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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.

The world’s largest chocolate factory switches to “green energy”

May 16, 2007
Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate products, will switch to “green energy” to operate its largest chocolate factory in Wieze, Belgium. The company has signed a contract with Belgium’s leading private renewable energy company, Electrawinds, for the installation of a 35-megawatt biofuel installation, which will power the production of more than 250,000 tonnes of chocolate a year. The energy produced is equivalent of that consumed by 90,000 households. By switching to biofuel as an energy source, the production at the world’s largest chocolate factory will become CO2 neutral. Barry Callebaut will make a significant contribution to achieving the Kyoto protocol, which seeks to reduce emissions of greenhouse gases to fight global warming. The project is in line with the company’s environmental policy.

Barry Callebaut eröffnet Chocolate Academy in Zürich

May 10, 2007

This news release is not available in English.

Hershey and Barry Callebaut announce strategic supply and innovation partnership

Apr 26, 2007
The Hershey Company (NYSE:HSY), North America’s leading manufacturer of quality consumer chocolate and confectionery products, and Barry Callebaut, the world’s largest manufacturer of high-quality cocoa, industrial chocolate and confectionery products, today announced a strategic supply and innovation partnership. The cooperation will enable the companies to work together to drive long-term growth in the global chocolate market.

Barry Callebaut funds research into health enhancing chocolate: Developing special chocolate for diabetics

Apr 23, 2007
Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate, is exploring the health benefits of cocoa butter for diabetics. Studies conducted by the Center for Molecular Medicine (CMM) in Stockholm, Sweden, found that cocoa butter might be better for diabetics than other fats. Barry Callebaut is funding a research project at the CMM to find out which component of the cocoa butter is responsible for this effect and whether it would be possible to develop a health enhancing chocolate for diabetes sufferers.