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Barry Callebaut

These are all the posts that have been tagged with Barry Callebaut.

Balance the challenge

The Confectionery Production team is preparing to attend Chocovision 2012 next week. The event takes place 5-7 June in Davos, Switzerland. This is the first in a series of international bi-annual conferences for senior business leaders around the world and key stakeholders in the cocoa, chocolate and retail industry. Confectionery Production is the only UK […]

Barry Callebaut’s fermentation technique proves successful

30 May 2012 – Barry Callebaut has recognised five farmer cooperatives in the Côte d’Ivoire as the top producers of cocoa beans using Barry Callebaut’s fermentation technique. By applying the patented technique, farmers can produce cocoa beans with no defects or off flavors in significantly less time than by conventional fermentation methods. The beans are […]

Cacao flavanoids improve CVD risk

17 May 2012 – Cacao flavonoids and soy isoflavones can significantly improve CVD risk in postmenopausal women with type 2 diabetes. The one year, double blind controlled clinical study conducted by Peter Curtis et al, funded by a UK based Charity, Diabetes UK, and supported by Frutarom, Israel, and Barry Callebaut, was published in Diabetes […]

Lactose free milk chocolate

15 May 2012 – Barry Callebaut has launched a lactose free milk chocolate. Initially being launched in Europe, the chocolate differs from existing offerings by using a special skimmed milk powder with the lowest lactose content available on the market. With this particular powder, Barry Callebaut can allow higher amounts of milk powder in its […]

Callebaut shifts production to sustainable cocoa

1 May 2012 – Barry Callebaut’s Gourmet brand Callebaut has taken an important step into the future by launching its ‘Growing Great Chocolate’ campaign that shifts the entire production of the ‘Finest Belgian Chocolate’ to sustainable cocoa as from 1 May, 2012. Chocolate will be made exclusively with sustainable cocoa, which recognises customers’ requirements for […]

Drive towards sustainable cocoa

15 March 2012 – Barry Callebaut has launched a €33m cocoa sustainability initiative called Cocoa Horizons. The initiative aims to boost farm productivity, increase quality and improve family livelihoods in key cocoa producing countries in West and Central Africa and Indonesia over ten years. Barry Callebaut will focus first on large producer countries including Côte d’Ivoire, […]

Chocolate impacts positively on brain performance

16 February 2012 – Chocolate can be good for the brain – at least if you eat the right kind. Chocolate – in particular the dark variety– is already well known for its positive effects when consumed in small quantities. Scientists have now found new evidence for another effect: Chocolate or cocoa powder containing higher […]

Barry Callebaut strengthens position in US

14 February 2012 – Barry Callebaut has signed an agreement to acquire 100% of Mona Lisa Food Products, a leader in chocolate decorations products in the US. The currently privately owned company will be integrated into Barry Callebaut’s North American Gourmet & Specialties Products business. The acquisition of Mona Lisa confirms Barry Callebaut’s intention to […]

Cocoa at tipping point

7 February 2012 – Cocoa – the antioxidant rich raw ingredient used to make chocolate – is poised to become a major force in the market for functional and healthier food products, according to Julian Mellentin, director of consultancy New Nutrition Business. Pointing to an Article 13.5 health claims application recently lodged by chocolate producer […]

Cameroon cocoa

7 February 2012 – At ISM, Barry Callebaut launched Cameroon chocolates and cocoa powders made with cocoa from a sustainable cultivation. Through the Quality Partner Program (QPP) Barry Callebaut assists Cameroonian farmers with in depth knowledge of cocoa farming and thus aims to improve the quality of the cocoa together with the participating cooperatives and […]

World’s first 100% soft melting real chocolate for ice cream

27 January 2012 – Barry Callebaut has launched an exciting new generation of soft melting ice cream chocolate bites called ChocMelts inclusions. Unlike standard compound based drops, the ChocMelts inclusions are the first ever to be made from 100% chocolate, offering the unmistakably intense flavour and texture of genuine chocolate. Because they melt together with […]

Barry Callebaut meets Unilever’s chocolate needs

23 January 2012 – Barry Callebaut and Unilever have signed a new long term global partnership agreement. Under the terms of the agreement, Barry Callebaut will become Unilever’s strategic global supplier and innovation partner of choice for its cocoa and chocolate needs. This new global supply agreement builds on the existing long standing working relationship […]

Barry Callebaut to supply Grupo Bimbo

17 January 2012 – Barry Callebaut and Grupo Bimbo, one of the largest food companies in Latin America, have signed a new long-term supply agreement for Bimbo’s operations in Mexico. Under the terms of the agreement, Barry Callebaut will supply the plants of Grupo Bimbo with up to 32,000 tonnes of chocolate products annually for […]

Barry Callebaut scoops two awards at FiE

2 December 2011 – A leading panel of industry experts announced Barry Callebaut’s Terra Cacao chocolate as the winner of the FiE confectionery innovation of the year excellence award. This award recognises individuals and businesses for their exemplary work and contribution to the industry. "We are thrilled to win this award", says Sofie De Lathouwer, […]