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Barry Callebaut: Forever Chocolate shortlisted for Responsible Business Awards 2017
18 Oct 2017 --- Forever Chocolate has been shortlisted in the category Sustainable Business Communication of the Year of the Responsible Business Awards, which, in turn, is great recognition for Barry Callebaut’s Forever Chocolate strategy. Barry Callebaut's sustainability strategy “Forever Chocolate” holds the ambition to move sustainable chocolate from niche to norm in less than a decade and by 2025 address the biggest sustainability challenges in the chocolate supply chain: • Eradicate child labor from its supply chain • Lift more than 500,000 cocoa farmers out of poverty • Become carbon and forest positive • Have 100 percent sustainable ingredients in all its products The Responsible Business Awards are awarded annually by a judging panel featuring executives from some of the world’s leading companies, NGO, media and academic institutions, brought together by the business intelligence company Ethical Corporation. Barry Callebaut was competing with some of the leading consumer companies and congratulates Heineken for winning the award for best Sustainable Communications of the Year. “Everyone at Barry Callebaut can be very proud of this shortlisting/award. It shows our messaging is robust and impactful, and successfully inspires industry and beyond. This is essential for our efforts to create a movement to make sustainable chocolate the norm by 2025,” says the company.
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Barry Callebaut
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COMPANY DETAILSBarry Callebaut Aalstersestraat 122 Lebbeke 9280 Belgium
Tel. +32 53 730332 Fax. +41 43 204 04 00 ACTIVE CATEGORIESCocoa 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. Related ArticlesFood Ingredients News Barry Callebaut expands Russian presence with Inforum acquisition
04 Oct 2018 --- Chocolate and cocoa world leader Barry Callebaut is expanding its presence in Russia, the world’s second largest chocolate confectionery market, after signing a new agreement to acquire Inforum, a Russian B2B producer of chocolate, coatings, and fillings, serving many of the well-known consumer chocolate brands in the federation. Food Ingredients News New taste platforms: Firmenich acquires US biotechnology company Senomyx
20 Sep 2018 --- Firmenich is set to acquire US biotechnology company Senomyx, Inc., which uses proprietary taste science technologies to discover, develop and commercialize novel flavor ingredients and natural high-intensity sweeteners for the food and beverage industries. The acquisition and a distribution deal should allow Firmenich, the world’s largest privately owned company in the flavor and fragrance business, to expand its influence on the global flavors market, particularly high-intensity sweeteners. Food Ingredients News Barry Callebaut enters long-term supply agreement with Burton’s Biscuit Company
19 Sep 2018 --- The Barry Callebaut Group has signed an agreement with Burton’s Biscuit Company, the UK’s second biggest biscuit manufacturer, for the long-term supply of over 12,000 metric tons of chocolate and compound per year. The transaction is subject to closing conditions and regulatory approval by the competent authorities. Food Ingredients News Weekly Roundup: Givaudan completes squeeze out and delisting of Naturex, Barry Callebaut finalizes expansions in US and Canada
14 Sep 2018 --- This week, following the completion of the second tender offer for the shares of Naturex, Givaudan now holds 9,436,645 of Naturex shares, representing 98.06 percent of the capital. Barry Callebaut has finalized its capability and capacity expansions in its US and Canada factories. According to the company, the investments in Canada and the US will support Barry Callebaut customers across North America. Azelis’ CSR performance has been recognized with an EcoVadis Gold rating and the Ruby chocolate revolution continues with an innovation from Baci Perugina. In the UK, Tesco launched the first zero alcohol stout as the demand for low and no alcohol beverages soars. Food Ingredients News Ruby chocolate flavor: Synergy launches “sweet yet sour” chocolate profile
13 Aug 2018 --- Synergy Flavours has launched a newly developed Ruby Chocolate flavor to add to its wide range of chocolate flavor profiles. Speaking to FoodIngredientsFirst, Hugh Evans, Marketing Manager for Europe and Asia at Synergy Flavours says: “Our team of flavorists were able to use sensory analysis results directly from Ruby chocolate itself, resulting in them being able to capture the most authentic flavor possible.” |
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