Barry Callebaut
Barry Callebaut reports Q4 upturn after unprecedented conditions during 2020
The Barry Callebaut Group has reported a fourth quarter recovery of 4% in its annual trading results, after the business acknowledged “unprecedented conditions” had impacted upon revenues for the first half of its financial year, writes Neill Barston
Business news, Cocoa & chocolate, Ingredients, New products, Sustainability
Barry Callebaut expands its Chinese presence with new chocolate academy
The Barry Callebaut Group has delivered further expansion in China after opening its fourth office and the third Chocolate Academy Centre within the country, at Shenzhen, reports Neill Barston
Business news, Cocoa & chocolate, Ingredients, New products, Sustainability
Chocosuisse reports 20% drop in turnover for Swiss chocolate makers amid the pandemic
The association of Swiss chocolate manufacturers’, Chocosuisse, has reported the sector has suffered a 20% year-on-year drop in turnover for the second quarter of 2020, due to businesses affected by the coronavirus pandemic, writes Neill Barston
Business news, Cocoa & chocolate, Ingredients, Processing, Regulatory, Sustainability
Barry Callebaut unveils Cabosse Naturals confectionery brand using pure cacaofruit
A core focus on using natural ingredients is at the centre of Barry Callebaut’s new Cabosse Naturals brand, a series of 100% pure cacaofruit elements including pulp, juice, concentrate and cascara, a flour from the peel of the fruit, writes Neill Barston.
Cocoa & chocolate, Food safety, Ingredients, New products, Packaging, Processing, Regulatory, Sustainability
Key NORC report on child labour within cocoa supply reveals significant concerns still remain
It seems there’s rarely a week within the confectionery and wider food and drink market that passes without a major breaking issue that proves of significant impact and offers the industry plenty of reason to take a step back and reflect.
NORC study on child labour in Ghana and Ivory Coast cocoa production finds more collaborative work required
A major study into progress of industry measures put in place to tackle child labour in key cocoa supply chains in Ghana and Ivory Coast, has found that while inroads have been made, there is a significant volume of work remaining, writes Neill Barston.
Cocoa & chocolate, Ingredients, New products, Packaging, Processing, Regulatory, Sustainability
Barry Callebaut begins work on advanced new Ecuador cocoa facility
Barry Callebaut laid the foundation for future growth of the cocoa value chain in Ecuador in a groundbreaking ceremony for the construction of a new, state-of-the-art, cocoa facility in Durán.
Business news, Cocoa & chocolate, Ingredients, New products, Processing, Sustainability
Barry Callebaut R&D project manager gains key industry accolade
Barry Callebaut’s US-based senior project manager for R&D, Eric Schmoyer has celebrated gaining a major Stroud Jordan Award from the American Association of Candy Technologists (AACT), reports Neill Barston.
Business news, Cocoa & chocolate, Ingredients, New products, Processing, Sustainability
Major confectionery businesses continue to make key investments despite pandemic tests
Amid a notably turbulent year for global markets, Cargill has made a major announcement this week for expanding its innovation facilities at its key European site in Mouscron, Belgium (pictured), which is set to have a sizeable impact for the business.
Business news, Cocoa & chocolate, New products, Regulatory, Sustainability
Barry Callebaut expands cocoa sustainability with farm mapping in Ghana, Ivory Coast and Cameroon
A major milestone has been unveiled by the Barry Callebaut group in its sustainability policies through disclosing its direct cocoa suppliers in core markets of Ivory Coast, Ghana and Cameroon, reports Neill Barston
Business news, Cocoa & chocolate, Ingredients, Regulatory, Sustainability
The International Cocoa Initiative calls for greater industry-wide action on child and forced labour
The International Cocoa Initiative (ICI) has called for ‘a massive expansion’ of collaboration from the industry’s key players to reach out at risk children and adults who are vulnerable to forced labour within the sector, reports Neill Barston
Business news, Cocoa & chocolate, Ingredients, Processing, Regulatory, Sustainability
The demise of Public Health England leaves key sugar reduction targets in limbo
Why might the demise of PHE be significant to the confectionery sector? Well, the most glaring reason is the much publicised campaign that sought to drive sugar reduction within the confectionery and wider food and drink sector in 2017 is now effectively dead in the water.
Business news, Cocoa & chocolate, Food safety, Ingredients, New products, Packaging, Processing, Regulatory, Sustainability
Special focus: Barry Callebaut’s US division responds to production challenges amid ongoing pandemic
The coronavirus pandemic has had major operational implications for businesses across the sector. Neill Barston quizzes Stacey Popham, VP of quality, food safety and regulatory at the US division of Barry Callebaut, on how the confectionery company has responded to the unprecedented conditions
Business news, Cocoa & chocolate, Food safety, Ingredients, New products, Packaging, Processing, Regulatory, Sustainability
Environmental and human rights groups unite for declaration urging cocoa sustainability action
A total of 350 environmental, human rights and NGO groups have combined as signatories for a landmark letter urging the governments of Ivory Coast and Ghana to take key steps ensuring environmental sustainability and support for farmers within the cocoa supply chain. Neill Barston reports.
Business news, Cocoa & chocolate, Ingredients, Processing, Regulatory, Sustainability