COMPANY DETAILS

Barry Callebaut

Pfingstweidstrasse 60

Zurich

8005

Switzerland

 

www.barry-callebaut.com

 

Tel. +41 43 204 04 04

Fax. +41 43 204 04 00

ACTIVE CATEGORIES

Cocoa and Cocoa Products, Confectionery - Chocolate, Confectionery - For Bakery Industry

Barry Callebaut

With annual sales of about CHF 6.7 billion (EUR 6.1 billion / USD 6.8 billion) in fiscal year 2015/16, the Zurich-based Barry Callebaut Group is the world’s leading manufacturer of high-quality chocolate and cocoa products – from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations and compounds. The Group runs more than 50 production facilities worldwide and employs a diverse and dedicated global workforce of close to 10,000 people. The Barry Callebaut Group serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers. The two global brands catering to the specific needs of these Gourmet customers are Callebaut® and Cacao Barry®. The Barry Callebaut Group is committed to make sustainable chocolate the norm by 2025 to help ensure future supplies of cocoa and improve farmer livelihoods. It supports the Cocoa Horizons Foundation in its goal to shape a sustainable cocoa and chocolate future.


Articles On FoodIngredientsFirst

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Business News  11 December 2017

Solo Gelato and Barry Callebaut join forces to disrupt ice cream market with capsule innovation

11 Dec 2017 --- Israeli-based startup Solo Gelato has been developing a Nespresso-style capsule system that makes fresh ice cream in an instant – and Barry Callebaut has been helping to bring this goal to fruition.

Food Ingredients News  11 December 2017

Sugar reduced solutions in abundance at FiE 2017

11 Dec 2017 --- Sugar reduction was the focus for many exhibitors at this year's Food ingredients Europe 2017 (FiE), even in indulgent applications, such as chocolate and desserts. With 2018 set to be a big year for sugar reduction and with sugar taxes coming into effect in Ireland and the UK, many ingredients suppliers are looking to innovate even further in the space of sugar reduction.

Business News  07 December 2017

Barry Callebaut publishes first-ever Forever Chocolate progress report

07 Dec 2017 --- Barry Callebaut has published the first Forever Chocolate progress report. It details both the progress as well as the learnings of the journey kicked off a year ago when Barry Callebaut launched its new sustainability strategy “Forever Chocolate” with the ambition of moving sustainable chocolate from niche to norm by 2025. The plan is based on four ambitious targets to be achieved by 2025 that address the largest sustainability challenges in the chocolate supply chain.

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Video Interviews

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12 December 2017

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Successfully reducing sugar in chocolate NPD – Barry Callebaut

Barry Callebaut is highlighting several solutions to reduce the sugar content in chocolate. “We try to make sure that, next to improving the nutritional profile of the chocolate, we keep it an indulgent product, because ultimately that’s what consumers are looking for,” says Sofia Popova. One of the ways to do it is to use polyols like maltitol instead of sugar. However, it can have unpleasant side effects. Therefore, Barry Callebaut believes that a better solution is to partially use polyols, but then replace the rest of the sugar with some fiber blends. These fiber blends normally come from natural sources and allow the chocolate to keep a very nice mouthfeel, taste profile and aroma, creating an indulgent taste experience.


08 September 2017

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Innovation Through the Ruby Cocoa Bean

Ruby chocolate is made from the Ruby cocoa bean and through unique processing Barry Callebaut has unlocked the fruity flavor and vibrant color of Ruby, naturally present in the cocoa bean itself. The cocoa beans can be found in many different regions of the world. The bean has a specific set of attributes, which Barry Callebaut has managed to unlock through an innovative process that took several years to develop. “The bean we use you can find everywhere and anywhere, that’s what makes Ruby chocolate so exciting and innovative because it is already here on the planet. At the time we didn’t know what to do with it, like many innovations, but a few years ago we started to work on it and it came together in the perfect way,” Herwig Bernaert, Director of Global R&D at Barry Callebaut,  tells FoodIngredientsFirst.


08 September 2017

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Hedonistic Indulgence in Chocolate

According to research performed by consumer agency Haystack, Ruby chocolate meets consumer needs in a way no chocolate has ever done before. This fourth type of chocolate offers a totally new taste experience, Barry Callebaut reports. Ruby chocolate has an intense taste and characteristic reddish color. The ruby bean is unique because the fresh berry fruitiness and color are naturally present. Bas Smit speaks to FoodIngredientsFirst about Hedonistic Indulgence. 


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