Barry Callebaut continues innovation
Visit the booth of Barry Callebaut at ISM (Hall 10,2 Aisle C No: 010, Aisle D No: 019) from Sunday 27 until Wednesday 30 January 2008, as to discover the new chocolate innovations: unique
combinations of health and indulgence.
Toothfriendly chocolate endorsed by dentists – Barry Callebaut launches the first chocolate that received the «Happy Tooth» endorsement from the dental experts of the
Toothfriendly International organization. For this toothfriendly chocolate, isomaltulose is used; a natural constituent of honey and sugar cane that has a very natural sweet taste. Unlike
sucrose, isomaltulose  is toothfriendly and not laxative. Barry Callebaut sees great potential for its new toothfriendly chocolate, especially in the children’s segment.
Soluble cocoa powder – After extensive research, the R&D-department of Barry Callebaut succeeded in developing the first cocoa powder that completely dissolves in water. This means
no decantation and less cocoa powder is needed for a full chocolate taste. This soluble cocoa powder opens the way for rich, tasty and smooth chocolate drinks, ice cream or mousses.
ACTICOA?: Chocolate with antioxidants that help to keep a young and smooth skin – Scientific studies already proved the power of polyphenols on several domains: these antioxidants do not
only help to stay healthy and fit, they also help to maintain a healthy heart and contribute to good cognitive performances. Recent studies, done on behalf of Barry Callebaut, also proved the
beneficial effect of antioxidants in helping to maintain a young, smooth and healthy skin. More information about ACTICOA?, a special production process that guarantees the maximum preservation
of antioxidants in chocolate and cocoa powder, can be found on http://www.acticoa.com.
Barry Callebaut: constantly striving for innovation – At the ISM fair, Barry Callebaut presents a wide range of chocolate innovations. Recently, Barry Callebaut launched the first
industrial probiotic chocolate. Another exciting new product is chocolate with improved nutritional profile: less sugar, less fat, more fibres – all is possible.
When looking for new taste experiences, Barry Callebaut offers numerous origin chocolates, cocoa powders and cocoa mass – even limited edition origin chocolates -, 10 sorts of White Chocolate
& Fruit and a Superior tasting chocolate Collection.
 Isomaltulose is a source of glucose and fructose