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The Diplomatic Courier And Mars, Incorporated Bring Together Leading Experts To Discuss The “Future Of Food”

150 cross-sector experts, innovators and policymakers will convene today at the National Press Club in Washington, D.C. to drive awareness of the opportunities for collaboration at the nexus of food and health

UC Davis Profs' Chocolate Book Up for Prestigious Award

A rich book on chocolate co-authored by two local professors is among finalists for an International Association of Culinary Professionals award.

Research Finds Flavanols in Cocoa May Help Treat Diabetes, Strokes and Dementia

Mars, Incorporated Has Synthesized Flavanol Molecules, Is In Discussions with Pharma Companies to Develop New Medicines

Lucerne, Switzerland, July 25, 2005 – Molecules in cocoa credited for the “heart-healthy” benefits of certain cocoa and dark chocolate may also in the future help treat diabetes, strokes and vascular dementia, and could soon be available to pharmaceutical companies for development into new medications, scientists said Monday.

New Study Reveals Components Of Cocoa May Enhance The Appearance Of The Skin

Consumption of High-Flavanol Cocoa Improves Skin Structure and Function

Cocoa butter has long been used topically in many skin creams and cosmetics because it is thought to be good for the skin. Now, new research just published in the Journal of Nutrition reveals the potential benefits of consuming flavanol-rich cocoa and how it might actually benefit skin from the inside out.

Mars, Incorporated Encourages Young Researchers To Cross Disciplinary Boundaries And Help Address The Challenges Of Aging Research At Nobel Laureate Gathering

Nobel Laureate, Prof. Elizabeth Blackburn; Mars Director of Fundamental Health and Nutrition research, Dr. Hagen Schroeter, and 150 of the world’s brightest medical researchers take part in key panel discussion on aging and health

Mars, Incorporated Earns 2013 Food Technology Industrial Achievement Award

Institute of Food Technologists Recognizes Mars’ Leadership in Nutrition and Food Science for Cocoa Flavanol Research