Barry Callebaut has launched a new line of Greek Yogurt coatings and inclusions for food manufacturers. The versatile products combine an indulgent Greek yogurt taste with nutritional appeal and technical flexibility, making them ideal ingredients for baked goods, snack bars and ice cream.
Barry Callebaut Launches Innovative Greek Yogurt Product Line for Food Manufacturers
Barry Callebaut announces expansion plan in Brazilian factory
The Barry Callebaut Group, the world’s leading manufacturer of chocolate and cocoa products, announced today plans for additional investments at its factory in Extrema, Minas Gerais. The company will increase the chocolate liquid, molding, and warehousing.
Chef Dan Forgey Selected to Represent U.S. at 2015 Cacao Barry® World Chocolate Masters Competition
Cacao Barry® – the French brand of high-quality chocolate and cocoa products for gourmet professionals – today announced that Chef Dan Forgey will represent the United States at the prestigious 2015 World Chocolate Masters competition in Paris. After an extensive candidate review, Forgey was selected as the U.S. Chocolate Master based on his skill, precision and creativity in creating chocolate confections and desserts. Cacao Barry® World Chocolate Masters, now in its sixth edition, is the only global culinary competition dedicated entirely to the art of chocolate.
Sustainability Report 2013/14 highlights new milestones in making cocoa farming more sustainable
The Barry Callebaut Group announces the publication of its Cocoa Sustainability Report 2013/14. This year’s report illustrates the company’s initiatives to improve the livelihoods of cocoa farmers through sustainable cocoa farming practices and to address the basic health and education needs of cocoa communities.
Barry Callebaut showcases reformulation solutions: I Feel Good!
In times when new flavors, new trends and new health requirements sway the market, Barry Callebaut is stepping to the plate with its reformulation solutions. Marijke De Brouwer, Innovation manager for Barry Callebaut, shared her insights and expertise on reformulation at today’s Kennedy’s Confection World Chocolate Forum in London.