Barry Callebaut

Barry Callebaut
Public company
Traded as SIX: BARN
Founded Merger of Cacao Barry and Callebaut in 1996
Headquarters Zürich, Switzerland
Area served
 Worldwide
Key people
 Andreas Jacobs, Chairman
Antoine de Saint-Affrique, CEO
Products Chocolate
Number of employees
 9,300 (2013/14)
Website Barry-Callebaut.com

Barry Callebaut is among the world's largest cocoa producers and grinders, with an average annual production of 1.7 million tonnes of cocoa.[1] It was created in 1996 through the merging of the Belgian chocolate producer Callebaut and the French company Cacao Barry. It is currently based in Zürich, Switzerland, and operates in 30 countries worldwide.[2] It was created in its present form by the German immigrant Klaus Johann Jacobs.

Its customers include multinational and national branded consumer goods manufacturers and artisanal users of chocolate (chocolatiers, pastry chefs, bakeries, and caterers), including Hersheys.[3]

In addition to manufacture, the company undertakes research into chocolate recipes: for example, in recent years it has launched tooth-friendly chocolate, probiotic chocolate, chocolate with a high level of antioxidants (sold under the brand name ACTICOA), and "rebalanced" chocolate, which has an improved nutritional profile. These improvements are based under Callebaut's innovation strategy. Health and Wellness, experience and indulgence, and convenience.

History

Cacao Barry

Cacao Barry was founded by Charles Barry in France in 1842. The company's founder traveled to Africa to seek out a selection of cocoa beans that would enable him to create his first connoisseur's chocolate. In 1923, Alexandre Lacarré took over the reins and carried out a number of ambitious projects for the company. In 1952, Cacao Barry became active from bean to gourmet chocolate. In 1963, the company created "Baking Sticks" and simultaneously the chocolate croissant ('pain au chocolat' ). In 1973, they launched the "Your demonstration partner" brand to introduce personalized assistance & support to professionals. In 1994, shortly before the merger of 1996, they launched the Pure Origine of Cacao Barry brand.

Callebaut

Callebaut was a Belgian company, founded by Eugenius Callebaut as a brewery in Wieze, Belgium, in 1850. The brewery began producing chocolate bars in 1911 and soon switched entirely to chocolate production. They began producing chocolate couverture in 1925.

Merger & IPO

Belgian chocolate producer Callebaut and French chocolate company Cacao Barry merged in 1996 to form Barry Callebaut. In 1998, Barry Callebaut was listed on the SIX Swiss Exchange.[4]

Acquisitions since original merger

In 1999 the company acquired Swiss chocolate maker Carma AG. In 2002, the group bought German company Stollwerck. These acquisitions were followed in 2003 by the acquisition of Dutch-Belgian company Luijckx Chocoladen N.V., AM Foods amba (vending mixes) in Sweden in 2004, FPI Food Processing International in the U.S in 2007 and KL-Kepong Cocoa Products Sdn Bhd in Malaysia in 2008. It sold Stollwerck in 2011.[5]

Barry Callebaut also opened chocolate factories in Turkey, Russia, China, Brazil and Mexico.

Barry Callebaut is now present in 30 countries, operates about 45 production facilities, employs 6,100 people and has annual sales of more than CHF 4.8 billion (fiscal year 2011/12).[6] The company serves the entire food industry, from food manufacturers to professional users of chocolate (such as chocolatiers, pastry chefs or bakers), to global retailers. It also provides a comprehensive range of services in the fields of product development, processing, training and marketing.

Company history

Products

Barry Callebaut offers a wide range of chocolates, fillings and decorations, compounds as well as other cocoa and/or nut-based products for the chocolate, ice cream, biscuit, dairy, and other food industries. Their standard range is packaged as blocks, easymelts, drops, pearls, sticks or in liquid form. The company also offers chocolate products to meet the special needs of artisan customers, including bakers, pastry chefs, hotels, restaurants and caterers.

In 2005, Barry Callebaut introduced a "healthy" chocolate product called ACTICOA, which contains higher levels of polyphenol antioxidants (cocoa flavanols) than any other chocolate; there is scientific evidence that these flavanols have particular health benefits.[7]

Awards

Chocolate academies

In various locations all over the world, Barry Callebaut has set up training centres for chocolate professionals who wish to improve their working skills in chocolate and learn about new trends, techniques and recipes. Chocolate academies are currently located in Wieze (Belgium), St. Hyacinthe (Canada), Meulan (France), Łódź (Poland), Singapore, Zürich (Switzerland), Banbury (United Kingdom), Suzhou (China), Zundert (the Netherlands), and recently Mumbai (India) and Chicago (US).

See also

References

  1. ↑ Greil, Anita (10 January 2011). "A Growing Taste for Chocolate". Wall Street Journal. Retrieved 29 October 2011.
  2. ↑ Withnall, Adam (29 May 2015). "World's largest chocolate manufacturer adds voice to warnings of 'potential cocoa shortage by 2020'". The Independent. Retrieved 29 May 2015.
  3. ↑ "List of Chocolate Manufacturers". http://www.icco.org. International Cocoa Organisation. Retrieved 29 May 2015. External link in |website= (help)
  4. ↑ http://www.barry-callebaut.com/21
  5. ↑ Koltrowitz, Silke (11 July 2011). "Barry Callebaut sells Stollwerck to Baronie Group". Reuters. Retrieved 23 February 2012.
  6. ↑ Barry Callebaut Annual Report 2011/12
  7. ↑ Patton, Dominique (30 November 2005). "Barry Callebaut chocolate could be good-for the brain". Nutra Ingredients. Retrieved 26 November 2012.
  8. ↑ McManus, Lisa (January–February 2008), "The Truth About Dark Chocolate", Cook's Illustrated, pp. 26–27

External links

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