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‘Nature is not perfect’: Visible Mediterranean nuts to give chocolate imperfect artisanal touch, says Barry Callebaut

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.

Tulane Survey

Hazardous cocoa child labor climbs 18% in West Africa: ‘Rallying call’ for chocolate industry to step up

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...

Cocoa fermentation with beer yeasts up chocolate quality, say researchers

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 outgrows a global chocolate market rocked by price hikes

Barry Callebaut has outgrown a declining global chocolate confectionery market hurt by a bout of wholesale price increases in its nine-month results.

Barry Callebaut appoints Unilever food boss as next CEO

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 acquires American Almond amid record-high commodity prices

Barry Callebaut has acquired nut producer American Almond Products Co., soon after almond prices reached all-time highs in May.

Chocolate heavyweights back Indonesian sustainable cocoa program

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 clean water campaign launched in Ivorian cocoa villages

Barry Callebaut has launched a clean water campaign that will see it supply its Ivorian cocoa suppliers with filters and know-how.

Barry Callebaut eyes food supplements after EU opens cocoa flavanol health claim doors

The EC has handed Barry Callebaut cocoa extract blood circulation marketing tools in new sectors – including food supplements for the first time.

Half-year results

Barry Callebaut outperforms chocolate market but cocoa business troubled

Barry Callebaut has outgrown the chocolate confectionery market in its half-year results, but its cocoa ingredients arm continues to be hampered by low cocoa ratios.

Unlocking aroma: Barry Callebaut borrows Belgian beer techniques to control cocoa fermentation

Barry Callebaut has employed techniques similar to those used in the Belgian beer industry to develop a yeast for controlled cocoa fermentation that it claims will lead to better tasting...

Cocoa Barometer 2015

Extreme poverty ignored in sustainable cocoa drive, say NGOs

Chocolate manufacturers have made great strides in cocoa sustainability, but are fixated on boosting productivity and can do far more to ensure cocoa farmers receive a living income, according to...

Barry Callebaut wins patent for reduced fat chocolate

The Barry Callebaut Group has won a patent to make reduced fat chocolate to help consumers cut calories. 

Barry Callebaut adds US plant in World's Finest Chocolate outsourcing deal

Barry Callebaut has entered a long-term agreement to supply industrial chocolate to World's Finest Chocolate and has leased the latter’s Chicago plant.

The fourth degree: Our heat tolerant chocolate doesn’t skimp on taste, says Barry Callebaut

Barry Callebaut says it has developed a thermo-tolerant chocolate that can withstand four degrees more heat than a standard chocolate recipe without compromising on taste.

Barry Callebaut grows above chocolate confectionery market in Q1

Leading cocoa processor Barry Callebaut has reported volume growth ahead of the global chocolate confectionery market in its first quarter.

Brands lead on sustainable cocoa goals, Cargill and Barry Callebaut suggest

The leading cocoa processors say they will support brand manufacturers to achieve fully sustainable cocoa, but decline to publicly set their own targets.


Something’s rotten in the state of cocoa…On the supply side

Ingredients suppliers should set targets to achieve fully sustainable cocoa or risk perpetuating labor abuses in West Africa.

Cocoa flavanols may fend off age-related cognitive dysfunction, says Mars-backed study

A Mars-backed study has provided further evidence that high cocoa flavanol consumption may help improve cognitive function, possibly through changes to insulin sensitivity.


Charlie and the Chocolate House! Study probes potential as building material

Chocolate may have a compressive strength-to-weight ratio 24 times less than concrete but that hasn’t stopped US scientists probing its potential as a building material and even building a ‘chocolate...

The Easter egg of 2015: ‘Like a Picasso, it will be more an art piece’

Confectionery manufacturers are expected to put twists on classic Easter eggs in 2015 as consumers start to display Easter treats at home like works of art, according to Barry Callebaut.


Crunch, acidity and shimmer in vogue, says Barry Callebaut

Barry Callebaut is receiving a growing number of requests for confections with sparkling colors that combine crunch and bitterness at its decorations lab in the Netherlands.

Chocolate shortage ‘overstated in the extreme’, says ICCO

The International Cocoa Organization has quelled media reports of a chocolate crisis in 2020 and says there are sufficient cocoa stocks for the next five years.

Barry Callebaut to invest $28m on Polish plant expansion

Barry Callebaut plans to expand its chocolate plant in Lodz, Poland to help supply Central and Western Euro

Barry Callebaut boss to step down after bumper 2014

Barry Callebaut CEO Juergen Steinemann will resign next year after his company posted revenue and net profit growth in fiscal 2014.

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