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Barry Callebaut confirms its leadership at FIE 2007, London: Ten new and unique innovations in chocolate

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October 16, 2007

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Wieze/Belgium, October 16, 2007 – Chocolate manufacturer Barry Callebaut confirms its position as the world’s leading innovator: 10 innovations will be exclusively presented at FIE London, from 30 October to 1 November 2007, at the Barry Callebaut stand (South Hall, entrance S4, F131)
 
  • ACTICOA™ cocoa and chocolate 
  • Chocolate with a re-balanced nutritional profile
  • Probiotic chocolate
  • White Chocolate with fruit
  • Six country origin chocolates
  • Four new regional origins
  • Ten Limited Edition origin chocolates
  • Five origin cocoa powders
  • Superior tasting chocolates
  • Aerated chunks
 
Chocolate & health
When it comes to high-quality cocoa and chocolate ingredients, Barry Callebaut leads the market because it anticipates the food trends. The increasing demand for functional foods with health benefits, has lead Barry Callebaut to develop a range of chocolate applications based on innovative research that goes ‘back to the bean’.
 
One of the first acquirements on the domain of health & wellbeing of Barry Callebaut is ACTICOA™, a special production process designed to preserve the high amount of polyphenols, naturally present in the cocoa bean, in the finished chocolate. ACTICOA™ offers numerous possibilities: chocolate, cocoa and chocolate drinks.
 
Re-balancing the nutritional profile of chocolate in a natural way or making chocolate more permissible for the end consumer is a second important area in which Barry Callebaut is constantly doing research and development. Barry Callebaut has succeeded to offer chocolate with added health benefits in combination with less fat or sugar
 
Barry Callebaut also launches chocolate with probiotics. These friendly bacteria protect the Intestinal balance. They have no Influence at all on the taste, texture or mouth feel of our chocolate. Moreover only a minimum quantity of chocolate per day (13,5g) is required for optimal activity.
 
Chocolate and fruit: a fresh tasting combination
Barry Callebaut’s new White Chocolate & Fruit offers10 new and enticing combinations. Both children and adults will love classics like White Chocolate & Banana, Passion Fruit, Blood Orange or Strawberries. Health potential seekers and true gourmets will find it more in the Bilberry, Blackberry, Cranberry, Elderberry, Lime and Grape skin-varieties. Numerous applications have been developed, allowing manufacturers to extend the chocolate season with the addition of a fresh, summery taste to their products.
 
Barry Callebaut’s expands its range of origin chocolates and cocoa
The presence of Barry Callebaut in the origin countries of cocoa allows the chocolate manufacturer to launch 10 new origin chocolates, on top of the already extensive range of no less than 30 origin chocolates.
Barry Callebaut is sourcing new types of cocoa beans answering to the highest standards in quality and taste, to be able to offer authentic chocolate with a unique taste. FIE 2007 will be the platform for the launch of 6 country origins chocolates, 4 new regional origins and 5 new origin cocoa powders, thus adding a new dimension to Barry Callebaut’s reputation as the leader in exquisite chocolate and cocoa. And for those who prize the unique experience of origin chocolate, Barry Callebaut will be unveiling 10 new Limited Edition country origin chocolates at FIE 2007. These finest-quality chocolates are the outcome of rare and meticulously selected cocoa beans grown and harvested under specific local conditions, from plantations, with specific certifications, or even from a specific year.
 
Superior tasting chocolates
In pursuit of specific, high quality chocolate tastes that exceed the consumer’s expectations, Barry Callebaut has created a range of premium chocolates that include all the distinguishing taste profiles for the principal chocolate producing countries. The references for ‘The Golden Chocolate Collection’ were selected through intensive international market research.
 
Aerated chocolate
Aerated chocolate inclusions are inclusions with a light, new texture that’s visibly different: each aerated chunk has 1/3 the weight of standard chocolate chunks and 1/3 the calories. They increase the visual chocolate experience and appetite appeal by adding more chunks without additional cost. The chunks melt smoothly in the mouth, they float in milk which makes them a perfect application for kids and adults cereals. They can replace standard chunks in bakery and dairy applications.
  
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Barry Callebaut :
With annual sales of more than CHF 4 billion for fiscal year 2005/06, Zurich-based Barry Callebaut is the world’s leading manufacturer of high-quality cocoa, chocolate and confectionery products – from the cocoa bean to the finished product on the store shelf. Barry Callebaut is present in 23 countries, operates 40 production facilities and employs approximately 8,000 people. The company serves the entire food industry, from food manufacturers to professional users of chocolate (such as chocolatiers, pastry chefs or bakers), to global retailers. It also provides a comprehensive range of services in the fields of product development, processing, training and marketing.
 
 
Contacts for the media:                                 
Ann Maes
Managing Partner
Pride PR                             
Phone: +32 2 788 38 91
E-mail: ann@pr-ide.be
 
Ann Dhoedt
Marketing Manager Food Manufacturers
Barry Callebaut Belgium NV
Phone: +32 53 73 02 01
E-mail: ann_dhoedt@barry-callebaut.com