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A surprising combination of exciting, healthy new tastes: Barry Callebaut launches White Chocolate & Real Fruit

Jul 02, 2007
Barry Callebaut presents a new range of chocolates -“White Chocolate & Real Fruit”. The new range combines two major consumer trends: the search for new and exciting taste experiences and the growing demand for healthy or functional food. “White Chocolate & Real Fruit” is available in ten exciting combinations, allowing food manufacturers to extend the chocolate season with numerous possibilities.

Barry Callebaut reports sales for first nine months of fiscal year 2006/07: Sustained strong sales

Jun 28, 2007

Barry Callebaut AG, the world’s leading manufacturer of high-quality cocoa and chocolate products, announced today its key sales figures for the first nine months of fiscal year 2006/07 ended May 31, 2007. In addition, the company intends to launch a EUR 350 million Fixed Rate Note to improve its financial flexibility and average maturity of its debt profile and to benefit from currently favorable capital market conditions.

Barry Callebaut announces increased co-operation with Cadbury Schweppes

Jun 19, 2007
Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate products, announces the signing of a Memorandum of Understanding (MoU) with Cadbury Schweppes plc to double its supply volumes of cocoa liquor and liquid chocolate to around 30,000 metric tonnes a year. Barry Callebaut will supply approximately an additional 14,000 tonnes a year of liquid chocolate and cocoa liquor to Cadbury Schweppes’ production facilities in Poland.

Barry Callebaut opens new North American Head Office in Chicago

Jun 12, 2007
Barry Callebaut, the world’s leading manufacturer of high-quality cocoa, industrial chocolate and confectionery products, today announced the opening of its new North American head office in Chicago, further strengthening its commitment to the North American market.

Barry Callebaut presents findings on cocoa research - Cocoa bean fermentation key to chocolate taste

May 21, 2007
Cocoa beans develop their flavor during the fermentation process. They undergo several biochemical changes, which determine their aroma and, ultimately, the taste of the resultant chocolate. Barry Callebaut, the world’s leading manufacturer of high-quality cocoa, chocolate and confectionery products, teamed up with the University of Brussels (Vrije Universiteit Brussel) to analyze the formation of these aroma precursors during the cocoa bean fermentation. The researchers found that good fermentation is the result of the specific characteristics of lactic acid bacteria and acetic acid bacteria. The ability of these microorganisms to break down citric acid and sugars and to oxidize ethanol, respectively, resist acidic environments, and tolerate alcohol and heat defines the taste of the resultant chocolate. This new insight into the very first stage of the chocolate-making process will enable Barry Callebaut to further enhance the flavor of chocolate.