Changing the face of chocolate.Chocolate manufacturer Barry Callebaut has introduced an innovative process re-balancing the nutritional profile of chocolate. Hans Vriens, chief innovation officer at Barry Callebaut, said: "Our goal is to make eating chocolate more permissible per·mis·si·ble adj. Permitted; allowable: permissible tax deductions; permissible behavior in school. per·mis for the consumer. This is now possible thanks to a new technique, which allows us to keep the fine taste of the chocolate, but to diminish the sugar percentage and to add nutritional substances such as dietary fibers dietary fiber n. Coarse, indigestible plant matter, consisting primarily of polysaccharides, that when eaten stimulates intestinal peristalsis. . This results in a delicious chocolate with an improved nutritional profile." Chocolate, already rich in valuable nutritional elements such as antioxidants Antioxidants Substances that reduce the damage of the highly reactive free radicals that are the byproducts of the cells. Mentioned in: Aging, Nutritional Supplements antioxidants, n. , vitamins and minerals, can be part of a healthy and balanced diet balanced diet n. A diet that furnishes in proper proportions all of the nutrients necessary for adequate nutrition. balanced diet . Barry Callebaut's chocolate with improved nutritional profile now gives the opportunity to add extra nutritional claims such as reduced fat or reduced sugar and rich in fibres. The chocolate manufacturer offers clients several services to develop the best recipe and best product placement on the market for the new product. A concept already tested and approved by NewTree. Benoit de Bruyn, NewTree's managing director said: "We are constantly pushing our limits to create innovative chocolates with an added value Added value in financial analysis of shares is to be distinguished from value added. Used as a measure of shareholder value, calculated using the formula:
in·trin·sic adj. 1. Of or relating to the essential nature of a thing. 2. nutritional benefits, like "reduced in sugar" and "rich in fibers". Our chocolates also required extensive R&D work: we are indeed launching a new range of three great-tasting chocolates called Alpha because they contain specific Omega 3 (good fatty acids fatty acid, any of the organic carboxylic acids present in fats and oils as esters of glycerol. Molecular weights of fatty acids vary over a wide range. The carbon skeleton of any fatty acid is unbranched. Some fatty acids are saturated, i.e. ) in addition to the new Barry Callebaut chocolate we use. We believe our latest innovation, with specific health benefits, has a bright future in the sector, as consumers are more and more aware of the relationship between what they eat and their general well-being." Contact Barry Callebaut on tel +32 2770 5620 or visit www.barry-callebaut.com |
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