Barry Callebaut Creates New Nut Inclusions Range, Completes Chocolaterie de Bourgogne Sale

Besides, locally grown Spanish hazelnuts, the company’s offering also includes premium hazelnuts and almonds from Italy and California as well as pistachios, pecans, pine nuts and many other varieties expertly selected and sourced from cooperatives all over the world.

3 Dec 2012 --- Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate products, is excited to introduce a whole new line of extremely high-quality nuts and nut-related products. Having acquired Spanish producer, la Morella nuts in January 2012, Barry Callebaut has turned the decades of expertise built up by the family-run company into an exciting new range of nut-based inclusions, fillings, toppings and decorations. As such, Barry Callebaut customers now can enjoy an even wider selection of tastes, textures and flavors that capture the very best nature has to offer. From whole nuts to nut pastes, from hazelnuts to pistachios, … the possibilities are virtually endless.

Barry Callebaut’s line-up of nuts and nut-related products ranges from freshly roasted whole or chopped nuts to exquisite pralinés, crocants and nougatines, rich pastes and sablages, and several other innovative ingredients. Besides, locally grown Spanish hazelnuts, the company’s offering also includes premium hazelnuts and almonds from Italy and California as well as pistachios, pecans, pine nuts and many other varieties expertly selected and sourced from cooperatives all over the world.

Sofie De Lathouwer, Marketing Director Food Manufacturers: “The knowledge, expertise and experience built up over decades by la Morella nuts and recently acquired by Barry Callebaut translate into the highest quality nut products for our customers. Thanks to this strategic acquisition, they can now enhance their products even further with the richness, unique character and natural authenticity of flavorsome nuts.”

Local nut groves in close proximity to the factory ensure freshly cracked nuts,  preserving all the goodness of nature. Even when it comes to nuts sourced further afield, rapid turnaround times ensure superior quality and freshness. In fact, all nuts are processed fresh within 24 hours of delivery. As a result, Barry Callebaut nuts reveal more fruitiness, less sweetness and above all, unrivalled freshness.

La Morella nuts is a family-run business founded by Joaquim M. Barriach. Mastering the caramelization and roasting process, Barriach thoroughly reinvented the entire production process from sourcing to roasting, caramelizing, grinding and conching. Barriach’s proud legacy of quality and innovation lives on today in Barry Callebaut’s range of superior quality nuts and nut-related products.

In addition to offering superior quality and therefore taste, Barry Callebaut’s nut products also cover the full spectrum of textures, specially developed to add crisp, crunch, or velvety creaminess to virtually any application. Barry Callebaut nut ingredients are ideal for use in any food product from biscuits and confectionary to ice-cream. 

Barry Callebaut AG also announced hat it has completed the sale of its factory and the related business in Dijon (France) to the newly formed “Chocolaterie de Bourgogne,” as announced on September 21, 2012. With this, Barry Callebaut concludes the final step to dispose of all its consumer activities and to fully focus on business-to-business, serving industrial food manufacturers, artisans and professional users of chocolate.

As a result of the divestiture, Barry Callebaut reported a one-time loss from discontinued operations of CHF 66.8 million (EUR 55.1 million / USD 72.0 million) in its fiscal year 2011/12. The operational result of the business until completion of the sale as well as final price adjustments will be reported under discontinued operations for the company’s fiscal year 2012/13. Barry Callebaut is not expecting a significant additional write-off.

Some of the company's work in the nuts area is highlighted is the following video interview: https://www.foodingredientsfirst.com/videos/Creative-Applications-Combining-Nuts-and-Chocolate.html