Barry Callebaut launches first probiotic chocolate on industrial scale in partnership with Lal'Food

摘要

Barry Callebaut's latest innovation in the field of functional chocolate is the outcome of intense cooperation between the chocolate manufacturer and the Lallemand group, producer of probiotics. Thanks to a number of revolutionary modifications to the chocolate-making process, Barry Callebaut has succeeded in producing a chocolate enriched with probiotic microorganisms that help to restore the balance of the intestinal flora, capable of resisting the normal chocolate production process with a long shelf life. Initial studies also confirm that chocolate is a superior carrier for the intestinal delivery of probiotics, ensuring the survival of up to 4 times as many beneficial probiotic bacteria as those contained in milk-based substrates.