Lal’Food, Barry Callebaut Offer Probiotic Functional Chocolate

11/19/2007

WIEZE, Belgium— Barry Callebaut’s latest innovation in the field of functional chocolate is the outcome of cooperation between the chocolate manufacturer and the Lallemand group, producer of probiotics. Callebaut is producing a chocolate enriched with probiotic microorganisms that help restore the balance of the intestinal flora and is capable of resisting the normal chocolate production process with an extended shelf life. Initial studies also confirm that chocolate is a superior carrier for the intestinal delivery of probiotics, ensuring the survival of up to four times as many beneficial probiotic bacteria as those contained in milk-based substrates. “We are very pleased that the results of this cooperative project have been so successful. Probiotic chocolate is just one application in a range of many made possible by micro-encapsulation technology,” said Bruno Delattre, Business Director, Lal’food.

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