Barry Callebaut wants to push the limits of chocolate and sees drinks as an exciting category where consumers will see a lot of innovation over the next few years.
Market analysts IRI and KPMG will join Barry Callebaut’s global marketing director in debating strategies to formulate market and merchandise confections to cater to influential millennial consumers.
A free-to-attend ProSweets panel discussion featuring Mondelēz and Nestlé will assess how chocolate makers can develop and reformulate products to comply with self-imposed nutrition guidelines.
Adding a mangosteen fruit by-product to cheaper low cocoa chocolates could improve their nutritional content without compromising flavour, researchers have discovered.
Barry Callebaut has posted increased volumes and revenue in the first quarter of financial year 2015/16 despite declines in the global chocolate confectionery market.
Europe’s cocoa grind climbed 6% in the fourth quarter and 2% for the full year 2015, according to figures from the European Cocoa Association.
ConfectioneryNews trawls its archives to present a month-to-month review of the biggest industry news in 2015.
Chocolate will continue to be an indulgence product, but may have a healthier profile than today, innovation heads at two top industry suppliers predict.
High-flavanol cocoa supplementation may have positive impacts on facial wrinkles and skin elasticity in photo-aged Korean women, says a new study from scientists from Seoul National University.
Barry Callebaut has found previously undiscovered cocoa polyphenols as it works with Bremen-based Jacobs University to crack the commodity’s molecular code.
Swiss Chocolate titan Barry Callebaut has handed the job of taking EU heart health claim winning cocoa flavanols to the supplements sector to French herbals leader Naturex.
Barry Callebaut plans to expand its European Specialties business, by acquiring the commercial vending activities of FrieslandCampina Kievit.
Barry Callebaut lowers its growth outlook and predicts a challenging year ahead as high cocoa prices and high finance requirements hit 2014/2015 profits - despite solid sales growth.
Watch a live stream of the World Chocolate Masters in Paris where contestants compete to be the best chocolate chef in the world.
Krea Swiss has launched the chocMELTER warming tank for melting, heating and manually tempering chocolate.
The global industrial chocolate market is expected to grow volumes 2.4% a year up to 2019 as Barry Callebaut, Cargill and others make headway in Latin America and Asia, says Technavio.
Chocolate makers can up the premium proposition of tablets with imperfect nut inclusions visible on the surface, claims Barry Callebaut’s Spanish nut business La Morella Nuts.
The cocoa and chocolate industry acknowledges it must do more to combat cocoa child labor after the number of kids working in hazardous conditions on cocoa farms in Ghana and...
Yeast species used in the beer, wine and bread industries can also be used in cocoa fermentation to create unique flavors for chocolate confectionery, say Belgian researchers.
Barry Callebaut has outgrown a declining global chocolate confectionery market hurt by a bout of wholesale price increases in its nine-month results.
Leading chocolate ingredients supplier Barry Callebaut has announced the current president of Unilever Foods Antoine de Saint-Affrique will become its next CEO.
Barry Callebaut has acquired nut producer American Almond Products Co., soon after almond prices reached all-time highs in May.
Mondelēz, Mars, Nestlé and Barry Callebaut and Cargill are backing a three-year sustainable cocoa program in Indonesia, which aims to reduce poverty and greenhouse gas emissions.
Barry Callebaut has launched a clean water campaign that will see it supply its Ivorian cocoa suppliers with filters and know-how.
The EC has handed Barry Callebaut cocoa extract blood circulation marketing tools in new sectors – including food supplements for the first time.