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Newsflash: Terra Cacao™ nominated for Fi Confectionery Innovation of the Year Excellence Award

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October 20, 2011

Wieze, October 20, 2011 – The renowned Fi Excellence Awards 2011 nominated Terra Cacao™ in the category Confectionery Innovation. The award recognizes individuals and businesses for their exemplary work and contribution to the industry. Winners are selected by a leading panel of industry experts and announced during the Awards ceremony on November 29 at the upcoming FIE.

Terra Cacao™ was originally launched in February 2011 and relies on new cocoa cultivation and fermentation methods developed by Barry Callebaut in collaboration with local cocoa growers. This process produces virtually zero defects or off flavors, resulting in a 100% natural chocolate with an unprecedented harmony of pure tastes and rich aromas.

For Terra Cacao™, Barry Callebaut searches for plantations on flavor-enhancing terroirs in equatorial regions. The cocoa beans are then handpicked at the precise moment when they contain a maximum of flavors and aromas. The cocoa is then fermented with the company’s 100% natural method that respects and enhances even the most delicate flavors and aromas. Afterwards, the beans are roasted in their shells until they release all of their inherent flavors. And finally, the chocolate is conched for hours until the right texture, aroma, taste and flavors are found.

The Terra Cacao™ range covers several milk and dark chocolate references varying from 33.5% to 70.5% cocoa mass. The line, shaped as callets, is packed in 10 kg bags and will be available to food manufacturers worldwide.

The winner of the Fi Confectionery Innovation of the Year Excellence Award will be announced on November 29, 2011.

http://www.terracacao.com
http://fieurope.ingredientsnetwork.com/home

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Barry Callebaut:
With annual sales of about CHF 5.2 billion (EUR 3.6 billion/USD 4.9 billion) for fiscal year 2009/10, Zurich-based Barry Callebaut is the world’s leading manufacturer of high-quality cocoa and chocolate – from the cocoa bean to the finished chocolate product. Barry Callebaut is present in 27 countries, operates around 40 production facilities and employs a diverse and dedicated workforce of about 6,000 people. Barry Callebaut serves the entire food industry focusing on industrial food manufacturers, artisans and professional users of chocolate (such as chocolatiers, pastry chefs or bakers), the latter with its two global brands Callebaut® and Cacao Barry®. Barry Callebaut is the global leader in cocoa and chocolate innovations and provides a comprehensive range of services in the fields of product development, processing, training and marketing. Cost leadership is another important reason why global as well as local food manufacturers work together with Barry Callebaut. Through its broad range of sustainability initiatives and research activities, the company works with farmers, farmer organizations and other partners to help ensure future supplies of cocoa and improve farmer livelihoods.

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Contact for the media:

 

Evi Robignon

 

Senior Consultant

 

Grayling

 

Phone: +32 2 713 07 36

 

evi.robignon@grayling.com