:: Chocolate Information Center ::



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.

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.

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.

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

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.

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.

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.

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.

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.
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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