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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

Bringing pulp potential to KitKat: Nestlé Japan launches its Cacao Fruit Chocolate

29 Nov 2019 --- Nestlé Japan is launching today its “Cacao Fruit Chocolate,” introduced in the form of a KitKat. The company says that this is the first chocolate confectionery... Read More

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FOOD INGREDIENTS NEWS

Chocolate for forever: Barry Callebaut makes moves to ensure lasting climate health

28 Nov 2019 --- Barry Callebaut’s Forever Chocolate strategy includes the objective of storing more carbon than it emits by 2025. Together with its partner, The Gold Standard Foundation, the... Read More

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FOOD INGREDIENTS NEWS

Recognizing Ruby: FDA grants Temporary Marketing Permit for fourth type of chocolate

26 Nov 2019 --- Barry Callebaut, the Swiss manufacturer of chocolate and cocoa products, has been granted a Temporary Marketing Permit (TMP) by the US Food and Drug Administration (FDA), clearing... Read More

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FOOD INGREDIENTS NEWS

The chocolate paradox: Indulgence versus a hunger for health and the significance of single-origin

19 Nov 2019 --- A polarization is emerging in the snacking space, as demands for clean label and healthy offerings are paradoxically rising at the same time as a growing appetite for indulgent,... Read More

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FOOD INGREDIENTS NEWS

Galaxy launches vegan milk chocolate bars in UK

15 Nov 2019 --- UK-based Galaxy chocolate brand is launching its first vegan alternative to milk chocolate. The Mars Wrigley-owned brand says that a hazelnut paste will create the same smooth and... Read More




Video Interviews
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Launching a ruby chocolate line

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

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

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

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.

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Hedonistic Indulgence in Chocolate

According to research performed by consumer agency Haystack, Ruby chocolate meets consumer needs in a way no chocolate has ever done before. This fourth type of chocolate offers a totally new taste experience, Barry Callebaut reports. Ruby chocolate has an intense taste and characteristic reddish color. The ruby bean is unique because the fresh berry fruitiness and color are naturally present. Bas Smit speaks to FoodIngredientsFirst about Hedonistic Indulgence. 




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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A flavor lexicon for cocoa and chocolate

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

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

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

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.

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The Week in Business (22 Aug 2016)

Nestlé has reported a slowdown in volume sales in Q2, after it was hurt by an unsatisfactory performance in China and weak pricing but says it will keep on investing in the UK following Brexit. The world’s biggest food company reported first half profits of $4.3bn to the end of June, down 9 percent on the year while sales in the first half came in at $45bn. Other companies mentioned are Hain Celestial, Unilever and Ingredion. 




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