While there is no indication the world is not about to run out of chocolate any day soon, there are concerns from manufacturers and suppliers that the current high prices and shortage of cocoa beans will push up costs further and, in some cases, restrict...
Barry Callebaut, the world’s largest cocoa and chocolate supplier, reported a sales rise of 11% to 4.6 billion CHF ($5.09bn) compared to last year, but one-off expenses caused by its transformation plan amounted to a lower-than-expected half-year profit.
Cacao fruit, or cocoa fruit, is drawn from the same pod as cocoa beans. Normally thrown away, the juice, pulp and peel of the pod can be used as a sweetener in a range of products. Across Europe and beyond, cacao fruit has appeared recently in a range...
The Sustainable Coconut Partnership, founded by FMCG and ingredients heavyweights, was set up to establish best practice, impact programmes, and harmonise industry requirements for coconut supply chain players. Now a revised charter is bringing an assurance...
Cabosse Naturals, established by Barry Callebaut to unlock the potential of the entire cacaofruit, has launched a ‘free-flowing, 100% pure cacaofruit powder’, a new ingredient that can replace refined sugar in food manufacture, which also caters to growing...
With new inventions and innovations coming thick and fast, the plant-based confectionery category is increasingly shifting into the mainstream market with big brands like Mars entering the space in the past couple of years.
The long-term agreement with Nestlé will include payments for ecosystem services (PES) to more than 6,000 farmers covering 11,500 hectares of agroforestry in Côte d’Ivoire. The implementation of the project is already underway, with three cooperatives...
The chocolate major is ‘redesigning’ how it farms, ferments, and roasts cocoa beans to develop a range of chocolate. We ask Bas Smit, Vice-President, Global Marketing and R&D, how the company is putting ‘cocoa first, sugar last’.
Barry Callebaut says it is committed to ending deforestation in the cocoa and chocolate industry as part of its actions in the months and years ahead, which are highlighted in its the Cocoa & Forests Initiative (CFI) Progress Report 2020.
Barry Callebaut has joined forces with Swiss chemistry start-up Bloom Biorenewables to investigate upcycling chocolate side streams. The first result: vanillin produced from hazelnut shells.
The chocolate disruptor brand has been removed from a list of ethical chocolate companies due to ties with ‘Big Cocoa’. Tony’s Chocolonely tells FoodNavigator it deliberately works with Barry Callebaut to show full traceability is possible at scale.
Barry Callebaut is planning a global push for its La Morella Nuts business as it works to tap into growing demand for plant-based products and consumer interest in health and sustainability.
Extensive research carried out by the Barry Callebaut group into consumer responses around the coronavirus pandemic has revealed new implications and opportunities for the confectionery market. In an exclusive video interview, Bas Smit, Global Vice President...
Giant cocoa producer commits to including coconut a 100% sustainable ingredient by 2025, as it announces major investment in its cocoa processing capabilities in Abidjan.
'Smart growth' strategy delivered strong results across all regions, says company as sales volume rise 6.3%, significantly above the growth rate of the global chocolate confectionery market (+1.8%).
Acquisition, for an undisclosed sum, likely to be completed by end of year, subject to approval, as Swiss manufacturer looks to extend its presence in growing Russian confectionery market.
Barry Callebaut has reported sales volume growth above the global chocolate market in the first three months of fiscal 2017/18, but lower cocoa prices saw its revenues slightly decline.
Barry Callebaut has made available a range of low-sugar chocolate designed to promote an improved nutritional profile to confectionery that doesn’t compromise on taste.
Barry Callebaut has added to its European Specialties & Decorations segment with the purchase of Italian firm D’Orsogna Dolciaria for an undisclosed amount.
Barry Callebaut’s head of innovation expects the chocolate industry will opt for natural fibers to gradually cut sugar and calories, but says uptake for sugar reduction remains low.
Barry Callebaut plans to acquire a chocolate plant from Mondelēz International in Halle, Belgium, under an agreement to supply the Milka maker 30,000 metric tons of liquid chocolate annually.
Barry Callebaut has posted volume growth above the chocolate confectionery market in its half-year results, but net profit fell mainly due to currency fluctuations and a challenged cocoa ingredients business.
Belgian firm Vandenbulcke has introduced ChoVita, the first chocolate brand in Europe that makes a cocoa flavanol health claim that it is 'good for your blood flow'.
Barry Callebaut has posted increased volumes and revenue in the first quarter of financial year 2015/16 despite declines in the global chocolate confectionery market.
Barry Callebaut has found previously undiscovered cocoa polyphenols as it works with Bremen-based Jacobs University to crack the commodity’s molecular code.
The leading cocoa processors say they will support brand manufacturers to achieve fully sustainable cocoa, but decline to publicly set their own targets.
Cargill joins Barry Callebaut as the joint industrial chocolate powerhouse after its acquisition of ADM’s chocolate operations, but the move is risky in the volatile cocoa economy, says an analyst.
Barry Callebaut says chocolate makers can produce products in novel colors far easier with its new flower-shaped food colorant pellets compared to using high doses of powder and liquid dyes.
Simply paying African cocoa growers more will not incentivize them to move away from the encroaching, more lucrative industries of palm and rubber, says Barry Callebaut.
Waste shells from cocoa processing are rich in fibre and antioxidants and carry great potential as food ingredients, according to Australian plantation-to-bar manufacturer Daintree Estates.
The European Commission has said there is enough competition from ADM and Cargill to make Barry Callebaut’s $950m acquisition of Petra Foods’ Ingredients division free from competition concerns.
Barry Callebaut has reported a slight dip in half-year profits as lower cocoa prices meant customers were paying less for the company’s range of cocoa ingredients compared to last year.
Market analysts have branded Barry Callebaut’s $950 million takeover of Petra Foods' cocoa division ‘pricey’, but the Swiss chocolate giant has defended the move despite admitting it will hurt its pockets in the short-term.
Barry Callebaut has outshone the global chocolate market in its six month results, but profits were stunted by recent partnership-related costs and supply chain investments.
