Barry Callebaut AG / Barry Callebaut and Malaysian Cocoa Board to cooperate
on developing superior quality cocoa and chocolate from Malaysia processed
and transmitted by Hugin AS. The issuer is solely responsible for the
content of this announcement.
|
* Collaborative research project aiming to improve the quality of
cocoa
and chocolate in Malaysia comprises:
|
o Barry Callebaut to provide its “controlled fermentation”
technology to
produce consistently high quality cocoa beans, increasing the value of
Malaysian
cocoa beans.
|
o The Malaysian Cocoa Board to conduct the research in Malaysia, to
provide its state-of-the-art facilities and expert staff, and to help
select
test sites
|
* Barry Callebaut Malaysia to use controlled fermented “Superior
Grade”
cocoa beans in innovative cocoa and chocolate products to be sold mainly
under
the KLK Cocoa and Selbourne brand
Read more at money.cnn.com |
| Mars, Inc. and Barry Callebaut AG have signed a cross-licensing and cooperation agreement to increase the availability and uniformity of flavanol-rich chocolate products worldwide, according to a joint statement. |
The two companies say they are working to develop a commonly used standard for measuring cocoa flavanols, while broadening their acceptance and availability of these products. Read more at www.candyandsnacktoday.com |
| A fire has destroyed a cocoa warehouse in Ivory Coast’s main city of Abidjan, burning up to 15,000 tonnes of cocoa beans and products, according to officials. |
| No one is reported to be injured in the blaze belonging to the local subsidiary of Swiss chocolate producer Barry Callebaut. |
| Barry Callebaut has confirmed a marked increase in the demand for certified cocoa and chocolate products, sparked by strong consumer demand for ‘responsibly produced chocolate’. |
| The company says that it welcomes this evolution, given its commitment to developing a more sustainable cocoa sector, beginning with local growers. The Group expects that the sale of certified products will continue to grow significantly in 2010. |
| With over 17 years of experience in certified cocoa and chocolate, Barry Callebaut began with certification programs long before present-day interest appeared and is a strong global supplier of certified products for the food industry with more than 100 product references of certified chocolates and cocoa powder. Read more at www.confectioneryproduction.com |
| Sales revenue and volume are both up for Barry Callebaut AG as the company closes the first three months of its fiscal year 2009/2010. |
The company reports a sales volume increase of 7.2 percent, noting all regions and product groups contributed to the growth. Sales revenue grew 6.3 percent in local currencies, but because of what the company called “adverse currency translation effects” the increase came in at 1.5 percent in Swiss francs. |
Sales volume growth in the region is reported at 15.6 percent and sales revenue is up 14.3 percent in local currencies. However, the company states the weak U.S. dollar relative to the Swiss franc translates to a four percent growth in sales revenue to CHF 248.5 million, or $243.6 million. Read more at www.candyandsnacktoday.com |
Zurich, Switzerland — Barry Callebaut AG has completed acquisition of Spanish chocolate manufacturer Chocovic S.A. from the Nederland Group. |
Spanish competition authorities approved the acquisition, which will strengthen Callebaut’s position in Spain and serve as a platform to further build its gourmet business, according to Gaby Tschofen, vice-president of corporate communications for Callebaut. Read more at www.candyandsnacktoday.com |
| Swiss chocolate manufacturer Barry Callebaut said it has outperformed the global chocolate market, which saw a decline in consumption, and reported strong top-line and bottom-line growth |
| The Zurich-based company has posted its full-year results for 2008/09 (ending August 31). It showed that whilst the global chocolate market contracted by more than 2% in volume in 2008/09, Barry Callebaut grew its sales volume by 4.1%. |
| This was put down to its early expansion into emerging and high-growth markets, the implementation of outsourcing deals, and market share gains. |
| However Barry Callebaut has cut its growth targets as the economic environment is expected to remain “challenging and volatile”. Read more at foodbizdaily.com |
Zurich, Switzerland — Barry Callebaut AG has signed an agreement with the Nederland Group to acquire its subsidiary Chocovic, S.A., a Spanish chocolate manufacturer, pending approval by Spanish competition authorities. |
“It will strengthen our position in Spain, where we have had a sales office so far, but no chocolate factory. Our own manufacturing plant there would increase our customer proximity,” explains Gaby Tschofen, vice-president of corporate communications for Callebaut. Read more at www.candyandsnacktoday.com |
Zurich, Switzerland - Barry Callebaut signed an agreement with the Nederland Group to acquire Spanish chocolate maker Chocovic, S.A., specializing in chocolate and specialty products for industrial and artisanal customers. The current owners will retain ownership of the other activities of the Nederland Group, which include Moner Cocoa S.A. and Nederland S.A. (cocoa processing). This acquisition underscores Barry Callebaut’s strategic intention to further expand its core business with industrial and artisanal customers as well as its geographic presence. |
| Chocovic, with a corporate history of more than 130 years, has a state-of-the-art factory in Gurb, approx. 70 km north of Barcelona. Chocovic makes about 30,000 tonnes of chocolate and specialty products per year, has annual sales of approx. EUR 60 million (2008) and employs about 120 people.Read more at www.webwire.com |
Chicago, IL — A Halloween class at Barry Callebaut AG’s Chicago Chocolate Academy will show children and their parents how to make creepy holiday treats. |
Chocolate Academy chef Amanda Snouffer will teach participants how to make chocolate spiders and candy bars using plastic molds. The four-hour class costs $150 for one parent and one child, and takes place Saturday, October 31. |
The academy normally offers seminars, demonstrations and workshops for confectioners, pastry chefs and chocolatiers. Callebaut also operates academies in countries including China, Russia and the UK. Read more at www.candyandsnacktoday.com |
|
Barry Callebaut and Malaysian Cocoa Board to cooperate on new development in cocoa & chocolate
