Barry Callebaut says it is committed to ending deforestation in the cocoa and chocolate industry as part of its actions in the months and years ahead, which are highlighted in its the Cocoa & Forests Initiative (CFI) Progress Report 2020.
Demand for chocolate is showing signs of recovery after a tough year in which the pandemic reduced impulse buying, out-of-home consumption and gift-giving, leading the Barry Callebaut Group to remain confident in delivering mid-term guidance as COVID-19...
Built like a handbook, The Ruby Encyclopedia from Barry Callebaut is a multi-asset tool to help US and Canada chefs explore and dive deeper into the possibilities of the latest innovation in chocolate creation.
Dutch ethical brand Tony’s Chocolonely has defended its reputation for making ‘100% slave free chocolate the norm’ after it was struck off a list of companies that use ethically sourced cocoa by the American organization Slave Free Chocolate.
Chocolate consumption in China still lags behind its neighbours in the confectionery category, but it is increasingly finding flavour through innovation in local cuisine – including steamed buns and even rice.