Cologne – Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate products, invites you to come and discover a whole new world of textures at ISM 2011. The company will be unveiling its new range of innovative decorations, fillings and inclusions for the confectionary industry.
When it comes to decorations and inclusions, Barry Callebaut offers its customers endless possibilities for adding a unique and personal touch to their creations. Focusing on new and exciting textures, Barry Callebaut will announce several new products at ISM 2011 to complement its already extensive range, including a variety of caramelized nuts and crunchy biscuit textures being:
Caramelized hazelnuts
Caramelized almond slices
Caramelized nibs
Cocoamaretti
Almond bresilienne
There is a growing trend to use more textures to stimulate the taste experience. With 16%, chocolate is the top market category using the wording 'texture' in its products.1
Answering the trend towards aerated, smoothy fillings, Barry Callebaut’s new range of fillings allow customers to explore new, intense flavors and surprising textures. The classic filling ‘Tintoretto’, for example, is now available in dark cocoa and caramel flavor while the new lightweight ‘Mousse Filling’ is bursting with chocolaty, hazelnut taste. The ‘Creamy Filling’ also offers a longer shelf-life alternative to butter cream and can add exciting smoothness to your end product.
Aeration can increase a filling’s volume by up to 30-50%, which not only makes it lighter, but also reduces the number of calories per serving without losing the full taste sensations. Even better, aeration ensures a less fatty taste and a very pleasant mouth feel. With their unique composition, Barry Callebaut’s fillings guarantee long shelf life, perfect technical compatibility and good fat bloom resistance. They are low in trans fatty acids (TFA) and very easy to process. Last but not least: they leave plenty of room for personalization: some of the fillings come in a neutral flavor, ready to be customized with coloring or flavoring agents of choice.
Alex Landuyt, Manager Superior Applications Barry Callebaut: “Our customers are always looking for ways to add an extra dimension to their products via innovative decorations, fillings and inclusions that enhance the look, taste and mouth-feel. We at Barry Callebaut enjoy the challenge of bringing something new to the table – and the plate – to help our customers develop new trends and new experiences in the marketplace”.
1.Source: Innova – Europe 01- 2008/2009
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Barry Callebaut
With annual sales of about CHF 5.2 billion / EUR 3.6 billion / USD 4.9 billion for fiscal year 2009/10, Zurich-based Barry Callebaut is the world’s leading manufacturer of high-quality cocoa and chocolate – from the cocoa bean to the finest finished product. Barry Callebaut is present in 26 countries, operates more than 40 production facilities and employs about 7,500 people. 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. Barry Callebaut is the global leader in cocoa and chocolate innovations and provides a comprehensive range of services in the fields of product development, processing, training and marketing. The company is actively engaged in initiatives and projects that contribute to a more sustainable cocoa supply chain.
Source: Barry Callebaut
