This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these template messages)(Learn how and when to remove this template message)
|Traded as||SIX: BARN|
|Founded||Merger of Cacao Barry and Callebaut in 1996|
|Revenue||CHF 6,676.8 million (2015/2016)|
|CHF 401.7 million (2015/2016) |
|CHF 219 million (2015/2016) |
Number of employees
Barry Callebaut is among the world's largest cocoa producers and grinders, with an average annual production of 1.7 million tonnes of cocoa. It was created in 1996 through the merging of the Belgian chocolate producer Callebaut and the French company Cacao Barry. It is currently based in Zürich, Switzerland, and operates in over 30 countries worldwide. It was created in its present form by Klaus Johann Jacobs.
In addition to manufacture, the company undertakes research into chocolate recipes: for example, in recent years, it has launched tooth-friendly chocolate, probiotic chocolate, chocolate with a high level of antioxidants (sold under the brand name ACTICOA), and "rebalanced" chocolate, which has an improved nutritional profile. These improvements are based under Callebaut's innovation strategy: Health and wellness, experience and indulgence, and convenience.
Cacao Barry was founded by Charles Barry in France in 1842. The company's founder traveled to Africa to seek out a selection of cocoa beans that would enable him to create his first connoisseur's chocolate. In 1923, Alexandre Lacarré took over the reins and carried out a number of ambitious projects for the company. In 1952, Cacao Barry became active from bean to gourmet chocolate. In 1963, the company created "Baking Sticks" and simultaneously the chocolate croissant (pain au chocolat ). In 1973, they launched the "Your demonstration partner" brand to introduce personalized assistance and support to professionals. In 1994, shortly before the merger of 1996, they launched the Pure Origine of Cacao Barry brand.
Callebaut was a Belgian company, founded by Eugenius Callebaut as a brewery in Wieze, Belgium, in 1850. The brewery began producing chocolate bars in 1911 and soon switched entirely to chocolate production. They began producing chocolate couverture in 1925.
Merger and IPO
Acquisitions since original merger
In 1999 the company acquired Swiss chocolate maker Carma AG. In 2002, the group bought German company Stollwerck. These acquisitions were followed in 2003 by the acquisition of Dutch-Belgian company Luijckx Chocoladen N.V., AM Foods amba (vending mixes) in Sweden in 2004, FPI Food Processing International in the U.S in 2007 and KL-Kepong Cocoa Products Sdn Bhd in Malaysia in 2008. It sold Stollwerck in 2011.
Barry Callebaut is present in over 30 countries, operates about 53 production facilities, employs 9,898 people, and has annual sales of CHF 6.7 billion (fiscal year 2015/16). The company serves the food industry from manufacturers to professional users of chocolate (such as chocolatiers, pastry chefs, or bakers), to global retailers. It also provides a comprehensive range of services in the fields of product development, processing, training, and marketing.
- 1999 Acquisition of Carma AG in Switzerland
- 2002 Acquisition of the Stollwerck Group in Germany
- 2003 Acquisition of Dutch Group Graverboom B.V. (including Luijckx B.V.)
- 2004 Acquisition of the vending mix business of AM Foods in Sweden
- 2004 Opening of a sales office in Tokyo, Japan
- 2005 Opening of a chocolate factory in California, U.S.
- 2007 Opening of a chocolate factory in Chekhov (near Moscow), Russia
- 2007 Major outsourcing contracts with Nestlé, Hershey's and Cadbury
- 2007 Acquisition of a cocoa factory in Eddystone, Pennsylvania, U.S.
- 2008 Opening of a chocolate factory in Suzhou (near Shanghai), China
- 2008 Signing of the acquisition of chocolate production capacity from Morinaga & Company, Japan
- 2008 Opening of Chocolate Academies in Suzhou (China), Zundert (Netherlands), Mumbai (India), Chekhov (Russia) and Chicago (U.S.)
- 2008 Acquisition of a 60% stake in KL-Kepong Cocoa Products Sdn Bhd in Malaysia
- 2008 Strategic partnership with Biolands of Tanzania
- 2008 Sale of African consumer business
- 2008 Opening of a specialty factory for frozen pastry in Alicante, Spain
- 2009 Opening of a chocolate factory in Monterrey, Mexico
- 2009 Sale of Van Houten Singapur consumer business to Hershey's
- 2009 Acquisition of Danish vending mix company Eurogran
- 2009 Acquisition of Spanish chocolate maker Chocovic, S.A.
- 2010 Opening of a chocolate factory in Extrema, Brazil
- 2010 Signing of a long-term strategic partnership agreement with Kraft Foods Inc.
- 2011 Acquisition of remaining 40% stake in Barry Callebaut Malaysia Sdn Bhd, formerly KLK Cocoa
- 2011 Expansion of the existing supply and innovation agreement with Hershey
- 2011 Signing of long-term outsourcing agreement with Chocolates Turín, Mexico
- 2011 Sale of Stollwerck to Baronie Group
- 2011 Joint venture with P.T. Comextra Majora to form P.T. Barry Callebaut Comextra Indonesia
- 2012 Acquisition of la Morella nuts in Spain
- 2012 Acquisition of Mona Lisa Food Products, Inc. in the U.S.
- 2012 Launch of "Cocoa Horizons" initiative based on strategic pillar "Sustainable Cocoa”
- 2012 Purchasing Chatham facility from Batory Industries Company in Ontario (Canada)
- 2012 Signing of long-term outsourcing/partnership agreements with Unilever, Grupo Bimbo (Mexico), and Morinaga (Japan)
- 2013 Opening of a chocolate factory in Eskisehir, Turkey
Barry Callebaut offers a wide range of chocolates, fillings, decorations, and compounds, as well as other cocoa and/or nut-based products for the chocolate, ice cream, biscuit, dairy, and other food industries. Their standard range is packaged as blocks, easymelts, drops, pearls, or sticks, or in liquid form. The company also offers chocolate products to meet the special needs of artisan customers, including bakers, pastry chefs, hotels, restaurants and caterers.
In 2005, Barry Callebaut introduced a "healthy" chocolate product called ACTICOA, which contains higher levels of polyphenol antioxidants (cocoa flavanols) than any other chocolate; some evidence indicates these flavanols have particular health benefits.
- In November 2005, America's Test Kitchen named Callebaut's cocoa powder its top brand for baking. It had previously named Callebaut's baking chocolate its "best value" in taste tests.
- In April 2007, Barry Callebaut's then-CEO De Maeseneire received the Vlerick Award from the alumni of the Vlerick Leuven Gent Management School.
- In the January and February 2008 issue of Cook's Illustrated, Callebaut's Intense Dark Chocolate, L-60-40NV topped the recommended list in a tasting of dark chocolate.
In various locations all over the world, Barry Callebaut has set up training centres for chocolate professionals who wish to improve their working skills in chocolate and learn about new trends, techniques, and recipes. Chocolate academies are currently located in Wieze (Belgium), St. Hyacinthe (Canada), Meulan (France), Łódź (Poland), Singapore, Zürich, Banbury (United Kingdom), Suzhou (China), Zundert (the Netherlands), and recently Mumbai (India) and Chicago (US).
- "Barry Callebaut Annual Report 2015/2016" (PDF). Barry Callebaut. Retrieved 2017-05-11.
- Greil, Anita (10 January 2011). "A Growing Taste for Chocolate". Wall Street Journal. Retrieved 29 October 2011.
- "Reuters: Barry Callebaut - Profile". Retrieved 2017-05-11.
- Withnall, Adam (29 May 2015). "World’s largest chocolate manufacturer adds voice to warnings of 'potential cocoa shortage by 2020'". The Independent. Archived from the original on 1 July 2015. Retrieved 11 May 2017.
- "Forbes: Chocolate King Jacobs Dies". Retrieved 2017-05-11.
- "List of Chocolate Manufacturers". http://www.icco.org. International Cocoa Organisation. Retrieved 29 May 2015. External link in
- Koltrowitz, Silke (11 July 2011). "Barry Callebaut sells Stollwerck to Baronie Group". Reuters. Retrieved 23 February 2012.
- Patton, Dominique (30 November 2005). "Barry Callebaut chocolate could be good-for the brain". Nutra Ingredients. Retrieved 26 November 2012.
- McManus, Lisa (January–February 2008), "The Truth About Dark Chocolate", Cook's Illustrated, pp. 26–27