Chicago – As the demand for functional food continues to grow among health-conscious Americans, Barry Callebaut – the world’s leading manufacturer of high-quality cocoa and chocolate products – today rolled out its ACTICOA® chocolate products to the North American market at the Institute of Food Technologists Annual Meeting & Food Expo in Chicago.
Manufactured using a special process to preserve the maximum level of cocoa flavanols that occur naturally in the cocoa bean, ACTICOA® chocolate products provide guaranteed levels of flavanols, which have been linked to several important health benefits for the body.
"Today’s consumers are increasingly seeking out healthier options, so Barry Callebaut has spent years working to reinvent chocolate through innovative research and development initiatives designed to harness the healthy components of cocoa and preserve them in new chocolate products,” said Hans Vriens, Chief Innovation Officer at Barry Callebaut. “With ACTICOA®, North American consumers will be able to enjoy great-tasting chocolate that has been scientifically proven to have a wide range of health benefits – from helping to maintain cardiovascular health to nourishing healthy skin.”
The ACTICOA® Manufacturing Process
While found in abundance in raw cocoa beans, cocoa flavanols are mostly destroyed during the conventional chocolate-making process. Barry Callebaut developed a distinctive process that preserves up to 80 percent of the flavanol content of raw cocoa.
The ACTICOA® manufacturing process starts at the cocoa plantations. Together with cocoa farmers, Barry Callebaut has investigated ways of growing, harvesting and treating the beans in such a way that a maximum amount of cocoa flavanols in the beans is preserved, together with the taste and aromas.
Every step throughout the entire manufacturing process has been optimized to maintain the flavanols at the natural high level. The end result is a chocolate product that combines excellent taste with the natural cocoa flavanols that offer various health benefits when consumed in a small portion as part of a varied and balanced diet and a healthy lifestyle.
The Health Benefits of ACTICOA® Chocolate
ACTICOA® chocolate products have been scientifically proven to have numerous health benefits due to their concentration of cocoa flavanols. Specifically, the regular consumption of the cocoa flavanols found in ACTICOA®:
•Helps keep you young and fit – Oxidative stress caused by activities such as smoking, exposure to sunlight, air pollution or the excessive use of alcohol is known to accelerate the aging process. Cocoa flavanols work to prevent cell damage from these stressors.
•Helps maintain cardiovascular health – Cocoa flavanols are proven to help maintain healthy circulation and blood pressure. Healthy circulation gives your body the oxygen and nutrients it needs to help you feel your best.
•Helps maintain skin health – Cocoa flavanols can increase skin elasticity and hydration, resulting in a more youthful, glowing appearance that is observed over the entire body. Additionally, while not a substitute for protection from the sun, ACTICOA® can help to reduce the skin’s natural sensitivity to the harmful effects of ultraviolet (UV) radiation caused by regular exposure to the sun.
The flavor of ACTICOA® chocolate is authentic and identical to the indulgent, rich and varied flavors that consumers love in traditional chocolate. This is because ACTICOA® chocolate is not made with any additional additives and only preserves what is naturally present in cocoa.
Snapshot of ACTICOA® chocolate products
•Developed to meet the increasing consumer demand for functional foods
•Up to 80 percent of the health-enhancing cocoa flavanols found naturally in the raw cocoa bean are preserved
•Scientifically proven to have a wide-range of health benefits
•Products feature same great taste and texture as traditional chocolate
•Available in dark and milk chocolate.
Barry Callebaut offers ACTICOA® chocolate in dark and milk chocolate varieties. For more information about ACTICOA® chocolate products, or the results of recent research studies, visit http://www.acticoa.com/en/.
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Barry Callebaut:
With annual sales of about CHF 4.9 billion (approximately USD 4.3 billion) for fiscal year 2008/09, Zurich-based Barry Callebaut is the world’s leading manufacturer of high-quality cocoa and chocolate – from the cocoa bean to the finished product on the store shelf. Barry Callebaut is present in 26 countries, operates about 40 production facilities and employs about 7,500 people. The company serves the entire food industry, from food manufacturers to professional users of chocolate (such as chocolatiers, pastry chefs or bakers), to global retailers. Barry Callebaut is the global leader in cocoa and chocolate innovations and provides a comprehensive range of services in the fields of product development, processing, training and marketing. The company is actively engaged in initiatives and projects that contribute to a more sustainable cocoa supply chain.
Source: Barry Callebaut