Although cocoa is antioxidant-rich and beneficial for cardiovascular health, many consumers have come to know "chocolate" as unhealthy from the heavily processed and sugared varieties that they find in stores. FlavaBar sets itself apart by making 62% cacao dark chocolate bars that are rich in flavanols to support the brain, heart, skin and circulatory system. As FlavaNaturals CEO and Founder Alan Frost describes: "chocolate used to be our weakness, but with FlavaNaturals, it's actually our strength."
FlavaNaturals' FlavaBar chocolates are set to be introduced to the market on National Chocolate Day in six flavors, including: Roasted Almond + Himalayan Pink Salt, Blueberry + Green Tea Matcha and Pure Cocoa Nibs. These high-quality chocolate bars are made with all-natural ingredients and are minimally processed.
Key Themes Behind This Trend
- Antioxidant-rich Chocolate
- Disruptive innovation opportunity: Develop new processing techniques to preserve antioxidant levels in chocolate and create healthier alternatives to traditional chocolate bars.
- Functional Chocolate
- Disruptive innovation opportunity: Infuse chocolate bars with additional functional ingredients to target specific health benefits, such as improving cognitive function or boosting immunity.
- Minimal Processing
- Disruptive innovation opportunity: Explore innovative processing methods that maintain the nutritional integrity of cocoa while minimizing the need for excessive processing and additives.
Where This Applies
- Health Food
- Disruptive innovation opportunity: Develop new cocoa-based products that cater to health-conscious consumers, offering them guilt-free indulgence without compromising on taste.
- Functional Foods
- Disruptive innovation opportunity: Combine the benefits of cocoa flavanols with other functional ingredients to create a range of products that offer health-enhancing properties for different target markets.
- Natural Ingredients
- Disruptive innovation opportunity: Create a market niche by focusing on using all-natural ingredients and minimal processing techniques to produce healthier alternatives to mainstream chocolate products.
