News

The launch of the new website, www.acticoa.com 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.

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.

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.