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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

Barry Callebaut reveals WholeFruit chocolate’s upcycled “first expression” for artisans

08 Jun 2021 --- Barry Callebaut has revealed its WholeFruit chocolate range’s “first expression” as Evocao, which can be used as couverture by chefs and artisans. The offering is... Read More

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FOOD INGREDIENTS NEWS

Barry Callebaut’s cocoa brand Van Houten unveils Ruby chocolate drink powder

27 May 2021 --- Barry Callebaut’s cocoa brand Van Houten has launched a powdered chocolate beverage made from Ruby chocolate. Touted as a “cutting-edge development,” the drink... Read More

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FOOD INGREDIENTS NEWS

COVID-19 updates

24 May 2021 --- Throughout the global COVID-19 pandemic, FoodIngredientsFirst is dedicated to bringing its readers all the latest and most relevant industry updates. Visit this news feed for the... Read More

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FOOD INGREDIENTS NEWS

Sustainable cocoa: Barry Callebaut steps up biodiversity tactics in key growing regions

24 May 2021 --- Barry Callebaut is scaling up the capacity of its nursery production facilities in Côte d’Ivoire, Ghana, Cameroon, Brazil, Ecuador and Indonesia. These nurseries are... Read More

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FOOD INGREDIENTS NEWS

Lindt & Sprüngli hits 100% traceable and verified cocoa beans target

19 May 2021 --- Lindt & Sprüngli has reached a significant milestone with its Farming Program for a transparent and sustainable cocoa bean supply chain: 100 percent of cocoa beans are... Read More




Videos
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Dairy-free milk chocolate for plant-based indulgence

10 Feb 2020 --- Appealing to the Centennial consumers, Barry Callebaut launched a 100 percent dairy-free chocolate coined “M_lk Chocolate” as part of its new “Plant Craft Indulgence” range. According to the chocolate giant, this satisfies the growing demand for plant-based indulgence, particularly among Gen-Z consumers and is part of a wider portfolio of Plant Craft products ranging from chocolate, cocoa, nuts and fillings to decorations. Sofia Popova, EMEA Marketing Director, affirms the company has “cracked the taste of milk chocolate without using dairy.”

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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.




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

The War on Sugar: New Solutions for Chocolate

14 Jun 2019 --- Ultimately, reduced sugar in chocolate does not have to mean reduced satisfaction for the end consumer or reduced workability for product R&D.

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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.




Podcasts
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Newsbite Podcast (Jun 7 - 11): Imagindairy milks fermentation tech to leave the cow out of the dairy equation

11 Jun 2021 --- In F&B developments this week, Brazilian meat giant JBS paid US$11 million in ransom to end a cyber attack from “one of the most specialized and sophisticated” cybercriminal groups. Targeting reformulation demands, The Live Green Co. launched an algorithm to help multinational food companies “clean up their act” from a nutritional perspective. Meanwhile, Barry Callebaut highlighted WholeFruit chocolate’s upcycled potential for food artisans, and CP Kelco inaugurated a microbiology and fermentation science innovation center in the US.

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NewsBite Podcast (May 24 - 28): Barry Callebaut unveils Van Houten ruby chocolate drinking powder

28 May 2021 --- Unilever & Enough partnership is to leverage zero-waste fermentation process to grow high-quality alternative protein, while Barry Callebaut’s cocoa brand Van Houten has launched a powdered chocolate beverage made from Ruby chocolate. Meanwhile, Mondelez is entering an agreement to acquire Chipita, which is pegged as a high-growth key player in the Central and Eastern European croissants and baked snacks category.

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NewsBite Podcast (Feb 15 - 19): Chocolate innovation and cocoa sustainability in the spotlight

19 Feb 2021 --- This week, Nestlé continues its plant-based pivot with a major portfolio boost –  the launch of the first vegan KitKat which is on the horizon for later this year. Interest in chocolate and cocoa ingredients is typically rising as consumers continue to turn to chocolate as a way to indulge. Meanwhile, CARE and Cargill released their latest partnership successes in a new report highlighting cocoa sustainability.

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NewsBite Podcast (Dec 7 -11) Europe’s largest plant-based meat facility to open in UK

11 Dec 2020 --- Europe’s largest plant-based meat production facility is on course to open in England, while Nestlé makes its official plant-based food debut in China with the launch of Harvest Gourmet, it’s plant-based food brand. Barry Callebaut revealed how it slashed its overall footprint by 8.1 percent in the last year. DuPont Nutrition & Biosciences join forces with an elite host of disruptive start-ups to develop a new breed of future food.

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NewsBite Podcast (Oct 19 - 23): Cultivating steak in space

23 Oct 2020 --- NewsBite recaps some of the latest industry-related stories from the last few days. Highlights include how “Transparency Triumphs” leads Innova Market Insights’ Top Ten Trends for 2021. Cultivated meat pioneers Aleph Farms launched a “steaks in space” program and Barry Callebaut’s new brand Cabosse Naturals features a range of ingredients that showcase the zesty taste and natural richness of cacaofruit.




Webinars
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Equip your brand to thrive in the new sustainability landscape

08 Jun 2021 --- More than ever, consumer needs are evolving. They expect their favorite brands to take responsibility and drive social and environmental progress. This shifting framework is reinforced by an increase in sustainability requirements. Where some people see hurdles, we see opportunities. Join us and find out how your brand can thrive in light of this new sustainability landscape.

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Elevate your next innovation with Coatings & Fillings

25 Mar 2021 --- More than ever, consumers are looking for treats that overwhelm all their senses with exciting colors, delightful flavors, surprising textures, as well as products that fit their healthy lifestyle. Coatings & fillings are key ingredients for innovations to satisfy those needs. Barry Callebaut offers insights into overcoming technical challenges and elevating confectionery, bakery & pastry, and ice cream offerings. Also, don't miss exciting kitchen and lab demonstrations that show off craftsmanship and offer valuable insights to overcome technical challenges.

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How to create indulgent plant-based treats

01 Oct 2020 --- Plant Craft is Barry Callebaut's vegan and dairy-free range of indulgent chocolate, cocoa and nut products for food and beverage manufacturers. Watch chef chocolatier, Joël Perriard, demonstrate a deliciously decadent plant-based recipe from the Swiss giant's Chocolate Academy kitchen and learn more about the Swiss giant's work with winning taste and textures as well as the latest insights into plant-based trends across all sweet categories.




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