The Studio - which made its debut at Sweets & Snacks Expo in Chicago last week - is designed to create different chocolate experiences, and show manufacturers applications they could use in their products.
At the the expo, the Studio was set up as a kitchen featuring chefs who experimented with new confectionery formats using Callebaut ingredients.
The Studio had attracted emerging confectionery companies during the show, Mark Adriaenssens, VP of R&D Americas at Barry Callebaut, told ConfectioneryNews.
“By creating an experience focused on chef inspiration, consumer trends, and Barry Callebaut products, [Studio] is a tool in helping us towards achieving our overall growth targets," he added.
Nut and chocolate combos
Combinations of nuts and chocolate were among the applications being demonstrated by the Swiss-based supplier, which acquired American Almond Products last year.
“Dark chocolate and nuts are a perfect combination because of their crunchiness and smoothness,” Adriaenssens told ConfectioneryNews at the expo. “For example, we have a 60% of dark chocolate disk topped with caramelized hazelnut. Other applications include edible chocolate cup filled with almond butter, and white chocolate bark blended with pistachio and chia seeds.”
Adriaenssens said that while milk chocolate and almonds were popular with US consumers, the company believed the chocolate market would move toward using more pistachio and hazelnut.
He added that Barry Callebaut was also looking to apply a 20% protein coating to make shinier chocolate products, with high-protein confectionery becoming increasingly popular due to its perceived health benefits.
The company will be taking the Studio concept to trade shows including the upcoming IFT in Chicago net month.