Lidl UK has launched a trial ‘Healthy Till’ in each of its 600 stores by replacing ‘treat’ items such as chocolate with products of a higher nutritional value. The initiative is being trialled for an initial ten week period. Should the customer response prove positive, it will be rolled out as a permanent fixture.
Barry Callebaut will demonstrate how it keeps growing its expertise in developing healthy yet delicious products and continues to respond to evolving modern day consumer needs. The company offers a ‘free-from’ range including dairy-free chocolate, as well as alternative sweetener solutions such as its Sweet by Fruits™ chocolate – a chocolate integrating a sweetening solution entirely derived from fruits. During the HIE Barry Callebaut’s alternative sweetener range can be discovered at the company’s booth.
Guylian, the market leader in boxed chocolates in Belgium has three exciting consumer initiatives planned for the UK market.
Guylian and Titanic are joining forces in a consumer promotion that will be announced in the chocolate brand’s TV campaign starting on 29 October. A 20 second commercial celebrating the collaboration around the launch of Titanic 3D on DVD and Blue Ray will air on ITV3, More4, E4, Sky Living, Sky News, Watch and Alibi and reach 17.3 million ABC1 females aged between 25 and 55 years.
Add the food of the gods, cacao, to the water of life, booze, and you’ve got Twice the Vice spirited chocolates. A box holds nine chocolate-enrobed, liquor-filled morsels that are available in a variety of spirit themes including a fine tequila and a kentucky bourbon series. While we’re sure all of their delightful boxes are worth a try, the Single Malt collection is the highlight of Twice the Vice’s series of high octane bonbons. Inside you’ll find a trio of The Macallan 12 year: thought by many to be the best of that vintage and silky smooth, The Glenlivet 15 year old: fruity, floral, soft and rich with oak and vanilla, and from the Islay region, the Lagavulin: a deep, dry and exceptionally peaty beast not for the faint of heart. Matched with the incomparable rich velvet of Belgium’s Barry Callebaut chocolate, they’re reason enough to revive trick-or-treating for adults, in our book.
Cadbury owner, Kraft Foods has filed a patent for the manufacture of low calorie chocolate. This new method is claimed to preserve quality and texture while prolonging shelf life.
Barry Callebaut’s Gourmet brand Callebaut® has taken an important step into the future by launching its ‘Growing Great Chocolate’ campaign that shifts the entire production of the ‘Finest Belgian Chocolate’ to sustainable cocoa as from May 1st , 2012. Since 100 years already, Callebaut® is the preferred partner-chocolate brand for food professionals and craftsmen all over the world. As of today, the chocolate will be made exclusively with sustainable cocoa, which recognizes Callebaut® customers’ requirements for high-quality chocolate that comes with a guarantee of sustainable cultivation. With the ‘Growing Great Chocolate’ campaign Callebaut® invites its customers to discover the fascinating story behind their trusted, high-quality chocolate, starting right at the bean.
Cargill has opened a new Center of Expertise for cocoa and increased the cocoa powder production capacity at its Wormer facility enabling Cargill to strengthen its ability to offer customers greater product innovation and increased levels of service.
Shanghai’s World Chocolate Wonderland welcomed visitors through its doors on Friday (December 16), into a theme park of lifelike chocolate exhibits.
Recently, consumers are more and more consciously looking for products free from certain ingredients such as additives, preservatives or refined sugars. They are constantly balancing their desire for something natural and healthy with something tasty. Barry Callebaut now offers an alternative: Sweet by Fruits. This chocolate is sweetened by all natural fruit sugars, derived entirely from fruits. It functions as an alternative sweetening solution, thus replacing the refined sugar in chocolate.
Lecithin is indispensable in the making of chocolate. A natural emulsifier, with just short conching it gives a homogeneous, low viscosity chocolate mass that is relatively easy to work and melts gently. Lecithin reduces fat blooming, increasing the product’s shelf life. It also offers cost benefits, since with lecithin up to eight percent less cocoa butter is needed. Sternchemie, an international supplier of lecithins, has now once again shown in trials that sunflower lecithin is a viable alternative to IP soy lecithin for chocolate manufacture.