Chocolate characteristics research within the R&D departments of Barry Callebaut has generated interesting findings.
It has been known for years that the French suffer less from health problems related to cardiovascular symptoms and thus live longer than other Europeans, although they appear to have similar diets. This is known as the ‘French Paradox’ and is linked to the fact the French generally drink more red wine than other Europeans1.
To be more precise: red wine is rich in polyphenols or antioxidants, which can protect the body against the negative effects of free radicals. Recent studies revealed that cocoa beans contain a considerably larger amount of polyphenols than red wine or other commonly known sources of antioxidants, such as green tea, grapes, etc.
Moreover, research also indicated that the antioxidants from cocoa beans are significantly more active than the antioxidants, which are normally used, such as vitamin E. No wonder, chocolate was used as a medicine by early Central American societies. The challenge was to develop a method to preserve them during the chocolate production process.
“Through extensive research of the complete process from cocoa tree to chocolate, Barry Callebaut succeeded in developing a new production method. The Acticoa process retains the original high levels of active polyphenols in cocoa, which are often lost during normal cocoa and chocolate processing.
Thus, the Acticoa process preserves the health promoting effects of the cocoa polyphenols2, and moreover, keeps the excellent chocolate taste.
These positive health effects have been scientifically proven in collaboration with universities and hospitals,” explains Dirk Poelman Chief Operations Officer, Barry Callebaut
Acticoa chocolate has minimum polyphenol-content. For example:
- Acticoa Dark chocolate contains minimum 6.0 per cent cocoa polyphenols. This is four times more than in standard dark chocolate.
- Acticoa Milk chocolate contains minimum 2.4 per cent cocoa polyphenols. This is four times more than in standard milk chocolate.
Barry Callebaut is based in Zurich, Switzerland. www.barry-callebaut.com
