"The increasing demand for functional foods with health benefits has led Barry Callebaut to develop a range of chocolate applications based on innovative research," the company said. Barry Callebaut has said it will adopt the Acticoa production process that is designed to preserve the high amount of polyphenols in the finished chocolate. Polyphenols are antioxidants that are naturally present in cocoa beans. The company said it will also be the first to launch chocolate with probiotics in order to strengthen the immune system, and to improve the nutritional profile of its chocolate by reducing and balancing sugar and fat. "Improving the nutritional profile of chocolate in a natural way or making chocolate more permissible for the end consumer is an important area in which Barry Callebaut is constantly doing research and development," the company said. In addition to the health development of its products Barry Callebaut plans to release ten flavours of white chocolate with fruit, such as passion fruit, blackberry and banana. Following the announcement last month it will launch more origin chocolates from its production expansion in Ivory Coast, Barry Callebaut said it will launch 10 new origin chocolates, five new origin cocoa powders, and ten origin chocolates under the Limited Edition brand. The company wants to cater for the rising consumer demand for products labelled with country of origin. Barry Callebaut claimed in July that the move would provide the company with better quality cocoa beans, which in turn will result in better tasting chocolate products. Finally, the company said it will produce the 'Golden Chocolate Collection' with more high premium chocolate flavours. Barry Callebaut said it will present these at the Food Ingredients Europe event in London on 30 October. A study by Leatherhead Foods in June said the overall market for health products in the US, the UK, Germany, Italy, France, Spain and Australia was worth a total of $66bn (€49bn) last year. The study said the best sectoral growth is predicted for the relatively undeveloped bakery and snacks and prepared foods markets.
Nine new chocolate ingredients are being released on the market, aimed at processors targeting the demand for funcional foods with health benefits.