WIEZE, Belgium, October 24 /PRNewswire/ -- Chocolate manufacturer Barry Callebaut today confirms its position as the world's leading innovator in chocolate with the exclusive presentation of 10 innovations at Barry Callebaut's stand at FIE London (South Hall, entrance S4, F131) from 30 October to 1 November 2007.
- ACTICOA(TM)
- cocoa and chocolate
- Rebalanced chocolate
- Probiotic chocolate
- White Chocolate & Fruit
- Six country origin chocolates
- Four regional origins
- Ten Limited Edition origin chocolates
- Five origin cocoa powders - Superior tasting chocolates
- Aerated chunks
Chocolate & health
When it comes to high-quality cocoa and chocolate ingredients, Barry Callebaut stays ahead of the market by anticipating future trends in food. The increasing demand for food with health benefits has lead Barry Callebaut to develop a range of chocolate applications based on innovative research that goes 'back to the bean.'
One of Barry Callebaut's first achievements in the domain of health & wellbeing is ACTICOA(TM), a special production process designed to preserve the high amounts of polyphenols, naturally present in the cocoa bean, in finished chocolate. Barry Callebaut also offers ACTICOA(TM) cocoa powder.
Restoring the balance of chocolate's nutritional profile in a natural way, and thus making chocolate more permissible for the end consumer, is a second important area in which Barry Callebaut is constantly engaged in research and development. Barry Callebaut has succeeded in offering chocolate with added health benefits in combination with less fat or sugar. As a real solutions provider, Barry Callebaut even goes one step further by helping its customers rebalance the entire application of their customer.
Barry Callebaut will also launch probiotic chocolate. Containing friendly bacteria, probiotic chocolate helps to restore and protect the balance of the intestinal microflora. The probiotic supplements have no influence at all on the taste, texture or mouth feel of Barry Callebaut's celebrated chocolate. Moreover, only a minimum quantity of chocolate per day (13.5g) is required for optimal activity. This special probiotic process is a proprietary method developed by Barry Callebaut.
White Chocolate & Fruit: a fresh tasting combination
Barry Callebaut's new White Chocolate & Fruit offers 10 new and enticing combinations. Both children and adults will love classics like White Chocolate & Banana, Passion Fruit, Blood Orange or Strawberries. Those seeking health benefits and exciting new flavours will find them in the Bilberry, Blackberry, Cranberry, Elderberry, Lime and Grape skin varieties. Numerous applications have been developed, allowing manufacturers to extend the chocolate season with the addition of a fresh, summery taste to their products.
Origin chocolates and cocoa
Barry Callebaut's presence in the world's principal cocoa-growing countries has enabled the chocolate manufacturer to launch 10 new origin chocolates, on top of the already extensive range of no less than 30 origin chocolates.
Barry Callebaut is constantly sourcing new types of cocoa beans answering to the highest standards in quality and taste, to be able to offer authentic chocolate with a unique taste. FIE 2007 will be the platform for the launch of 6 country origin chocolates, 4 new regional origins and 5 new origin cocoa powders, thus adding a new dimension to Barry Callebaut's reputation as the leader in exquisite chocolate and cocoa. And for those who prize the unique experience of origin chocolate, Barry Callebaut will be unveiling 10 new Limited Edition country origin chocolates at FIE 2007. These finest-quality chocolates are the outcome of rare and meticulously selected cocoa beans grown and harvested under specific local conditions, from plantations, with specific certifications, or even from a specific year.
Superior tasting chocolates
In pursuit of specific, high quality chocolate tastes that exceed the consumer's expectations, Barry Callebaut has created a range of premium chocolates that include all the distinguishing taste profiles of the main chocolate-producing countries. The references for 'The Golden Chocolate Collection' were selected on the basis of intensive international market research.
Aerated chocolate
Aerated chocolate inclusions are inclusions with a light, new texture that is visibly different: Each aerated chunk has 1/3 the weight of standard chocolate chunks and 1/3 the calories. The chunks melt smoothly in the mouth, they float in milk, which makes them a perfect application for kid's and adult cereals. They can replace standard chunks in bakery and dairy applications.
Barry Callebaut :
With annual sales of more than CHF 4 billion for fiscal year 2005/06, Zurich-based Barry Callebaut is the world's leading manufacturer of high-quality cocoa, chocolate and confectionery products - from the cocoa bean to the finished product on the store shelf. Barry Callebaut is present in 23 countries, operates 40 production facilities and employs approximately 8000 people. The company serves the entire food industry, from food manufacturers to professional users of chocolate (such as chocolatiers, pastry chefs or bakers), to global retailers. It also provides a comprehensive range of services in the fields of product development, processing, training and marketing.
http://www.barry-callebaut.com
Contacts for the media: Ann Maes, Managing Partner, Pride PR, Phone: +32-2-788-38-91, E-mail: ann@pr-ide.be, Ann Dhoedt, Marketing Manager Food Manufacturers, Barry Callebaut Belgium NV, Phone: +32-53-73-02-01, E-mail: ann_dhoedt@barry-callebaut.com
