Natural Cocoa Flavanols for Chocolate Products

CHICAGOBarry Callebaut introduced ACTICOA® chocolate products with natural cocoa flavanols. Manufactured using a proprietary process that preserves up to 80% of cocoa flavanols that occur naturally in the cocoa bean, ACTICOA chocolate products provide guaranteed levels of flavanols. The process starts at the cocoa plantations. Together with cocoa farmers, the company investigated ways of growing, harvesting and treating cocoa beans so that the taste and healthy benefits are preserved. The end result is a chocolate product that combines optimal taste with natural cocoa flavanols, which offer various health benefits, including preventing cell damage and maintaining heart and skin health.

Barry Callebaut offers ACTICOA chocolate in dark and milk chocolate varieties. The chocolate is not made with any additional additives and only preserves what is naturally present in cocoa. ACTICOA chocolate is suitable for use in functional foods.