Baking & Snack - November 2007 - 22

NEWS FRONT
Barry Callebaut adds to healthy chocolate portfolio
Barry Callebaut announced the launch of
a cocoa product containing a high level
of antioxidant flavanols. Acticoa contains
about 80% of the flavanols found in raw
cocoa, meaning that 2 g will have an antioxidant effect on human health.
"Acticoa is the result of years of research into

developing innovative products that combine
the good taste of high-quality chocolate with
the many health benefits of the cocoa bean,"
said Hans Vriens, chief innovative officer at
Barry Callebaut, Chicago, IL. "This cocoa
powder is a potentially rich source for manufacturers looking to lend real added value to

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24 / BAKING & SNACK / November 2007

their products and, thus, find new ways to
differentiate them from the competition."
Flavanols are believed to have a positive effect on human health because they neutralize
free radicals that could damage body cells and
cause oxidative stress. Development of cancer, cardiovascular disease, arthritis, diabetes
and neurodegenerative diseases have been
attributed to excessive oxidative stress.
The company's claims are backed by research from the American Association for
the Advancement of Science (AAAS), which
stated chocolate rich in flavanols may boost
brain blood flow and improve cardiovascular health. AAAS linked flavanols to increased production of nitric oxide, a molecule used to signal surrounding muscle to
relax. The results are encouraging for the
baby boomer generation that's increasingly
aware of health and disease prevention.

Pepperidge
adds bread line
at Lakeland, FL
Pepperidge Farm, Inc., Norwalk, CT,
announced plans to invest in a new highcapacity bread production line at its Lakeland, FL, facility. The addition would
increase plant production capacity by
31 million loaves per year and enable the
company to keep pace with growing demand
for its product in the Southeast. As part of
the investment, Pepperidge Farm will add
onto the current facility, bringing the total
area of the plant to 320,000 sq ft.
The expansion is expected to create 45 new
jobs at the 20-year-old facility and will bring
total employment at the Lakeland plant to
335. Construction of the plant addition and
installation of the new line are expected to
take about a year to complete with startup
anticipated for summer of 2008.
"Consumer demand for our premium
fresh breads - especially whole grain
and natural varieties - has never been
stronger," said Pat Callaghan, president,
Pepperidge Farm. "This new facility will
enable us to meet that demand while
maintaining the premium quality and
freshness that have been Pepperidge Farm
hallmarks for 70 years."

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Baking & Snack - November 2007

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