The chocolate supplier has made ruby readily available in the US and Canada – to be labeled as ruby couverture – and vows to fight for FDA approval of a fourth standard of identity.
The Ferrara Candy Co. brand has reformulated its chocolate recipe for all of its double-dipped products and many of its other chocolates, including double-dipped peanuts, chocolate-covered almonds and malt balls.
Giant cocoa producer commits to including coconut a 100% sustainable ingredient by 2025, as it announces major investment in its cocoa processing capabilities in Abidjan.
Growing demand for high-quality chocolate products, together with the desire to better serve Chinese customers, prompted new office in Beijing, says company.
The Cocoa Merchants Association of America (CMAA) International Cocoa Conference celebrates its 95th anniversary with a sold-out event that will look at speed of market change in the sector.
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.
World’s largest cocoa manufacturer says transaction further improves the Group’s debt and liquidity structure by extending the average maturity and diversifying its sources of financing at attractive interest rates.
Tony’s Chocoloney will take its slave-free chocolate mission on the road this spring, launching a ‘Bean to Bar Journey’ experiential truck at South by Southwest in March.
Watch our exclusive video interview with Sofia Popova, BC’s EMEA marketing director FM, who was part of the marketing team responsible from inception for launching ruby chocolate onto the world.
Swiss cocoa giant said it expects sales momentum to pick up in second half of its fiscal year, after reporting revenue increases ahead of its Investor Day
Premium chocolate company Barry Callebaut wil introduce its Cocoa Horizons sustainability project in Indonesia this year, following respectable global sustainability results revealed in its recently-published Forever Chocolate Progress Report 2017/18.
Barry Callebaut has extended its partnership with Indonesian food and beverage giant Garudafood, with an eye on capturing a bigger share of country’s chocolate market.
'Smart growth' strategy delivered strong results across all regions, says company as sales volume rise 6.3%, significantly above the growth rate of the global chocolate confectionery market (+1.8%).
Once perceived as an exotic delicacy – bought only as a luxury gift or an extravagant treat – the Chinese consumers’ taste for chocolate is growing and the ingredient is quickly cementing a niche for itself in bakery.
Acquisition, for an undisclosed sum, likely to be completed by end of year, subject to approval, as Swiss manufacturer looks to extend its presence in growing Russian confectionery market.
A California Superior Court judge has approved a settlement resolving claims over whether certain levels of lead and cadmium in chocolate require warning labels under California’s Prop 65 law.
Barry Callebaut has reported sales volume growth above the global chocolate market in the first three months of fiscal 2017/18, but lower cocoa prices saw its revenues slightly decline.
Barry Callebaut may build another chocolate factory in China as its current 30,000-suqare-meter site in the Suzhou Industrial Park is ‘already operating at near full capacity,’ says the company’s Asia Pacific president, Ben De Schryver.
Mars Wrigley Confectionery has defended accusations it is fueling an unjust association between chocolate and health by funding cocoa flavanol research and says chocolate ‘should not be considered a health food’.
Barry Callebaut has made available a range of low-sugar chocolate designed to promote an improved nutritional profile to confectionery that doesn’t compromise on taste.
Sugar may help cocoa flavanols to be better absorbed in the digestive system, however this will provoke a spike in insulin, undoing its beneficial effect, speculates a researcher at Coventry University.
Barry Callebaut announced its full-fiscal year 2016/17 sales revenue increased by 1.2%, reaching CHF 6.8bn ($6.8bn), while its net profit grew by 39.6% during the period.
Barry Callebaut has added to its European Specialties & Decorations segment with the purchase of Italian firm D’Orsogna Dolciaria for an undisclosed amount.
Barry Callebaut has expanded its protein product portfolio by launching its FortiPro brand, a chocolate coating that contains 15% to 20% protein per serving.
Barry Callebaut’s head of innovation expects the chocolate industry will opt for natural fibers to gradually cut sugar and calories, but says uptake for sugar reduction remains low.
Barry Callebaut has confirmed it will buy 95% of its corrugated carton boxes as Forest Stewardship Council (FSC) certified in the EMEA (Europe, Middle East, Africa) Region.
Barry Callebaut has partnered with byFlow 3D printing technology to develop a 3D chocolate printer to produce what it claims is ‘the chocolate experience of tomorrow'.
The legal risk of acknowledging there is child labor and extreme poverty in the chocolate industry’s supply chain is no reason not to act, says Barry Callebaut’s CEO.
Barry Callebaut has pledged to bring 500,000 cocoa farmers out of extreme poverty and eradicate child labor in its supply chain under an initiative to source fully sustainable cocoa by 2025.
Barry Callebaut plans to acquire a chocolate plant from Mondelēz International in Halle, Belgium, under an agreement to supply the Milka maker 30,000 metric tons of liquid chocolate annually.
Barry Callebaut has posted volume growth above the chocolate confectionery market in its half-year results, but net profit fell mainly due to currency fluctuations and a challenged cocoa ingredients business.
Belgian firm Vandenbulcke has introduced ChoVita, the first chocolate brand in Europe that makes a cocoa flavanol health claim that it is 'good for your blood flow'.
Market analysts IRI and KPMG will join Barry Callebaut’s global marketing director in debating strategies to formulate market and merchandise confections to cater to influential millennial consumers.
Barry Callebaut has posted increased volumes and revenue in the first quarter of financial year 2015/16 despite declines in the global chocolate confectionery market.
Barry Callebaut has found previously undiscovered cocoa polyphenols as it works with Bremen-based Jacobs University to crack the commodity’s molecular code.
