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Posts Tagged ‘Barry Callebaut’

Solo Gelato and Barry Callebaut create ice cream capsule system

December 16th, 2017

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
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.

Source:  foodingredientsfirst.com

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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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