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Barry Callebaut at the ISM 2007 in Cologne. Innovations in chocolate: the seducing power of taste and health

Dec 13, 2006
Innovation at Barry Callebaut always starts from the cocoa bean: a natural resource of hundreds of substances with potential health benefits. The trick is to find ways to use these naturally present substances and to preserve them throughout the chocolate making process. Health and indulgence – these are the two main areas in which Barry Callebaut innovates.

Barry Callebaut launches new website: Discover how healthy pure indulgence can be on

Nov 13, 2006
The launch of the new website, follows the development of ACTICOA™, a revolutionary process for making chocolate with high concentrations of polyphenols. Polyphenols are powerful substances with very positive effects on many bodily functions, such as brain function and the immune system.

Barry Callebaut reveals innovation in Chocolate at the ISM 2006

Jan 31, 2006

At the ISM 2006, Barry Callebaut will present a series of remarkable chocolate, cocoa and chocolate-related innovations. At the FIE 2005, Barry Callebaut welcomed many visitors, a heart-warming confirmation that the demand for qualitative chocolate is still increasing.

Barry Callebaut confirms the power of polyphenols in chocolate

Nov 29, 2005
Polyphenols (i.e. natural components found in plants, such as fruit, vegetables, black and green tea, and red wine) are well known for their potential health benefits. Less well known is the fact that cocoa contains four times the amount of polyphenols as tea and twice as much as red wine. Barry Callebaut has conducted thorough research in the development and production of chocolate rich in polyphenols. At a press conference today at the FIE Food Ingredients Europe trade fair in Paris, France, Barry Callebaut presented findings of their studies on polyphenols and their positive effect on cognitive functions and diseases such as prostate cancer.