Communiqués de presse

Barry Callebaut reveals new study on mood lifting effects of cocoa, Süβwarenproduktion (avril 2009) PDF [1.2 MB]
ISM coverage, Candy Industry (avril 2009) PDF [1.3 MB]
Mood lifting effects of cocoa, Kennedy's Confection (mars 2009) PDF [1.2 MB]
Chocolate maintains healthy blood pressure, Asia Food (mars 2009) PDF [973 KB]
ACTICOA: Health and protection from the cocoa bean, Nutracos (février 2009) PDF [233 KB]
Functional chocolate to drive market growth, Innovations in Food Technology (février 2009) PDF [2.1 MB]
Dr. Suwelack, SG Sweets Global Network (janvier 2009) PDF [908 KB]
Barry Callebaut's ACTICOA conquers chocolate market, New Food (janvier 2009) PDF [1.1 MB]
A healthy addition to confectionery/bakery products, Kennedy's confection (janvier 2009) PDF [1.0 MB]
Kakao-Flavanole, Food Design (novembre 2008) PDF [185 KB]
ACTICOA articles on nutraingredients, Nutraingredients.com (novembre 2008)
Barry Callebaut innovation and indulgence, New Food (novembre 2008) PDF [185 KB]
Polyhenole sollen die Schokolade gesünder machen, 3SAT (German TV station) (octobre 2008)
ACTICOA articles on Confectionerynews, confectionerynews.com (octobre 2008)
ACTICOA articles on Foodnavigator, foodnavigator.com (octobre 2008)
As healthy as a cocoa bean, Food engineering and ingredients (septembre 2008) PDF [1.7 MB]
ACTICOA, an innovative process designed to preserve antioxidants in chocolate, Innovations in food technology (août 2008) PDF [3.6 MB]
Preserving antioxidants in chocolate, Healthy foods and snacks (août 2008) PDF [996 KB]
'Food of the Gods', Agro food (mai 2008) PDF [160 KB]
ACTICOA chocolate and cocoa powder, New Food (mars 2008) PDF [1.5 MB]
ACTICOA: an innovative process designed to preserve antioxidants in chocolate, Agro food (mai 2007) PDF [143 KB]
Chocolate is good for you, Agro food (février 2006) PDF [194 KB]