Barry Callebaut, FlavaNaturals partner to produce high-flavanol chocolate
Swiss chocolate and cocoa producer Barry Callebaut Group and FlavaNaturals joined forces to produce high-flavanol chocolate in the US.
FlavaNaturals, which launched last October, worked with Barry Callebaut for three years on the development of FlavaBars, a line of chocolate bars containing five times the cocoa flavanol content of a typical dark chocolate bar.
Research has indicated that flavanols support brain, heart, skin and circulatory health. Although the compounds occur naturally in cocoa beans, they are significantly reduced during the traditional chocolate production process. Requiring no additives or fortification, FlavaBars retain flavanols through optimized cocoa sourcing and processing.
FlavaBars are made with all-natural ingredients and contain 500 milligrams of cocoa flavanols per serving. They’re available in six flavors: Roasted Almond + Himalayan Pink Salt, Blueberry + Green Tea Matcha, Pure Cocoa Nibs, Espresso Ground Coffee, Crystallized Ginger + Saigon Cinnamon, and Classic Dark.
The companies announced their exclusive partnership, which extends through 2018.