Barry Callebaut has expanded its protein product portfolio by launching its FortiPro brand, a chocolate coating that contains 15% to 20% protein per serving.
Barry Callebaut has outpaced the overall global chocolate market in its full-year results as long-serving chairman Andreas Jacobs announces plans to step down.
Lindt & Sprüngli has reported strong sales growth in the first half of the year driven by its North American business and recent Russell Stover acquisition as global chocolate markets slow or decline.
Weak fourth quarter cocoa grinds in developed markets suggest that consumers have reacted negatively to wholesale chocolate price hikes from the major brands, according to an analyst.
Cargill joins Barry Callebaut as the joint industrial chocolate powerhouse after its acquisition of ADM’s chocolate operations, but the move is risky in the volatile cocoa economy, says an analyst.
The North American cocoa grind has risen 5.77% in the first of quarter (Q1) compared to last year, leading one analyst to say there is still room for growth in the US chocolate market.
Research from scientists based at the Nestlé research centre in the UK and the University of Nottingham shows that mixing ethylcellulose with lecithin is an alternative to high concentrations of lecithin to enhance the flow of reduced fat chocolate.
More than a third of regular chocolate-eaters would relish more
choice in the kinds of products available, indicates a new survey
by Barry Callebaut that also shows growing interest in chocolate
from beans of different provenance.
