Barry Callebaut continues innovation: new chocolate products with health benefits presented at ISM
Dec 21, 2007
Visit the booth of Barry Callebaut at ISM (Hall 10.2 Aisle C No.: 010, Aisle D No.: 019) from Sunday 27 until Wednesday 30 January 2008, as to discover the new chocolate innovations: unique combinations of health and indulgence.
Barry Callebaut closes acquisition of FPI cocoa factory in Philadelphia
Dec 17, 2007
Barry Callebaut announced today the closing of its acquisition of 100% of Food Processing International, Inc. (FPI) in the United States, as announced in October 2007. The acquisition includes the takeover of FPI’s factory in Eddystone near Philadelphia with a capacity for cocoa liquor production of 25,000 metric tons per year.
Barry Callebaut offers largest selection of origin chocolates
Dec 17, 2007
Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate has extended its range of origin chocolates, capturing the unique flavor of cocoa beans grown in specific countries or regions. The taste profile of superior-tasting chocolate is defined by the origin of the cocoa beans. Soil, climate and habitat leave their signature on the flavor of cocoa. Origin chocolates offer a unique sensory experience with expressive flavours and fruity, herbal, spicy or floral notes, reflecting the unique conditions in which the cocoa is grown. Barry Callebaut’s presence in origin countries enables it to offer the largest selection of origin chocolates on the market.
Annual General Meeting 2007 of Barry Callebaut AG: All motions approved by shareholders
Nov 29, 2007
The ordinary Annual General Meeting of Barry Callebaut AG was held on Thursday, November 29, 2007, in Zurich under the chairmanship of Andreas Jacobs, Chairman of the Board. All motions proposed by the Board were adopted.
Chocolate that helps to maintain a healthy intestinal balance: Barry Callebaut launches first probiotic chocolate on industrial scale in partnership with Lal’food
Nov 28, 2007
Next week will see the launch of the world’s first probiotic chocolate produced on industrial scale at the Food Ingredients Europe 2007 trade fair in London. Barry Callebaut’s latest innovation in the field of functional chocolate is the outcome of intense cooperation between the chocolate manufacturer and the Lallemand group, producer of probiotics. Thanks to a number of revolutionary modifications to the chocolate-making process, Barry Callebaut has succeeded in producing a chocolate enriched with probiotic microorganisms that help to restore the balance of the intestinal flora, capable of resisting the normal chocolate production process with a long shelf life. Initial studies also confirm that chocolate is a superior carrier for the intestinal delivery of probiotics, ensuring the survival of up to 4 times as many beneficial probiotic bacteria as those contained in milk-based substrates.