A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W

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 Food Ingredients First
FormattedPicture

FOOD INGREDIENTS NEWS

Unchecked commodity-driven deforestation can permanently “wipe off billions of dollars,” food industry warned

21 Sep 2022 --- Food and farming firms at the highest level may stand to lose up to a quarter of their shareholder value by 2030 if they fall short in their efforts to halt deforestation. Unlike... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

Sharing farmer data is key to eliminating deforestation and boosting sustainable cocoa supply chain

16 Sep 2022 --- The European Cocoa Association (ECA) and the Association of Chocolate, Biscuit and Confectionery Industries of Europe (CAOBISCO) are on track to deliver access to cocoa marketing... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

Plant-based inclusions can deliver indulgence and functionality in sweet categories, say suppliers

14 Sep 2022 --- Global consumers are demanding indulgence, even as they look more carefully at their food choices and how they might affect the planet. With a renewed focus on personal well-being,... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

Barry Callebaut leverages polygon mapping to bolster sustainable cocoa and eliminate deforestation

13 Sep 2022 --- Barry Callebaut is ramping initiatives to make effective traceability across global value chains and sustainable chocolate the norm. The Swiss manufacturer is partnering with key... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

Cow-free casein pizzas: ADM and New Culture to pilot precision fermentation-based mozzarella

18 Aug 2022 --- Agri-food giant ADM and New Culture, an alternative dairy company, have partnered to develop cow-free casein and dairy replacement products. The partnership is targeting the... Read More




Videos
FormattedPicture

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.”

FormattedPicture

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.

FormattedPicture

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.

FormattedPicture

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.

FormattedPicture

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
FormattedPicture

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?

FormattedPicture

THE WORLD OF FOOD INGREDIENTS

Nuts and Millennials: Going Premium and Artisanal

01 Oct 2015 --- A recent shift at Barry Callebaut has seen it increasingly look to grow its business in adjacent products that match with chocolate. A significant part of this expansion strategy has been in its nuts product business.

FormattedPicture

THE WORLD OF FOOD INGREDIENTS

Opinion Edge: Sweet Signs of Recovery?

20 Feb 2014 --- Key suppliers offer their thoughts on the trends that will drive the sweet goods market in 2014. Which flavor trends hold high potential and what about the combination of sweet and savory?

FormattedPicture

THE WORLD OF FOOD INGREDIENTS

Drawing Even More Innovation from the Cocoa Bean

01 Dec 2013 --- Barry Callebaut’s Chief Innovation Officer Peter Boone discusses current innovation projects and a consolidating cocoa business environment.

FormattedPicture

THE WORLD OF FOOD INGREDIENTS

View from the Top: Han Vriens Chief Innovation Officer, Barry Callebaut

01 Feb 2010 --- Barry Callebaut is the world’s leading manufacturer of high-quality cocoa and chocolate products. Innovation and market thoughts from its Chief Innovation Officer.




Podcasts
FormattedPicture

NewsBite Podcast (May 9 - 13): Kerry invests US$36M in South African food facility

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.

FormattedPicture

NewsBite Podcast (August 9 - 13): Major meat sector acquisition spotlighted

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.

FormattedPicture

NewsBite Podcast (June 21- 25): Barry Callebaut to acquire Europe Chocolate Company

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.

FormattedPicture

Newsbite Podcast (Jun 7 - 11): Imagindairy milks fermentation tech to leave the cow out of the dairy equation

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.

FormattedPicture

NewsBite Podcast (May 24 - 28): Barry Callebaut unveils Van Houten ruby chocolate drinking powder

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.




Webinars
FormattedPicture

Equip your brand to thrive in the new sustainability landscape

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.

FormattedPicture

Elevate your next innovation with Coatings & Fillings

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.

FormattedPicture

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.




A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W