Posts Tagged ‘Barry Callebaut’

Barry Callebaut introduces Ruby chocolate for Belgian artisan chocolatiers, pastry chefs

March 10th, 2018

Global introduction of Callebaut RB1 will be gradual, company says.

Barry Callebaut has developed a Ruby chocolate product under its Callebaut brand for artisan chocolatiers and pastry chefs.
Billed as the fourth variety of chocolate after milk, dark and white, the Ruby chocolate product — Callebaut RB1 — will be available in Belgium in April. Availability in other countries will follow, but Barry Callebaut did not specify a timeline.
In celebration of the imminent Belgian launch, a handful of chocolatiers got a sneak preview today of Callebaut RB1, which sold out immediately. Products made with RB1 will be available at the Salon du Chocolat, set for March 2-4 in Brussels.
“Without exaggerating: Ruby is the most exciting thing to happen in the chocolate industry in decades,” said master chocolatier Marijn Coertjens said. “With ruby, you need to unlearn what you would traditionally do with dark, milk or white chocolate. This chocolate opens up a host of new ideas.”
Research shows that Ruby chocolate resonates strongly with a new generation of consumers — mainly Millennials (18–35 years old) who balance a healthy lifestyle with the quest for extreme pleasure.
“With ruby chocolate you haven’t seen anything yet,” says Mathieu Brunfaut, global group brand leader, Callebaut. “Its salient colour and unique taste profile calls for new pairing options in both sweet and savoury delights. Now, offering ruby chocolate to artisans and chefs will unleash a wave of creativity that will lead to exciting new products and concepts for people to enjoy.”
Discovered more than a decade ago, Ruby chocolate was the work of Barry Callebaut’s global R&D centers in Belgium and France and the Jacobs University in Bremen, Germany. Researchers found Ruby chocolate was linked to precursors in a specific type of bean — the Ruby cocoa bean.
RB1 owes its color and taste solely to the expert selection and meticulous processing of the Ruby beans — no fruit flavoring or colorants are added to the chocolate. For every bag of RB1, Callebaut sources sustainably grown beans and supports cocoa farmers in cocoa farming communities.
In January, Nestlé Japan launched the limited-edition KitKat Chocolatory Sublime Ruby, the world’s first item made with Ruby chocolate. Nestlé said 5,000 bars were available in South Korea and Japan, where KitKat flavor innovation is at its peak.

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Barry Callebaut pilot sustainable cocoa production scheme

March 10th, 2018

Indonesia will be the first cocoa-producing nation to be the focus of a series of pilots conducted by Barry Callebaut aimed at improving cocoa farmers’ incomes, ending child labour in the industry and cutting carbon emissions.

A major Swiss confectioner has launched its first pilot scheme aimed at creating more sustainable cocoa production.

Barry Callebaut’s Forever Chocolate Pilot was started in Indonesia last week intended to increase the income of cocoa farmers, eradicate child labour and see the industry become more carbon positive. It is the first of a series of five to be set up in cocoa origin countries.

A spokesman for Barry Callebaut, Oliver Von Hagen, said: “The problems in the cocoa supply chain have been clearly identified, but the solutions to these problems, we recognise, are not so evident.

“But, what we know is this: low productivity on cocoa farms from poor agricultural practices, nutrient depleted soil and ageing cocoa trees means that many farmers exist in a state of poverty.

“This means farmers are unable to invest in their farms,  and therefore continue to have low productivity and income. The consequence is that family members, who may include children, may end up working in the fields.

“[We] want to accelerate impact,  we want to test innovative approaches, we want to learn if these approaches are effective to reach our Forever Chocolate targets, and critically, we want to evaluate if these approaches are scalable, replicable and self-sustaining models.”

Barry Callebaut has partnered with Wageningen University & Research who will provide the cocoa producer with scientific support and an analytical framework to assess the outcomes.

To boost farmers income, it will create and test individual multi-year farm development plans (FDPs), which include productivity packages, replanting services and financing solutions. According to Barry Callebaut, the FDPs are designed to be work plans which enable farmers to develop their farms into rehabilitated, diverse, professionally run farms over a period of several years. It will also focus on supporting and incentivising cocoa farmer communities to monitor, remediate and prevent child labour on cocoa farms.

Mr Von Hagen said: “While we believe that monitoring and remediation is an important step in this process, we must also focus on targeting the root causes of child labour, as well as changing the system and the cultural awareness and acceptance of this practice.

“This means working closely together with local governments in origin countries to create an enabling environment.”

The pilots will be located in Côte d’Ivoire, Ghana, Cameroon, Indonesia and Brazil.



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Barry Callebaut partnership produces high-flavanol chocolate

February 24th, 2018
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Barry Callebaut has revealed a partnership with FlavaNaturals to produce chocolate containing high levels of cocoa flavanol in the US.

The announcement follows three years of collaboration on the development of FlavaBars, a line of chocolate containing five times the cocoa flavanol content of a typical dark chocolate bar.

FlavaBars are said to leverage over a decade of development by Barry Callebaut on high-flavanol chocolate. The company said that although flavanols are naturally occurring in cocoa beans, they are significantly reduced during the traditional chocolate production process. Requiring no additives or fortification, this chocolate retains flavanols through “optimised cocoa sourcing and processing”.

Peter Boone, CEO of Barry Callebaut Americas, said: “Consumers today are constantly trying to achieve balance in their diet. Our proprietary sourcing and processing methods allow us to better preserve the naturally existing flavanols in cocoa. Working with FlavaNaturals, we are able to provide a new chocolate experience for US consumers.”

FlavaNaturals CEO Alan Frost added: “FlavaNaturals is proud to partner with Barry Callebaut, a world leader in cocoa innovation and sustainability. Our ultimate vision is to change the way people think about consuming chocolate. Chocolate may have been your weakness, but with FlavaBar, it becomes your strength.”

The bars which are available in six flavours – roasted almond, Himalayan pink salt, blueberry and green tea matcha, pure cocoa nibs, espresso ground coffee, and crystallised ginger – are now sold online, with expansion to retail planned in spring 2018.

Source: FoodBev


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Barry Callebaut introduces sensory language

February 3rd, 2018
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Unraveling the taste of chocolate

  • Inspired by wine, coffee and craft beer categories, Barry Callebaut introduces a sensory language and tasting ritual for chocolate
  • The chocolate sensory language is based on the new book ‘Hidden Persuaders in Cocoa and Chocolate’, written by scientists from Barry Callebaut and Givaudan, the leading global flavor house
  • The chocolate sensory language and tasting ritual enable brands and artisans to help consumers appreciate chocolate even more than they do today

Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate products, today introduced a sensory language and tasting ritual that will help chocolate professionals and consumers to understand and express the richness of chocolate taste. Cocoa and chocolate sensory scientists from Barry Callebaut and the leading global flavor house Givaudan did extensive research to develop a chocolate sensory language and tasting ritual, inspired by what has already been created for wine, coffee and craft beer categories. The chocolate sensory language finds its foundation in the book ‘Hidden Persuaders in Cocoa and Chocolate. A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals’ presented today at the ISM fair in Cologne.

Satisfying consumer curiosity about chocolate

Pablo Perversi, Chief Innovation, Quality & Sustainability Officer of the Barry Callebaut Group said: “More and more consumers, and especially millennial foodies, share their experiences on social media. They are increasingly curious about food and taste. But while wine, coffee and craft beer could already be tasted, described and discussed in a rigorous and professional way, we lacked a language that did justice to the richness and complexity of chocolate experiences. Containing over 20,000 identifiable chemical compounds, cocoa is one of the most complex foodstuffs on earth. The sensory language that we have developed for chocolate, will allow consumers to share their passion for a specific chocolate taste much more accurately”.

Barry Callebaut developed the Consumer Chocolate Sensory Wheel with 87 descriptors, covering the flavor, texture and aroma of chocolate.

Barry Callebaut developed the Consumer Chocolate Sensory Wheel with 87 descriptors, covering the flavor, texture and aroma of chocolate.

Pairing cocoa and chocolate sensory research with consumer understanding, Barry Callebaut developed the Consumer Chocolate Sensory Wheel with 87 descriptors, covering the flavor, texture and aroma of chocolate. A Chocolate Tasting Ritual requires the five senses – sight, touch, hearing, smell and taste – and enables chocolate professionals and consumers to discover new dimensions of chocolate experience and appreciate chocolate even more.

The science behind the unraveling of the taste of chocolate

The book ‘Hidden Persuaders in Cocoa and Chocolate. A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals’ is the first science-based publication on how to create a sensory language for the chocolate industry. Cocoa and chocolate sensory scientists worked for two years on this chocolate language. The book features molecular insights into the compounds related to each flavor you can find in chocolate and contains a science-based categorization of taste, various aromas, as well as trigeminal sensations – such as the coolness of mint or the tingling of sparkling water –  and atypical flavors.

Renata Januszewska, author of the book and Global R&D Sensory Methodologies Manager at Barry Callebaut, said:  “The book’s ambition is to help switching from an often ‘subconscious/emotional’ to a more ‘conscious/analytical’ approach in the complex world of cocoa and chocolate. Having a shared language will not only enable brands to discuss their chocolate with consumers and describe its uniqueness to them, it will also offer them the means to come up with even better tasting experiences and new taste and food pairing combinations.



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Ruby chocolate: Nestlé’s KitKat becomes world’s first brand to adopt Barry Callebaut innovation

January 27th, 2018
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Barry Callebaut and Nestlé have partnered together for a world first – Japanese KitKat is the first consumer brand to launch a Ruby chocolate version named KitKat Chocolatory Sublime Ruby. As of tomorrow (January 19), Nestlé Japan Ltd. will launch the Ruby chocolate version of its iconic KitKat brand in KitKat Chocolatory stores in Japan and South Korea, as well as online, and according to Barry Callebaut, this means it will be available in more countries.

KitKat is the first to offer this fourth type of chocolate to consumers, just five months after Ruby chocolate was first launched by Barry Callebaut in September 2017. You can read FoodIngredientsFirst coverage from Shanghai here.

Speaking to FoodIngredientsFirst, Christiaan Prins, Head of External Affairs at Barry Callebaut, said: “With Ruby chocolate being launched just five months ago and now already having a brand adopt and bring it to the market is extremely exciting. The Nestlé team in Japan and South Korea were the quickest to catch onto this trend. With the launch being in Shanghai last year, which could well be why there is an extra appetite from Asian countries. But ultimately, it’s about who is the quickest to adapt and integrate Ruby into their brands, and this case it was Nestlé in Japan and Korea.”
Prins believes the color of Ruby chocolate appeals to a broad group of people, and the flavor, in particular, appeals to millennials, he says.
The Nestlé deal is exclusive for a limited time, initially for six months, but Barry Callebaut is confident about the future of Ruby chocolate. Prins adds: “Barry Callebaut’s gourmet brands are also looking at launching it in the first half of 2018, so we can expect that it will become much more visible in the coming months, on the market.”
Since the announcement in Shanghai, China, on September 5, 2017, Ruby chocolate has been attracting strong interest from chocolate connoisseurs throughout the world. The Ruby chocolate used in KITKAT Chocolatory Sublime Ruby has a fresh berry-fruity taste and characteristic color. Ruby chocolate is made from the Ruby cocoa bean. No berries, berry flavor nor color are added. The bean has a specific set of attributes, which Barry Callebaut managed to unlock through an innovative process that took many years to develop.
Also speaking with FoodIngredientsFirst, Sandra Martinez, Nestlé Global Head of Confectionery said: “KitKat is one of our leading confectionery brands that have a unique mix of heritage and innovation. It was first manufactured in 1935 and since then has been delighting consumers all over the world with its breakthrough innovation.”
In Japan, there are more than 350 different products in a large variety of flavors. KitKat Chocolatory in Japan was also specifically selected for the affinity between its position as the most luxurious line among the world-popular KitKat Made in Japan brand and the innovation of Ruby chocolate, she says.
“The market for KitKat in Japan is mature and consumers are keen to try new and interesting flavors – that makes it a natural choice for us to launch KitKat Chocolatory Sublime Ruby in Japan.” “Our strategy is to continue delighting consumers with the best possible products, solutions and services. We are happy to share more news with you once it becomes available,” Martinez notes.
“Sublime Ruby” was created through the craftsmanship of top pâtissier Yasumasa Takagi. It will be available for purchase in the KitKat Chocolatory stores as well as online. KitKat Chocolatory is a specialty store in Japan and South-Korea selling premium KitKat chocolates created with meticulous attention to ingredients and preparation methods under the direction of Yasumasa Takagi, owner-chef of Le Pâtissier Takagi.
Antoine de Saint-Affrique, CEO of Barry Callebaut commented: “I am very pleased that our innovative breakthrough Ruby chocolate has come to life so quickly through our partnership with Nestlé and the pioneering KitKat Brand in Japan. Nestlé was very quick in spotting the trend and in introducing a Ruby chocolate version of KitKat, which will entice consumers across Asia and beyond.”
‘KitKat Chocolatory Sublime Ruby’ will be available from Friday, January 19, in time for Valentine’s Day.
• KitKat Chocolatory Sublime Ruby 1 piece: 400 JPY (US$3.59)
• KitKat Chocolatory Sublime Valentine’s Assortment 5 pieces: 1,800 JPY (US$16.18)
• KitKat Chocolatory Sublime Valentine’s Assortment 7 pieces: 2,400 JPY  (US$21.57)

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Solo Gelato and Barry Callebaut create ice cream capsule system

December 16th, 2017
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Israeli startup Solo Gelato has partnered with chocolate-producer Barry Callebaut to create a Nespresso-style ice cream capsule system, which is able to make fresh ice cream instantly.

Set for release in 2018, the innovative new system was created in a partnership with Barry Callebaut, which was established through MassChallenge, a company part-founded by Barry Callebaut which provides funding to enterprising startups.

The partnership has allowed Solo Gelato to utilise Barry Callebaut’s Chocogelato mixes in the capsules, after testing carried out by the chocolate-makers proved the mix was viable.

Image Barry Callebaut - Chef, Boaz Kwintner, and food technologist, Dr. Eynav Kliger, making ice cream with Solo Gelato.

Image Barry Callebaut – Chef, Boaz Kwintner, and food technologist, Dr. Eynav Kliger, making ice cream with Solo Gelato.

Founder and CEO of Solo Gelato Barak Beth-Halachmi said: “It has been a long, hard journey, but our relationship with Barry Callebaut has been one of the most illuminating and fun parts of it.”

He also stressed that the relationship is mutually-beneficial, as the partnership means that Solo Gelato’s products are not in direct competition with Barry Callebaut.

Massimo Selmo, head of global sourcing at Barry Callebaut initiated the chocolate-producer’s involvement with Mass Challenge. He said: “MassChallenge not only gives us access to new product ideas and innovative solutions we might never be able to create in-house… we also get to know a talented pool of bright young people with an entrepreneurial spirit.”

Source: Food Bev


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Barry Callebaut answers reduced-sugar trend

December 16th, 2017
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Barry Callebaut has developed five types of chocolate and several sugar-substituting technologies aimed at reducing sugar while retaining taste in confectionery products.
With about half of the world’s consumers are trying to limit their sugar intake, healthy alternatives for snacks and meals are a worldwide growing trend, Barry Callebaut said in a news release. The company is addressing this trend by continually investing in R&D. To this end, it has developed five sugar solutions for chocolate and also has several sugar substituting technologies ready for customer-specific developments.

Declining sugar intake trend
People feel more in control of their health and want food that supports a healthy lifestyle while still fulfilling the need for indulgence and pleasure, the company said, citing market research that suggests 49 per cent of the world’s consumers try to limit their sugar intake, 23 per cent try to eat a moderate amount of sugar and 14 per cent avoid it entirely.

“Since 2007, we have been working on chocolate reformulation,” said Leen Allegaert, head of Barry Callebaut’s Wholesome Choice innovation program. “We developed a toolbox of sugar substituting technologies that is ready for customer-specific developments as well as a complete range of chocolate and filling recipes that are either reduced in sugar or free of added sugar.”

At FiE in Frankfurt, Germany, this week, Barry Callebaut provided an in-depth look at its five sugar solutions:

Sugar reduction
Barry Callebaut’s first solution is to reduce sugars by at least 30 per cent. In general, a product should contain at least 30 per cent less sugar than a similar product in the market to be labelled sugar-reduced. The company’s sugar-reduced dark and milk chocolate contains a dietary fibre blend that replaces part of the sugar content. The chocolate keeps it sweet-tasting flavour even when a significant amount of sugar is taken out. This sugar-reduced chocolate has a balanced taste profile, a good workability, and is also digestive tolerant.

Free of added sugar
Barry Callebaut also offers a series of recipes that do not contain any added sugar. This range is available in a variety of dark, milk and white chocolates with maltitol as a one-on-one sugar replacer. Maltitol is a polyol: a sugar alcohol that is used as a bulk sweetener that contains fewer calories but preserves 90 per cent of a product’s sweetness.

Without added sugar and with no potential laxative effect
The company also offers chocolates without added sugar and without the requirement to declare the laxative effect, which can be caused by a polyol such as maltitol. The declaration of the laxative effect is not required for recipes using maximum 10 per cent polyols combined with dietary fibre.

The range consists of dark, milk and white chocolates with sweeteners, stevia for a great-tasting profile, and an added unique fibre blend. The range was patented in 2009. The blend contains inulin, a fibre of natural occurrence that is most present in the chicory root and that brings intestinal health benefits. Stevia, in turn, is a highly intensive sweetener: sweeter than sucrose and a natural replacement containing zero calories. This means only a small quantity of it is needed.

Sugar free
Barry Callebaut also has a series of recipes that contain zero sugar. These sugar-free chocolates contain maltitol and stevia as sweeteners. The result is a zero sugar chocolate, with maltitol and stevia that retain chocolate taste and texture.

Gradual reduction
A last option is to gradually reduce sugar in your chocolate year on year by 10 to 20 per cent, without adding polyols. Barry Callebaut offers support with product reformulation and regulatory advice.

Source:  Bakers Journal

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Forever Chocolate shortlisted for Responsible Business Awards 2017

October 28th, 2017
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Forever Chocolate has been shortlisted in the category Sustainable Business Communication of the Year of the Responsible Business Awards, which, in turn, is great recognition for Barry Callebaut’s Forever Chocolate strategy.

Barry Callebaut’s sustainability strategy “Forever Chocolate” holds the ambition to move sustainable chocolate from niche to norm in less than a decade and by 2025 address the biggest sustainability challenges in the chocolate supply chain:

• Eradicate child labor from its supply chain

• Lift more than 500,000 cocoa farmers out of poverty

• Become carbon and forest positive

• Have 100 percent sustainable ingredients in all its products

The Responsible Business Awards are awarded annually by a judging panel featuring executives from some of the world’s leading companies, NGO, media and academic institutions, brought together by the business intelligence company Ethical Corporation.

Barry Callebaut was competing with some of the leading consumer companies and congratulates Heineken for winning the award for best Sustainable Communications of the Year.

“Everyone at Barry Callebaut can be very proud of this shortlisting/award. It shows our messaging is robust and impactful, and successfully inspires industry and beyond. This is essential for our efforts to create a movement to make sustainable chocolate the norm by 2025,” says the company.




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.



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