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