As new research reveals that deforestation in the world’s largest cocoa-growing country could be far more worse than originally predicted, a White Paper published by Barry Callebaut looks how to tackle productivity on cocoa farms to end the cycle of unsustainable...
Cabosse Naturals, established by Barry Callebaut to unlock the potential of the entire cacaofruit, has launched a ‘free-flowing, 100% pure cacaofruit powder’, a new ingredient that can replace refined sugar in food manufacture, which also caters to growing...
Barry Callebaut has announced it has extended its long-term global agreement for the supply of cocoa and chocolate with Unilever, intensifying its collaboration in areas of innovation and sustainability.
FDA will allow a very narrow set of claims linking cocoa flavanols in high flavanol cocoa powder and reduced risk of cardiovascular disease following a petition from Switzerland-based chocolate and cocoa product manufacturer Barry Callebaut AG.
The Swiss-based Belgian chocolate supplier said it remains committed to the UK and has strong foundations for growth, making it a key market for future investment – despite closing its Moreton factory in North-West England today.
In what has been an extraordinary year for innovation at cocoa supplier Barry Callebaut, which has seen new product launches with its 100% dairy-free M_LK Chocolate, Mona Lisa 3D printing for the gourmet industry and the range of Cabosse Naturals 100%...
The Barry Callebaut Group is pushing further into the Asian market with the opening of a fourth office in the Chinese southern city of Shenzhen, coupled with the announcement of a third Chocolate Academy in the country.
Extensive research carried out by the Barry Callebaut group into consumer responses around the coronavirus pandemic has revealed new implications and opportunities for the confectionery market. In an exclusive video interview, Bas Smit, Global Vice President...
Once perceived as an exotic delicacy – bought only as a luxury gift or an extravagant treat – the Chinese consumers’ taste for chocolate is growing and the ingredient is quickly cementing a niche for itself in bakery.
Leading pod-to-pallet chocolate supplier, Barry Callebaut, is targeting manufacturers in the Americas with a stevia-based dark chocolate for use in multiple applications, including moulding, enrobing and inclusions.
Cocoa prices have proved resilient in the economic downturn, even as other commodity prices have slumped, and confectionery manufacturers are concerned that tight supply will keep prices high for some time yet.
New outsourcing contracts for industrial cocoa from new and
existing chocolate makers boost volume growth for cocoa supplier
Barry Callebaut, helping to offset harmful exchange rates, energy
prices and inflation.
Barry Callebaut has successfully closed its acquisition of a 60 per
cent stake in Malaysia's KLK Cocoa - a strategic move expected to
give the Swiss firm leverage to expand in the high-potential
Barry Callebaut has acquired a 49 per cent stake in Biolands of
Tanzania, Africa's largest exporter of certified organic cocoa,
after purchasing 100 per cent of its top-end cocoa for the past
A new aerated chocolate ingredient claims to allow manufacturers of
baked and dairy goods to cut costs and calories by reducing the
total amount of chocolate in their products without affecting taste
or visual appeal.
Leading cocoa producer Barry Callebaut has discovered the specific
bacteria responsible for flavour creation during extensive research
into cocoa bean fermentation - enabling the company to produce
better quality chocolate in the...
Barry Callebaut is funding research aimed at discovering the
component in cocoa butter responsible for an observed improvement
in insulin sensitivity, with the ultimate aim of developing
chocolate products for diabetics.
Barry Callebaut has produced a new website entirely devoted to
promoting the nutritional benefits of cocoa in an effort to
counteract the increasingly unhealthy image of chocolate products
and their unpopularity in a health-conscious...