Ingredients

Barry Callebaut opened its doors to its Chocolate Academy in Weize during a special Innovation Day for journalists.

Innovation

Inside Barry Callebaut: What’s next after Ruby?

By Anthony Myers

ConfectioneryNews was invited to Barry Callebaut’s special Innovation Day at its Chocolate Academy in Weize, Belgium, where we spoke to Bas Smit, the company’s global VP marketing and the man responsible for Ruby chocolate’s launch.

ProSweets/ISM 2019 takes over the Koelnmesse

ProSweets/ISM 2019

ProSweets/ISM Cologne 2019: notes from a newbie

By Anthony Myers

ConfectioneryNews editor Anthony Myers is at the Koelnmesse for the first time and finds this year’s trade fair both daunting and exhilarating.