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Barry Callebaut transforms traditionally hand-shaved ‘copeaux grattés’ into trendy chocolate Pencils™

Sep 26, 2014

Barry Callebaut presents its extended range of Chocolate Masters™ Pencils™ made from 100% Belgian Chocolate, offering endless creativity in a multitude of sizes and colors. 

Barry Callebaut offers its customers new technical food solutions: Choc-a-like™ raises the bar for compounds

Jun 12, 2014

Barry Callebaut presents Choc-a-likeTM, its extended range of compounds for professional bakers, ice cream manufacturers and chocolatiers.  The Choc-a-likeTM product portfolio offers different flavors of smart compound solutions that combine the sensation of delicious chocolate taste, easy workability and perfect food appeal. 

Barry Callebaut’s IBC brand launches Power Flowers™, the ultimate food coloring system for personalization

Mar 06, 2014

At the occasion of Europain, Barry Callebaut’s IBC brand, specialized in color and printing technology for food applications has launched Power Flowers, a revolutionary method to color chocolate, fillings & compound chocolate. Made from tempered cocoa butter and 40% coloring agents, the Power Flowers enable food professionals to make their own colorfully personalized creations.

New convenient and interesting decoration formats - small extras for a big impact

Jan 28, 2014

At ISM 2014 Barry Callebaut will introduce new and innovative decoration products in answer to the latest market trends in food. By expanding its product range with Cake Collars, Brazilian Pencils, Shiny Cocoa Nibs and Crispy Mignature™ range, the world's leading manufacturer of high-quality chocolate and cocoa products is enabling its customers to give their products an extra finishing touch in the most convenient and easiest way.

“We’ve been doing it wrong.” Or: How to get much more out of chocolate taste!

Jan 26, 2014

“Tasting chocolate? We’ve been doing it entirely wrong!”, says internationally awarded wine expert Frank Van Der Auwera. Together with Barry Callebaut, he looked into how we can enjoy chocolate even more and found a way to get much more out of chocolate taste.