Barry Callebaut presents its unique Cameroon origin cocoa powder at the ISM 2013 in Cologne (27/01/2013 – 30/01/2013; Hall 10.2 booth C10 D19). This cocoa powder is the first Cameroon origin cocoa powder on the market. At the company’s booth, visitors are offered a special tasting of cakes made with Cameroon origin cocoa powder.
Newsflash: Barry Callebaut differentiates itself from competitors with first Cameroon origin cocoa powder
ISM visitors are offered a sneak preview at Barry Callebaut’s brand new Decoration Inspiration Lab
At the ISM trade exhibition, Barry Callebaut introduces its new ‘Decoration Inspiration Lab’, which will officially open its doors in Zundert in the Netherlands on February 7, 2013. It translates Barry Callebaut’s tireless search for innovation and offers customers a trendy, specialized environment to create endless variations of concepts with its decorations and products.
Discover how Barry Callebaut is gearing up for the chocolate of tomorrow at ISM 2013
Barry Callebaut will be present at the upcoming ISM trade exhibition in Cologne, Germany from January 27 to January 30, 2013 (Booth C 10 D19). Visitors of the ISM will experience how Barry Callebaut responds to new consumer preferences, tastes, and values. As a pro-active solution-provider, Barry Callebaut is fully prepared for the growth opportunities already today: the company will not only present which trends will become most important for the chocolate world, but also how its unique, varied product range tap into these new opportunities.
Tastier, crispier, crunchier, creamier products thanks to Barry Callebaut’s premium nuts and nut-related ingredients
Barry Callebaut is excited to introduce a whole new line of extremely high-quality nuts and nut-related products. Having acquired Spanish producer, la Morella nuts in January 2012, Barry Callebaut has turned the decades of expertise built up by the family-run company into an exciting new range of nut-based inclusions, fillings, toppings and decorations. As such, Barry Callebaut customers now can enjoy an even wider selection of tastes, textures and flavors that capture the very best nature has to offer. From whole nuts to nut pastes, from hazelnuts to pistachios, … the possibilities are virtually endless.
Praline-maker Van Coillie switches to Barry Callebaut’s Quality Partner Program
Barry Callebaut announces that praline-maker Van Coillie, which has been a company customer since 1976, has switched its production to products of Barry Callebaut’s unique Quality Partner Program (QPP). QPP is a long-term sustainability program, aimed at assisting cocoa farmers in Côte d’Ivoire and Cameroon by means of trainings and support, in order to help improve the livelihoods of cocoa farmers and their communities, as well as the quality of the cocoa.