Annual Report 2013/14

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Barry Callebaut presents IBC Power Flowers™ for macaroons at Sirha fair

Jan 23, 2015

At the occasion of the Sirha trade fair, Barry Callebaut’s IBC brand, specialized in color and printing technology for food applications, presents the first coloring revolution for macaroons, in accordance with European legislation on food additives (EC) N° 13333/2008. The Power Flowers™ assortment is solely made from tempered cocoa butter and 40% coloring agents and is available in the three primary colors (red, yellow and blue) and white. By simply combining the different Power Flowers™, chefs can create the exact color they desire, time after time. 

Barry Callebaut inaugurates new CHOCOLATE ACADEMY™ center in the Middle East

Jan 21, 2015

The Barry Callebaut Group  today announced the opening of its new flagship, state-of –the-art CHOCOLATE ACADEMY™ center. Located in Dubai (United Arab Emirates), it will be the first-of-its-kind training center in the Middle East and the 17th in the company’s network of such centers worldwide.

3-Month Key Sales Figures, Fiscal Year 2014/15: Start well ahead of global market growth

Jan 21, 2015

Juergen Steinemann, CEO of the Barry Callebaut Group, said: “As anticipated, we saw a slow start in our new fiscal year, yet we grew well above the market. I am satisfied that our largest region, Western Europe, resumed growth, capitalizing on last year’s capacity investments. We continue to focus on margin improvements. We have completed the integration of the acquired cocoa business and are now working on strengthening our position as the global leader in cocoa processing and origination enhancing our integrated service and product offering to our customers.”

Barry Callebaut Expands Line of Colored & Flavored Compound Coatings and Inclusions for Food Manufacturers

Dec 30, 2014

The Barry Callebaut Group has launched an expanded line of Colored & Flavored compound coatings and inclusions for food manufacturers and confectioners. These versatile offerings enhance the visual and taste appeal of finished products, making them ideal for use in bakery, snack, ice cream and confectionery applications.

The Barry Callebaut Group publishes its third GRI report

Dec 19, 2014

The Barry Callebaut Group today announced the publication of its GRI report 2013/14. The report details the company’s performance in a transparent manner and across its most important sustainability topics, focusing on the indicators of relevance to the company’s stakeholders.