Vitafoods Live! debate: Cocoa flavanol science and the potential for better-for-you chocolate

By Oliver Nieburg contact

- Last updated on GMT

Barry Callebaut, Euromonitor and research scientist Professor Claudio Ferri will debate the potential of flavanol-rich chocolate at Vitafoods
Barry Callebaut, Euromonitor and research scientist Professor Claudio Ferri will debate the potential of flavanol-rich chocolate at Vitafoods
ConfectioneryNews will be chairing a debate on the latest developments in cocoa flavanol science and the potential for better-for-you chocolate at nutraceutical trade show Vitafoods next month.

The event will take place at the Palexpo in Geneva, Switzerland on 6 May.

On the panel is Professor Claudio Ferri, director of the Division of Internal Medicine & Nephrology and School of Internal Medicine at University of L’Aquila. Prof Ferri has published scientific papers on the effects of dark chocolate consumption on cardiovascular health and cognitive function.

He will be joined by Ieme Blondeel, project innovation lead of Acticoa at Barry Callebaut. Chocolate supplier Barry Callebaut last year won an EU blood flow health claim for cocoa flavanols in dark chocolate and cocoa beverages. It sells flavanol-rich chocolate through its Acticoa brand.

Euromonitor ingredients analyst Lauren Bandy completes the panel and will discuss the commercial potential of high flavanol chocolate.

The event is free-to-attend for all Vitafoods visitors. The debate will also be recorded and highlights posted on the ConfectioneryNews site.

See HERE​ for further details.

Tuesday 6 May, 14:30 - 16:00

Location: Stand 25035

Chair: Oliver Nieburg, Reporter, ConfectioneryNews

Panelists:

  • Prof. Claudio Ferri, Director – Division of Internal Medicine & Nephrology and School of Internal Medicine, University of L’Aquila – San Salvatore Hospital
  • Lauren Bandy, Ingredients Analyst, Euromonitor International
  • Ieme Blondeel, Project Innovation Lead of Acticoa, Barry Callebaut

Related news

Related products

show more

Create chewing gum that lasts longer

Create chewing gum that lasts longer

TASTETECH | 07-Nov-2017 | Data Sheet

This data sheet examines how the use of encapsulated high intensity sweeteners in sugar free chewing gum can extend chew time.

Un-encapsulated...

RENEW SUGAR-FREE CHEWING-GUMS WITH EXTRA SOFTNESS

RENEW SUGAR-FREE CHEWING-GUMS WITH EXTRA SOFTNESS

Roquette: Improving well-being by offering the best of nature | 04-Oct-2017 | Application Note

The chewing-gum market experienced a slight decrease over the past few years. With the current change of the consumer demand - strike now while the iron...

GELITA SMART TECHNOLOGY: Performance by Design

GELITA SMART TECHNOLOGY: Performance by Design

Gelita AG | 13-Sep-2017 | Data Sheet

With its latest SMART TECHNOLOGY product range, “Collagen Peptides ST”, GELITA now offers functional ingredients that deliver the best of both worlds:...

Related suppliers