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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

Converting cocoa shells into green energy: Barry Callebaut utilizes agricultural “left-overs” to create valuable biochar

27 Nov 2020 --- Barry Callebaut has started a new eco initiative to upcycle its cocoa shells into biochar, which looks similar to charcoal, supplies green energy, and reduces carbon emissions at... Read More

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FOOD INGREDIENTS NEWS

COVID-19 updates

26 Nov 2020 --- 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

Beyond the Mediterranean: La Morella Nuts targets healthy indulgence and plant-based trends with North American rollout

20 Nov 2020 --- Specialty nut expert La Morella Nuts, part of the Barry Callebaut Group, has revealed a global expansion after decades of experience in Mediterranean Nut Craft in Spain. With... Read More

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FOOD INGREDIENTS NEWS

F&B giants kickstart industry’s first sustainable coconut charter

17 Nov 2020 --- Industry heavyweights including AAK, FrieslandCampina, Harmless Harvest Thailand, Nestlé and Unilever have joined Barry Callebaut to sign the coconut industry’s first... Read More

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FOOD INGREDIENTS NEWS

Indulgence redefined: Cost, health and environment shape chocolate industry

17 Nov 2020 --- Some corners of the chocolate market are becoming more specialized as consumers seek sugar-free and dairy-free options. Conversely, cost-effective and comforting milk chocolate... 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 (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.

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A flavor lexicon for cocoa and chocolate

29 Jan 2018 --- The subject of taste has intrigued scientists and philosophers for centuries, with five basic tastes of sweet, salty, sour, bitter and umami now firmly established and other candidates now including fatty and kokumi. Barry Callebaut has introduced a sensory language and tasting ritual that will help chocolate professionals and consumers to understand and express the richness of chocolate taste. The chocolate sensory language finds its foundation in the book Hidden Persuaders in Cocoa and Chocolate, as this highly indulgent product looks to go further in ultimately being established in flavor complexity in a similar manner to wine. FoodIngredientsFirst spoke with lead author Renata Januszewska, Global R&D Sensory Methodologies Manager at Barry Callebaut about the role for hidden persuaders in chocolate.

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Barry Callebaut reveals a fourth type of chocolate – Ruby chocolate

05 Sep 2017 --- Barry Callebaut has launched the fourth type of chocolate – Ruby chocolate. Next to dark, milk and white chocolate and after 80 years of the introduction of white chocolate, Barry Callebaut has revealed its newest innovation in Shanghai, China. 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. According to research performed by consumer agency haystack, ruby chocolate meets consumer needs that no chocolate ever did before. This fourth type of chocolate offers a totally new taste experience. 

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WEEKLY PODCAST: The Soda Tax in Philadelphia Has Come Into Effect and Has Been Met With A Mixed Response

04 Jan 2017 --- The soda tax in Philadelphia came into effect on January 1 and has increased the cost of soda, and omany ther beverages by 1.5 cent-per-ounce. The new tax has been met with a mixed response. Although there is large support from health advocates, local authorities and some consumers, others are against the levy, including the American Beverage Association which was part of a legal challenge to stop the tax coming into force. Other companies mentioed are BASF, Palsgaard and Barry Callebaut. 

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WEEKLY PODCAST: Cargill to Sell its First Non-GMO Ingredients

12 Oct 2016 --- Cargill, a passionate supporter of genetically modified crops, is to sell its first food ingredients which have been verified that they do not contain GMO's. One of the world's biggest food suppliers has made the move amid a landscape in which food makers and the public are wanting Cargill and other suppliers to provide GMO-free ingredients. The three ingredients carrying the non-GMO seal of approval are cane sugar, high oleic sunflower oil and erythritol.




Webinars
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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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