Barry Callebaut

Aalstersestraat 122






Tel. +32 53 730332

Fax. +41 43 204 04 00


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


Food Ingredients News  10 December 2018

“Confident in UK chocolate future”: Barry Callebaut acquires UK-based Burton’s Biscuit Company’s chocolate manufacturing assets

10 Dec 2018 --- Barry Callebaut has completed the transaction to acquire Burton’s Biscuit Company’s chocolate manufacturing assets in the UK. It comes after the cocoa giant signed an agreement with the UK’s second biggest biscuit manufacturer, for the long-term supply of more than 12,000 tons of chocolate and compound per year in September. The deal comes just months before the UK is set to leave the EU and Barry Callebaut has highlighted Britain as a significant growth region for the company.

Food Ingredients News  06 December 2018

Forever Chocolate: Barry Callebaut “on track to make sustainable chocolate the norm by 2025”

06 Dec 2018 --- Chocolate and cocoa manufacturer Barry Callebaut has published its Forever Chocolate Progress Report 2017/18, listing the progress made towards its target of making sustainable chocolate the norm by 2025. According to the company, 44 percent of the cocoa and 44 percent of the other ingredients that the group uses for its products are sustainably sourced. And, although there may still be a significant way to go, Barry Callebaut reports it is on track to completely eliminating unsustainable and controversial practises that are often linked to the cocoa supply chain.

Food Ingredients News  27 November 2018

Solidifying Indonesian footprint: Barry Callebaut and GarudaFood expand supply agreement

27 Nov 2018 --- Barry Callebaut and GarudaFood are extending their supply partnership in Indonesia after signing a long-term agreement for the supply of an additional 7,000 tons of compound chocolate per year to GarudaFood’s biscuit factory. Expected deliveries of the additional volumes are due to start mid-2019.

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Articles on The World of Food Ingredients


From TWOFI  03 April 2018

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.

From TWOFI  15 February 2018

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?

From TWOFI  30 November 2017

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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Video Interviews


12 December 2017

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.

08 September 2017

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.

08 September 2017

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.

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