Indulgence & Wellness: Way forward with Cocoa for APAC Consumers Webinar 2022

UPDATES COMING SOON! Held On: Tuesday, 12 April 2022 @ 10am SGT Due to COVID-19 resulting in an increased mindfulness for health and wellness, it is unsurprising that consumers have changed their consumption habits. Snacks including baked goods and beverages continue to gain popularity as snacking—an already popular past time—continues…

Barry Callebaut Opens Chocolate Factory In India

The Barry Callebaut Group has opened its new chocolate and compound manufacturing facility, located in Baramati, India. Barry Callebaut’s new factory is located about 250 km south-east of Mumbai and represents its biggest investment in India to date. The new chocolate factory and warehouse include an R&D lab and assembly…

Barry Callebaut Publishes Forever Chocolate Progress Report 2018/19

Barry Callebaut has announced that in fiscal year 2018/19 it sourced 47 percent of the cocoa and 54 percent of the other ingredients it uses sustainably. This sourcing achievement is highlighted in Barry Callebaut's Forever Chocolate Progress Report 2018/19, its third progress report since the launch of its Forever Chocolate…

Barry Callebaut Launches Clean Label Natural Dark Cocoa Powder

Bensdorp, the premium cocoa brand of Barry Callebaut, introduces Natural Dark, a 100 percent natural and flavourful dark cocoa powder with a superior taste experience. In a consumer test the new Natural Dark cocoa powder was approved by consumers from all over the world. It enables food manufacturers to deliver…

Nestlé: Chocolate With No Added Sugar

Nestlé has created 70 percent dark chocolate made entirely from the cocoa fruit, using the beans and pulp as the only ingredients and therefore not adding any refined sugar. The cocoa fruit contains cocoa beans and cocoa pulp. The pulp surrounds the beans, it is soft, sweet and white in colour.…

AAK Launches COBAO Pure⁠—A Breakthrough Chocolate Bloom Retarder

COBAO Pure is a new cocoa butter from AAK that delivers significantly improved bloom-retarding effects in all kinds of applications including milk and dark chocolate tablets, coated and filled products, and dark chocolate with nuts. It delays migration and heat-related bloom, extending the shelf life with between 50 and 400…
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