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.
New branding is segment-focused, designed for all basic and traditional applications.
November 11, 2020
Van Leer, Barry Callebaut’s gourmet, North American chocolate brand, offers sustainable, responsible and simple solutions for bakeries, confectioneries, ice cream and beverage makers.
Companies have worked for two years to move from pilot testing to commercial scale manufacturing.
November 2, 2020
Rogers Sugar Inc., parent of North American sugar manufacturer Lantic Inc., and DouxMatok, a food-tech company, have collaborated to deliver a unique sugar reduction solution based on cane sugar to food companies in North America.
Range includes pulp, juice, concentrate and flour made from cacaofruit peel.
October 23, 2020
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.
Brown will oversee Mars Wrigley’s relationships with the supplier community to improve supplier diversity and build the connected and sustainable treating and snacking business of tomorrow.