The initiative forms part of Barry Callebaut’s multi-year digitalization agenda, where Barry Callebaut is entering into the AI era and reinforcing the company’s commitment to deliver innovation.
Built in one of Ontario’s fastest-growing food manufacturing regions, the facility is equipped with advanced production lines focused on liquid molding, liquid chocolate and industrial molding.
The facility provides Foreverland with the capability to run industrial trials with larger clients, secure small and medium-sized business customers, and deliver a scalable supply of cocoa-free chocolate alternatives.
Every wasted minute of conching translates directly into extra production costs, particularly at a time when energy and raw ingredient prices are rising. This is why producers are looking at the energy efficiency of their conche equipment.
Available for a limited time, KIT KAT Santas feature imprinted boots, a jolly smile and an even crispier wafer-to-chocolate ratio than a traditional KIT KAT bar.
T. Hasegawa’s Cocoa Powder Replacer was developed over a multiyear period by the company’s U.S. R&D team in anticipation of global supply issues affecting the availability and cost of raw materials.
Since its introduction in late 2019, Kinder Bueno has reached No. 17 in sales among mainstream chocolate brands, hitting more than $214 million in retail sales in the past year.
A new report from Transparency Market Research says this trajectory underscores the increasing resonance of veganism and the burgeoning demand for plant-based alternatives.
