Barry Callebaut:
(Thomson Reuters ONE) -
Barry Callebaut AG /
Barry Callebaut:
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Meeting the demands for alternative sweetening solutions in chocolate
· Barry Callebaut presents 'Sweet by Fruits(TM)', the first chocolate with all
the sweetness entirely from fruits
· New sweetening solution responds to increasing demand to replace regular sugar
by other sweetening solutions
· Barry Callebaut presents its latest innovation at FIE, the world's leading
food ingredients exhibition in Paris (29/11/2011 - 01/12/2011; Hall 2 - Booth
B41)
Zurich/Switzerland, Wieze/Belgium, November 28, 2011 - Recently, consumers are
more and more consciously looking for products free from certain ingredients
such as additives, preservatives or refined sugars. They are constantly
balancing their desire for something natural and healthy with something tasty.
Barry Callebaut, the world's leading manufacturer of high quality cocoa and
chocolate products now offers an alternative: Sweet by Fruits(TM). This
chocolate is sweetened by all natural fruit sugars, derived entirely from
fruits. It functions as an alternative sweetening solution, thus replacing the
refined sugar in chocolate.
Sweet by Fruits(TM) with sugars 100% derived from fruit
"We are very excited to launch Sweet by Fruits(TM), the first chocolate on the
market with only sugars 100% derived from fruits", stresses Hans Vriens, Chief
Innovation Officer at Barry Callebaut. "This chocolate does not contain any
added refined sugar and no added artificial sweeteners. It is made from selected
cocoa and sweetened by sugars from fruits such as apples and grapes without
compromising in the exquisite taste of our high-quality chocolate".
A delicious chocolate with all the best from Mother Nature
Sweet by Fruits(TM) is the first chocolate that combines the entire and complex
sugar profile of selected fruit and thus forms an answer to the increasing
demands for chocolate with ingredients from natural sources, and also excludes
potential side effects of some other alternative sweetening solutions. Fruits
contain by nature different sugars such as glucose, fructose, sucrose, polyols
and complex sugars. Whereas for existing fructose chocolate the fructose is
being isolated, and purified, Sweet by Fruits(TM) uses the entire sugar profile
of the selected fruits. Visitors to the Barry Callebaut booth at FIE will have
an exclusive sneak preview at this delicious chocolate, which integrates the
sweetness from fruits!
Next to Sweet by Fruits(TM), Barry Callebaut will also present other sweetener
solutions, such as its chocolate sweetened with Stevia extract. With the EU
approval on November 12th, 2011, Barry Callebaut is now also offering towards
European food manufacturers the sweetness extracted from Stevia leafs in
chocolate with no added sugars. Barry Callebaut's chocolate sweetened with
Stevia extract can also be discovered at the company's booth at the FIE.
***
Barry Callebaut (www.barry-callebaut.com):
With annual sales of about CHF 4.6 billion (EUR 3.6 billion/USD 5.0 billion) for
fiscal year 2010/11, Zurich-based Barry Callebaut is the world's leading
manufacturer of high-quality cocoa and chocolate - from the cocoa bean to the
finished chocolate product. Barry Callebaut is present in 27 countries, operates
around 40 production facilities and employs a diverse and dedicated workforce of
about 6,000 people. Barry Callebaut serves the entire food industry focusing on
industrial food manufacturers, artisans and professional users of chocolate
(such as chocolatiers, pastry chefs or bakers), the latter with its two global
brands Callebaut(®) and Cacao Barry(®). 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. Cost
leadership is another important reason why global as well as local food
manufacturers work together with Barry Callebaut. Through its broad range of
sustainability initiatives and research activities, the company works with
farmers, farmer organizations and other partners to help ensure future supplies
of cocoa and improve farmer livelihoods.
***
Contacts
for trade media: for the media:
Evi Robignon Raphael Wermuth
Senior consultant External Communications Manager
Grayling Barry Callebaut AG
Phone: +32 2 713 07 36 Phone: +41 43 204 04 58
evi.robignon(at)grayling.com raphael_wermuth(at)barry-callebaut.com
For investors and financial analysts:
Evelyn Nassar
Head of Investor Relations
Barry Callebaut AG
Phone: +41 43 204 04 23
evelyn_nassar(at)barry-callebaut.com
The news release can be downloaded from the following link:
--- End of Message ---
Barry Callebaut AG
P.O. Box Zurich
WKN: 914661;ISIN: CH0009002962;
Press Release (PDF):
http://hugin.info/100441/R/1567102/486737.pdf
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other applicable laws; and
(ii) they are solely responsible for the content, accuracy and
originality of the information contained therein.
Source: Barry Callebaut AG via Thomson Reuters ONE
[HUG#1567102]
Unternehmensinformation / Kurzprofil:
Datum: 28.11.2011 - 18:00 Uhr
Sprache: Deutsch
News-ID 91607
Anzahl Zeichen: 6414
contact information:
Town:
Zurich
Kategorie:
Business News
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