Barry Callebaut’s technology allows to rebalance chocolate without compromising taste

Consumers today are looking for food products which are both healthy and tasty. NewTree, the company that invented a new approach to chocolate combining great taste and health, has launched three innovative and exciting products. To develop these products, NewTree used a new Barry Callebaut couverture chocolate responding to these needs: chocolates with an improved nutritional profile (less sugar and more fibers), without compromising on taste.

Barry Callebaut, the world’s leading chocolate manufacturer, is pleased to announce its innovative process which allows to rebalance the nutritional profile of chocolate. Hans Vriens, Chief Innovation Officer at Barry Callebaut explained: “Our goal is to make eating
chocolate more permissible for the consumer. This is now possible thanks to a new technique, which retains the taste of the chocolate whilst diminishing the sugar percentage and increasing nutritional substances such as dietary fibers. This results in a delicious chocolate with an improved nutritional profile.”

Chocolate, already rich in valuable nutritional elements such as antioxidants, vitamins and minerals, can be part of a healthy and balanced diet. Barry Callebaut’s chocolate with improved nutritional profile now gives the opportunity to add extra nutritional claims such as ‘reduced in fat’ or ‘reduced in sugar and rich in fibers’.

The chocolate manufacturer offers clients several services to work out together the best recipe and best product placement on the
market for the developed product. A concept already tested and approved by NewTree. Benoit de Bruyn, NewTree’s Managing Director: “We are constantly pushing our limits to create innovative chocolates with an added value for the consumer. NewTree focuses on two aspects: great taste and healthiness. Until now, no ‘reduced in sugar; chocolate had met our
organoleptical criteria.

This new product of Barry Callebaut is the first we found! It enables us to create delicious chocolates with intrinsic nutritional benefits, like ‘reduced in sugar’ and ‘rich in fibers’. Our chocolates also required extensive R&D work: we are indeed launching a new range of three great-tasting chocolates called Alpha because they contain specific Omega 3 (good fatty acids) in addition to the new Barry Callebaut chocolate we use. We believe our
latest innovation, with specific health benefits, has a bright future in the sector, as consumers are more and more aware of the relation between what they eat and their general well-being.”
For more information, do not hesitate to visit the stands at the next ISM fair: NewTree (Hall 4.2, Aisle Q, No: 021) / Barry Callebaut (Hall 10.2 Aisle C No.: 010, Aisle D
No.: 019)