1 Feb 2010 --- Barry Callebaut, the world’s leading manufacturer of high quality cocoa and chocolate products, shows off strongly at the ISM 2010 trade fair in Cologne. A number of new and exciting chocolate products are presented at Barry Callebaut’s stand including an innovative range of inclusions and decorations designed to add an extra dimension to virtually any food concept.

The 40th edition of the ISM will provide the perfect backdrop for the launch of several new concepts in chocolate. Newcomers include: delicious ChocMelts. Unlike regular chocolate, these clever chocolaty chunks melt in the mouth at low temperatures, making them ideal for use in ice cream. Other newcomers are Barry Callebaut’s TastyChocs.  They may be small but they really pack a punch when it comes to flavor. Available in a variety of flavors including cherry, mint, orange and coffee, these bake-stable inclusions retain their aroma even at high temperatures – perfect for use in biscuits, cakes and pastries but also in confectionary and cereals. The all new Crispearls from Barry Callebaut retain their crunch even in mousses and ice creams. Tantalizingly shiny on the outside and with an unexpected crunch on the inside, they are designed for use as inclusions or decorations, but they are equally irresistible all on their own.

“Barry Callebaut’s new range of inclusions and decorations cover a wide spectrum of taste and texture sensations. As such, they add a unique touch and – importantly – a significant competitive edge to our customers’ products,” says Hans Vriens, Chief Innovation Officer at Barry Callebaut.

Barry Callebaut’s new range of products complements an already extensive portfolio of fine quality cocoa and chocolate and innovative chocolate solutions. Barry Callebaut is the world’s leading producer of fine quality origin, organic and fairtrade chocolates. It also leads the way in naturally healthy chocolate products such as its fiber-enriched chocolate, low-fat and/or low-sugar or even sugarfree chocolate, toothfriendly and probiotic chocolate. The company is also the inventor of ACTICOA® cocoa and chocolate, among the world’s richest sources of health-enhancing, antioxidant cocoa flavanols.

Meanwhile  Barry Callebaut has announced the results of an independent survey into consumer acceptance and preference with regards to two standard Barry Callebaut milk chocolate references and two dark chocolate references. The survey demonstrated a significant preference for Barry Callebaut’s milk chocolate references over leading competitors. The highest percentage of positive scores amongst the dark chocolates surveyed also went to a Barry Callebaut reference.

The survey was conducted by independent Market Research Agency VG Sensory among a representative number of regular chocolate consumers. In each case, the Barry Callebaut references were compared with two leading competitor products. Equal numbers of men and women were surveyed who consume milk or dark chocolate at least once a week.

The results of the milk chocolate survey were resoundingly in favor of the two Barry Callebaut references surveyed. Both Barry Callebaut milk chocolates (reference “823” and “826”) significantly outscored their competitors with regards to taste, mouth feel and general preference. .

The results of the dark chocolate survey were closer. All four leading dark chocolate references tested received good scores from the respondents. Despite the tough competition, however, Barry Callebaut’s “815” dark chocolate reference attracted the highest percentage of positive scores, being 94%.

Patrick Hautphenne, Sales Director Northern Europe at Barry Callebaut: “The results
of this most recent survey are very positive indeed and confirm the general preference on the German market for Barry Callebaut’s standard chocolate references. Especially when it comes to milk chocolate, Barry Callebaut’s most popular products are streets ahead of the competition in terms of taste, mouth feel and over all approval rate.”