Thursday July 22, 2010
Callebaut Pursues Health-Conscious Market
Chicago — Barry Callebaut AG has developed high-flavanol chocolate to meet increasing consumer demand for functional foods, according to the company.
ACTICOA chocolate has been officially introduced at the Institute of Food Technologists Annual Meeting and Food Expo in Chicago for the North American market. The chocolate has guaranteed levels of flavanols, which have been linked to health benefits such as skin nourishment, protection against cell damage from free radicals, and maintenance of cardiovascular health, the company claims. The manufacturing process preserves up to 80 percent of flavanols found naturally in raw cocoa beans, according to the company.
Callebaut says the product is available in milk and dark chocolate.