Barry Callebaut Launches "Happy Chocolate" for Healthy Agers
03 Feb 2016 --- Global chocolatier Barry Callebaut, has developed ‘Happy Chocolate’, a range of chocolate with proven health benefits. Barry Callebaut claims to be the only chocolate company in the world allowed to use a health claim for cocoa and chocolate products. Their ‘wholesome’ chocolate snacks are tailored to “Millennials and Healthy Agers that celebrate life”.
The chocolates are high in cocoa content and rich in antioxidants (cocoa flavanols), low in sugar, rich fibers, dairy or lactose free and claim to be perfectly combined with (super) fruits and nuts:
“Millennials and healthy agers want to celebrate and actively enjoy life,” says Bas Smit, Global and European Marketing Director of Barry Callebaut. “With our range of Happy Chocolate, consumers can enjoy chocolate indulgences that are both delicious and good for you”.
The ‘Happy Chocolate’ range is high in flavanols, and is the result of seven years of intense research and development. These flavanols are partly destroyed in conventional chocolate-making processes. However, the Zurich-based company’s newly developed process preserves up to 80% of the cocoa flavanols naturally present in the cocoa bean. It’s this innovative process that makes the ‘Happy Chocolate’ high in cocoa and antioxidants and low in sugar.
The Barry Callebaut Group serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers. It is committed to sustainable cocoa production through its “Cocoa Horizons” initiative to help ensure future supplies of cocoa as well as improve farmer livelihoods.
Approved in 2013, Barry Callebaut’s health claim was the first in the cocoa and chocolate industry. The company was able to provide evidence that a daily intake of 200mg of cocoa flavanols (provided by 2.5g Barry Callebaut ACTICOA cocoa powder or 10g ACTICOA dark chocolate) contributes to normal blood circulation by helping to maintain the elasticity of the blood vessels. The Barry Callebaut Group is allowed to use this claim for cocoa beverages (with cocoa powder) or for dark chocolate.
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