News and our stories GROUP

Solo Gelato plans to disrupt the ice cream industry with their innovative NESPRESSO-style capsule system for instant fresh ice cream. Barry Callebaut has been helping to bring this goal to fruition.

What is sustainable dairy? Together with the Food Animal Initiative (FAI) we have formulated 15 principles that answer this question.

We’ve been working together with our customer Edward Marc Chocolatier to transform the livelihoods of women cocoa farmers across West Africa. The venture is showing that sustainability is not only supporting communities and the environment but also makes business sense.

Becoming a carbon positive business in the next seven years means we have to rethink how we do things. At our cocoa and chocolate processing plant in Quebec, Canada, teams have come up with a new way to treat and preheat beans that reduces the consumption of natural gas. It has also brought some extra benefits to our commercial output.

Together with the French Development Agency AFD, Barry Callebaut executed a study to benchmark cocoa farmer poverty in Côte d’Ivoire. Much work remains to be done to support cocoa farmer income.

Through its Farm service program, Barry Callebaut is working with cocoa farmers to improve their productivity and herewith their income.

By 2025, 75% of the global workforce will comprise of millennials. Today, we hear from three of our employees who recently attended one of the biggest international events, One Young World, an annual summit that brings together millennials from around the globe.

In the wake of the climate discussions in Bonn, the leading cocoa and chocolate companies signed together with the Ivorian and Ghanaian governments the Frameworks for Action of the Cocoa and Forest Initiative on 16 November.

Our CEO, Antoine de Saint-Affrique, addressed 1,300 delegates at the recent One Young World 2017 Summit in Bogota/Columbia. Find following his speech on why companies are playing a key role in poverty alleviation.

Great recognition for Barry Callebaut’s Forever Chocolate strategy. Forever Chocolate was shortlisted in the category Sustainable Business Communication of the Year of the Responsible Business Awards.

At Barry Callebaut we aim to build a world-class supply base that is reflective of the markets we serve. This is why we are starting a supplier diversity program in the U.S., one of our biggest markets.

Barry Callebaut as a founding partner helped to launch MassChallenge Switzerland, a non-profit startup accelerator. Now it's the time to apply for the new wave of MassChallenge Switzerland 2017 and pursue your innovative ideas with the support of the most startup friendly accelerator on the planet!

Fons Maex is the son of a coal miner. Today he is the CEO of Kim’s Chocolates, one of the biggest chocolate producers in Belgium. This is the story about how Kim’s Chocolates is bringing education to 65,000 children in Tanzania – a tribute to Fons’s parents.

Barry Callebaut has joined Bonsucro, the global change platform for sugarcane. Sugar, being a key ingredient in chocolate, plays an important role in our Forever Chocolate sustainability journey towards 100% sustainable ingredients in our products.

With multiple ingredients and a complex manufacturing and processing chain, calculating an accurate carbon footprint for chocolate is not as easy as it may seem. As we work towards becoming a carbon positive business, we’re improving how we measure and understand the carbon footprint of chocolate. This story shows how this is also helping us become a forest positive business.

Once every year Barry Callebaut invites all its Gourmet Pastry Chef for an event filled with enchanting sweet creations. 41 Chefs from 22 different countries flew over to Milano for this year’s 6th edition – some of them new joiners, but also passionate Chefs that have been part of the Barry Callebaut Gourmet community for more than 20 years.

People all over the world carry some form of responsibility: some towards the American nation and others, towards making the planet great again. For us, it's the duty to “make Asian cocoa great again.”