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Bensdorp introducing low fat cocoa bean powder rich in fibers

Oct 08, 2008
Bensdorp sets a new standard by introducing a cocoa bean powder that is naturally rich in fibers. Applying this innovation to your products can make a significant contribution to a more balanced and healthier diet!

Meeting growing demand for functional chocolate: Barry Callebaut: introducing healthy indulgence

Sep 22, 2008
Barry Callebaut, the world’s leading manufacturer of high quality cocoa and chocolate products, will be putting a wide array of innovative cocoa and chocolate products on display at HIE. The outcome of years of research, this latest product line-up strikes the perfect balance between health, indulgence and new taste experiences.

Focus on a new generation of innovative chocolate: Barry Callebaut’s rebalanced chocolate range with improved nutritional profile finds fast customer acceptance

Jul 09, 2008
 Barry Callebaut, the world's leading manufacturer of high quality cocoa and chocolate products, has developed a unique range of chocolate products that offer an improved, rebalanced nutritional profile. “Rebalanced chocolate” contains more dietary fibers, less sugar, less fat or is even sugar-free. As consumers are becoming increasingly more health-conscious, Barry Callebaut’s “Rebalanced chocolate” enjoys great success.

Barry Callebaut opens its first innovation center in the United States at chocolate factory in Pennsauken, N.J.

Jul 03, 2008
Barry Callebaut today announced the opening of its first innovation center in the United States. The new, state-of-the art research and development facility is located at Barry Callebaut’s manufacturing facility in Pennsauken, N.J., and will focus on the development of unique chocolate products and applications to meet the specific needs of its U.S. customers.

24 origin chocolates matched with classic wines: Barry Callebaut presents tempting combinations of origin chocolates and classic wines

May 09, 2008
The rapid rise in interest in origin chocolates, each with its own unique and delicate flavor palette, creates new possibilities for combinations between wine and chocolate. This was demonstrated in a large-scale combination project by Barry Callebaut, the world’s leading manufacturer of high quality cocoa and chocolate products. With over 40 varieties in its assortment, Barry Callebaut is the absolute world authority on origin chocolates. In order to take full advantage of the subtle and surprising flavors of these tempting chocolates, harmonious or contrasting combinations were sought with classic wines from every corner of the world.