|
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Chocolate (rec.food.chocolate) all topics related to eating and making chocolate such as cooking techniques, recipes, history, folklore & source recommendations. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
21-11-2007, 07:38 PM
posted to rec.food.chocolate
|
|||
|
|||
YUM! Callebaut To Introduce Chocolate With Live Bacterial Spores
This might be hard to believe, but . . .
Quoting from: http://www.foodingredientsfirst.com/...AO54 5&next=2 Thanks to a number of revolutionary modifications to the chocolate-making process, Barry Callebaut has succeeded in producing a chocolate enriched with probiotic microorganisms that help to restore the balance of the intestinal flora, capable of resisting the normal chocolate production process with a long shelf life. Initial studies also confirm that chocolate is a superior carrier for the intestinal delivery of probiotics, ensuring the survival of up to 4 times as many beneficial probiotic bacteria as those contained in milk-based substrates. 
|
Linear Mode
