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    Hershey to Open Health, Nutrition Center

    Releases study linking cocoa to improved cardiovascular function.

    The Hershey Co. is expanding its health and nutrition initiative to meet increasing consumer demands for healthier products, the company said in a statement, which also detailed results of on-going studies at Yale University, linking the consumption of hot cocoa to improved cardiovascular function.

    As part of its increasing efforts in the area of healthier snacking, the company has announced the establishment of the Hershey Center for Health and Nutrition. The center will direct research to develop products and technologies providing consumers with benefits in the areas of heart health, weight management and mental and physical energy. The center will build upon the science, clinical studies and research work already underway at Hershey, the company said.

    The establishment of the Hershey Center for Health and Nutrition was a recommendation of Hershey’s Health & Wellness Advisory Board, a panel of world-class scientists and analysts established in 2005. The Advisory Board is comprised of experts who provide Hershey with key insights in the areas of weight management, cognitive and brain function, nutrigenomics, plant nutrients and metabolism, children’s nutrition and eating behavior, personal wellness, government food regulations, and consumer health and wellness behaviors and attitudes.

    “Our goal is to redefine the future of snacking by offering consumers products that provide proven health benefits and the superior taste they expect from Hershey,” said Tom Hernquist, senior vice president, chief global growth officer. “Our research is validating the significant health benefits of cocoa and snack nuts and, combined with our proven ability to develop and commercialize innovative new products, provides an immense capability to meet the growing consumer demand for healthier products.”

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