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New research on ACTICOA™ in the spotlight at HIE 2008: Barry Callebaut’s ACTICOA™ chocolate helps to maintain healthy blood pressure

Nov 04, 2008
Barry Callebaut will present the results of new research into ACTICOA™ chocolate at Health Ingredients Europe 2008. The study, conducted by the Queen Margaret University in Edinburgh, demonstrates that ACTICOA™ dark chocolate contributes to maintaining a healthy blood pressure. This confirms earlier studies done.

Bensdorp introducing low fat cocoa bean powder rich in fibers

Oct 08, 2008
Bensdorp sets a new standard by introducing a cocoa bean powder that is naturally rich in fibers. Applying this innovation to your products can make a significant contribution to a more balanced and healthier diet!

Meeting growing demand for functional chocolate: Barry Callebaut: introducing healthy indulgence

Sep 22, 2008
Barry Callebaut, the world’s leading manufacturer of high quality cocoa and chocolate products, will be putting a wide array of innovative cocoa and chocolate products on display at HIE. The outcome of years of research, this latest product line-up strikes the perfect balance between health, indulgence and new taste experiences.

Focus on a new generation of innovative chocolate: Barry Callebaut’s rebalanced chocolate range with improved nutritional profile finds fast customer acceptance

Jul 09, 2008
 Barry Callebaut, the world's leading manufacturer of high quality cocoa and chocolate products, has developed a unique range of chocolate products that offer an improved, rebalanced nutritional profile. “Rebalanced chocolate” contains more dietary fibers, less sugar, less fat or is even sugar-free. As consumers are becoming increasingly more health-conscious, Barry Callebaut’s “Rebalanced chocolate” enjoys great success.

Barry Callebaut opens its first innovation center in the United States at chocolate factory in Pennsauken, N.J.

Jul 03, 2008
Barry Callebaut today announced the opening of its first innovation center in the United States. The new, state-of-the art research and development facility is located at Barry Callebaut’s manufacturing facility in Pennsauken, N.J., and will focus on the development of unique chocolate products and applications to meet the specific needs of its U.S. customers.