The decision came after three years after the companies collaborated to develop FlavaBars, a premium chocolate bar range containing five times the cocoa flavanol content (500 mg of cocoa flavanols per 36 g bar) of a typical dark chocolate bar.
Peter Boone, CEO and president of Barry Callebaut Americas, said, “Consumers today are constantly trying to achieve balance in their diet.”
“Our proprietary sourcing and processing methods allow us to better preserve the naturally existing flavanols in cocoa. Working with FlavaNaturals, we are able to provide a new chocolate experience for US consumers.”
“Although flavanols are naturally occurring in cocoa beans, they are significantly reduced during the traditional chocolate production process,” he added.
Barry Callebaut did not disclose what particular products it is going to develop with FlavaNaturals this year.
FlavaBars are currently available on FlavaNaturals.com with six flavors including roasted almond and Himalayan pink salt, blueberry and green tea, and expresso ground coffee. The company also plans to offer the product on Amazon and in supplment stores this year.