Barry Callebaut

02 November, 2006
Page 28 
BARRY CALLEBAUT (Banbury, Oxfordshire) says the use of its single-origin chocolates could be extended to new product areas, such as baked goods, ice cream and desserts.
Made with cocoa beans from a particular country or area, these chocolates have distinctive tastes and high cocoa contents.According to the supplier, manufacturers should "think beyond tablets and bars" and use single-origin chocolates in truffles, desserts and ice cream, as well as for decorating cakes and other baked goods."Consumers appreciate the concept of single-origin products when there is a range to explore," it adds. "For example, when presented with three or four different types, they feel compelled to taste, discover and compare them all."

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