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Barry Callebaut continues innovation: new chocolate products with health benefits presented at ISM

December 21, 2007


Visit the booth of Barry Callebaut at ISM (Hall 10.2 Aisle C No.: 010, Aisle D No.: 019) from Sunday 27 until Wednesday 30 January 2008, as to discover the new chocolate innovations: unique combinations of health and indulgence.
Toothfriendly chocolate endorsed by dentists
Barry Callebaut launches the first chocolate that received the “Happy Tooth” endorsement from the dental experts of the Toothfriendly International organization. For this toothfriendly chocolate, isomaltulose is used; a natural constituent of honey and sugar cane that has a very natural sweet taste. Unlike sucrose, isomaltulose [1] is toothfriendly and not laxative. Barry Callebaut sees great potential for its new toothfriendly chocolate, especially in the children’s segment.
Soluble cocoa powder
After extensive research, the R&D-department of Barry Callebaut succeeded in developing the first cocoa powder that completely dissolves in water. This means no decantation and less cocoa powder is needed for a full chocolate taste. This soluble cocoa powder opens the way for rich, tasty and smooth chocolate drinks, ice cream or mousses.
ACTICOA™: Chocolate with antioxidants that help to keep a young and smooth skin
Scientific studies already proved the power of polyphenols on several domains: these antioxidants do not only help to stay healthy and fit, they also help to maintain a healthy heart and contribute to good cognitive performances. Recent studies, done on behalf of Barry Callebaut, also proved the beneficial effect of antioxidants in helping to maintain a young, smooth and healthy skin. More information about ACTICOA™, a special production process that guarantees the maximum preservation of antioxidants in chocolate and cocoa powder, can be found on www.acticoa.com.
Barry Callebaut: constantly striving for innovation
At the ISM fair, Barry Callebaut presents a wide range of chocolate innovations. Recently, Barry Callebaut launched the first industrial probiotic chocolate. Another exciting new product is chocolate with improved nutritional profile: less sugar, less fat, more fibres – all is possible.
When looking for new taste experiences, Barry Callebaut offers numerous origin chocolates, cocoa powders and cocoa mass - even limited edition origin chocolates -, 10 sorts of White Chocolate & Fruit and a Superior tasting chocolate Collection.

[1] Isomaltulose is a source of glucose and fructose
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Note for journalists:
Would you like to meet the Barry Callebaut team at ISM to get more in-depth information about the chocolate innovations? Please take contact with Pride PR – Goedele Soetemans – goedele@pr-ide.be - +32 2 788 65 25.
Barry Callebaut
With annual sales of more than CHF 4 billion for fiscal year 2006/07, 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 23 countries, operates 37 production facilities and employs approximately 8,000 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. It also provides a comprehensive range of services in the fields of product development, processing, training and marketing.       
Contacts for the media:
Ann Maes                                                      
Managing Partner                                           
Pride PR                                                         
Phone: +32 2 788 38 91          
E-mail: ann@pr-ide.be
Ann Dhoedt
Marketing Manager Food Manufacturers
Barry Callebaut Belgium NV
Phone: +32 53 73 02 01