As the demand for functional food continues to grow among health-conscious Americans, Barry Callebaut recently 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,” says 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.”
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