News releases
Wynn Hotel chocolatier wins U.S. National Chocolate Master title with his 'haute couture' chocolate sculpture
Nov
11, 2008
Barry Callebaut today announced that Lionel Clement, chef chocolatier at the Wynn Hotel in Las Vegas, won the U.S. finals of the World Chocolate Masters, a top-level competition for chocolate craftsmen from all over the world.
Barry Callebaut reports full-year results for fiscal year 2007/08 ended August 31, 2008: Dynamic business growth, targets confirmed
Nov
06, 2008
Barry Callebaut AG has successfully continued its dynamic growth in fiscal year 2007/08 ended August 31, 2008. Sales volumes rose 10.1% to 1,166,007 tonnes, driven by additional business with existing and new customers. Sales revenue increased strongly by 17.3% to CHF 4,815.4 million, mostly due to higher volumes and partly due to higher raw material prices. Excluding cocoa price and exchange rate effects, sales revenue rose 14.3%.
New research on ACTICOA™ in the spotlight at HIE 2008: Barry Callebaut’s ACTICOA™ chocolate helps to maintain healthy blood pressure
Nov
04, 2008
Barry Callebaut will present the results of new research into ACTICOA™ chocolate at Health Ingredients Europe 2008. The study, conducted by the Queen Margaret University in Edinburgh, demonstrates that ACTICOA™ dark chocolate contributes to maintaining a healthy blood pressure. This confirms earlier studies done.
Local projects to strengthen the cocoa industry: Barry Callebaut – making a difference for Africa
Oct
29, 2008
Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate products, has been committed to contributing to a more sustainable cocoa industry in Africa for many years. Africa supplies about 70% of the world’s cocoa harvest.
Barry Callebaut opens factory for frozen pastry - “haute patisserie” in Spain
Oct
16, 2008
Barry Callebaut Pastry Manufacturing Iberica will inaugurate today a dedicated factory for the production of frozen pastry “haute patisserie” in Alicante / Valencia Region, Spain. Barry Callebaut Pastry Manufacturing Iberica is a 80:20 joint-venture between Barry Callebaut and Master Pastry Chefs Paco and Jacob Torreblanca. Paco Torreblanca creates the elegant desserts for professionals, his son Jacob Torreblanca serves as Production Manager, and Barry Callebaut is responsible for the international distribution of these ‘ready-to-serve’ decorated frozen desserts.