Visit the Barry Callebaut stand at HIE, Paris Nord Villepinte, France (hall 2 – aisle N037) on 4–6 November 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.
Functional chocolate: marrying health and indulgence
Adding further evidence to the place of chocolate in a healthy, balanced diet, Barry Callebaut has recently introduced the first industrial-scale of probiotic chocolate, as well as the first tooth-friendly chocolate, endorsed by dentists and loved by mothers and children. Furthermore, the spectrum of Barry Callebaut’s nutritionally improved chocolate products includes: fiber-enriched, sugar and/or fat reduced and sugar-free chocolate. Moreover, Barry Callebaut’s White Chocolate & Fruit is the first white chocolate to contain real fruit and all of the benefits it has.
Cocoa flavanols: 100% natural health benefits, straight from the cocoa bean
Barry Callebaut’s ACTICOA™ process offers the very best in natural protection, straight from the cocoa bean. Thanks to its high concentration of cocoa flavanols, ACTICOA™ cocoa and chocolate helps to restore the balance between antioxidants and free radicals in our body. It has been scientifically proven that flavanols have a beneficial effect on cognition, while helping to slow down the aging process. They also help to maintain the powers of concentration and memory, as well as contribute to maintaining good blood circulation and a healthy blood pressure. At the HIE, Barry Callebaut will reveal the results of new clinical studies related to the heart. They will also present the cocoa flavanol extract, which contains all the benefits of a cocoa bean in a concentrated form, and can potentially add a touch of health to a wide range of food products.
An amazing new taste and texture experience: Croquoa™
Barry Callebaut is proud to announce the advent of Croquoa™, a brand-new texture, based on cocoa and sugar. These tiny lightweights have an unbeatable crunchiness and contain no artificial additives, coloring, flavoring or conservatives. They can add the taste of refinement to virtually any application. Better still, Croquoa™ is made from defatted cocoa powder, so it is low in fat. Its aerated texture also helps to push the calories down to an absolute minimum.
