vision-tracking systems for the space shuttle. Now the former techie has a new venture that he says is out of this world: chocolate.
As demand for premium chocolate soars, a new crop of high-tech confectioners are changing the industry with Silicon Valley-style innovation, antique German equipment and an obsession with the simple cacao bean.
"The bean totally seduced me," said Childs, co-founder and "chief chocolate officer" of TCHO, a San Francisco-based startup seeking to improve the quality of chocolate through scientific experimentation with flavors. "On a molecular level, making chocolate is enrapturing."
TCHO, pronounced "choh," isn't your ordinary chocolate factory. Based on San Francisco's idyllic waterfront, the company sells its chocolate only online in brown packets labeled "beta," solicits feedback and reaches out to customers through social media outlets like YouTube. Eventually, it plans to sell its chocolate to food companies and through high-end retail outlets.
TCHO shuns the usual practice of classifying bars by cacao content or origin, relying instead on a "flavor wheel" that emphasizes taste above all: "Chocolatey," "Fruity" and "Nutty" are out now, with "Earthy," "Floral" and "Citrus" on the way.
"Saying a bar is '70 percent cacao' doesn't equate," said Childs, referring the industry standard for premium chocolate. "People should pick chocolate the same way they buy wine and food, by flavor."
A similar philosophy drives Amano Chocolate, a recently launched company based in Utah's Wasatch Mountain range whose goal is to offer in the U.S. the premium, artisan chocolate once found mainly in Europe.
Founder Art Pollard, another software developer who studied physics, fell in love with chocolate making during a honeymoon trip to Hawaii and whipped up his first batch using science lab equipment intended to grind chemicals.
"Eventually I started fashioning my own equipment and began churning out some fine-quality chocolate," said Pollard, who studied confectionary in Europe and buys his beans in far-flung villages in Venezuela and Ecuador.
"It is extremely hard work and takes a lot of time, but, boy, is it beautiful when you get it right," said Pollard, who now uses turn-of-the-century era equipment imported from Germany to roast, grind, melt and mold his chocolate into bars.
Neither TCHO nor Amano would provide sales figures, but both say they have aggressive growth plans in the future.
Though a soft economy has forced Americans to cut back on some luxuries, U.S. sales of dark chocolate keep booming, lifted even higher recently by studies touting the confection's purported health benefits and growing consumer interest in organic and fair-trade products.
Total U.S. chocolate sales are expected to soar to $18 billion annually by 2011, up from $16 billion in 2006, with organic and dark chocolate representing the fastest-growing segment.
"Chocolate is an affordable indulgence. No matter how difficult economic times get, we'll always want to treat ourselves," said Joan Steuer, president of Chocolate Marketing LLC, which studies trends and new products.
But while sales are growing, so is the competition, crowding shelves of grocery stores with brands like Ghirardelli, Godiva, Dagoba and Scharffen Berger.
While there's only about a dozen U.S. "bean-to-bar" manufacturers that make their own chocolate from scratch, smaller players who buy chocolate wholesale and melt it into bars are entering the market at about one a month, Steuer said.
"It's exploding," she said. "The market isn't saturated yet, but it's close."
That doesn't mean people are getting rich cranking out bars and bonbons, however.
Bulging input costs and paper-thin profit margins have squeezed traditional chocolate manufacturers and make it extremely difficult for new players to break in.
A commodities boom has pushed the price of cocoa, the chief ingredient in chocolate, above $3,000 per metric ton -- the highest in 22 years and double the price from a year ago.
Battered by the increases, No. 1 U.S. candy maker The Hershey Co. and smaller rival Mars, maker of Snickers bars and M&Ms, announced earlier this month that they were raising prices for their products by more than 10 percent.
Still, most new chocolatiers say passion -- not profits -- is what motivates them.
Many have learned the craft over the Internet, launched one-person chocolate factories from their kitchens and put up Web sites to sell their products online from anywhere.
"The Internet has really opened things up," said Pam Williams, who runs Ecole Chocolat, an online school that trains people to make their own chocolate and open a business.
"Now you can go to Kansas City and find a good chocolate maker who rivals the quality and craftsmanship of that you would find in Europe."
Last year, one of her former students, Donna Smith, began selling homemade truffles, peanut butter balls and other candies online through her company Smithorganicchocolates.com, which she hopes will allow her and her husband to earn an income from home.
"The sky is the limit right now," said Smith, who works out of her kitchen in Akron, Penn., about 30 miles from the Hershey plant and who has seen sales steadily increase. "People love chocolate, especially in hard times when they want to be comforted."
Some niche chocolate makers have dreams of being bought out by a major candy manufacturer for a sweet payday. That's what happened to Dagoba, an organic chocolate maker acquired by Hershey's two years ago for an undisclosed sum believed to be between $10 million and $15 million.
But Childs, co-founder of TCHO, said his priority is building up the company -- not cashing out. The company shuns venture capital and raised all its startup funds through family and friends, who received equity in the company.
"For right now, I'm very happy just making chocolate that fills my factory, " he said.
Wednesday, August 20, 2008
Many of us likely to outlive savings
Nearly three out of five middle-class retirees will probably run out of money if they maintain their pre-retirement lifestyles, a new study from Ernst & Young has concluded.
The study, set to be released Monday, finds that Americans will have to drastically reduce their standard of living before retirement to live comfortably, or even avoid destitution, later in life.
Middle-income Americans entering retirement now will have to reduce their standard of living by an average of 24 percent to minimize their chances of outliving their financial assets, the study found. Workers seven years from retirement will have to cut their spending by even more — 37 percent.
"People are going to have to adapt in a number of ways that they weren't anticipating or hoping for," said Tom Neubig, national director of the Quantitative Economics and Statistics practice at Ernst & Young. "I think a lot of people are hoping to maintain roughly the same standard of living after retirement. Our study suggests they are going to have to make some changes."
About 77 million baby boomers are expected to retire over the next few years. The study warns of an impending national crisis if workers, and lawmakers, do not react now to the changing pension structures in corporate America.
Most companies have moved away from defined-benefit plans, in which they provided their retirees with a set benefit each month, to defined-contribution plans such as 401(k)s, in which the employee takes most of the responsibility for saving money.
But with the U.S. savings rate abysmally low and people underestimating their life spans, economists warn that people will have to work longer if they do not spend less.
And cutting back on spending is no small feat at a time when inflation and the cost of living are rising. Fluctuating investment returns on 401(k)-style plans in this wobbly stock market are not helping matters.
"Most people, if they look at their life expectancy and they think they will live to 90, they are nuts to retire at 60. They're going to be living in poverty at 80," said Peter Morici, an economist at the University of Maryland. "I think it's a wake-up call to baby boomers to get serious about getting their houses in order."
The study was commissioned by Americans for Secure Retirement, a coalition of more than 50 organizations representing women's, small-business, agricultural, Hispanic and African-American groups, among others. It looked at married and single near- and recent retirees at three pre-retirement income levels: $50,000, $75,000 and $100,000.
The study strongly affirmed that retirees with a guaranteed source of retirement income beyond Social Security would be much better prepared.
If a married couple is making $75,000 at retirement and relies solely on Social Security, they have a 90 percent chance of running out of money if they maintain their pre-retirement lifestyle. The addition of income aside from Social Security drops the couple's chance to 31 percent.
Congress has taken up the matter. One bill, for instance, would make it easier for workers to get a particular non-Social Security retirement vehicle: an annuity, which is an income-generating contract between the employee and an insurance company. The legislation would exclude from taxation 50 percent of the income received from a lifetime annuity, up to $20,000 per year.
"It's that paycheck every month for the rest of their lives that will allow people to have some standard of living," said Joe Reali, chairman of Americans for Secure Retirement, which has life-insurance companies as members.
But David Armstrong, managing director of Monument Wealth Management in Alexandria, Va., repeated the oft-cited advice that the best way for Americans to live well in retirement is to plan for it early.
Save money and make sure to start your 401(k) at an early age, he said. Figure out what your nonnegotiable expenses and assets are. If you don't have enough money to cover your necessities, he said, cut out any luxuries in your lifestyle.
"Eating out five nights a week, is that something that is important, or is that something you can forgo?" he said. "Retirement ends up being a negotiation."
By Nancy Trejos
The Washington Post
The study, set to be released Monday, finds that Americans will have to drastically reduce their standard of living before retirement to live comfortably, or even avoid destitution, later in life.
Middle-income Americans entering retirement now will have to reduce their standard of living by an average of 24 percent to minimize their chances of outliving their financial assets, the study found. Workers seven years from retirement will have to cut their spending by even more — 37 percent.
"People are going to have to adapt in a number of ways that they weren't anticipating or hoping for," said Tom Neubig, national director of the Quantitative Economics and Statistics practice at Ernst & Young. "I think a lot of people are hoping to maintain roughly the same standard of living after retirement. Our study suggests they are going to have to make some changes."
About 77 million baby boomers are expected to retire over the next few years. The study warns of an impending national crisis if workers, and lawmakers, do not react now to the changing pension structures in corporate America.
Most companies have moved away from defined-benefit plans, in which they provided their retirees with a set benefit each month, to defined-contribution plans such as 401(k)s, in which the employee takes most of the responsibility for saving money.
But with the U.S. savings rate abysmally low and people underestimating their life spans, economists warn that people will have to work longer if they do not spend less.
And cutting back on spending is no small feat at a time when inflation and the cost of living are rising. Fluctuating investment returns on 401(k)-style plans in this wobbly stock market are not helping matters.
"Most people, if they look at their life expectancy and they think they will live to 90, they are nuts to retire at 60. They're going to be living in poverty at 80," said Peter Morici, an economist at the University of Maryland. "I think it's a wake-up call to baby boomers to get serious about getting their houses in order."
The study was commissioned by Americans for Secure Retirement, a coalition of more than 50 organizations representing women's, small-business, agricultural, Hispanic and African-American groups, among others. It looked at married and single near- and recent retirees at three pre-retirement income levels: $50,000, $75,000 and $100,000.
The study strongly affirmed that retirees with a guaranteed source of retirement income beyond Social Security would be much better prepared.
If a married couple is making $75,000 at retirement and relies solely on Social Security, they have a 90 percent chance of running out of money if they maintain their pre-retirement lifestyle. The addition of income aside from Social Security drops the couple's chance to 31 percent.
Congress has taken up the matter. One bill, for instance, would make it easier for workers to get a particular non-Social Security retirement vehicle: an annuity, which is an income-generating contract between the employee and an insurance company. The legislation would exclude from taxation 50 percent of the income received from a lifetime annuity, up to $20,000 per year.
"It's that paycheck every month for the rest of their lives that will allow people to have some standard of living," said Joe Reali, chairman of Americans for Secure Retirement, which has life-insurance companies as members.
But David Armstrong, managing director of Monument Wealth Management in Alexandria, Va., repeated the oft-cited advice that the best way for Americans to live well in retirement is to plan for it early.
Save money and make sure to start your 401(k) at an early age, he said. Figure out what your nonnegotiable expenses and assets are. If you don't have enough money to cover your necessities, he said, cut out any luxuries in your lifestyle.
"Eating out five nights a week, is that something that is important, or is that something you can forgo?" he said. "Retirement ends up being a negotiation."
By Nancy Trejos
The Washington Post
Sunday, July 13, 2008
XOCAI - A Perfect Combination for Success
Today's business climate is a demanding, challenging one. Consequently, it is vital to possess a complete package of elements to ensure long-term growth, stability and overall success. Fortunately, the perfect combination of Product, Science, Timing, People, and Compensation delivers an opportunity unrivaled by any other.
PRODUCT: APART FROM THE REST
It's bad for you. It's good for you. For decades, we were repeatedly told chocolate was a sinful indulgence loaded with fat and calories. Now, health experts are saying that the right kind of chocolate is a healthful addition to our diet.
When talking about chocolate and its health benefits, it's crucial to know one thing---not all chocolate is created equal. Steven Warren, M.D., Xocai Medical Advisor, says that unlike commercially produced chocolate, Xocai products utilize a premium-grade, healthy chocolate. "Our chocolate retains optimal levels of natural antioxidants, cocoa butter and other vital nutrients," says Dr. Warren. "Even better is that Xocai chocolate tastes great."
So what is it about the Xocai products that sets them apart? Dr. Warren points to several factors:
- The Highest Orac Score. Xocai products repeatedly register the highest ORAC scores among available chocolate products. The ORAC test registers the antioxidant content of foods. Combining the antioxidant-rich acai berry and cacao, Xocai products are a treasure-trove of antioxidants and other essential nutrients.
- Proprietary Processing Method. "Most commercial chocolate is 'dutched' or alkalized, which degrades the majority of its antioxidant content," says Dr. Warren. "Xocai products, however, are prepared with a patented cold-processing system that preserves cacao's precious antioxidant agents."
- Natural Sweeteners. The Xocai healthful products use low-glycemic sweeteners such as raw cane juice and crystalline fructose.
- Natural Cocoa Butter. Unlike candy chocolates that typically substitute milk solids and oils, Xocai retains the natural cocoa butter in cacao. Cocoa butter improves a product's taste and feel while retaining a 'neutral' fat status.
- Clean Products. Dr. Warren points out that Xocai products do not contain any artificial ingredients, waxes, fillers, or added caffeine.
SCIENCE: SUPPORTING THE HEALTHY STATUS OF XOCAI
People often wonder if chocolate can really be healthful. It's certainly a valid question, but one that is answered by science every day with an emphatic "Yes!" "Hundreds of studies have been conducted on cacao, chocolate and its primary nutrients, with the vast majority demonstrating that cacao is a superior source of essential nutrients and antioxidants," says Dr. Warren. In addition, scientists are also demonstrating the potential benefits of the acai berry.
We've all heard that free radicals - also called oxidants - are dangerous compounds that damage cells and tissue and contribute to disease. Science also tells us that a diet high in antioxidant compounds is associated with lower risks of numerous conditions. In fact, recent studies on cacao have concluded that health benefits were obtained by daily consumption of 600-900 mg of flavonoids - just one of the class of antioxidant compounds found in abundance in cacao. "That's great news," says Andrew Brooks, Xocai Co-Founder and Vice President of Sales and Marketing, "because a daily serving of Xocai products provides about 1,000 mg of flavonoids, which translates to a full-day's requirement."
TIMING: SEIZING THE OPPORTUNITY
Timing is essential to success in virtually any business, and it's no different for those within the health and wellness industries. Fortunately for Xocai, industry experts are pointing to various factors indicating that chocolate - specifically premium-grade healthy chocolate - is poised for massive growth over the next decade.
Andrew emphasizes that Xocai is at the forefront of this potential growth. "There are many reasons that chocolate - and Xocai - are in a great spot. As popular as chocolate is, its popularity continues to grow. There's also new research emerging every day, and it's all over the news." continues Andrew. "Healthy chocolate is also a part of the burgeoning health and wellness industry. And because of its familiarity, chocolate as a business opportunity requires little training."
He also credits the ability of Xocai founder Jeanette Brooks to predict industry trends - and to capitalize on them as well. "She's always demonstrated remarkable foresight when it comes to spotting industry trends," he says. "And with chocolate, she knows the timing is right."
PEOPLE: THE POWER BEHIND XOCAI
Xocai cacao- and acai-based products are now considered the category creators for high-antioxidant healthy chocolate. In addition, Xocai executives point to other factors making it the right company to lead the healthy chocolate revolution.
First is the executive team's proven track record. Prior to founding Xocai, Jeanette Brooks built Pure De-lite Products, which was recognized as one of the leading distributors of low-carb, sugar-free chocolate in the U.S. Pure De-lite reached over $300,000,000 in retail sales, including industry giants such as Wal-Mart and Walgreens.
Xocai executives also feel that other people are vital to the success of the company. First is Dr. Steven Warren, who not only explains the scientific details regarding possible benefits of Xocai, but also brings a vibrant energy to his presentations that make him a favorite with company associates. Of course, the field leadership is essential. "Our field leaders are where the rubber meets the road," says Jeanette. "They are the company's top asset, the reason we're experiencing such a remarkable level of success."
Xocai executives highlight the company's phenomenal growth as a testament that they have the right people involved. They say 2008 sales are projected to double from the previous year, and its expansive new 75,000 square-foot facility is an indicator of the company's success. In addition, the company is experiencing robust international growth in countries such as Canada, Japan, Australia, and New Zealand.
"There are other reasons Xocai makes sense," continues Andrew Brooks. "We are debt free, which demonstrates our financial stability, and our retention rates among distributors is among the industry's highest. Why? We think it's pretty simple. Everyone loves chocolate - especially ours."
COMPENSATION: DEVELOPING NEW WEALTH
Of course, one of the main reasons that people are attracted to network marketing companies like Xocai is because of the potential financial opportunities. The Xocai compensation plan, say its executives, is one of the most attractive in the industry.
"In addition to the normal retail model, our plan features a variety of bonuses and compensation elements that reward both quickly and for the long-term," says Jeanette Brooks. "And when distributors are rewarded handsomely for their work, it makes this opportunity even that much better."
COMBINING FOR A FANTASTIC FUTURE
For those interested in improving their health and financial opportunities, Xocai represents the perfect combination to achieve success. Having established the healthy chocolate category, it is the leader of the premium-grade, healthy chocolate movement. And it's impressive growth suggests it will be the leader for years to come. "Xocai goes beyond just being good chocolate or a way to make a few dollars," says Andrew Brooks. "Xocai is now a way of living for tens of thousands around the globe. And as more discover the health benefits of Xocai chocolate products, we're confident that our future will be a fantastic one."
Today's business climate is a demanding, challenging one. Consequently, it is vital to possess a complete package of elements to ensure long-term growth, stability and overall success. Fortunately, the perfect combination of Product, Science, Timing, People, and Compensation delivers an opportunity unrivaled by any other.
PRODUCT: APART FROM THE REST
It's bad for you. It's good for you. For decades, we were repeatedly told chocolate was a sinful indulgence loaded with fat and calories. Now, health experts are saying that the right kind of chocolate is a healthful addition to our diet.
When talking about chocolate and its health benefits, it's crucial to know one thing---not all chocolate is created equal. Steven Warren, M.D., Xocai Medical Advisor, says that unlike commercially produced chocolate, Xocai products utilize a premium-grade, healthy chocolate. "Our chocolate retains optimal levels of natural antioxidants, cocoa butter and other vital nutrients," says Dr. Warren. "Even better is that Xocai chocolate tastes great."
So what is it about the Xocai products that sets them apart? Dr. Warren points to several factors:
- The Highest Orac Score. Xocai products repeatedly register the highest ORAC scores among available chocolate products. The ORAC test registers the antioxidant content of foods. Combining the antioxidant-rich acai berry and cacao, Xocai products are a treasure-trove of antioxidants and other essential nutrients.
- Proprietary Processing Method. "Most commercial chocolate is 'dutched' or alkalized, which degrades the majority of its antioxidant content," says Dr. Warren. "Xocai products, however, are prepared with a patented cold-processing system that preserves cacao's precious antioxidant agents."
- Natural Sweeteners. The Xocai healthful products use low-glycemic sweeteners such as raw cane juice and crystalline fructose.
- Natural Cocoa Butter. Unlike candy chocolates that typically substitute milk solids and oils, Xocai retains the natural cocoa butter in cacao. Cocoa butter improves a product's taste and feel while retaining a 'neutral' fat status.
- Clean Products. Dr. Warren points out that Xocai products do not contain any artificial ingredients, waxes, fillers, or added caffeine.
SCIENCE: SUPPORTING THE HEALTHY STATUS OF XOCAI
People often wonder if chocolate can really be healthful. It's certainly a valid question, but one that is answered by science every day with an emphatic "Yes!" "Hundreds of studies have been conducted on cacao, chocolate and its primary nutrients, with the vast majority demonstrating that cacao is a superior source of essential nutrients and antioxidants," says Dr. Warren. In addition, scientists are also demonstrating the potential benefits of the acai berry.
We've all heard that free radicals - also called oxidants - are dangerous compounds that damage cells and tissue and contribute to disease. Science also tells us that a diet high in antioxidant compounds is associated with lower risks of numerous conditions. In fact, recent studies on cacao have concluded that health benefits were obtained by daily consumption of 600-900 mg of flavonoids - just one of the class of antioxidant compounds found in abundance in cacao. "That's great news," says Andrew Brooks, Xocai Co-Founder and Vice President of Sales and Marketing, "because a daily serving of Xocai products provides about 1,000 mg of flavonoids, which translates to a full-day's requirement."
TIMING: SEIZING THE OPPORTUNITY
Timing is essential to success in virtually any business, and it's no different for those within the health and wellness industries. Fortunately for Xocai, industry experts are pointing to various factors indicating that chocolate - specifically premium-grade healthy chocolate - is poised for massive growth over the next decade.
Andrew emphasizes that Xocai is at the forefront of this potential growth. "There are many reasons that chocolate - and Xocai - are in a great spot. As popular as chocolate is, its popularity continues to grow. There's also new research emerging every day, and it's all over the news." continues Andrew. "Healthy chocolate is also a part of the burgeoning health and wellness industry. And because of its familiarity, chocolate as a business opportunity requires little training."
He also credits the ability of Xocai founder Jeanette Brooks to predict industry trends - and to capitalize on them as well. "She's always demonstrated remarkable foresight when it comes to spotting industry trends," he says. "And with chocolate, she knows the timing is right."
PEOPLE: THE POWER BEHIND XOCAI
Xocai cacao- and acai-based products are now considered the category creators for high-antioxidant healthy chocolate. In addition, Xocai executives point to other factors making it the right company to lead the healthy chocolate revolution.
First is the executive team's proven track record. Prior to founding Xocai, Jeanette Brooks built Pure De-lite Products, which was recognized as one of the leading distributors of low-carb, sugar-free chocolate in the U.S. Pure De-lite reached over $300,000,000 in retail sales, including industry giants such as Wal-Mart and Walgreens.
Xocai executives also feel that other people are vital to the success of the company. First is Dr. Steven Warren, who not only explains the scientific details regarding possible benefits of Xocai, but also brings a vibrant energy to his presentations that make him a favorite with company associates. Of course, the field leadership is essential. "Our field leaders are where the rubber meets the road," says Jeanette. "They are the company's top asset, the reason we're experiencing such a remarkable level of success."
Xocai executives highlight the company's phenomenal growth as a testament that they have the right people involved. They say 2008 sales are projected to double from the previous year, and its expansive new 75,000 square-foot facility is an indicator of the company's success. In addition, the company is experiencing robust international growth in countries such as Canada, Japan, Australia, and New Zealand.
"There are other reasons Xocai makes sense," continues Andrew Brooks. "We are debt free, which demonstrates our financial stability, and our retention rates among distributors is among the industry's highest. Why? We think it's pretty simple. Everyone loves chocolate - especially ours."
COMPENSATION: DEVELOPING NEW WEALTH
Of course, one of the main reasons that people are attracted to network marketing companies like Xocai is because of the potential financial opportunities. The Xocai compensation plan, say its executives, is one of the most attractive in the industry.
"In addition to the normal retail model, our plan features a variety of bonuses and compensation elements that reward both quickly and for the long-term," says Jeanette Brooks. "And when distributors are rewarded handsomely for their work, it makes this opportunity even that much better."
COMBINING FOR A FANTASTIC FUTURE
For those interested in improving their health and financial opportunities, Xocai represents the perfect combination to achieve success. Having established the healthy chocolate category, it is the leader of the premium-grade, healthy chocolate movement. And it's impressive growth suggests it will be the leader for years to come. "Xocai goes beyond just being good chocolate or a way to make a few dollars," says Andrew Brooks. "Xocai is now a way of living for tens of thousands around the globe. And as more discover the health benefits of Xocai chocolate products, we're confident that our future will be a fantastic one."
Friday, July 4, 2008
CANDY SALES HIT THE SWEET SPOT
When the economy's got you down, decadent chocolate may be the cure
By KIMBERLY CHOU
P-I REPORTER
The economy may be souring, but one industry has stayed sweet: According to the National Confectioners Association, Americans bought more than $29 billion worth of candy in 2007, up about 3 percent from the previous year.
Consumers "are being conservative with money, but they still want to treat themselves," said Lisa Dunlop, 44, owner of Bon Bon Confections, a shop on Bainbridge Island specializing in fudge and candy favorites.
Part of the sales increase may be the sweet stuff's role as self-medication; it's a way to get through malaise induced by high food and gas prices.
"I think if people are feeling sad or blue, chocolate is one of those things they want to have," said Lee Johnson, owner of Fiori Chocolatiers in Bellevue.
"It's not a financial decision, it's an emotional decision when it comes to candy and chocolate," said Alison Betts, 35, of San Diego, shopping at The Chocolate Box in downtown Seattle. For Betts, other sacrifices are more easily made: "I would rather walk and save money on gas than not eat chocolate."
Area chocolate and confection makers reflect the trend in candy consumption. Seattle Chocolates, for example, posted a 12.3 percent jump in first-half sales over last year, according to Chief Executive Jean Thompson.
Analysts at The Nielsen Co., which tracks consumer habits, go as far as calling the candy business "recession-proof," compared with other discretionary items, such as tobacco and carbonated beverages (though beer also tends to do well when the economy is hurting).
Chocolate, in particular, is a favorite go-to.
"People are not going to give up the chocolate," said Sean Seedlock, vice president of marketing and sales for Fran's Chocolates, which has retail stores in Bellevue and the University District. "Chocolate and specialty chocolate is somehow 'recession-proof.' We're going through our 25th year (of business), we've seen a couple of recessions -- and we still see that we can get through it."
Candy and chocolate sales patterns also depend on where the sweets are being sold, said Seattle Chocolate's Thompson. It stocks smaller stores and grocery chains and has seen sales of its products in boutique stores or tourist towns go down. But sales of Seattle Chocolates through the grocery channel have gone up. The chocolates are now carried in more than 8,000 grocery stores, something Thompson acknowledges has helped the company's sales triple in the past three years.
"Sales in small towns are not down, but are down in big towns because people aren't coming there on vacation now," Thompson said. "But people don't stop shopping at the grocery stores." Overall, department stores are experiencing slower sales, but grocery and big-box retailers such as Costco are experiencing a boost, she said.
Chocolate may have a leg up on conventional candies. While there may not be proven health benefits to gobbling Lemonheads, research in recent years has revealed the antioxidant power of dark chocolate. A bar of chocolate with high cacao content -- at a recommended 72 percent or higher -- also has less room for fat and sugar.
Bon Bon owner Dunlop said a customer once came in to her shop citing "doctor's orders" when buying high cacao-content sweets.
Chocolate's trendiness also helps its sales. "Chocolate is now the thing," Fiori's Johnson said. "You do have a segment of the population that's really wanting to find what's the best of the best, or the best tasting. The nice thing with chocolate is the best of the best isn't terribly expensive."
Using organic or hard-to-find ingredients will result in a higher retail price, but these sources may also prove to be insurance for specialty chocolate makers during times like these.
"We haven't been as impacted by the economic downturn as other industries have been," Johnson said. "Generally, organic food prices are a little higher to begin with, so you'll see a lot of organic food manufacturers' prices staying about where they were." Fiori sources as much as it can locally to keep costs from being affected by transportation and gas prices.
Others are motivated by conscience when shopping for confections. Dunlop said her buying demographic is especially conscious of what's organic or fair trade, as well as what's locally made, even if it means a higher price. "For people, it's a lifestyle," she said. "It's worth it."
At the same time, the big-name manufacturers have been suffering. Earlier this year, the Hershey Co. raised its prices. Last year, it announced plans for job cuts and closures of several U.S. manufacturing plants, causing merger speculation. This spring, Mars Inc., the maker of M&Ms and Snickers, bought out Wm. Wrigley Jr. Co., which is known for its chewing gum as well as Life Savers.
The industry's biggest candy makers are likely to see consolidation, much like the airline industry, said Pat Conroy, a consumer products expert at accounting and consulting firm Deloitte & Touche USA LLP. The rising price of ingredients is part of the issue, he said.
But it's not necessarily the economy causing the candy giants' woes, Thompson said. "American taste buds are kind of evolving -- just like the Europeans are looking at (conventional chocolate) and going, 'This is not chocolate.' "
Julie Mistaria, 33, made a special lunch-break run to The Chocolate Box, in anticipation of a colleague coming in from Portland. There are distinctions between her sweets: "See's is 'candy,' " she said. "It's not chocolate. Better chocolate -- it just tastes good."
But no matter how popular specialty confections become, there will still be a buying population for the M&Ms of the world. "Sometimes people just want a really inexpensive chocolate fix," Johnson said.
By KIMBERLY CHOU
P-I REPORTER
The economy may be souring, but one industry has stayed sweet: According to the National Confectioners Association, Americans bought more than $29 billion worth of candy in 2007, up about 3 percent from the previous year.
Consumers "are being conservative with money, but they still want to treat themselves," said Lisa Dunlop, 44, owner of Bon Bon Confections, a shop on Bainbridge Island specializing in fudge and candy favorites.
Part of the sales increase may be the sweet stuff's role as self-medication; it's a way to get through malaise induced by high food and gas prices.
"I think if people are feeling sad or blue, chocolate is one of those things they want to have," said Lee Johnson, owner of Fiori Chocolatiers in Bellevue.
"It's not a financial decision, it's an emotional decision when it comes to candy and chocolate," said Alison Betts, 35, of San Diego, shopping at The Chocolate Box in downtown Seattle. For Betts, other sacrifices are more easily made: "I would rather walk and save money on gas than not eat chocolate."
Area chocolate and confection makers reflect the trend in candy consumption. Seattle Chocolates, for example, posted a 12.3 percent jump in first-half sales over last year, according to Chief Executive Jean Thompson.
Analysts at The Nielsen Co., which tracks consumer habits, go as far as calling the candy business "recession-proof," compared with other discretionary items, such as tobacco and carbonated beverages (though beer also tends to do well when the economy is hurting).
Chocolate, in particular, is a favorite go-to.
"People are not going to give up the chocolate," said Sean Seedlock, vice president of marketing and sales for Fran's Chocolates, which has retail stores in Bellevue and the University District. "Chocolate and specialty chocolate is somehow 'recession-proof.' We're going through our 25th year (of business), we've seen a couple of recessions -- and we still see that we can get through it."
Candy and chocolate sales patterns also depend on where the sweets are being sold, said Seattle Chocolate's Thompson. It stocks smaller stores and grocery chains and has seen sales of its products in boutique stores or tourist towns go down. But sales of Seattle Chocolates through the grocery channel have gone up. The chocolates are now carried in more than 8,000 grocery stores, something Thompson acknowledges has helped the company's sales triple in the past three years.
"Sales in small towns are not down, but are down in big towns because people aren't coming there on vacation now," Thompson said. "But people don't stop shopping at the grocery stores." Overall, department stores are experiencing slower sales, but grocery and big-box retailers such as Costco are experiencing a boost, she said.
Chocolate may have a leg up on conventional candies. While there may not be proven health benefits to gobbling Lemonheads, research in recent years has revealed the antioxidant power of dark chocolate. A bar of chocolate with high cacao content -- at a recommended 72 percent or higher -- also has less room for fat and sugar.
Bon Bon owner Dunlop said a customer once came in to her shop citing "doctor's orders" when buying high cacao-content sweets.
Chocolate's trendiness also helps its sales. "Chocolate is now the thing," Fiori's Johnson said. "You do have a segment of the population that's really wanting to find what's the best of the best, or the best tasting. The nice thing with chocolate is the best of the best isn't terribly expensive."
Using organic or hard-to-find ingredients will result in a higher retail price, but these sources may also prove to be insurance for specialty chocolate makers during times like these.
"We haven't been as impacted by the economic downturn as other industries have been," Johnson said. "Generally, organic food prices are a little higher to begin with, so you'll see a lot of organic food manufacturers' prices staying about where they were." Fiori sources as much as it can locally to keep costs from being affected by transportation and gas prices.
Others are motivated by conscience when shopping for confections. Dunlop said her buying demographic is especially conscious of what's organic or fair trade, as well as what's locally made, even if it means a higher price. "For people, it's a lifestyle," she said. "It's worth it."
At the same time, the big-name manufacturers have been suffering. Earlier this year, the Hershey Co. raised its prices. Last year, it announced plans for job cuts and closures of several U.S. manufacturing plants, causing merger speculation. This spring, Mars Inc., the maker of M&Ms and Snickers, bought out Wm. Wrigley Jr. Co., which is known for its chewing gum as well as Life Savers.
The industry's biggest candy makers are likely to see consolidation, much like the airline industry, said Pat Conroy, a consumer products expert at accounting and consulting firm Deloitte & Touche USA LLP. The rising price of ingredients is part of the issue, he said.
But it's not necessarily the economy causing the candy giants' woes, Thompson said. "American taste buds are kind of evolving -- just like the Europeans are looking at (conventional chocolate) and going, 'This is not chocolate.' "
Julie Mistaria, 33, made a special lunch-break run to The Chocolate Box, in anticipation of a colleague coming in from Portland. There are distinctions between her sweets: "See's is 'candy,' " she said. "It's not chocolate. Better chocolate -- it just tastes good."
But no matter how popular specialty confections become, there will still be a buying population for the M&Ms of the world. "Sometimes people just want a really inexpensive chocolate fix," Johnson said.
Thursday, July 3, 2008
CANDY MAKER POURS MILLIONS INTO COCOA RESEARCH
To save chocolate lovers from the agony of a potential candy bar shortage, McLean, Va., candy giant Mars is investing $10 million in a five-year project to develop cacao trees that fight drought, disease and poor harvests.
Mars announced Thursday that it is partnering with IBM and the Department of Agriculture to sequence and analyze the entire cocoa genome. The team will be identifying the characteristics that make a better cacao tree. Then they plan to breed the genetically superior specimens to battle the foes that have shrunk the number of beans to make chocolate over the years.
"We have the ability as a private company to take charge of the future," Howard-Yana Shapiro, global director of plant science for Mars said.
Unlocking the secrets of the genome, and eliminating the guesswork in traditional breeding, could bring economic stability to the 6.5 million small family cocoa farmers around the world and help fend off the environmental assaults that inflict $700 million to $800 million in damages to farmers each year, Shapiro said.
Mars plans to make the research results free and accessible through the Public Intellectual Property Resource for Agriculture, a group that supports agricultural innovation, as they become available. The intent is to prevent opportunists from patenting the plant's key genes.
Although chocolate seems ubiquitous, the cocoa on which it depends is a volatile crop. West Africa, which produces 70 percent of the world's cocoa, has been hammered by bad weather in the past few years. Rainfall has dropped, as temperatures rise.
Decades ago, Brazil was a top cocoa exporter. Then a fungus known as witches' broom attacked cacao trees, devastating the industry. About 10 to 15 percent of cocoa comes from the Americas, Shapiro said.
In the past year, cocoa prices have risen almost 50 percent - and cocoa futures fell nearly 1 percent Wednesday - as global supply of the beans has shrunk.
Those kind of economics have focused scientific attention on the cacao plant. In recent years, wheat, rice and corn have been the most common subject of genetic research and alterations. The Mars initiative is among the few genetic studies of cocoa, although currently, there are a number of plant genome projects in Brazil involving cocoa along with eucalyptus, sugar cane and citrus.
"It's forward-thinking," said David Morris, senior analyst with market research firm Mintel. "Looking across the board at commodity price increases and the fact that the planet will be increasingly taxes to produce food commodities, they're planning accordingly."
Mars has been championing cocoa research for the past 20 years, which includes work with the USDA to improve breeding and reduce the threat of pests and disease. But until Thursday's announcement, the company has been focusing more on proving the purported health benefits of chocolate. The company has been promoting cocoa-based flavanols, antioxidants that may reduce bad cholesterol and improve blood circulation.
This health spin continues to pay dividends, as healthy heart benefits of dark chocolate have particularly resonated with older consumers, Morris said.
The scientists expect it will take about a year to generate cocoa's raw DNA. The cocoa genome consists of about 500 million base pairs, whereas the human genome is made up of 3 billion base pairs.
Then it's up to three IBM scientists to analyze this data and look for patterns.
"That's where the fun begins," said Ajay Royyuru, senior manager of IBM's Computational Biology Center. "You have the sequence and you start asking what you can learn from the genome and you can get answers to these questions."
Once scientists identify the useful genes, they'll be able to accelerate the breeding process.
The key to healthier, stronger cocoa crops with higher yields: They'll be able to absorb water and nutrients more efficiently, and resist pests and disease.
"We'll have the full toolbox to use as opposed to the pocketful of tools we have now," Shapiro said.
And chocolate lovers will have the powers of science on their side.
by Kendra Marr, The Washington Post *(6/26/08)
Mars announced Thursday that it is partnering with IBM and the Department of Agriculture to sequence and analyze the entire cocoa genome. The team will be identifying the characteristics that make a better cacao tree. Then they plan to breed the genetically superior specimens to battle the foes that have shrunk the number of beans to make chocolate over the years.
"We have the ability as a private company to take charge of the future," Howard-Yana Shapiro, global director of plant science for Mars said.
Unlocking the secrets of the genome, and eliminating the guesswork in traditional breeding, could bring economic stability to the 6.5 million small family cocoa farmers around the world and help fend off the environmental assaults that inflict $700 million to $800 million in damages to farmers each year, Shapiro said.
Mars plans to make the research results free and accessible through the Public Intellectual Property Resource for Agriculture, a group that supports agricultural innovation, as they become available. The intent is to prevent opportunists from patenting the plant's key genes.
Although chocolate seems ubiquitous, the cocoa on which it depends is a volatile crop. West Africa, which produces 70 percent of the world's cocoa, has been hammered by bad weather in the past few years. Rainfall has dropped, as temperatures rise.
Decades ago, Brazil was a top cocoa exporter. Then a fungus known as witches' broom attacked cacao trees, devastating the industry. About 10 to 15 percent of cocoa comes from the Americas, Shapiro said.
In the past year, cocoa prices have risen almost 50 percent - and cocoa futures fell nearly 1 percent Wednesday - as global supply of the beans has shrunk.
Those kind of economics have focused scientific attention on the cacao plant. In recent years, wheat, rice and corn have been the most common subject of genetic research and alterations. The Mars initiative is among the few genetic studies of cocoa, although currently, there are a number of plant genome projects in Brazil involving cocoa along with eucalyptus, sugar cane and citrus.
"It's forward-thinking," said David Morris, senior analyst with market research firm Mintel. "Looking across the board at commodity price increases and the fact that the planet will be increasingly taxes to produce food commodities, they're planning accordingly."
Mars has been championing cocoa research for the past 20 years, which includes work with the USDA to improve breeding and reduce the threat of pests and disease. But until Thursday's announcement, the company has been focusing more on proving the purported health benefits of chocolate. The company has been promoting cocoa-based flavanols, antioxidants that may reduce bad cholesterol and improve blood circulation.
This health spin continues to pay dividends, as healthy heart benefits of dark chocolate have particularly resonated with older consumers, Morris said.
The scientists expect it will take about a year to generate cocoa's raw DNA. The cocoa genome consists of about 500 million base pairs, whereas the human genome is made up of 3 billion base pairs.
Then it's up to three IBM scientists to analyze this data and look for patterns.
"That's where the fun begins," said Ajay Royyuru, senior manager of IBM's Computational Biology Center. "You have the sequence and you start asking what you can learn from the genome and you can get answers to these questions."
Once scientists identify the useful genes, they'll be able to accelerate the breeding process.
The key to healthier, stronger cocoa crops with higher yields: They'll be able to absorb water and nutrients more efficiently, and resist pests and disease.
"We'll have the full toolbox to use as opposed to the pocketful of tools we have now," Shapiro said.
And chocolate lovers will have the powers of science on their side.
by Kendra Marr, The Washington Post *(6/26/08)
Wednesday, June 25, 2008
Xocai Clinical Test Results
Great news from Dr. Brinton on the research studies completed on Xocai chocolate. They wanted to use Power Squares in the study but this product was not fully up and running so they tested with the Activ as it is high in flavonoids and low in sugar and fat. MXI was very careful with the formulation of Activ and it has a high absorption rate. They studied both minimal and maximum dosages over a wide variety of test subjects. Half were men and half were women; average age 44; with 30% minority.
Dr. Brinton explained the process for registering clinical studies and why it is important to do that. I will not cover all the details he provided as many of them are far too technical for the average individual. When the study is accepted for publication they will release all the details. They hope this happens in the next 60-90 days.
There were 47 endpoints studied which is far more than the number of endpoints studied in any other dark chocolate research to date. (Google dark chocolate studies and there are over 2 million hits) So this also became a pilot study of new endpoints relating to health and dark chocolate. They looked closely at the chemistry of the blood stream and the capacity of plasma to block oxidation.
Oxidation drives atherosclerosis (and other diseases) which is a combination of inflammation and vascular dysfunction. Can Xocai deliver and also help cells make more antioxidants? The answer was yes.
The single most important contribution of Xocai was in lowering blood pressure. Xocai decreased systolic blood pressure very dramatically. They saw results very quickly in just 2 weeks and the response was greater in 4 weeks. The effects are cumulative. Most people focus on LDL (the Lousy kind of cholesterol) but HDL (Healthy cholesterol) is so important. It prevents rupturing of plaque and blocks excess clotting. The medical profession used to teach the only way to increase HDL was through exercise - now we know you can eat Xocai chocolate.
Xocai also improved insulin sensitivity in as little as 2 weeks and a lot in 4 weeks. Xocai opens beta cells which are resistant to insulin.
Xocai also decreased acid reflux.
Other advantages of Xocai are an increase in lean body mass. Fat promotes inflammation. There is a compound in fat called Adiponectin which actually increases as we lose weight. The more fat, the less Adiponectin. Sounds contradictory but that’s the way it works. It is responsible for decreasing inflammation.
We were given many details but figured very few would relate. Here’s a brief summary.
They wanted to know if high antioxidant levels would:
Decrease blood pressure
Decrease insulin response
Increase lean body mass
Increase HDL/lower LDL
Researchers rapidly saw a variety of benefits in 2-4 weeks indicating Xocai has a powerful effect on health. Xocai can help and prevent problems with blood pressure, cholesterol, pre-diabetes and diabetes, all problems stemming from excess oxidation.
Next they will study the Power Squares over a longer treatment period with more subjects and focus on specific diseases and risks.
Notes from Dr. Steven Warren’s presentation:
Another recent dark chocolate study (not done with Xocai) showed a 50% reduction in lung cancer and colon cancer among smokers who increased their intake of certain antioxidants.
Regarding organic:
Our cacao beans and acai berries are grown naturally without pesticides. They are wildcrafted.
Think about this one: Whole Foods sold $1 billion in produce last year, only 16% was locally grown. So there’s a lot of CO2 spent in transportation.
Goal of using unprocessed cocoa is preventing disease:
Hypertension
Dental disease
Skin disorders
Weight gain
Diabetes
High cholesterol
Depression
New Omega ‘Squares’ are now available and replacing bars. They are 11gram squares and have increased ORAC value from 8840 to 11,319 per serving. They have also printed the flavanol content on the packaging as it's the flavanol group of antioxidants that are mostly responsible for the changes in cardiovascular function.
New Protein Bars will be out by September 2008. They have listened to us and are replacing the soy protein with a vegetable protein readily available in the U.S. They will also replace the sucralose and add more fiber and they will also have a longer shelf life. They are getting away from any ingredient that could be considered controversial. New packaging will also have catechin & epicatechin levels tested by Brunswick Labs by the end of 2008.
I woke up Sunday morning with the following little ditty in my head. I was so excited about the test results and meeting so many incredible people (including Robin Sharma-The Monk Who Sold His Ferrari) that I could barely sleep! The Brooks family is amazing and we are truly blessed to have found MXI.
I’m going to shout this far and wide
The results are so outstanding.
Docs tested chocolate from Xocai
We’ve proof it IS life changing!
Live a balanced life with chocolate – Pam, Mike & Tara
Dr. Brinton explained the process for registering clinical studies and why it is important to do that. I will not cover all the details he provided as many of them are far too technical for the average individual. When the study is accepted for publication they will release all the details. They hope this happens in the next 60-90 days.
There were 47 endpoints studied which is far more than the number of endpoints studied in any other dark chocolate research to date. (Google dark chocolate studies and there are over 2 million hits) So this also became a pilot study of new endpoints relating to health and dark chocolate. They looked closely at the chemistry of the blood stream and the capacity of plasma to block oxidation.
Oxidation drives atherosclerosis (and other diseases) which is a combination of inflammation and vascular dysfunction. Can Xocai deliver and also help cells make more antioxidants? The answer was yes.
The single most important contribution of Xocai was in lowering blood pressure. Xocai decreased systolic blood pressure very dramatically. They saw results very quickly in just 2 weeks and the response was greater in 4 weeks. The effects are cumulative. Most people focus on LDL (the Lousy kind of cholesterol) but HDL (Healthy cholesterol) is so important. It prevents rupturing of plaque and blocks excess clotting. The medical profession used to teach the only way to increase HDL was through exercise - now we know you can eat Xocai chocolate.
Xocai also improved insulin sensitivity in as little as 2 weeks and a lot in 4 weeks. Xocai opens beta cells which are resistant to insulin.
Xocai also decreased acid reflux.
Other advantages of Xocai are an increase in lean body mass. Fat promotes inflammation. There is a compound in fat called Adiponectin which actually increases as we lose weight. The more fat, the less Adiponectin. Sounds contradictory but that’s the way it works. It is responsible for decreasing inflammation.
We were given many details but figured very few would relate. Here’s a brief summary.
They wanted to know if high antioxidant levels would:
Decrease blood pressure
Decrease insulin response
Increase lean body mass
Increase HDL/lower LDL
Researchers rapidly saw a variety of benefits in 2-4 weeks indicating Xocai has a powerful effect on health. Xocai can help and prevent problems with blood pressure, cholesterol, pre-diabetes and diabetes, all problems stemming from excess oxidation.
Next they will study the Power Squares over a longer treatment period with more subjects and focus on specific diseases and risks.
Notes from Dr. Steven Warren’s presentation:
Another recent dark chocolate study (not done with Xocai) showed a 50% reduction in lung cancer and colon cancer among smokers who increased their intake of certain antioxidants.
Regarding organic:
Our cacao beans and acai berries are grown naturally without pesticides. They are wildcrafted.
Think about this one: Whole Foods sold $1 billion in produce last year, only 16% was locally grown. So there’s a lot of CO2 spent in transportation.
Goal of using unprocessed cocoa is preventing disease:
Hypertension
Dental disease
Skin disorders
Weight gain
Diabetes
High cholesterol
Depression
New Omega ‘Squares’ are now available and replacing bars. They are 11gram squares and have increased ORAC value from 8840 to 11,319 per serving. They have also printed the flavanol content on the packaging as it's the flavanol group of antioxidants that are mostly responsible for the changes in cardiovascular function.
New Protein Bars will be out by September 2008. They have listened to us and are replacing the soy protein with a vegetable protein readily available in the U.S. They will also replace the sucralose and add more fiber and they will also have a longer shelf life. They are getting away from any ingredient that could be considered controversial. New packaging will also have catechin & epicatechin levels tested by Brunswick Labs by the end of 2008.
I woke up Sunday morning with the following little ditty in my head. I was so excited about the test results and meeting so many incredible people (including Robin Sharma-The Monk Who Sold His Ferrari) that I could barely sleep! The Brooks family is amazing and we are truly blessed to have found MXI.
I’m going to shout this far and wide
The results are so outstanding.
Docs tested chocolate from Xocai
We’ve proof it IS life changing!
Live a balanced life with chocolate – Pam, Mike & Tara
Thursday, May 8, 2008
Xocai Chocolate
We are so excited to tell you about this wonderful tasting healthy chocolate! Did you know that doctors are telling us that we should be eating the RIGHT KIND of dark chocolate for our health (see October 2005 Prevention Magazine)?
SO WHY SHOULDN'T YOU JUST EAT A DOVE BAR? Well . . . the chocolate found in candy is PROCESSED (which kills the antioxidant content). Processed chocolate is laden with fat, wax, fillers, preservatives and sugar. Xoçai™ Products contain completely natural, unprocessed chocolate which retains 100% of its antioxidant and nutritional value! Xoçai™ products deliver the full antioxidant capacity of dark chocolate without the above mentioned additives.
WHY DID WE CHOOSE Xoçai™? First, and most importantly, because the products deliver real health benefits. We were looking for something that was a win-win for everyone and non-age or non-gender specific. Dark, Healthy Chocolate certainly fits the criteria. Pam has been a Jazzercise Instructor since 1986 and has always looked for additional health benefits for her students, family and friends.
Xocai Dark Chocolate is cold-pressed by our worldwide exclusive patented technology. It is processed at low enough temperatures that it is actually considered raw food. No other chocolate can make this claim. This is why our products have such extremely high ORAC values with such wonderful benefits.
News of this discovery is popping up in the media: LARRY KING is using and talking about this product.....OPRAH WINFREY'S cardiologist is reviewing the research......
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