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Barry Callebaut continues to expand in North America

October 7th, 2017
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Barry Callebaut completes investments in two manufacturing facilities and introduces new warehouse

The Barry Callebaut Group, the world’s leading manufacturer of high-quality chocolate and cocoa products, today announced it has completed two expansion projects in the US. Factories located in American Canyon, California and Chicago, Illinois recently received significant investment totaling nearly $25 million, which is within the annual CAPEX budget. Commencement of the American Canyon facility investment was announced in November of 2016. In addition, Barry Callebaut has opened a new warehouse in Bethlehem, Pennsylvania. This new warehouse consolidates previous distribution operations and integrates many technological advancements.

“These investments in manufacturing and warehousing demonstrate Barry Callebaut’s continued focus on service and product availability to meet our customers’ needs. As our customer base grows, we continue to invest in infrastructure to support that progress”, says Peter Boone, President, Americas Region.

Recent expansion in the American Canyon, CA factory includes an additional molding line, an additional liquid line, and several other equipment improvements. These investments allow Barry Callebaut to continue its growth among clientele on the West Coast. In its Chicago, IL facility, Barry Callebaut has added a molding line and related infrastructure. This investment in Chicago provides Barry Callebaut the capacity to enhance service levels for Midwest region customers.

Barry Callebaut has also opened a new warehouse in Bethlehem, PA, completely managed in-house. The Bethlehem warehouse includes over 500,000 square feet of temperature-controlled space and will function as the company’s main distribution hub for its business on the East Coast.

 

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Scientists debut first new chocolate in 80 years and it’s pink!

September 11th, 2017
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We’d like to think that chocolate science has become a perfected art over the last century or so.

But scientists would disagree, particularly the chocolate scientists over at Swiss company Barry Callebaut, who have recently debuted the first new kind of natural chocolate in over 80 years.

Hold on to your hats, millennial pink lovers. Now, along with dark, milk and white chocolate, please welcome … ruby chocolate!

The rosy pink-colored chocolate comes from the Ruby cocoa bean, and was launched at a special event in Shanghai on Tuesday. Not only does the chocolate look wildly different, but it also has a unique, fruitier taste.

“The fourth type [of] chocolate offers a totally new taste experience, which is not bitter, milky or sweet, but a tension between berry fruitiness and luscious smoothness,” the company said in a news release. “To create Ruby chocolate, no berries or berry flavor, nor color, is added.”

As a company spokesperson told TODAY via email, the Ruby bean grows in countries like Ecuador, Brazil and the Ivory Coast, “but you need the right” bean for it. Barry Callebaut “is able to identify the specific Ruby beans. Secondly, we developed a unique processing that makes those special precursors come alive, creating Ruby chocolate.”

There are no additives to the chocolate, added the spokesperson.

Believe it or not, white chocolate was actually the last kind of chocolate to be launched, by Nestle, in the 1930s. That said, white chocolate is actually a chocolate derivative since it contains no cocoa solids, and has specific standards that have to be adhered to in order to be called white. Ruby chocolate is, says the spokesperson, a “real chocolate” and not a derivative.

Other companies have created red cocoa powder in recent years, but as Barry Callebaut notes, this is the first time “natural reddish chocolate” has been produced.

Source: today.com

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Barry Callebaut opens its 20th Chocolate Academy center in Milan, Italy, led by world champion Davide Comaschi

July 1st, 2017
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Together with Davide Comaschi, winner of 2013’s World Chocolate Masters, we had the pleasure to inaugurate our 20th CHOCOLATE ACADEMY center, accompanied by some of our senior management members, sponsors and renowned chefs.

Massimo Garavaglia, President EMEA, said in his opening speech: “The future for chocolate is bright, whether you look at it from an innovation perspective, or from a perspective of creativity, or from the perspective of new applications. Therefore, it’s really a good moment for all of us to celebrate.

The success of our recent academy openings in Moscow, Dubai and Istanbul makes me confident that our new chocolate academy in Milan will turn out to be very successful very soon too, and I am sure that with this we have created something really beautiful for Italy, and even more so for the city of Milan.

You know that I’m Italian. The special thing with this academy is that it will be Italian in the best sense of the word, led by Davide Comaschi, an Italian chef who has collected a great experience in recent years – this excellence and creativity are difficult to find and really valuable for us. In addition, it will be the first academy to develop recipes for artisanal gelato with real Belgian chocolate.

I am convinced that this is only the start. Others may view Italy as a mature market and a difficult one, where you don’t need to invest, but I believe that this is the right moment to invest, and I am sure that the academy will be a way to draw a promising future for chocolate in Italy.”

Go to Milan to learn all about chocolate … and chocogelato

The CHOCOLATE ACADEMY center in Milan is a teaching and training center for professionals of all levels and all Barry Callebaut customers who are interested in improving their chocolate skills or learning new techniques, trends and recipes for the Italian market. In addition, the academy will act as the global center of excellence for chocolate gelato (artisanal chocolate ice cream) and hosts the first ChocoGelato Lab, dedicated to this truly Italian craftsmanship.

As Academy head Davide Comaschi explains: “Milan has become the Italian capital of chocolate in recent years. It is in fact the city where the Salon du Chocolat, the Italian edition of the prestigious Parisian kermesse, takes place, and the place chosen by an undisputed market leader as the Barry Callebaut group to host its 20th CHOCOLATE ACADEMY center, the first in Italy.”

In honor of the occasion, Barry Callebaut’s chefs from all over the world met in Milan to prepare a unique 20-story-cake and everyone attending the event was only too happy to help making the sweet delight disappear very quickly.

Chocolate Academies are centers of excellence in chocolate

Including the recently inaugurated center in Milan, Barry Callebaut manages a total of 20 CHOCOLATE ACADEMY centers all over the world. A specialized Beverage Academy center forms also part of the mix. The academies act as centres of excellence where Barry Callebaut concentrates chocolate knowledge in order to drive innovation and facilitate partnerships with artisans. They provide venues for training and customer demonstrations focusing on all aspects of Chocolate work and across all trade sectors from hotels, restaurants and catering (Horeca) to Pastry, Bakery and Chocolatiers. Last but not least, they offer an excellent forum for customer dialogue through seminars and customer focus groups.

 

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Mumbai sees relaunch of The Chocolate Academy by The Barry Callebaut Group

April 15th, 2017
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The Chocolate Academy by The Barry Callebaut Group comes to Andheri in a new avatar much to the delight of cocoa lovers

Chocolate lovers from across the city are excited about the recent relaunch and relocation of The Chocolate Academy Center by The Barry Callebaut Group. The centre, relocated in Andheri, welcomes people from all strata: pastry chefs, chocolatiers, bakers, caterers and anyone with a love for chocolate. This academy is the brand’s 19th training centre in the world and is the fourth in Asia Pacific, after Singapore, Shanghai and Tokyo. The launch saw a lot of buzz at the academy as chocolatiers walked in for a peek into ‘The Chocolate Academy Center 2.0.’

A one-stop destination

This academy will serve as an epicentre for exchanging technical skills, conducting sessions and workshops around cocoa and dialogue around gourmet division. Chef Manikandan Raman, Head of Academy and Technical Support for the Chocolate Academy Center Mumbai, shares, “This academy has lots to offer to chocolate-loving people, be it bakers who want to learn more about chocolate and cocoa products or beginners who want to learn about chocolates. The centre has designed workshops according to various levels from easy, intermediate and difficult.” This state-of-the-art centre is equipped with a modern kitchen and the equipment is sourced from the elite league.

Positive numbers

Recently, Barry Callebaut opened a chocolate factory in Pune, and now the brand has branched out to Mumbai as the gourmet market in India is booming, which is also validated by the research conducted by Euromonitor. According to market research firm Euromonitor, India is one the fastest growing confectionery markets globally (CAGR of 12 per cent over 2015-2020). The average unit price in India grew by 8 per cent in 2015 and premiumisation is expected to fuel chocolate sales further in India.

Mikael Neglén, President, Chocolate Asia Pacific, Barry Callebaut, shares, “With significantly greater exposure to international brands and product premiumisation, we believe there will be an increasing demand for our gourmet products in India and across Asia Pacific. The investment we’ve made here reaffirms our commitment to the professional chocolatiers in this region.”

Source:  dnaindia.com

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Barry Callebaut presents new range of awesome fillings at ISM

February 4th, 2017
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  • New fillings offer multisensory experiences boosting the taste of pralines, tablets and biscuits
  • Fillings made without added vegetable fats or preservatives
  • Chocolate fillings are solely made with Swiss chocolate

On the occasion of the ISM trade fair in Cologne, Barry Callebaut will be launching a new range of fillings for confectionary and bakery creations. The awesome fillings of the world’s leading manufacturer of high quality chocolate and cocoa products are the answer to satisfy consumer needs for premium, multisensory experiences. The new range enables professionals worldwide to work with delicious chocolate and fruit fillings with low water activity.

Multisensory experiences

Consumers in 2017 are looking for premium chocolate experiences with high quality products more than ever. Barry Callebaut helps professionals worldwide cater to this craving with a new range of high quality chocolate and fruit fillings. The awesome fillings create multisensory experiences boosting the taste of pralines, tablets and biscuits.

“At Barry Callebaut we are constantly reimagining the world of chocolate. Every day we want to create new products that trigger the imagination of consumers worldwide,” says Bas Smit, Global and EMEA Marketing Director of Barry Callebaut. “With awesome fillings, we have crafted an exciting new range that continues to do just that. The fillings add an unexpected taste and texture to any chocolate experience.”

Chocolate and fruit fillings

The awesome fillings were created based on Barry Callebaut’s decennia long expertise and love for chocolate and are a perfect pairing to many existing inclusions. Because of the low water activity values, micro-organisms can’t grow, meaning there is no need for preservatives. Moreover, there is less migration of moisture to dough, resulting in a well-maintained crunchiness for those inclusions where you need it.

Made solely with Swiss chocolate, the chocolate filling has a rich intense chocolate taste and smooth texture. It contains 40% less calories than fat based fillings. All fillings are made without added vegetable fats or preservatives. The fruit fillings use a fruit puree base and offer a refreshing fruity taste, and exciting smooth texture.

Barry Callebaut offers the fillings in both confectionary and bakery applications. The confectionary range comes in chocolate, raspberry, apple and apricot versions and has a water activity of < 0.6. The bakery range comes in raspberry, apple, apricot and has a water activity of < 0.5. Both offer great bake stability.

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Barry Callebaut completes acquisition of chocolate production facility in Belgium

January 14th, 2017
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Barry Callebaut AG has successfully closed the acquisition of the chocolate production facility from Mondelez International in Halle, Belgium.

Barry Callebaut AG has successfully closed the acquisition of the chocolate production facility from Mondelez International in Halle, Belgium, as announced on September 15, 2016. This follows the completion of works council consultations and closing conditions.

The factory in Halle, which will be integrated into Barry Callebaut’s global manufacturing network as of January 1, 2017, will expand the company’s production capacity for quality Belgian chocolate and fillings. The transaction also includes a long-term agreement for the supply of an additional 30,000 tons of liquid chocolate per year to Mondelez International, which will start early this year.

With annual sales of about CHF 6.7 billion (EUR 6.1 billion / US$6.8 billion) in fiscal year 2015/16, the Zurich-based Barry Callebaut Group is the world’s leading manufacturer of high-quality chocolate and cocoa products – from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations and compounds. The Group runs more than 50 production facilities worldwide and employs a diverse and dedicated global workforce of close to 10.000 people.

The Barry Callebaut Group is committed to make sustainable chocolate the norm by 2025, to help ensure future supplies of cocoa and to improve farmer livelihoods. It supports the Cocoa Horizons Foundation in its goal to shape a sustainable cocoa and chocolate future.

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Barry Callebaut opens first chocolate factory in Indonesia

October 15th, 2016
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The 43,000-sq.-ft. factory will be on the same campus as GarudaFood Group’s biscuit production facility.

Swiss chocolate producer Barry Callebaut has expanded its operations in Indonesia with the grand opening of its first chocolate factory in the country.
Through a long-term outsourcing agreement with GarudaFood Group, one of the largest food and beverage companies in Indonesia, Barry Callebaut built its three-story, 43,000-sq.-ft. factory on the premises of GarudaFood’s biscuit plant in Gresik. Barry Callebaut will also supply GarudaFood with 10,000 tons of chocolate per year.
Antoine de Saint-Affrique, Barry Callebaut’s ceo, said the new chocolate factory, which will initially employ 50 people, is a “cornerstone” in its strategy to strengthen its position in Asian Pacific markets.
“It also enables us to grow our already significant presence in Indonesia — an important emerging market with about 260 million people that offers above-average growth opportunities,” he says. “We are truly excited that our strong relationship with GarudaFood and this new factory will provide GarudaFood with the means to differentiate themselves in an increasingly competitive market.”
GarudaFood CEO Hardianto Atmadja said the partnership will give GarudaFood the opportunity to put emphasis on biscuit production, including its Gery brand.
“The chocolate production lines at the Barry Callebaut factory allow us to focus our manufacturing facilities in Indonesia on biscuits and strengthen the factory as a key competence center for our biscuits products in Indonesia,” he says. “This move will help us to further develop our successful biscuit brands.”
Barry Callebaut also operates chocolate factory grinding facilities in Bandung and Makassar, Indonesia, employing more than 500 people. The company also has chocolate factories in China, India, Japan, Singapore and Malaysia.
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Leading women in Côte d’Ivoire’s cocoa industry visit Barry Callebaut

July 23rd, 2016
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Marie Zae Zea and N’Goran née Brou Oussu shared their experiences and efforts to further empower women in Western Africa.

Two leading women in Côte d’Ivoire’s cocoa industry recently visited Barry Callebaut at the world’s largest chocolate factory in Wieze.

Marie Zae Zea and N’Goran née Brou Oussu, two female cooperative managers from cocoa plantations in Côte d’Ivoire and both members of the National Federation of Women Producers of Coffee and Cocoa Côte d’Ivoire, were invited to visit Barry Callebaut and discuss the challenges they’ve faced on the ground.

The goal of the visit was the share the endeavors that both women undertake to improve the livelihoods and working conditions of women in Western Africa.

“Barry Callebaut is happy to have the opportunity to bring people together and providing a forum to share knowledge and expertise. Strong women such as Mrs. Marie Zae Zea and Mrs. N’Goran née Brou Oussu are a great inspiration, not only for us, but for everybody,” says Erika De Vos, HR director of Barry Callebaut Belgium.  “They show that there is a way for women in the cocoa industry to be financially independent, and to be strong and proud.”

Their visit started with a tour of Barry Callebaut’s R&D application lab and production site in Wieze. They received glimpses of the future of chocolate through presentations on the innovation projects of the Barry Callebaut Group, and visited Callebaut’s flagship Chocolate Academy Center to learn how chocolate makers in Wieze have been turning cocoa beans into chocolate since 1911.

The two women belong to key elements that drive women’s empowerment in Côte d’Ivoire, the world leader in the production and export of cocoa beans. They are role models in a country where tradition and culture still dictate women’s roles in the family.

Land ownership, for one, can be problematic. It’s not uncommon for a plantation to be handed over to the husband’s family if he dies, causing women to lose their homes and livelihoods.

Zae Zea and Brou Oussu fight injustices like these. They shared their experiences and discussed how they want to empower women by improving public understanding and convincing husbands to hand over parts of their land to their wives, in the hopes that these efforts will improve the livelihoods and working conditions of women in Western Africa.

Their goals and efforts align well with those of Barry Callebaut, which takes a long-term approach to creating a sustainable cocoa industry. The company works with farmers to improve cocoa farming practices while safeguarding the environment and address social challenges in the communities. With this combined approach, Barry Callebaut hopes to unlock the greatest potential to increase productivity, household incomes, and improve communities.

Barry Callebaut also lobbies for women’s empowerment by including them in training, farmer group administrative and management activities, and other business development opportunities. It also supports literacy, business skills training, and working with women to create more income-generating opportunities.

“Barry Callebaut fully supports women empowerment activities, and wants to give role models like Marie Zae Zea and N’Goran née Brou Oussu a forum to share their knowledge and expertise. People like them inspire us and are key to making the cocoa supply chain more sustainable,” says De Vos.

Source:  candyindustry.com

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Barry Callebaut “crafted and co-created” the chocolate dreams of tomorrow at ISM 2016

February 6th, 2016
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“Global Chocolatier” Barry Callebaut participated at ISM 2016 in Cologne from January 31 until February 3, 2016 (Hall 10.2, Booth C010 – D019). 5 craftsmen/women brought the chocolate of tomorrow alive in the Barry Callebaut Studio. With sustainable cocoa and chocolate at the very heart of our business, Barry Callebaut, presented delicious, eyes teasing chocolate experiences – and three new product novelties: Caramel Doré, Choc37.9 and Happy Chocolate.

Step into our Barry Callebaut Studio, where six passionate and skillful craftsmen and woman will create fascinating chocolate experiences live on stage! Experiences redefining the confectionery, ice cream, bakery, pastry, biscuits, desserts or drinks markets. Chocolate experiences suiting tomorrow’s consumer needs!

Throughout the four days of the fair we invite you to discover what consumers are looking for. What satisfies them and adds value to them. How their changing lives drive their changing chocolate preferences. Either be it chocolate experiences expressing their personality, be more wholesome, more premium or what they have defined to be the ‘new green’!

Curious to learn what a ‘Symphony of Caramel’ and ‘Mademoiselles’ are about and how it will unlock the confectionery and biscuit categories? Join us and experience our Barry Callebaut Studio where a passionate team will share all inside-outs!

Read and follow also the latest news we present at  ISM on solutions.barry-callebaut.com!

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Nuts and chocolate – a perfect marriage!

October 24th, 2015
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Since the acquisition of la Morella nuts in 2012, Barry Callebaut is much more than chocolate and cocoa. La Morella nuts, the artisanal nut specialist based South East of Barcelona/Spain, brought a wide array of new products into the Barry Callebaut family. Nuts in all kind of variations make a perfect addition to Barry Callebaut’s chocolate products – nut products being the second largest product segment used in the confectionery industry. Sourcing the best nuts is key to manufacture products of the highest quality and freshness. We accompanied Oscar Sans, la Morella nuts’ sourcing manager, during a typical day of the nut harvesting season in Spain’s most important origin and home of la Morella nuts, Catalunya.

It’s another hot, dry day in the nut orchards. The late August sun is still high in the sky. In the semi-shade of an almond tree, Oscar Sans, Head of Sourcing & Operations at la Morella nuts based in Reus/Spain, is talking to Josep, one of the nut farmers his is closely working with. A few days ago, Josep started to harvest this year’s hazelnut and almond nuts in his four-hectare field. Weather conditions at the foot of the La Morella mountain were very favorable this year. Thus, Josep is expecting an extraordinary harvest.

Nuts and chocolate - Barry Callebaut Image

Nuts and chocolate – Barry Callebaut Image

It’s all about premium quality nut ingredients…

This is a win-win for Oscar as well. He is sourcing 80% of the hazelnut and 70% of the almonds he needs virtually next door to the la Morella nuts factory: “We are very close to the nut farmers we buy our raw materials from, not only distance-wise. I know all our suppliers by their first name. That’s what sets us apart from others. La Morella nuts is a manufacturer of premium quality nut products. Our personal relationships with nut farmers are one of the secrets of our success. Like this, we have the guarantee to receive only the best nuts on the market.” Josep is showing Oscar a few of today’s harvested hazelnut in a container at the back of this tractor. Both very much like what they have in their hands – the source of whole and chopped nuts, crocants and sablages up to delicious nougatine as well as 100% pure nut pastes, all made by la Morella nuts.

… and processing the nuts as fresh as possible

Before returning to the la Morella nuts factory in the outskirts of Catalan city Reus, Oscar is paying a visit to the nearby nut cracker. For Pere Ferre this is the busiest time of the year. Many nut farmers bring their freshly harvested nuts to his cooperative owned by the regional nut farmers. “At la Morella nuts we have no stocks at our own facility. For every customer order, the nuts we are using are deshelled just before Pere and his team are shipping the necessary quantity over to us. As of the delivery to our factory, we process, pack and seal the final products within 24 hours. La Morella nuts products are all about freshness. This is what makes us unique.”, adds Oscar Sans.

At the very maximum, the 2015 Catalan hazelnut harvest will remain with the cooperative’s storage tanks until July 2016. Till then, the nuts stored in high silo tanks step-by-step leave the cooperative’s premises – a big chunk to the la Morella nuts factory a few car minutes away.

Unique artisanal techniques brought to to the bigger scale

Back in the factory, first thing, Oscar Sans is checking the newly arrived macadamia and pecan nut lots. “Macadamia and pecan see more demand from the Asian market. That is why since one year ago, we have also been producing sablages, bresiliennes and pralinés from these nut types. In general, we see a strong growth in demand for nut products in emerging markets. Nuts can give chocolate products an add-on that is widely viewed as a healthy benefit. Global demand in nuts continues to rise. Estimations assume a growth by 10% each year, with a big part coming from emerging markets. Here at la Morella nuts,  however, the majority of our products today still go to customers all across Europe, with Belgium, Germany and France as our main markets.”

The delivery is checked. The macadamia and pecan lots from the Californian supplier are all fine. Within a short time, the nuts will be delivered to the customer in Italy in the form of delicious nut pastes.

Oscar drives down the road from the Castelvell factory to the main factory in Reus, where all hazelnuts and almonds are processed. “In our two factories, we process nearly 10,000 tonnes of nut products every year. Over the years, we have developed a unique roasting technique. Per each nut variety we define the ideal roasting parameters. Only like this we can offer nut products to our customers that reveal the full fruitiness of the origin product.”

La Morella nuts is also famous for perfecting a crucial manufacturing process: the caramelization of whole or chopped nuts. Juan Carlos is standing in front of a big boiler that is constantly  turning around. Below one can see a gas flame heating the boiler up to the right temperature. Every now and then he fills in a batch of chopped nuts. Sugar is automatically added. “Our master caramelizers exactly know when to take out the hot mix of nuts and caramelized sugar. They just judge from their eyes. It’s an art you can only develop during many years of experience.”, describes Oscar Sans. After going through a cooling tunnel the sticky mass is crushed into sablages and immediately packed for shipping to a Barry Callebaut Gourmet customer. Oscar Sans: “Sablages as well as nut crocants are very popular these days. Our customers like it very much to add them to their creations as they give nice textures and taste experiences – be it for a chocolate artisan as well as for larger food manufacturers. Today, nut products make the second product category used in the confectionery industry – right after the chocolate. That shows you, how popular our products are!”

The secrets of la Morella nuts – from a chef’s view

La Morella nuts offer a wide range of products: pure chopped and whole nuts, crocants, sablages, nougatine, pure nut pastes, pralines and nut fillings. Based on latest insights, trends and novelties the specialists at la Morella nuts continuously develop new nut-related products that capture the very best nature has to offer. As a result, these products are widely loved and used by renowned chefs such as Philippe Bertrand, Meilleur Ouvrier de France and Manager of the Cacao Barry Chocolate Academy center in Meulan/Paris:

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