High-flavanol chocolate products launched in the U.S.
The Barry Callebaut Group and FlavaNaturals recently announced an exclusive partnership through 2018 for production of high-flavanol chocolate in the U.S.
FlavaNaturals is a consumer line of chocolate products that provide optimised levels of naturally-preserved cocoa flavanols. The announcement follows three years of collaboration on the development of FlavaBars, a line of premium chocolate bars containing five times the cocoa flavanol content of a typical dark chocolate bar.
Research undertaken by Barry Callebaut into the benefits of cocoa continues to unlock the secrets of this fruit, and the FlavaBars leverage over a decade of development by Barry Callebaut on high-flavanol chocolate. Although flavanols are naturally occurring in cocoa beans, they are significantly reduced during the traditional chocolate production process. Requiring no additives or fortification, this chocolate retains flavanols through optimised cocoa sourcing and processing.
Peter Boone, CEO & President, Barry Callebaut Americas comments: “Consumers today are constantly trying to achieve balance in their diet. Our proprietary sourcing and processing methods allow us to better preserve the naturally existing flavanols in cocoa. Working with FlavaNaturals, we are able to provide a new chocolate experience for U.S. consumers.”
FlavaBars are made from all-natural ingredients and contain 500mg of cocoa flavanols per serving. FlavaNaturals Founder & CEO Alan Frost adds: “Our ultimate vision is to change the way people think about consuming chocolate. Chocolate may have been your weakness, but with FlavaBar, it becomes your strength.”
FlavaBars are available in six flavours: Roasted Almond and Himalayan Pink Salt; Blueberry and Green Tea Matcha; Pure Cocoa Nibs; Espresso Ground Coffee; Crystallised Ginger and Saigon Cinnamon; and Classic Dark.