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.
Barry Callebaut revenues for the first three months of fiscal 2013/14 were up 21.4% driven by a strong chocolate performance in Europe and the newly acquired Petra Foods cocoa business.
Replacing sugar with fibers in chocolate could be more effective in reducing global sugar consumption than cutting portion sizes, but will come at a cost, according to Barry Callebaut.
Barry Callebaut and Petra Foods have called on arbitrators to resolve a dispute over payment terms from the sale of Petra’s cocoa ingredients business to Barry Callebaut.
Steviol glycoside sweetened chocolate is currently the best proposition for sugar-free chocolate, according to Barry Callebaut.
Reducing or replacing sugar in chocolate confectionery is no easy task, but possibilities do exist.
Simply paying African cocoa growers more will not incentivize them to move away from the encroaching, more lucrative industries of palm and rubber, says Barry Callebaut.
Barry Callebaut has expanded its E-number free printable colorant range to include red, a move the company hopes will help tap into seasonal opportunities as well as the clean label...
Waste shells from cocoa processing are rich in fibre and antioxidants and carry great potential as food ingredients, according to Australian plantation-to-bar manufacturer Daintree Estates.
Barry Callebaut has finalised the move of its Japan’s chocolate factory from Amagasaki to Takasaki in an investment worth $19.4m.
Barry Callebaut is prepared to supply more certified cocoa if the industry demands it, but with 12% total cocoa volumes coming from ‘sustainable’ sources it says it already has more...
Scottish chocolate start-up, IQ Chocolate, has high hopes for its “raw” dark chocolate bars within the high quality, functional foods sector and is currently in the initial stages of preparing...
Petra Foods has accused Barry Callebaut of ducking out on almost $100m for Petra’s cocoa ingredients business, a claim Callebaut disputes.
Barry Callebaut has opened its first chocolate factory in Turkey, while SunOpta has completed a organic and specialty cocoa processing facility in the Netherlands.
Barry Callebaut has collaborated with Hershey to build a primary school in a western cocoa-growing region of Côte d’Ivoire – a move that should ensure children stay off the farms,...
Barry Callebaut's R&D department talks to ConfectioneryNews after winning a blood flow health claim for cocoa flavanols in dark chocolate and cocoa beverages.
Barry Callebaut’s cocoa flavanol health claim has been approved by EU Commission.
Barry Callebaut has today opened a $33m cocoa processing facility in Indonesia in a joint venture with cocoa trader P.T. Comextra Majora.