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Follow the World of the Finest Belgian Chocolate at the World Expo in Shanghai

Apr 30, 2010

Experience what promises to be one of the main attractions at the Belgian Pavilion in Shanghai online! Barry Callebaut’s “Online Chocolate Corner” (http://shanghai2010.barry-callebaut.com) offers coverage of everything chocolate at the World Expo.

A unique and very special partnership between Godiva, Guylian, Neuhaus and Barry Callebaut for the World Expo Shanghai 2010

Feb 11, 2010

Belgian chocolate is famed all over the world. And rightly so. The praline was 'invented' in Belgium; no other country has more artisan chocolatiers; and Belgium is home to many of the biggest names in chocolate. China has 1.3 billion potential chocolate lovers. So the World Expo Shanghai 2010 was predestined to be a unique encounter between 'our chocolate' and the Chinese consumer. To tempt Chinese chocolate lovers in sweet harmony, Godiva, Guylian, Neuhaus and Barry Callebaut are joining forces in a unique, behind-the-scenes partnership. Together they are creating the ‘Belgian chocolate corner’ at Shanghai 2010.

Barry Callebaut confirms strong growth in demand for certified cocoa and chocolate

Jan 28, 2010

Barry Callebaut confirms a marked increase in the demand for certified cocoa and chocolate products. Strong consumer demand for ‘responsibly produced chocolate’ lies at the basis of this growth. Barry Callebaut welcomes this evolution, given its long-standing commitment to developing a more sustainable cocoa sector, beginning with local growers. The Group expects that the sale of certified products will continue to grow significantly in 2010.

Barry Callebaut presents new chocolate solutions at ISM

Dec 17, 2009

Barry Callebaut will cast the spotlight on its successful standard chocolate references and a new range of unique inclusions, fillings and decorations at ISM. Barry Callebaut’s constant focus on both innovation and tradition has resulted in an exciting new range of chocolate solutions.

ACTICOA® chocolate significantly improves skin elasticity

Nov 17, 2009

Barry Callebaut  announces the results of a recent clinical trial into the anti-aging properties of ACTICOA® cocoa and chocolate. The study, conducted by SIT research centre in Germany, demonstrates that consuming 300mg of cocoa flavanols twice a day significantly increases the elasticity of the skin.