Chocolate giants Mars Inc and Barry Callebaut have signed a cooperation agreement designed to promote the health benefits of cocoa flavanols.
In a statement released today (15 February), the two companies said that the deal is expected to increase the availability and uniformity of cocoa flavanol-rich chocolate products worldwide.
Go deeper with GlobalData
Mars and Swiss business-to-business chocolate manufacturer Barry Callebaut said they will work together to create a “commonly used standard” for measuring flavanols in foods and increase “acceptance and availability” of flavanol-containing products.
The companies rejected the notion that the higher the cocoa content – the darker the chocolate – the more flavonols are contained.
“While flavanols are naturally abundant in cocoa, unless you are specifically measuring and carefully handling a product throughout the manufacturing process, there is just no guarantee the product contains meaningful levels of the flavanols,” said Mary Wagner, general manager at Mars Botanical, a scientific unit of Mars.
“This agreement with Barry Callebaut will now guarantee reliable flavanol levels in more chocolate products around the globe.”
How well do you really know your competitors?
Access the most comprehensive Company Profiles on the market, powered by GlobalData. Save hours of research. Gain competitive edge.
Thank you!
Your download email will arrive shortly
Not ready to buy yet? Download a free sample
We are confident about the unique quality of our Company Profiles. However, we want you to make the most beneficial decision for your business, so we offer a free sample that you can download by submitting the below form
By GlobalDataBarry Callebaut has started to license Mars patents and will display the Mars Cocoapro “bean in hand” logo on its Acticoa products.
“Acticoa chocolate has been on the European market for nearly five years and this new cooperation will allow us to even better serve our customers worldwide, in particular also in the US. This agreement is an important step in making chocolate alternatives with clear flavanol levels available to a much broader audience, around the world,” said Hans Vriens, chief innovation officer at Barry Callebaut.
“We know cocoa flavanols offer a potentially substantial health benefit, and we know consumers are increasingly seeking healthier products that offer added value. We can all gain through a consistent method to assure consumers that we’re delivering these important compounds in our products, and through an aligned way in which we communicate these levels. “
Over the next few months, both companies will be updating their science and marketing communications as well as their websites to reflect the implications of this new cooperation.
