At ISM 2014 Barry Callebaut will present its ASM range of compound chocolates and uniquely designed fillings. The broad product range offered by ASM perfectly complements Barry Callebaut’s existing range of high-quality chocolates. ASM’s compound chocolates and fillings are applicable in the ice cream, dairy, confectionery and bakery products segments.
Barry Callebaut demonstrates Scandinavian excellence through ASM range
Barry Callebaut – 3-month key sales figures, fiscal year 2013/14: Solid start – good progress on integration of acquired cocoa business
In its first quarter of fiscal year 2013/14 (ended November 30, 2013), Barry Callebaut increased its sales volume by 19.5% to 463,996 tonnes. Excluding the recently acquired cocoa business, the Group’s volume growth was +4.6% for the period under review.
Barry Callebaut presents its new chocolate and cocoa innovations at ISM 2014
Barry Callebaut will be present at the upcoming ISM trade exhibition in Cologne, Germany from January 26 to January 29, 2014 (Hall 10.2 – Booth C010-D019). Barry Callebaut will present its extended range of compound coatings and diversely flavored fillings. These specialty offerings are customized solutions for the dairy, confectionery, bakery products as well as ice cream segment.
Annual General Meeting 2013 of Barry Callebaut AG: All motions approved by shareholders
The ordinary Annual General Meeting of Barry Callebaut AG was held on Wednesday, December 11, 2013, in Zurich-Oerlikon under the chairmanship of Andreas Jacobs, Chairman of the Board of Directors. All motions were adopted as proposed by the Board of Directors.
Barry Callebaut inaugurates its first CHOCOLATE ACADEMY™ center in Turkey
Barry Callebaut announces the opening of its first CHOCOLATE ACADEMY™ center in Turkey, the 16th in the company’s network of such training centers worldwide. Located in Istanbul, the CHOCOLATE ACADEMY™ center is a state-of-the-art teaching and workshop facility for culinary professionals at all levels interested in strengthening their skills in working with chocolate and learning about new techniques, trends and recipes dedicated to the Turkish market.