Cargill joins Barry Callebaut as the joint industrial chocolate powerhouse after its acquisition of ADM’s chocolate operations, but the move is risky in the volatile cocoa economy, says an analyst....
Research on mice has added to a growing body of evidence that cocoa improves metabolism, but it is too soon to suggest that chocolate fights obesity, according to the lead researcher....
Barry Callebaut has opened its first plant in Chile to source Latin American confectioners Arcor and other industry players.
Fire has damaged Barry Callebaut’s chocolate processing at Banbury in Oxfordshire, but the company has reassured customers that it could maintain normal levels of service by drawing on other facilities....
Barry Callebaut has cancelled its annual managers’ meeting in Côte D’Ivoire over fears of the Ebola virus, despite no reported cases in the country.
Barry Callebaut says that high flavanol milk chocolate would be too expensive, but is hopeful that its blood flow health claim for dark chocolate will galvanize the functional chocolate market.
Epicatechin is the gold standard cocoa flavanol says a medical doctor, but Barry Callebaut claims all flavanols have a positive effect on cardiovascular health.
Barry Callebaut has registered sales growth in its nine month results driven by the recently acquired Petra Foods cocoa business.
Industry fortune-telling of a large cocoa shortfall in 2020 was a shrewd way to secure supply at low prices, but the latest deficit forecasts are nowhere near as gloomy.
Relive highlights from the World Cocoa Conference 2014 in Amsterdam and discover what chocolate companies, NGOs, cocoa farmers, traders and analysts are saying about cocoa sustainability.
A dozen of the world's biggest confectioners have signed up to the World Cocoa Foundation’s CocoaAction - something the organisation says will join the dots of existing sustainability programmes. ...
Fifty grams of dark chocolate a couple of hours before a stressful event may blunt the rise in stress hormones, says a new study from Switzerland.
Agri-giant Olam International has announced plans to invest $61m in a new cocoa-processing plant in Indonesia, its first in the region.
Swiss business developer and Indonesian government signs Cargill Cocoa Promise, just as the firm announces initial cocoa processing tests at its first Asian plant in East Java.
Chocolate and cocoa firm Barry Callebaut has identified the flavored milk market as one of the best opportunities for use of its cocoa flavanol EU health claim.
Money spent picking holes in negative sugar research could be better spent developing profitable functional confections that deliver indulgence.
Functional confectionery has made only small gains since approval of Barry Callebaut’s cocoa flavanol health claim but opportunities exist for premiumized chocolate products, says a Euromonitor analyst.
ConfectioneryNews will be chairing a debate on the latest developments in cocoa flavanol science and the potential for better-for-you chocolate at nutraceutical trade show Vitafoods next month.
Barry Callebaut has returned to net profit growth in its half year results as it further integrates the cocoa ingredients business acquired from Petra Foods.
Barry Callebaut says chocolate makers can produce products in novel colors far easier with its new flower-shaped food colorant pellets compared to using high doses of powder and liquid dyes....
Petra Foods reported group net profits down 20.6% from the previous year following the divestment of its cocoa ingredients business to Barry Callebaut, but say own brand sales are up 12.6%.
Dark chocolate may help restore flexibility to arteries and prevent white blood cells from sticking to the walls of blood vessels, but increasing flavanol content will not affect these effects...
Barry Callebaut has acquired the remaining 51% stake in organic certified cocoa bean supplier Biolands.
Consumers are starting to view chocolate more as a cultured wine tasting and less as a sweet treat gone in seconds, according to a wine expert hired by Barry Callebaut.
The taste of chocolate can be vastly improved by adding starter cultures during cacao bean fermentation, according to Barry Callebaut.