When could the industry finally reach 100 percent sustainable cocoa? What are the most effective ways to address child labor? And how has COVID-19 impacted everything?
Specialty nut expert La Morella Nuts, who creates nut based ingredients full of taste and goodness for artisans and brands, has announced global expansion after decades of experience in Mediterranean Nut Craft in Spain.
Improving coconut cultivation and farmer livelihoods
November 23, 2020
With support from the United States Agency for International Development (USAID) Green Invest Asia, leaders from AAK, FrieslandCampina, Harmless Harvest Thailand, Nestlé, and Unilever joined Barry Callebaut to sign the coconut industry’s first Sustainable Coconut Charter.
Barry Callebaut's Accent range is expertly crafted to be used in a wide variety of applications, including panning, thin-to-thick enrobing, solid molding and hollow molding.
New branding is segment-focused, designed for all basic and traditional applications.
November 11, 2020
Van Leer, Barry Callebaut’s gourmet, North American chocolate brand, offers sustainable, responsible and simple solutions for bakeries, confectioneries, ice cream and beverage makers.
The Barry Callebaut Group, a manufacturer of high-quality chocolate and cocoa products, has announced the opening of its fourth office and the third CHOCOLATE ACADEMY Center in China, at Shenzhen.
In tune with consumers' turn to tasty and nutritious food and drinks that also do good for the planet, Barry Callebaut created a new brand: Cabosse Naturals
October 29, 2020
n tune with consumers’ change of attitude towards tasty and nutritious food and drinks that also do good for the planet, Barry Callebaut is offering under its new brand Cabosse Naturals, a range of 100 percent pure cacaofruit ingredients: pulp, juice, concentrate and cascara—a fine flour made from the peel of the fruit.