Articles Tagged with ''Barry Callebaut''

On what may eventually come to be known as “Ruby Tuesday”— Sept. 5, 2017— industry giant Barry Callebaut introduced what they claim is a fourth type of chocolate, joining dark, milk, and white ... Ruby chocolate.

Swiss chocolate and cocoa products manufacturer Barry Callebaut will acquire the ingredients division of Pennsylvania-based Gertrude Hawk Chocolates, allowing Barry Callebaut to expand its specialties and decorations business in North America.

80 years after the launch of White chocolate as the third type after Dark and Milk, Barry Callebaut has revealed the fourth type in chocolate: ‘Ruby’ which is made from the Ruby cocoa bean.

Barry Callebaut has introduced a fourth variety of chocolate — ‘Ruby’ chocolate — created from the red Ruby cocoa bean.

Barry Callebaut has launched its first BC Studio in Asia. Built with a vision to cater to the evolving needs of food manufacturers and their markets in the region, the new BC Studio in Bandung, Indonesia, is an addition to its host of innovation capabilities.

Barry Callebaut has joined Bonsucro, the global change platform for sugarcane.

Barry Callebaut has signed an agreement to acquire D’Orsogna Dolciaria, which will further strengthen its Specialties & Decorations business, in particular in Europe.

The Barry Callebaut Group—the world’s leading manufacturer of high quality chocolate and cocoa products—and American Almond were joined by their customers and local community to celebrate the grand opening of their new facility in Pennsauken, New Jersey.

And although Atkins does quote several analysts and trots out dire statistics to make his case, this call to alarm could be called a bit of a stretch, somewhat akin to the sensational headlines last year indicating a looming chocolate shortage.