Chocolate Ingredients

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Barry Callebaut has expanded its North American plant-based portfolio by adding dairy-free organic chocolate.

New additions to Discovery product line will enable sugar reduction in a broad range of food applications.

The Barry Callebaut Group has announced plans to expand its North American presence by building a new specialty chocolate factory in Ontario, Canada. 

The extended strategic supply agreement includes distribution to Grupo Bimbo in several countries and enables both companies to drive growth globally.

Natalie Beall and Bryan Smith of Dietsch Brothers illustrate how the company uses an antique starch press to create a uniform-shaped product — a process that takes two days in its entirety.

Introduced across the globe in 2021, WholeFruit chocolate was developed by 30 top chefs and artisans.

Barry Callebaut’s Americas headquarters celebrated 15 years in Chicago this month, alongside showcasing its remodeled Chocolate Academy and offices.

Candy Industry recently spoke to Wouter Stomph, ofi’s North America head of cocoa product development and innovation, about evolving tastes and using whole, natural ingredients to enhance product flavor profiles.

Koa has implemented a new, tamper-proof and scalable transparency system that records payments made to cocoa smallholders.

Most recently, Funk served as a national account manager for the chocolate company.