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Consumers desire pure, natural and tasty food experiences
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Consumers desire pure, natural and tasty food experiences
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Confectionery
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What could ruby do for my brand?
Discover how ruby chocolate can make your next new product launch a success. Why use ruby chocolate? How to launch a product with ruby chocolate? Find key learnings from our marketing experts here.
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Matcha - A booming taste across the food industry
Matcha tea is a traditional drink that has been enjoyed in Japan for centuries. Discover why matcha is such a trending flavor across the food industry.
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5 examples of plant-based chocolate confectionery
Discover inspiring plant-based confectionery launches, NPD strategies, and delicious dairy-free products | Vegan chocolate, dairy-free chocolate, free-from chocolate and fillings manufacturer
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Why multisensoriality is a must in your products
Discover 3 ways to upgrade your products using multi-sensoriality
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Chocolate sprinkles for confectionery
Chocolate on chocolate… on chocolate! Discover how our chocolate decorations bring that double dose of fun and flavor to transform your chocolate pralines and tablets into a moment of delicious surprise.
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Why origin is the ultimate way to consumers’ hearts
Consumers are becoming more demanding on what they eat. Discover why the origin of the product matters and ways to cast a light on it.
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3 merry confectionery creations for Christmas 2019
At Barry Callebaut we bring the top trends for chocolate confectionery alive in our selection of food colorants, truffle shells, sprinkles & inclusions and chocolate transfer designs to make your chocolate tablets and pralines look and taste as good as Christmas feels.
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How to work with ruby chocolate?
Ruby chocolate’s fruity taste calls for bold and unusual food pairings. But pay close attention when working with Ruby to ensure the chocolate keeps its original flavor and color.
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Why consumers love ruby chocolate
Ruby chocolate is the food trend of 2019 with its dazzling look and taste. This fourth type of chocolate is the ultimate answer to chocolate lovers’ search for an exciting chocolate experience, a breakthrough innovation!
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Pioneering brands launching Ruby Chocolate in 2018 & 2019
Brands introduce ruby in their product range, changing the chocolate industry forever with its endless creative possibilities, intense fruity taste and surprising color.
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Black Cocoa Solutions
Consumers are attracted to food that are beautiful and aspirational. Be the next trend-setter with our NEW Black Cocoa Powder Solutions.
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3 ways to reduce sugar in chocolate and market it
Consumers are increasingly aware of their sugar intake, since government bodies are taking action against it. Discover three ways to reduce the sugar level in chocolate confectionery, illustrated with market specific examples.
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2 power tips to fall in love with caramel in Confectionery
Take this opportunity to look into exciting ways of bringing caramel to your confectionery products in a delightful way.
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How to taste chocolate?
The 'Chocolate Tasting Ritual’ allows tasting chocolate with the 5 senses: sight, touch, hearing, smell and taste. Discover the richness of a chocolate tasting experience and disclose a range of amazing flavors and textures that you’ve never experienced before.
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Why inclusions make the difference
Consumers’ palates are getting increasingly adventurous and tougher to please – they want the traditional and the authentic, but also want it with a twist. Time for new and creative sensations!
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The organic trend in chocolate confectionery
The organic trend has spread through all types of product categories: find out how chocolate confectionery is impacted and how you can leverage the trend.
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Let’s TALK taste
The ‘Consumer Chocolate Sensory Wheel’ helps in describing flavor, aroma & texture of chocolate and cocoa products. It allows discussing chocolate tasting experiences by using a shared common language.
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‘Organic’: a booming trend
Increased availability of organic products, along with younger consumers desires for healthy food options, have changed the face of organic. Today already there no longer is a typical organic consumer. And how will this evolve tomorrow?
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