Acticoa™ for nutrition bars*
Technical specifications for baked nutrition bars
1. Based on Acticoa™ chocolate
- Cocoa flavanols in chocolate are protected from oxidation due to the available cocoa butter matrix.
- Baking trials have shown no reduction in flavanol activity in conventional baking recipes.
2. Based on Acticoa™ cocoa powder
- We recommend a dense nutrition bar matrix that protects the powder from oxidation. A flavanol analysis before and after baking (with theobromine as a stable internal standard) is advised to fine-tune your final recipe. For example:
- Earlier trials reported a loss of 25% during the baking of a cake, containing high-flavanol cocoa powder.
- In a similar trial with chocolate chip (New Yorker) cookies, where chocolate was replaced with cocoa powder, no significant flavanol loss was monitored.
- We recommend a dense nutrition bar matrix that protects the powder from oxidation. A flavanol analysis before and after baking (with theobromine as a stable internal standard) is advised to fine-tune your final recipe. For example:
Technical specifications for non-baked/non-heat treated nutrition bars
1. Based on Acticoa™ chocolate
- No loss of flavanols expected during manufacturing or shelf life.
Advantages for elite and recreational athletes
- Strong sport claim potential:
- Supports blood flow to the muscles
- Acute and chronic effect on performance
- Taste advantage
*In the EU, the health claim extends to dark chocolate as such and cocoa powder in beverages. Other healthy options such as cereal/nutrition bars with dark chocolate, dark chocolate with fruit and/or nuts, or greek yogurt with chocolate chips, can be defendable as nutritional applications. Barry Callebaut would pursue a health claim extension for these items, demand permitting. Meanwhile, stating the cocoa flavanol content on packaging for applications such as the above, is of course, permitted.
Recipe guidance
| Baked (in this example a loss of 20% on the cocoa powder is taken into account) | Not Baked | |
|---|---|---|
| Chocolate inclusions | A daily serving needs to contain 10 grams (0.353 oz) of chocolate (CHD-Q65ACTICOA). | A daily serving needs to contain 10 grams (0.353 oz) of chocolate (CHD-Q65ACTICOA). |
| Chocolate bottomed/enrobed | ||
| Contains high-flavanol cocoa powder | A daily serving needs to contain 3 grams (0.106 oz) of natural cocoa powder (100-F017906-AC). | A daily serving needs to contain 2.41 grams (0.085 oz) of natural cocoa powder (100-F017906-AC). |
| Combination of above | Example: 1.5 grams (0.053 oz) of natural cocoa powder (100-F017906-AC) and 5 grams (0.176 oz) of chocolate (CHD-Q65ACTICOA). | Example: 1.5 grams (0.053 oz) of natural cocoa powder (100-F017906-AC) and 3.5 grams (0.123 oz) of chocolate(CHD-Q65ACTICOA). |
Baked (in this example a loss of 20% on the cocoa powder is taken into account)
- Chocolate inclusions / Chocolate bottomed/enrobed
- A daily serving needs to contain 10 grams (0.353 oz) of chocolate (CHD-Q65ACTICOA).
- Contains high-flavanol cocoa powder
- A daily serving needs to contain 3 grams (0.106 oz) of natural cocoa powder (100-F017906-AC).
- Combination of above
- Example: 1.5 grams (0.053 oz) of natural cocoa powder (100-F017906-AC) and 5 grams (0.176 oz) of chocolate (CHD-Q65ACTICOA).
- Chocolate inclusions / Chocolate bottomed/enrobed
- A daily serving needs to contain 10 grams (0.353 oz) of chocolate (CHD-Q65ACTICOA).
- Contains high-flavanol cocoa powder
- A daily serving needs to contain 2.41 grams (0.085 oz) of natural cocoa powder (100-F017906-AC).
- Combination of above
- Example: 1.5 grams (0.053 oz) of natural cocoa powder (100-F017906-AC) and 3.5 grams (0.123 oz) of chocolate(CHD-Q65ACTICOA).
Not Baked
Barry Callebaut supports the use of Acticoa in products that can promote a balanced nutritional profile and fit into a healthy lifestyle.