Swiss chocolate and cocoa producer Barry Callebaut Group and FlavaNaturals have joined forces to produce high-flavanol chocolate in the U.S.
The companies announced their exclusive partnership Wednesday, which extends through 2018. FlavaNaturals, which launched last October, worked with Barry Callebaut for three years on the development of FlavaBars, a line of chocolate bars containing five times the cocoa flavanol content of a typical dark chocolate bar.
Research has indicated that flavanols support brain, heart, skin and circulatory health. Although the compounds occur naturally in cocoa beans, they are significantly reduced during the traditional chocolate production process. Requiring no additives or fortification, FlavaBars retain flavanols through optimized cocoa sourcing and processing.
“Consumers today are constantly trying to achieve balance in their diet,” says Peter Boone, ceo and president, Barry Callebaut Americas. “Our proprietary sourcing and processing methods allow us to better preserve the naturally-existing flavanols in cocoa. Working with FlavaNaturals, we are able to provide a new chocolate experience for U.S. consumers.”
FlavaBars are made with all-natural ingredients and contain 500 milligrams of cocoa flavanols per serving. They’re available in six flavors: Roasted Almond + Himalayan Pink Salt, Blueberry + Green Tea Matcha, Pure Cocoa Nibs, Espresso Ground Coffee, Crystallized Ginger + Saigon Cinnamon, and Classic Dark.
“FlavaNaturals is proud to partner with Barry Callebaut, a world leader in cocoa innovation and sustainability,” says FlavaNaturals Founder and CEO Alan Frost. “Our ultimate vision is to change the way people think about consuming chocolate. Chocolate may have been your weakness, but with FlavaBar, it becomes your strength.”
FlavaBars are primarily available at, though they’ll expand into retail this spring.