Governments and consumer organizations are continuously advocating further reductions of sugar, fat or salt in food and beverage products. For example, the UK Food Standards Agency has announced even more challenging 2017 salt targets. Consumers are continuing to be more interested in healthier formulations.
The Barry Callebaut Group, the world’s leading manufacturer of high-quality chocolate and cocoa products, announced today that the European Patent Office has awarded their patent EP 2 152 091 on reduced fat chocolate. With this patent, the Barry Callebaut Group continues to broaden its innovation-based product offering of reformulated products. The company is now able to offer its customers an additional solution for products with a better energy balance and an improved composition – without compromising on taste.
Manufacturers can tap into the growing consumer demand for healthier snacks by licensing a proven, patented doughnut baking process being made available via brand consultancy Intangible Business.