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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?
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.
Van Leer, Barry Callebaut’s gourmet, North American chocolate brand, offers sustainable, responsible and simple solutions for bakeries, confectioneries, ice cream and beverage makers.
Barry Callebaut has launched Cabosse Naturals, a range of 100% pure cacaofruit ingredients including pulp, juice, concentrate and cascara, a fine flour made from the peel of the fruit.
The American Association of Candy Technologists has awarded Eric Schmoyer, senior project manager - R&D, Barry Callebaut, with the Stroud Jordan Award.
Morinaga, Yuraku Confectionery, FamilyMart Co., Ltd., G+ Spread, Le Chocolat De H, Chocolate Design and J.Maeda and others are working with Barry Callebaut on the initiative.
The Barry Callebaut Group is collaborating with Japanese chocolate manufacturers, artisans, retailers and wholesalers to make sustainable chocolate the norm for the Japanese market.
