Barry Callebaut, the world’s leading manufacturer of high quality cocoa and
chocolate products, shows off strongly at the ISM 2010 trade fair in Cologne. A
number of new and exciting chocolate products are presented at Barry Callebaut’s
stand including an innovative range of inclusions and decorations designed to
add an extra dimension to virtually any food concept.
The 40th edition of the ISM will provide the perfect backdrop for the launch of
several new concepts in chocolate. Newcomers include: delicious ChocMelts.
Unlike regular chocolate, these clever chocolaty chunks melt in the mouth at low
temperatures, making them ideal for use in ice cream. Other newcomers are Barry
Callebaut’s TastyChocs. They may be small but they really pack a punch when it
comes to flavor. Available in a variety of flavors including cherry, mint,
orange and coffee, these bake-stable inclusions retain their aroma even at high
temperatures perfect for use in biscuits, cakes and pastries but also in
confectionary and cereals. The all new Crispearls from Barry Callebaut retain
their crunch even in mousses and ice creams. Tantalizingly shiny on the outside
and with an unexpected crunch on the inside, they are designed for use as
inclusions or decorations, but they are equally irresistible all on their own.
Barry Callebaut’s new range of inclusions and decorations cover a wide spectrum
of taste and texture sensations. As such, they add a unique touch and
importantly a significant competitive edge to our customers’ products, says
Hans Vriens, Chief Innovation Officer at Barry Callebaut.
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