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The wonderfully exotic flavors of premiere-quality cacao combined with açaí and blueberry make this their most popular product. Each 12-gram Xoçaí Nugget is made with premiere-grade dark, Belgian Chocolate, providing an ORACfn value of 75,456 per serving—an extremely high score compared to other available chocolates. - Xoçaí's proprietary cold-processed chocolate. - Xoçaí's proprietary XoVita, a high-antioxidant blend of cacao, acai and blueberries. - Raw cane juice crystals with only one-third the sugar/calorie load. - Natural cocoa butter. - No added fats, artificial colors or preservatives.

Given the recent attention to antioxidants in the media, medical & nutrition industries, it is important to know how antioxidants affect health and well-being. Independent studies have shown that antioxidants in foods have the ability to counteract and fight the damaging effects of free radicals in the body. Xe Healthy Energy drink contains a free radical-fighting powerhouse: XoVita™

The High-Antioxidant, Meal-Replacement Cookie, which boasts an amazing Total ORACfn score of over 36,000 per cookie, can significantly boost antioxidant (ORAC) intake-and lose weight at the same time!

Xocai has developed an exclusive product line called XoVitality. Infused with supporting ingredients, this first-of-its-kind, cocoa-based anti-aging supplement helps one defy the aging process by offering a new, youthful appearance, increased energy and improved overall wellness.

Xocai has developed an exclusive product line called XoVitality. Infused with supporting ingredients, this first-of-its-kind, cocoa-based anti-aging supplement helps defy the aging process by offering a new, youthful appearance, increased energy and improved overall wellness.

It’s no secret that the North American diet is almost entirely deficient in omega-3 fatty acids. The deficiency of omega-3 fats in the North American diet is so severe that it has been linked to an extensive list of health-related problems cited in over 2,000 scientific studies. Omega-3's are essential for the body, meaning they must be obtained through the diet. In fact, the National Institutes of Health recommends that an individual consume at least 220 mg/day of DHA, the most crucial omega-3 fats. The good news is that the Xoçaí Omega Squares provide a minimum of 200 mg of DHA and EPA per three-Square serving. The Squares are an excellent source of omega-3 fats, and promote the necessary balance of essential fatty acids through the unique blend of açai berry, flaxseed and a patented, plant-based omega-3 fat.

The North American diet is almost completely void of the essential fatty acid Omega-3. Researchers believe that at least 60% of North Americans are presently deficient in Omega-3 fatty acids and that children are obtaining almost no Omega-3. In fact, the deficiency of Omega-3 in the North American diet has now been linked to an extensive list of health-related problems cited in over 2,000 scientific studies.

What is so special about cacao? This small bean possesses some impressive health-promoting properties that are increasingly supported by science. Most notable is its antioxidant content. Cacao contains potent compounds such as flavonols, polyphenols and procyanidins that exert unique properties. Cacao is also rich in several B vitamins, minerals such as copper, magnesium and zinc, amino acids and mood-boosting chemicals like phenylethylamine (PEA) and theobromine. (mxicorp.com/healthychocolate/)

The High-Antioxidant Meal Replacement Shake, which boasts an amazing Total ORACfn score of over 50,000 per serving, can significantly boost antioxidant (ORAC) intake-and lose weight at the same time!

Modern food scientists and technologists are versatile, interdisciplinary and collaborative practitioners in a profession at the crossroads of scientific and technological developments.  As our food system has drastically changed, from one centered around family food production and preservation on individual farms to the modern system of today, most people are no longer connected to their food nor are they familiar with the agricultural production and food manufacturing processes designed for providing higher quality, safe food.  In the United States, food science is typically studied at “land-grant” universities which were chartered in the mid-1800’s to support agricultural and technical education.