Items Tagged with 'Barry Callebaut'

ARTICLES

Compound Coating Trends: Ingredient plays an expanded role

In addition to solving traditional confectionery processing challenges, compound coatings provide confectionery and snack manufacturers a healthier alternative. Is premium the next opportunity?
July 15, 2014
There’s nothing like a FDA regulatory proposal to turn one’s world upside down.
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Petra Foods, Barry Callebaut head to arbitration

Two companies can’t reach agreement on price for Petra Foods cocoa division.
December 18, 2013
Things have gotten a little tense between Barry Callebaut and Petra Foods.
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Italian Chef Davide Comaschi wins the World Chocolate Masters 2013

October 30, 2013
After three-days of breath-taking competition between nineteen national Chocolate Masters, organized for the fifth time by Barry Callebaut, Davide Comaschi, winner of the Italian World Chocolate Masters preselection, was selected as the "World Chocolate Master 2013."
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Barry Callebaut opens its first Turkish chocolate factory

New $17-million plant to produce 14,000 tons of chocolate annually
October 2, 2013
As part of its continued expansion and investment in high-growth chocolate markets, Barry Callebaut, today officially opened its first chocolate factory in Turkey.
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Hershey, Barry Callebaut team up to build primary school in Ivory Coast

Rural school will provide educational facilities and nutrition and health support for more than 150 children.
September 18, 2013
Rural school will provide educational facilities and nutrition and health support for more than 150 children.
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Barry Callebaut's flavanol health claim approved by EU Commission

Chocolate company to use the claim on its ACTICOA products.
September 4, 2013
It’s official — cocoa flavanols really are good for you, at least according to a European Union Commission.
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Barry Callebaut christens $1.1-million Ivory Coast training center

Site includes “showcase farm” to demonstrate best practices.
July 10, 2013
Barry Callebaut hopes to train about 300 farmers in cocoa husbandry in the first year that its new Cocoa Center of Excellence in Côte d'Ivoire is open.
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Barry Callebaut opens second factory in Mexico

Cocoa company also finalizes deal for cocoa division from Petra Foods
July 3, 2013
Barry Callebaut has further strengthened its local presence in Mexico and Central America, and moved closer to its customers there by opening a second factory in the country.
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Barry Callebaut opens first South American Chocolate Academy

Bertrand Busquet, French chef, to serve as Technical Advisor at Brazilian center
June 19, 2013
“Many Brazilian chocolate experts travel to Europe and North America to take courses. Now they can find a high-level place around the corner, here in Brazil," explains Bertrand Busquet, French chef and technical advisor at the new Brazilian chocolate training center.
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Barry Callebaut hosts third annual L’Art du Chocolatier Challenge

Contestants vie for honor of top chocolatier, honor goes to Jacob
May 22, 2013
After an extensive search, Barry Callebaut has found this year’s top chocolatier. A weekend long competition at Barry Callebaut’s state-of-the-art facility concluded Saturday with the reveal of this year’s winner
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A Venetian Carnival, a Jelly Belly sculpture and gourmet chocolates! Oh my!

Candy Industry takes you into the French Pastry’s School For the Love of Chocolate event in Chicago, held Feb. 25.

Candy Industry Magazine

July 2014 Cover

July 2014

July's issue features an in-depth look at the Brazilian confectionery industry, a review of Interpack, and some more highlights from the Sweets & Snacks Expo.
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Confectionary Sales

Are you noticing an increase in confectionery sales that would led you to believe the economy is finally coming back?
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Candy Industry Store

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Natural Food Flavors and Colorants

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

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Candy Industry's Kettle Awards

Kettle Awards

Since 1946, Candy Industry magazine has recognized leaders in the U.S. confectionery industry with the highest recognition possible, the Kettle Award. The distinguished recipients have captured this most coveted award by not only excelling within their companies, but by contributing to the greater good of the industry. It’s virtually a who’s who of past and present professionals who have left their mark as confectioners and business mavens. Learn more about the voting process as well as the annual Kettle Awards Ceremony by visiting our Kettle Awards Website

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