Rebalanced chocolate finds fast customer acceptance
Barry Callebaut is able to offer its customers a variety of rebalanced chocolate applications that address the growing demand for healthier, more nutritionally-conscious food products.
09/07/08 Barry Callebaut, the world's leading manufacturer of high quality cocoa and chocolate products, has developed a unique range of chocolate products that offer an improved, rebalanced nutritional profile. “Rebalanced chocolate” contains more dietary fibers, less sugar, less fat or is even sugar-free. As consumers are becoming increasingly more health-conscious, Barry Callebaut’s “Rebalanced chocolate” enjoys great success.
“Since we started the rebalanced chocolate program eight months ago, we already have more than 80 projects with customers who have asked us to improve the nutritional profile of their applications. Compared to other new product introductions, this is one of the fastest growing programs we have, reflecting apparent consumer acceptance. We see exponential growth in the number of customers that are using our chocolate with improved nutritional profiles and related health claims,” says Hans Vriens, Chief Innovation Officer at Barry Callebaut.
“Barry Callebaut was first to respond to customer demands for a new generation of chocolate that meets the need for better health choices. As the innovative chocolate expert, we see it as both an opportunity and a responsibility to help chocolate manufacturers develop nutritionally rebalanced, innovative chocolate applications without sacrificing the quality of indulgence. It is our vocation to deliver the innovation our customers seek.”
Following decades of research into the natural goodness of the cocoa bean, Barry Callebaut is able to offer its customers a variety of rebalanced chocolate applications that address the growing demand for healthier, more nutritionally-conscious food products. Nutritional claims of rebalanced chocolate include: ‘fiber enrichment & sugar reduction’, ‘fat reduction’, ‘calorie reduction’ and even ‘sugar-free’.
Barry Callebaut offers a range of support services in the areas of product development, consumer research, legal issues and taste evaluation that make it the ideal partner in the development of innovative chocolate solutions. Barry Callebaut aims to forge genuine partnerships with its customers, supporting food manufacturers to develop innovative and exciting product concepts adapted to the needs of their brand and target groups.
“More and more chocolate partners are asking for exclusivity on specific technologies and on claims that they would like to use to distinguish themselves in the market and to make them more competitive. With more than 150 years of experience in the chocolate business, Barry Callebaut has developed solutions designed to address customers’ top priorities. We have the product knowledge and process technology expertise necessary to create compelling and innovative chocolate,” says Hans Vriens.
Barry Callebaut applies its thorough understanding of market evolutions, product composition and processing technology to improve existing products or even develop entirely new concepts for its customers.
Barry Callebaut invests heavily in consumer research and shares this knowledge with its customers. Knowledge of the market is crucial, not only to develop the right product but also in terms of packaging, communications, product placement and strategic marketing.
All product concepts and marketing claims must comply with a number of regulations and legislative standards, which differ from country to country. Barry Callebaut’s legal experts provide comprehensive advice for its customers with regard to national, regional and international legal norms and regulations.
With its own application laboratory, Barry Callebaut can provide technical advice and support with regard to the composition of virtually any chocolate or chocolate application.
Barry Callebaut says that it is able to rebalance the nutritional profile of its chocolate applications without compromising the celebrated taste, texture and mouth feel of what has come to be known as the world’s finest chocolate.
