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Barry Callebaut

Company-logo  COMPANY DETAILS
Barry Callebaut
Aalstersestraat 122
Lebbeke
9280
Belgium

Website
Call
  +32 53 730332


Printer
  +41 43 204 04 00

ACTIVE CATEGORIES

cocoa and cocoa products, confectionery - chocolate, confectionery - for bakery industry



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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FOOD INGREDIENTS NEWS

Weekly Roundup: Firmenich joins Valuable 500 campaign, Ruby chocolate debuts in the US

17 May 2019 --- This week, Firmenich, the world’s largest privately-owned perfume and taste company, announced that it is the first company in Switzerland to become a member of the Valuable... Read More

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FOOD INGREDIENTS NEWS

Scaling up sustainable sourcing: Mondelēz pledges all chocolate brands will source sustainably by 2025

01 May 2019 --- Mondelēz International’s Cocoa Life program is making a “landmark” pledge that by 2025 all Mondelēz chocolate brands will source their cocoa sustainably through... Read More

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FOOD INGREDIENTS NEWS

Weekly Roundup: New EU industrial trans fats regulation, Louis Dreyfus invests in poultry business IPO

26 Apr 2019 --- This week in regulatory news, industry body FoodDrinkEurope welcomed the adoption of a new EU regulation which sets a maximum limit on the use of industrial trans fats in food. The... Read More

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FOOD INGREDIENTS NEWS

Sustainability targets: Barry Callebaut establishes traceability for a third of its global cocoa volume

17 Apr 2019 --- Swiss cocoa manufacturer Barry Callebaut has established traceability for a third of its global cocoa volume. This is a key tool for the group to reach its Forever Chocolate... Read More

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FOOD INGREDIENTS NEWS

Barry Callebaut Q2 sales growth accelerates, company benefits from outsourcing chocolate production

11 Apr 2019 --- Swiss-based chocolate and cocoa products manufacturer Barry Callebaut has reported an acceleration in sales volume growth of 3.1 percent in the second quarter, leading to a 2.4... Read More




Video Interviews
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Launching a ruby chocolate line

04 Feb 2019 --- At ISM 2019, Heilemann was among a wide range of brands presenting ruby chocolate products to market. This new type of chocolate is made using the ruby bean. A unique processing method by Barry Callebaut unlocks the flavor and color tone that are naturally present in the bean. The taste experience is described as an intense sensorial delight – a tension between berry-fruitiness and luscious smoothness. Andreas Steffen, Managing Director of Viba Sweets, which manufactures the Heilemann brand, discusses the launch of their line and the challenges involved n working with ruby chocolate.

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Ruby chocolate gains market traction

28 Jan 2019 --- Barry Callebaut unveiled Ruby in Shanghai in 2017, after more than ten years of development. Since its launch, this new variety has been introduced in Asia Pacific, Europe, the Middle East and South Africa by both consumer and artisanal brands, including Prestat, Baci Perugina, KitKat, Leonidas and Fazer. This new type of chocolate is made using the Ruby bean. A unique processing method by Barry Callebaut unlocks the flavor and color tone that are naturally present in the bean. The taste experience is described as an intense sensorial delight – a tension between berry-fruitiness and luscious smoothness. Barry Callebaut is now upscaling production at its Weeze manufacturing facility in Belgium.

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Successfully reducing sugar in chocolate NPD – Barry Callebaut

12 Dec 2017 --- 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.

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Innovation Through the Ruby Cocoa Bean

08 Sep 2017 --- 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.

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Hedonistic Indulgence in Chocolate

08 Sep 2017 --- 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. 




Articles On The World of Food Ingredients
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THE WORLD OF FOOD INGREDIENTS

VIEW FROM THE TOP: Pablo E. Perversi, Barry Callebaut, Chief Innovation, Quality and Sustainability Officer

03 Apr 2018 --- Pablo E. Perversi was appointed to the position of Chief Innovation, Quality and Sustainability Officer and member of the Executive Committee of Barry Callebaut effective September 1, 2017. Previously, Perversi worked for Unilever as Vice President Foods Europe.

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THE WORLD OF FOOD INGREDIENTS

What's Sweet in 2018?

15 Feb 2018 --- Key suppliers offer their thoughts on trends to watch in sweet goods. Which trends are driving new product development and where are the opportunities?

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THE WORLD OF FOOD INGREDIENTS

The Dawn of Ruby: New Chocolate Experiences

30 Nov 2017 --- Unique Barry Callebaut processing has unlocked the fruity flavor and vibrant color of ruby from the cocoa bean.

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THE WORLD OF FOOD INGREDIENTS

Bucking the Sluggish Chocolate Market Trend

26 Apr 2017 --- Antoine de Saint-Affrique, CEO of the Barry Callebaut Group, on the company’s strategy and innovation pipeline.

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THE WORLD OF FOOD INGREDIENTS

Opinion Edge: The Supplier View – Sweet Inspiration

08 Feb 2017 --- Key suppliers offer their thoughts on key sweet goods trends to watch. Trends include the rise in blurring boundaries, whereby savory and sweet flavors are combined together in NPD.




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