Organized by Restaurant magazine, The World's 50 Best Restaurants list, created from The Diners Club® World’s 50 Best Restaurants Academy, is an annual snapshot of the opinions and experiences of over 900 international restaurant industry experts. During this international meeting, the World’s 50 Best Restaurants Academy had to elect the Best Restaurant in the world for 2014. After nine years on the list and three consecutive wins in 2010, 2011 and 2012, Noma with his Chef René Redzepi celebrates once again as it returns to the coveted n°1 position.
Jordi Roca from El Celler de Can Roca in Spain elected World’s best Pastry Chef
Save the date - Cacao Barry, exclusive chocolate partner of The World’s 50 Best Restaurants, London April 28, 2014
Cacao Barry, the Premium chocolate partner for passionate artisans since 1842, was chosen for the fourth consecutive year to be the official chocolate sponsor of The World’s 50 Best Restaurants, which will happen in London, UK, on April 28, 2014.
Callebaut® ‘Growing Great Chocolate’ program grew by a third in 2013
Callebaut® presented today the latest news on its Growing Great Chocolate program. Under it Callebaut® has been since 2012 producing its entire Finest Belgian Chocolate range with sustainable cocoa. As of the end of August 2013, Callebaut® was training nearly 40 000 cocoa farmers. Compared with 2012, this is an increase of 33% in the number of trained farmers. And Callebaut® will continue to focus this year on increasing farmer field schools, academies, mobile educational trucks, and the total number of trained farmers.
Barry Callebaut - Half-year results, fiscal year 2013/14: Strong profit growth, strong contribution of acquired cocoa business
During the first half of fiscal year 2013/14 (ended February 28, 2014), Barry Callebaut increased its total sales volume by 17.6% to 876,297 tonnes, driven by incremental volume of the acquired cocoa business.
Barry Callebaut’s IBC brand launches Power Flowers™, the ultimate food coloring system for personalization
At the occasion of Europain, Barry Callebaut’s IBC brand, specialized in color and printing technology for food applications has launched Power Flowers™, a revolutionary method to color chocolate, fillings & compound chocolate. Made from tempered cocoa butter and 40% coloring agents, the Power Flowers™ enable food professionals to make their own colorfully personalized creations.