Coconut flavanol is a kind of compound existing in plant food, which has potential health care function. The content of cocoa flavanol in chocolate depends on the production process. This is because cocoa flavanols are affected by many factors, such as harvesting, processing, fermentation and storage of cocoa beans. Cocoa flavanol in chocolate is destroyed by complicated processing such as heating. The special production process adopted by Mars-Kevino? . Kevino? Keep cocoa flavanol, the natural ingredient in chocolate, to the maximum extent.

Kevino? Production technology refers to the selection of cocoa beans and related processing procedures, the use of raw materials such as cocoa butter, production conditions, storage conditions, transportation conditions, packaging and many other important production links.

Mars has long-term cooperation with many authoritative nutrition organizations and institutions around the world, and has conducted research on cocoa flavanols and how to retain cocoa flavanols in chocolate products for more than ten years.

Consumers can choose their favorite dove. (Dove? ), M & ampm's? Snickers? Peanut chocolate (Snickers? ) Kevino was found in the product? Sign.