Cacao Barry® – the world’s leading brand of high-quality French chocolate and cocoa products for gourmet professionals – invites pastry chefs and chocolatiers to apply to participate in the 2015 L’Art du Chocolatier™ Challenge. Now it its fourth edition, the national competition provides a forum for U.S. chefs to demonstrate their creativity and craftsmanship through the medium of chocolate.
Chocolate Professionals Invited to Enter Cacao Barry® L’Art du Chocolatier™ Challenge
Barry Callebaut inaugurates its first chocolate factory in Chile
The Barry Callebaut Group today officially inaugurated its first chocolate factory in Chile. The state-of-the-art facility in Paine, located approximately 40 km from the capital city of Santiago de Chile, has an initial annual production capacity of around 25,000 tonnes of liquid chocolate and compound.
Barry Callebaut to expand its chocolate plant in Lodz and boost employment
The Lodz-based chocolate plant of Barry Callebaut is soon to be expanded to include two additional modern production lines for chocolate manufacturing. The planned investment worth nearly PLN 96m (€ 22.8m) will create 80 new jobs over the coming two years. The plant which was built nearly twenty years ago is located in the Special Economic Zone.
Full-Year Results Fiscal Year 2013/14: Barry Callebaut significantly grows volume and profit
Juergen Steinemann, CEO of the Barry Callebaut Group, said: “We achieved another record year, both top and bottom-line. Our sales volume was boosted by the acquired cocoa business, and further supported by our three growth drivers – emerging markets, Gourmet and strategic partnerships. With 2.9% volume growth on a stand-alone basis, we grew faster than the global chocolate market. Over the last two years we have increased our focus on margin improvement. This has paid off, with EBIT and net profit growing at a double-digit rate. I am very pleased with the successful global integration of the acquired cocoa business as well as its profit contribution already in the first year.”
Barry Callebaut Group to switch its European supply of Cocoa Butter Equivalents (CBEs) to RSPO fully segregated
The Barry Callebaut Group will switch its sourcing of core Cocoa Butter Equivalents (CBEs) from RSPO mass balance to RSPO fully segregated material across its European operations, as of November 3, 2014. With this sustainable approach, the company aims to lead the confectionery market in offering fully traceable solutions to its customers.