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Barry Callebaut presents new chocolate solutions at ISM

Dec 17, 2009

Barry Callebaut will cast the spotlight on its successful standard chocolate references and a new range of unique inclusions, fillings and decorations at ISM. Barry Callebaut’s constant focus on both innovation and tradition has resulted in an exciting new range of chocolate solutions.

ACTICOA® chocolate significantly improves skin elasticity

Nov 17, 2009

Barry Callebaut  announces the results of a recent clinical trial into the anti-aging properties of ACTICOA® cocoa and chocolate. The study, conducted by SIT research centre in Germany, demonstrates that consuming 300mg of cocoa flavanols twice a day significantly increases the elasticity of the skin.

ACTICOA® products have proven hydration effect on the skin

Nov 17, 2009

Barry Callebaut unveils the results of a new study into the anti-aging properties of its range of ACTICOA® products. According to the study presented at FIE, the daily consumption of an ACTICOA® drink rich in cocoa flavanols has been shown to have a positive effect on the hydration of the skin, an important factor in maintaining a healthy, vital-looking skin

Barry Callebaut at the FIE 2009 in Frankfurt: All the goodness from the cocoa bean

Sep 23, 2009

Barry Callebaut responds to the increasing demand for healthy chocolate by preserving the natural ingredients of their chocolate. This brings us back to the beginning of the chocolate process: all the goodness that naturally comes out of the cocoa bean. Some secret powers of this mysterious cocoa bean will be unveiled at the FIE Frankfurt, from November 17 till November 19, at the Barry Callebaut stand (Hall 8.0 – Booth 8E5).

Barry Callebaut’s ACTICOA™ chocolate helps to protect the skin from UV light

Sep 17, 2009

An independent study conducted by the London University of the Arts has revealed that eating chocolate rich in flavanols can significantly help to protect the skin from the harmful effects of ultraviolet radiation The study demonstrated that regular consumption of specially produced chocolate with preserved high cocoa flavanol levels can more than halve the sensitivity of the skin to UV light. These striking results are unprecedented and pave the way for new possibilities in nutritional protection against damage caused by the sun. It is estimated that 90% of all visible skin ageing is directly related to sun exposure.