+32 53 730332
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.
FOOD INGREDIENTS NEWS
01 Jun 2023 --- Barry Callebaut continues to embrace the “mindful indulgence” trend with its latest product launches for Mexico. The Belgian chocolate company has unveiled Callebaut NXT... Read More
FOOD INGREDIENTS NEWS
11 May 2023 --- Barry Callebaut has sharpened existing cocoa sustainability targets in a bid to make “sustainable chocolate the norm,” according to the leading chocolate business. It... Read More
FOOD INGREDIENTS NEWS
05 May 2023 --- As part of a six-year collaboration with Agri-Logic, IDH and Rainforest Alliance, Barry Callebaut has outlined actionable steps that underpin a transformative approach to improve... Read More
FOOD INGREDIENTS NEWS
28 Apr 2023 --- The European Parliament’s decision to adopt a new law to fight global deforestation has been welcomed by major industry players like Nestlé and Barry Callebaut as a... Read More
FOOD INGREDIENTS NEWS
25 Apr 2023 --- Nestlé has continued to hike prices in the first quarter of the year, which has impacted the volume sales of the business, leading to the company to present negative growth... Read More
07 Nov 2022 --- In its latest “Renaissance of Cocoa” launch in Venice, Italy, Barry Callebaut showcased a new generation of redesigned chocolate that features 60-80% more cocoa and no masking agents. At the event, Bas Smit, global vice president of marketing, told FoodIngredientsFirst this reformulation fits into the synbiotic lifestyle choices consumers are making.
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.”
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.
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.
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.
13 May 2022 --- This week, Kerry research revealed that sustainability and health are the key drivers for flexitarians. The taste and nutrition company also opened a new facility in South Africa as it aims to “reinvigorate forgotten traditional dishes.” Barry Callebaut revealed plans to meet the increasing demand for premium chocolate indulgence as it expands its markets in Africa.
13 Aug 2021 --- This week, a flurry of acquisition activity within major meat sectors was flagged – the latest being Cargill and the Continental Grain Company moving to buy chicken producer Sanderson Farms. Barry Callebaut launched a scorecard to define and develop sustainable practices in coconut production, together with Nestlé and Proforest. Meanwhile, PepsiCo’s Mountain Dew-branded alcoholic beverage is expected to launch in early 2022.
25 Jun 2021 --- This week we highlight how European agricultural funding destined for climate action in the 2014 to 2020 period didn’t cut greenhouse gas emissions from farming at the EU-level. Provenance Bio, a San Francisco-based alternative proteins company, unveiled animal-free gelatin, while Barry Callebaut agreed to acquire Europe Chocolate Company.
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.
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.
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.
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.
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.