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Trends > Outsourcing

Barry Callebaut launches probiotic chocolate

Barry Callebaut announces the roll-out of probiotic chocolate to meet consumer demand for health and wellness foods.

Barry Callebaut launches probiotic chocolate

Barry Callebaut announces the roll-out of probiotic chocolate to meet consumer demand for health and wellness foods.

Manufacturers make big sales growth for Callebaut

Barry Callebaut has reported growth in full year 2006/7 that outstrips the chocolate sector at large, largely driven by sales to food manufacturers with which it has several big new deals.

Barry Callebaut deconstructs cocoa to discover healthy elements

Barry Callebaut is forging ahead with research that could establish the humble cocoa bean as one of the most potent healthy foods available to man, according to the chocolate giant's...

Natra launches truffles for premium market

Natra said yesterday it will tap the premium and private label chocolate markets with a new range of Belgium truffles, only two days after acquiring a chocolate factory in the...

Natra moves into chocolate spread market

Spanish cocoa company Natra announced yesterday the acquisition of Belgium-based All Crump, as part of the company's plans to enter the chocolate spread market.

Barry Callebaut launches new antioxidant cocoa

Barry Callebaut today said it is adding to its healthy chocolate portfolio with the official launch of a cocoa product containing a high level of antioxidant flavanols.

Barry Callebaut set to boost output with Philadelphia move

Chocolate giant Barry Callebaut has taken over a factory in America, which will help the firm boost output by more than 50,000 tons over the next three years.

Barry Callebaut doubles Japan chocolate volumes

Barry Callebaut is moving in on the expanding chocolate market in Japan through a new alliance with confectionery company Morinaga.

Barry Callebaut sells Brach's to focus on chocolate business

Barry Callebaut has sold its Brach's confectionery business to Farley's & Sathers following the slow growth of the US private label market, the company announced yesterday.

News brief: Barry Callebaut, Ferrero and death by chocolate

A roundup of a few more confectionery stories from this week; Barry Callebaut, Ferrero, and potential death by chocolate.

Barry Callebaut launches new aerated chocolate chunks

A new aerated chocolate ingredient claims to allow manufacturers of baked and dairy goods to cut costs and calories by reducing the total amount of chocolate in their products without...

Barry Callebaut jumps on healthier bandwagon

Nine new chocolate ingredients are being released on the market, aimed at processors targeting the demand for funcional foods with health benefits.

Barry Callebaut expands Ivory Coast operations

Barry Callebaut said today it will boost its cocoa processing capacity in Ivory Coast by 50 per cent over the next two years and double the amount of beans it buys.

Partnership completed between Barry Callebaut and Hershey

Swiss based Barry Callebaut will start delivering chocolate to Hershey in North America within the next few months, following the completion of the partnership this week.

Private label bakery keeps strong market position

Private label bakery products continue to hold a strong foothold in the growing UK market, accounting for 58 per cent of sales by value, according to a study by Nielsen.

Barry Callebaut expands presence with Nestle units

Barry Callebaut has completed the purchase of two Nestle units, the company said yesterday.

Outsourcing boosts Barry Callebaut sales

Zurich-based chocolate manufacturer Barry Callebaut said today that like-for-like sales increased 6.1 per cent in the nine months to 31 May, despite the unstable cocoa market.

Barry Callebaut goes green with new biofuel energy source

Swiss chocolate firm Barry Callebaut is joining the ranks of environmentally-friendly businesses as it looks to 'greener' ways of powering its processing facilities in Wieze, Belgium.

Barry Callebaut unlocks the secrets to cocoa flavour

Leading cocoa producer Barry Callebaut has discovered the specific bacteria responsible for flavour creation during extensive research into cocoa bean fermentation - enabling the company to produce better quality chocolate...

Tate & Lyle rebalances private label dairy desserts

Tate & Lyle is introducing two new ingredient systems under its Rebalance range for desserts and sauces with reduced sugar or no-added sugar.

Hershey and Barry Callebaut join forces

Chocolate giants Hershey and Barry Callebaut, have teamed up for a landmark partnership which will see the Swiss cocoa producer providing the raw material for Hershey's chocolate products and expanding...

Barry Callebaut to study cocoa butter for diabetics

Barry Callebaut is funding research aimed at discovering the component in cocoa butter responsible for an observed improvement in insulin sensitivity, with the ultimate aim of developing chocolate products for...

Barry Callebaut profits from outsourcing trend

The trend towards food manufacturers outsourcing their chocolate ingredient needs translated into impressive volume and sales growth for Barry Callebaut's industrial business segment for the first six months of the...

Nestlé teams up with Barry Callebaut

Chocolate producers Nestlé and Barry Callebaut have joined forces to improve their respective positions in the competitive European market as the maker of Smarties chocolate hands over facilities and a...

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