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Chocolate is often
used as the flavoring in functional foods, but it can also be the
actual source of the functional properties of specific foods. A unique
product range of chocolates has been developed with specific functional
properties, answer to the demand for both beneficial, functional foods
and yet delicious, flavorful. |
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Inulin-oligofructose |
Chocolate enriched with the
natural dietary fiber inulin-oligofructose encourages not only good
intestinal flora. It also activates human digestive system and promotes
calcium absorption into the body. This chocolate is the answer to
the demand from consumers for new, delicious and healthy products
that encourage the whole family to eat a good breakfast, such as chocolate
tablets for sandwiches or breakfast cereals with chocolate. In addition,
this chocolate offers the possibility of so many different applications
in tasty, healthy snacks and breaks. |
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Kosher Chocolates |
Kosher status today represents
a symbol of purity to a fast-growing consumer group, no longer just
to members of the Jewish community. Kosher chocolate is a popular
dessert and gift item for Jewish people. All of the products that
sell Kosher treats are labeled with an 'OK', a 'P', or with a special
symbol for products that are Kosher for Passover. |
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There is a broad assortment
of chocolate coatings and nut fillings with Kosher status: |
- Kosher Pareve: guaranteed
free of milk/dairy ingredients |
- Kosher dairy: with kosher
approved milk ingredients |
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Lactose-free |
More and more children and
adults suffer from lactose intolerance -depending on the culture,
or they are allergic to cow's milk. It is important for them to ban
dairy products from their daily food intake. |
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Chocolate manufacturers have
created a new product that has the same flavor as milk chocolate,
but which is guaranteed to contain no cow's milk, lactose or gluten
in order to allow this group of people to continue enjoying the flavor
of milk chocolate. |
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By replacing the milk by powdered
rice, the flavor of these products still very closely resembles that
of milk chocolate. Moreover, they have several functional properties
that promote the well being of our body.
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Organic |
Organic chocolates are produced
with organic raw materials (cocoa, cane sugar, milk from organically
raised dairy cows). The production is regulated and controlled by
licensed authorities (e.g. Ecocert). The dark, milk and white chocolate
and the cocoa powder have an outstanding taste and their technical
properties are similar to those of traditional products. |
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Without added sugar |
Chocolate is produced in the
same way and tastes very much like traditional products, except for
the sugar that has been replaced by sugar substitutes such as maltitol.
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Some products which used to
contain saccharose are replaced by fructose. They are suitable for
diabetics, have a lower energy content and can be labelled "no
added sugar". |
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