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Big Brands > Barry Callebaut

Exclusive interview

Sugar under siege: Reformulation can win the battle, says Barry Callebaut

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.

Arbitrators called to settle Barry Callebaut and Petra Foods pay spat

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.

Special Edition - Beyond sugar: Hitting the sweet spot

‘It is chocolate with steviol glycosides that stands out’ - Barry Callebaut innovation chief

Steviol glycoside sweetened chocolate is currently the best proposition for sugar-free chocolate, according to Barry Callebaut.

Special Edition - Beyond sugar: Hitting the sweet spot

A bittersweet symphony for alternative sweeteners in chocolate

Reducing or replacing sugar in chocolate confectionery is no easy task, but possibilities do exist.

Barry Callebaut: Just paying more for cocoa wouldn’t work

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.

DISPATCHES FROM FIE 2013

What’s the occasion for Barry Callebaut’s E-free red?

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...

‘The cocoa shell is a magnificent piece of material that hasn’t been exploited’ – Daintree Estates

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 completes $19m Japan factory move

Barry Callebaut has finalised the move of its Japan’s chocolate factory from Amagasaki to Takasaki in an investment worth $19.4m.

Barry Callebaut: We have more certified products than the market wants (for now)

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...

Feature

IQ Chocolate preps sports performance cocoa health claim

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...

Barry Callebaut and Petra Foods dispute payment terms

Petra Foods has accused Barry Callebaut of ducking out on almost $100m for Petra’s cocoa ingredients business, a claim Callebaut disputes.

Factory News

Barry Callebaut opens chocolate plant in Turkey; SunOpta completes Dutch cocoa site

Barry Callebaut has opened its first chocolate factory in Turkey, while SunOpta has completed a organic and specialty cocoa processing facility in the Netherlands.

Hershey-funded school should curb child labor, says Barry Callebaut

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,...

Exclusive interview

Does Callebaut's EU flavanol claim add health bite or bark to dark choc's image?

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.

News in brief

Cocoa flavanol health claim becomes EU law

Barry Callebaut’s cocoa flavanol health claim has been approved by EU Commission.

Barry Callebaut opens JV plant in Indonesia

Barry Callebaut has today opened a $33m cocoa processing facility in Indonesia in a joint venture with cocoa trader P.T. Comextra Majora.

Editor's Blog

Analysis: Where is confectionery production moving?

We’ve delved into the ConfectioneryNews archives to chart newly built factories and major investments on existing plants by the industry’s major players over the past five years to discover where...

Barry Callebaut opens Côte d'Ivoire center to teach sustainable cocoa practices

Barry Callebaut has opened its first Cocoa Center of Excellence to teach best practices for sustainable cocoa farming in Côte d'Ivoire, the world’s number one cocoa-producing country.

Emerging markets and outsourcing deals spur Barry Callebaut volume growth

Cocoa and chocolate maker Barry Callebaut has reported 8.2% volume growth in the nine months to May, on the back of outsourcing deals and strong interest from bakeries, restaurants and...

Barry Callebaut opens $48m factory in Mexico

Barry Callebaut has opened its second factory in Mexico to supply chocolate to Grupo Bimbo, the domestic market and Central America.

Weighing up the possibilities: Cutting calories in chocolate through fat reduction

The global reduced fat chocolate category is set for 13.4% sales growth this year.  We ask how chocolate makers can formulate to get a piece of the action.

SPECIAL EDITION: HEALTHY AND FUNCTIONAL CONFECTIONERY

Healthy chocolate? The growing evidence for cocoa flavanols

The meteoric emergence of cocoa flavanols as the new 'super ingredient' continues, with many new scientific publications focused on the potential health effects of these special compounds. As part of...

Commission clears Barry Callebaut Petra Foods buy

The European Commission has said there is enough competition from ADM and Cargill to make Barry Callebaut’s $950m acquisition of Petra Foods’ Ingredients division free from competition concerns.

Recruitment habits of the top confectioners

Which firms do the leading confectioners look to to poach talent and what skills are they looking for?

Petra Foods buoyed by ‘vibrant’ Asian consumption in Q1

Singapore-based Petra Foods has reported first quarter profit gains in its branded consumer division driven by rising chocolate consumption in markets such as Indonesia and the Philippines and improved margins...

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