Trapa, a Spanish chocolate company with 130 years of history, arrives at Alimentaria with new products that reinforce its new brand philosophy, based on values of innovation, design and social and environmental awareness. The firm shows its “free from” side and adapts to the most common food intolerances, such as gluten and lactose, as well as to vegan diets.
Thus, the Trapa Collection is born, a range of bars made up of five references: three of them, dark chocolate, are made with high percentages of pure cocoa (95%, 85% and 74%), in line with the realfood trend, and are suitable for vegans. The other two are milk chocolate, and one of them lactose-free.
All five varieties are free of gluten, hydrogenated fats and trans acids, and are presented in modern, 100% recyclable cardboard packaging. Like the new 200 g dessert bar with 52% cocoa and its recently relaunched chocolate bar “a la taza” (hot chocolate).
The most innovative and “free from” side of the chocolate company arrives at the fair with Trapa Cortados lactose-free chocolates, the only ones on the market, presented in a box of twelve milk chocolate and milk chocolate and almond bonbons. These pioneering chocolates are also gluten and palm oil free.