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Better-for-you chocolate still a niche after cocoa flavanol health claim: Euromonitor

By Oliver Nieburg+

28-Apr-2014
Last updated on 28-Apr-2014 at 13:05 GMT

What are the prospects for high-flavanol chocolate products?
What are the prospects for high-flavanol chocolate products?
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Functional confectionery has made only small gains since approval of Barry Callebaut’s cocoa flavanol health claim but opportunities exist for premiumized chocolate products, says a Euromonitor analyst.

Lauren Bandy, ingredients analyst for Euromonitor, spoke to ConfectioneryNews ahead of a debate on cocoa flavanol science and better-for you chocolate that will take place next week at nutraceutical trade show Vitafoods.

In this podcast, she says that Barry Callebaut was right to pursue a health claim linking dark chocolate to improved blood flow, but says that since the claim only relates to dark chocolate, it misses the majority of consumers who eat milk chocolate and consume for pleasure rather than health.

Bandy is one of three panellists who will be participating in the discussion at Vitafoods. She will be joined by Ieme Blondeel, Barry Callebaut’s project innovation lead for its high flavanol chocolate brand Acticoa, and medical doctor and research scientist Claudio Ferri.

The event is free-to-attend for all Vitafoods visitors.

See HERE  for further details.

Tuesday 6 May, 14:30 - 16:00

Location: Stand 25035

Chair: Oliver Nieburg, Reporter, ConfectioneryNews

Panelists:

  • Prof. Claudio Ferri, Director – Division of Internal Medicine & Nephrology and School of Internal Medicine, University of L’Aquila – San Salvatore Hospital
  • Lauren Bandy, Ingredients Analyst, Euromonitor International
  • Ieme Blondeel, Project Innovation Lead of Acticoa, Barry Callebaut
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