Visit us at Booth #S3118!
McCormick Place | Chicago, Illinois
July 16 - 18, 2018
IFT18 is the premier global event for food science professionals. Nearly 20,000 top food science and technology experts from more than 90 countries.
Join Barry Callebaut in the BC STUDIO, a place where ingredients combine with expertise and passion to develop new ideas and creations.
Where Chefs and Trends meet
In the BC STUDIO, we aim to inspire. Visit us in the main hall at Booth #S3118 to uncover the chocolate & cocoa experiences of tomorrow, crafted by two of our chefs:
Barry Callebaut featured products
Combining chocolate creaminess and deep rich caramel flavors, Caramel Doré will surprise you with a tantalizing golden color and hints of biscuit and salt.
To give an alternative for a vegan lifestyle or dairy intolerance, try our Pathway chocolates, a dairy-free solution.
HAZELNUT & ALMOND BUTTERS
Our nut butters are prepared from either raw or dry-roasted nuts that are ground without any added sweeteners.
Gertrude Hawk Ingredients is now part of the Barry Callebaut family, adding a new offering of creative inclusions for ice cream and bakery applications.