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New research on ACTICOA™ in the spotlight at HIE 2008: Barry Callebaut’s ACTICOA™ chocolate helps to maintain healthy blood pressure

Nov 04, 2008
Barry Callebaut will present the results of new research into ACTICOA™ chocolate at Health Ingredients Europe 2008. The study, conducted by the Queen Margaret University in Edinburgh, demonstrates that ACTICOA™ dark chocolate contributes to maintaining a healthy blood pressure. This confirms earlier studies done.

Local projects to strengthen the cocoa industry: Barry Callebaut – making a difference for Africa

Oct 29, 2008
Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate products, has been committed to contributing to a more sustainable cocoa industry in Africa for many years. Africa supplies about 70% of the world’s cocoa harvest.

Barry Callebaut opens factory for frozen pastry - “haute patisserie” in Spain

Oct 16, 2008
Barry Callebaut Pastry Manufacturing Iberica will inaugurate today a dedicated factory for the production of frozen pastry “haute patisserie” in Alicante / Valencia Region, Spain. Barry Callebaut Pastry Manufacturing Iberica is a 80:20 joint-venture between Barry Callebaut and Master Pastry Chefs Paco and Jacob Torreblanca. Paco Torreblanca creates the elegant desserts for professionals, his son Jacob Torreblanca serves as Production Manager, and Barry Callebaut is responsible for the international distribution of these ‘ready-to-serve’ decorated frozen desserts.
 

Five leading pastry chefs and chocolatiers selected to compete in U.S. finals of the World Chocolate Masters competition

Oct 15, 2008
Barry Callebaut – the world’s leading manufacturer of high-quality cocoa and chocolate products – today announced that five pastry chefs and chocolatiers from some of the country’s leading hotels and restaurants will compete in the U.S. finals of the World Chocolate Masters, a top level competition for chocolate craftsmen from all over the world.

Barry Callebaut opens ‘Center of Excellence’ for compounds at its factory in Dijon, France

Oct 09, 2008
As part of its innovation strategy Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate products, has opened a new ‘Center of Excellence’ at its factory in Dijon, France. The new ’Center of Excellence’ will focus on research into compounds and fillings and also on the development of new product applications. The ‘Center of Excellence’ in Dijon complements Barry Callebaut’s existing global ‘Centers of Excellence’ located in Wieze, Belgium (specialized in chocolate and chocolate applications) and in Louviers, France (focusing on cocoa and semi-finished products).