Barry Callebaut
Crunch time
La Morella Nuts, part of the Barry Callebaut Group, has launched a range of freshly deshelled organic Mediterranean nuts.
Round-Up: Ingredients
Here is your weekly round-up of ingredients news. Next week’s round-up will focus on packaging news.
Awesome fillings
Barry Callebaut has launched a range of chocolate and fruit fillings for confectionery and bakery creations.
Guilt-free indulgence
This week’s blog is coming to you from Cologne, Germany, where I am currently walking the halls of this year’s ProSweets and ISM trade fairs.
Round-Up: Packaging
Here is your weekly round-up of packaging news. Next week’s round-up will focus on processing news.
Barry Callebaut moves to sustainable cartons
Barry Callebaut has announced that it now purchases 95% of its corrugated carton boxes as Forest Stewardship Council (FSC) certified in the EMEA region.
Organic and eco-labels will be sustained in 2017
With some uncertainty about sustainability in the year ahead, Organic Monitor has given its predictions for sustainable foods in 2017.
Business news, Food safety, Ingredients, Packaging, Regulatory, Sustainability
Round-Up: Ingredients
Here is your weekly round-up of ingredients news. Next week’s round-up will focus on packaging news. To submit an item for inclusion, please contact Carly Wood at carly@bellpublishing.com.
Sustainable fillings
The Barry Callebaut Group has switched the production of two of its most popular fillings for bakery and confectionery products from RSPO mass balance to RSPO fully segregated palm products.
Candy kings
I have just returned from a very manic – but very productive – trip to Cologne, Germany, where I was attending the ProSweets and ISM shows.
Sweets and snacks take centre stage
ProSweets and ISM opened their doors in Cologne, Germany, today.
ROUND UP: Ingredients
Here is your weekly round-up of Ingredients news. If you have a news item you would like to submit for next week’s round-up, please contact Carly Wood at carly@bellpublishing.com. Future Market Insights’ (FMI’s) recent report Global Stevia Market – Market Analysis and Opportunity Assessment, 2014 – 2020 focuses on emerging regions and delivers insights into the […]
Patent for reduced fat chocolate
The Barry Callebaut Group has been awarded patent EP 2 152 091 on its reduced fat chocolate by the European Patent Office. With this patent, Barry Callebaut continues to broaden its innovation-based product offering of reformulated products. The company is now able to offer its customers an additional solution for products with a better energy […]
Barry Callebaut Sustainability Report 2013/14
The Barry Callebaut Group, manufacturer of chocolate and cocoa products, has announced the publication of its Cocoa Sustainability Report 2013/14. The report illustrates the company’s initiatives to improve the livelihoods of cocoa farmers through sustainable cocoa farming practices and to address the basic health and education needs of cocoa communities. “With ongoing challenges in cocoa […]