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Barry Callebaut Ghana - Expansion story : Barry Callebaut inaugurates second cocoa bean processing line in Tema factory in Ghana

Feb 08, 2007
Barry Callebaut has inaugurated the second cocoa bean processing line for the factory in the Free Zone Enclave in Tema. The Tema factory was inaugurated on the first of November 2001 by His Excellency John Agyekum Kufuor, and now after five years, a second bean processing line was added, doubling the annual bean processing capacity from 30 000 tonnes to 60 000 tonnes.

Results of European consumer survey by Barry Callebaut predict fast-growing demand for healthy chocolate: 1 in 3 Europeans want chocolate with health benefits

Jan 29, 2007

Zurich/Cologne/Frankfurt, January 29, 2007 – Europeans are chocolate lovers. According to a recent consumer survey by Barry Callebaut conducted in five European countries with a long-standing chocolate tradition, 1 in 2 (52.8%) eats chocolate at least once a week; 8 in 10 (79.8%) eat it at least a couple of times a month. Belgians and Swiss lead the category: 62% of Belgians and 60% of Swiss enjoy chocolate at least a couple of times a week. The survey results were presented at the International Sweets Fair ISM in Cologne.

Barry Callebaut reports sales for first quarter of fiscal year 2006/07: Strong organic sales growth sustained

Jan 18, 2007
Barry Callebaut AG, the world’s leading manufacturer of high-quality cocoa and chocolate products, announced today its key sales figures for the first three months of fiscal year 2006/07 ended November 30, 2006. In addition, Barry Callebaut reconfirmed the decision to repay the outstanding 9¼% High-Yield Bond due 2010 in the amount of EUR 165 million at the earliest call date, which is March 15, 2007. Starting as of the current fiscal year, Barry Callebaut is also bringing its disclosure of financial results in line with other major food companies. The company will publish only key sales figures for the first and the third quarter but maintain the publication of detailed half-year and full-year results.

Exciting new research points to the potentially life-prolonging effects of Barry Callebaut’s ACTICOA™ chocolate: chocolate that makes you live longer

Jan 17, 2007
Scientific research into the nutritional benefits of cocoa continues to unlock the secrets of this remarkable fruit. The positive effects of cocoa polyphenols on health and well-being have been known for some time now and the list of proven properties of these powerful antioxidants continues to grow. A recent study conducted by the independent ETAP Research Center in France is breaking entirely new ground in establishing links between the consumption of polyphenols and longevity. Its findings point to the possibility that cocoa polyphenols not only improve the quality of life, especially when getting older, but may well play a part in prolonging it as well. The study concluded that the lifespan of rats consuming Barry Callebaut’s ACTICOA™ cocoa polyphenol powder was 30% longer than that of rats subjected to the same stress levels without being given cocoa polyphenols. 

Barry Callebaut at the ISM 2007 in Cologne. Innovations in chocolate: the seducing power of taste and health

Dec 13, 2006
Innovation at Barry Callebaut always starts from the cocoa bean: a natural resource of hundreds of substances with potential health benefits. The trick is to find ways to use these naturally present substances and to preserve them throughout the chocolate making process. Health and indulgence – these are the two main areas in which Barry Callebaut innovates.