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.
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.
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...
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...
The Barry Callebaut Group has won a patent to make reduced fat chocolate to help consumers cut calories.
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.
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.
Leading cocoa processor Barry Callebaut has reported volume growth ahead of the global chocolate confectionery market in its first quarter.
The leading cocoa processors say they will support brand manufacturers to achieve fully sustainable cocoa, but decline to publicly set their own targets.
Ingredients suppliers should set targets to achieve fully sustainable cocoa or risk perpetuating labor abuses in West Africa.
A Mars-backed study has provided further evidence that high cocoa flavanol consumption may help improve cognitive function, possibly through changes to insulin sensitivity.
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...
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.
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.
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 plans to expand its chocolate plant in Lodz, Poland to help supply Central and Western Euro
Barry Callebaut CEO Juergen Steinemann will resign next year after his company posted revenue and net profit growth in fiscal 2014.
Barry Callebaut will increase capacity at its factory in Extrema, Minas Gerais in Brazil in anticipation of rising demand in the region.