What are cocoa flavanols?
Flavanols are one specific class of polyphenols that are abundantly present in the cocoa bean. When 200 mg of these natural, bioactive components are consumed per day, they have a beneficial effect on the elasticity of the blood vessels, which contributes to normal blood circulation in the human body.
How many cocoa flavanols are in Acticoa™ cocoa powder and how does that compare to traditional product?
Acticoa™ cocoa powder contains at a minimum 7.5% cocoa flavanols and on average 8.3%. Traditional cocoa powder only contains approximately 0.5-1.5% cocoa flavanols.
Does the taste of a high flavanol content chocolate or cocoa differ from traditional sources?
No. The flavor of Acticoa™ chocolate is authentic and reflects the indulgent, rich and varied flavors we all love in traditional cocoa and chocolate products. This is because Acticoa™ only contains nutrients naturally present in chocolate.
How do cocoa flavanols affect my health?
Cocoa flavanols help support cardiovascular health by maintaining the elasticity of blood vessels, thereby helping support a normal blood flow.
What are the benefits of good blood flow?
Normal blood flow helps support cardiovascular health by transporting oxygen and nutrients throughout the body, supporting cell growth and enabling organ function. The many benefits of healthy blood circulation include cardiovascular health. In effect, normal blood flow helps support well-being and helps to build the foundation for a healthy life.
What other products contain healthy flavanols (wine, tea, grapes, etc.)? How do they compare to Acticoa™?
Polyphenols from other origins such as green tea, red wine, etc. have reported health effects as well. However, until now, only cocoa flavanols have achieved a health claim in Europe. An additional benefit of cocoa flavanols is that they remain bioactive in different food applications, such as milk-based cocoa beverages or chocolate.
Is there a maximum recommended intake of cocoa flavanols?
No. There is no restriction on the intake of natural cocoa flavanols. Clinical studies have shown that naturally present flavanol excesses are excreted by the human body in an entirely natural way. However, as any chocolate or cocoa product is densely caloric, Barry Callebaut recommends moderation and consumption as part of a varied and balanced diet, and a healthy lifestyle.
Do cocoa flavanols lose their bioactivity in milk?
Put simply, no, cocoa flavanols remain bioactive in milk. The technical explanation is that cocoa flavanols are not galloylated, so do not react with milk proteins. Polyphenols that are galloylated, such as those found in green tea, do react with milk proteins, thereby neutralizing their effect. This is not the case for cocoa flavanols, and is one reason why the European Commission approved the use of the health claim for beverages.
Can I use the Acticoa™ logo and name on my product packaging?
No, Acticoa™ is a Barry Callebaut internal brand which we cannot recommend using on our customers’ products and packaging because of additional patent regulation. What we do recommend is for our customers to emphasize the health claim and its benefits on product packaging, to boost their own brand and reputation while meeting the needs of health conscious consumers.