Agolin SA, a Swiss based company developing and marketing feed additives based on botanical compounds, has joined with global chocolate producer Barry Callebaut and Gold Standard (GS), a carbon reduction project development and verification provider,...
New outsourcing contracts for industrial cocoa from new and
existing chocolate makers boost volume growth for cocoa supplier
Barry Callebaut, helping to offset harmful exchange rates, energy
prices and inflation.
In recent years organic confectionery products have become
increasingly popular but are consumers willing to stick by their
principals in the face of rising food prices or will they turn
towards a cheaper alternative?
Barry Callebaut has successfully closed its acquisition of a 60 per
cent stake in Malaysia's KLK Cocoa - a strategic move expected to
give the Swiss firm leverage to expand in the high-potential
Barry Callebaut has acquired a 49 per cent stake in Biolands of
Tanzania, Africa's largest exporter of certified organic cocoa,
after purchasing 100 per cent of its top-end cocoa for the past
A new aerated chocolate ingredient claims to allow manufacturers of
baked and dairy goods to cut costs and calories by reducing the
total amount of chocolate in their products without affecting taste
or visual appeal.
Leading cocoa producer Barry Callebaut has discovered the specific
bacteria responsible for flavour creation during extensive research
into cocoa bean fermentation - enabling the company to produce
better quality chocolate in the...
Barry Callebaut is funding research aimed at discovering the
component in cocoa butter responsible for an observed improvement
in insulin sensitivity, with the ultimate aim of developing
chocolate products for diabetics.
Barry Callebaut has produced a new website entirely devoted to
promoting the nutritional benefits of cocoa in an effort to
counteract the increasingly unhealthy image of chocolate products
and their unpopularity in a health-conscious...