Not only does WholeFruit Chocolate provide unique sensory and nutritional values, but it has given value to the pulp of the cacaofruit that used to be discarded.

PRONATEC's facility will process around 15,000 tonnes of organic cocoa beans a year, sourced from smallholder cooperatives.

Cargill has opened the 6,200-square-meter House of Chocolate, which is built alongside the company’s existing chocolate production plant in Mouscron, Belgium. 

Barry Callebaut has expanded its North American plant-based portfolio by adding dairy-free organic chocolate.

New additions to Discovery product line will enable sugar reduction in a broad range of food applications.

The Barry Callebaut Group has announced plans to expand its North American presence by building a new specialty chocolate factory in Ontario, Canada. 

The extended strategic supply agreement includes distribution to Grupo Bimbo in several countries and enables both companies to drive growth globally.

Natalie Beall and Bryan Smith of Dietsch Brothers illustrate how the company uses an antique starch press to create a uniform-shaped product — a process that takes two days in its entirety.

Introduced across the globe in 2021, WholeFruit chocolate was developed by 30 top chefs and artisans.

Barry Callebaut’s Americas headquarters celebrated 15 years in Chicago this month, alongside showcasing its remodeled Chocolate Academy and offices.