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News in brief

Vitafoods Live! debate: Cocoa flavanol science and the potential for better-for-you chocolate

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 restores growth as Petra integration advances

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.

Roses are red, violets are blue, and so is chocolate, says Barry Callebaut

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 full year: Net profits down after disputed Callebaut sale

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 choc improves heart health, but it’s got nothing to do with flavanols

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...

News in brief

Barry Callebaut buys out organic cocoa supplier Biolands

Barry Callebaut has acquired the remaining 51% stake in organic certified cocoa bean supplier Biolands.

‘Chocolate more than just a bar in a supermarket’

Consumers acquiring a taste for origin chocolate, says wine expert

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.

Improved chocolate quality with controlled cocoa fermentation, says Barry Callebaut

The taste of chocolate can be vastly improved by adding starter cultures during cacao bean fermentation, according to Barry Callebaut.

Europe delivers for Barry Callebaut in new fiscal year

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.

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.

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