I realize it’s mid-February and the 2013 International Sweets & Biscuits Fair (ISM) has come and gone, but the conversations I had there continue to swirl about in my head. One of the more fascinating press conferences that was held during the show involved Barry Callebaut’s consumer trends data on chocolate
While consumers always expected a personal experience, they are also interested in convenience and authenticity, at least according to Barry Callebat’s predictions for the chocolate market of 2014.
Not even the ceiling could stop Jean-Francois Suteau. The executive pastry chef at the Greenbrier Hotel in White Sulphur Springs, W.V., a participant at the 2013 U.S. Chocolate Master finals competition held last weekend at Barry Callebaut’s Chocolate Academy in Chicago, overcame a real structural barrier to capture the title of U.S. Chocolate Master.
The deal is expected to boost Barry Callebaut's sales volume in the Asia and Latin America markets by 65% and also will help the company expand its cocoa powder market share.
Swiss chocolate manufacturer Barry Callebaut says it will significantly strengthen its position in cocoa processing with the acquisition of Petra Foods Ltd.’s cocoa ingredients division.
Barry Callebaut AG, a Zurich-based manufacturer of cocoa and chocolate products, has appointed Peter Boone its new chief innovation officer, effective Dec. 3, 2012.