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%.
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.
Barry Callebaut opens ‘Center of Excellence’ for compounds at its factory in Dijon, France
Oct
09, 2008
As part of its innovation strategy Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate products, has opened a new ‘Center of Excellence’ at its factory in Dijon, France. The new ’Center of Excellence’ will focus on research into compounds and fillings and also on the development of new product applications. The ‘Center of Excellence’ in Dijon complements Barry Callebaut’s existing global ‘Centers of Excellence’ located in Wieze, Belgium (specialized in chocolate and chocolate applications) and in Louviers, France (focusing on cocoa and semi-finished products).