These are all the posts that have been tagged with Barry callebaut.
The announcement by Mars Wrigley Confectionery on its decision for a $1 billion package of support to assist African cocoa growing communities is a definite step in the right direction.
This week’s confectionery dispatch from myself will be short, but hopefully sweet, with production deadlines looming for our next magazine.
This week has seen the arrival of a new ruby flavouring from Synergy, which represents the first major alternative launch since Barry Callebaut’s original ruby chocolate release last year.
One of the most popular job adverts in Europe over the past week must surely have been Ferrero’s call for 60 taste testers at its facilities in northern Italy.
Developing ruby as the ‘fourth type of chocolate’ has proved a labour of love for Swiss manufacturer Barry Callebaut.
The latest report from Public Health England (PHE) on progress made by the food and drink sector in reducing sugar content in products is likely to make particularly difficult reading for the confectionery and bakery markets.
Barry Callebaut is expanding its dairy-free chocolate series with a new range gaining a debut at this year’s annual Sweets & Snacks Expo in Chicago, USA
These past few days have been very much about the World Cocoa Conference here in Berlin.
This week saw the UK launch of the much-heralded ruby chocolate, which has finally made its way to Europe, after its grand launch in Shanghai last September.
As with all sectors of industry, financial results seasons appear to come around at an extremely rapid rate.
Nestlé UK has revealed that chocolate fanatics across the UK will be the first in Europe to get their hands on a four finger KitKat made with Ruby chocolate.
The Barry Callebaut Group and FlavaNaturals have announced their partnership to produce high-flavanol chocolate in the US.
With one set of major trade shows in the form of ISM and ProSweets already done for the start of the year, we are now looking to the next key event in Cologne, Anuga FoodTec.
Having arrived as editor of Confectionery Production for ISM and ProSweets, my expectations for the range of innovations and creativity on display were very definitely exceeded.