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Heinz Baked Beans UK Amaris FMCG
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HEINZ BAKED BEANS (UK)

Heinz Baked Beans (UK) are a canned product consisting of navy (haricot) beans (approximately 47–51%) slow‑cooked in a rich tomato sauce with sugar, spirit vinegar, salt, and a blend of spice and herb extracts. The beans are naturally high in fibre (approx. 3.9 g/100 g), high in plant protein (approx. 4.8 g/100 g), low in fat (<0.5 g/100 g), and have a low glycaemic index (GI = 40), making them a nutritionally balanced staple. They are gluten‑free, suitable for vegans and vegetarians, and contain no artificial colours, flavours, or preservatives. For the dietitian, geriatrician, speech‑language pathologist, and endocrinologist, Heinz Baked Beans serve multiple clinical purposes: managing constipation through dietary fibre, supporting muscle mass maintenance with plant protein, improving glycaemic control with low GI carbohydrates, contributing iron for anaemia and potassium for hypertension, and serving as a texture‑modified food for dysphagia patients (IDDSI Levels 4–5). For the patient, a warm portion of Heinz Baked Beans on toast or as a side dish offers a comforting, affordable, and nutritious meal that supports digestive health, energy levels, and overall well‑being.
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Swiss Dark Chocolate Amaris FMCG
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Swiss Dark Chocolate

Swiss dark chocolate is a premium confection made from cocoa mass, cocoa butter, sugar, and often additional cocoa powder, produced by renowned Swiss chocolatiers including Lindt & Sprüngli, Cailler (Nestlé), Villars, Favarger, and Läderach. The cocoa content typically ranges from 50 % to over 90 %, with 70 % being a common benchmark for balancing flavour intensity with health benefits. Nutritional composition varies with cocoa percentage: a typical 70 % cocoa Swiss dark chocolate provides approximately 572 kcal, 43.4 g fat (26.4 g saturated), 31.8 g carbohydrates (27.1 g sugar), and 11.3 g fibre per 100 g. Swiss dark chocolate is characterised by its smooth texture, rich flavour profile (notes of fruit, earth, coffee, or spice depending on origin), and low melting point (approximately 30–33 °C) due to high cocoa butter content. For the cardiologist, endocrinologist, and dietitian, Swiss dark chocolate (particularly ≥70 % cocoa) serves multiple clinical purposes: providing flavanol‑rich antioxidant support for cardiovascular health, improving cognitive function and mood in older adults, and enhancing insulin sensitivity for glycaemic control in type 2 diabetes and prediabetes. For the patient, a small daily piece of Swiss dark chocolate offers a moment of indulgent pleasure that can also support heart, brain, and metabolic health.
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