Barry Callebaut “crafted and co-created” the chocolate dreams of tomorrow at ISM 2016
Barry Callebaut “crafted and co-created” the chocolate dreams of tomorrow at ISM 2016
As Chef Chocolatier of our Specialties & Decorations team, Martin Diez will be making chocolate experiences in the Bakery/Pastry segment come alive.
At the Barry Callebaut Studio, six passionate and skillful craftsmen and woman created fascinating chocolate experiences live on stage during this year's ISM in Cologne! Experiences redefining the confectionery, ice cream, bakery, pastry, biscuits, desserts or drinks markets. Chocolate experiences suiting tomorrow’s consumer needs!
Throughout the four days of the fair Barry Callebaut invited its customers to discover what consumers are looking for. What satisfies them and adds value to them. How their changing lives drive their changing chocolate preferences. Either be it chocolate experiences expressing their personality, be more wholesome, more premium or what they have defined to be the ‘new green’!
All product news launched from Barry Callebaut at ISM 2016 can also be found on the Group's website for Food Manufacturers.
Vera Becker, Head of the Barry Callebaut Chocolate Academy center in Cologne / Germany, with her chocolate praline creation.
Live coverage on social media during #ISM2016!
Even when you were not able to visit the Barry Callebaut Studio you still could follow all the news, have a look at pictures and watch summary videos on our various social media channels.
So join in following the #GlobalChocolatier on the various social media channels. Follow the Barry Callebaut Group - not only during #ISM2016, but also beyond - on:
News update February 1, 2016: New caramelized premium chocolate and Choc37.9 are hitting the market
Caramel Doré - the first premium Belgium caramelized chocolate - and Choc37.9 - the chocolate that melts in your mouth, and not in your hand - were the two novelties highlighted during the first two ISM 2016 fair days.
Caramel Doré - the first premium Belgium caramelized chocolate - and Choc37.9 - the chocolate that melts in your mouth, and not in your hand - are hitting the market
Some video impressions from the first fair day
More videos from ISM 2016 can be watched on
Some photo impressions from the Barry Callebaut Studio at ISM 2016:
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Some photo impressions from the Barry Callebaut Studio at ISM 2016: All photos can be found on Barry Callebaut's Flickr account: Link to ISM 2016 album. -
Some photo impressions from the Barry Callebaut Studio at ISM 2016: All photos can be found on Barry Callebaut's Flickr account: Link to ISM 2016 album. -
Some photo impressions from the Barry Callebaut Studio at ISM 2016: All photos can be found on Barry Callebaut's Flickr account: Link to ISM 2016 album. -
Some photo impressions from the Barry Callebaut Studio at ISM 2016: All photos can be found on Barry Callebaut's Flickr account: Link to ISM 2016 album. -
Some photo impressions from the Barry Callebaut Studio at ISM 2016: All photos can be found on Barry Callebaut's Flickr account: Link to ISM 2016 album. -
Some photo impressions from the Barry Callebaut Studio at ISM 2016: All photos can be found on Barry Callebaut's Flickr account: Link to ISM 2016 album. -
Some photo impressions from the Barry Callebaut Studio at ISM 2016: All photos can be found on Barry Callebaut's Flickr account: Link to ISM 2016 album. -
Some photo impressions from the Barry Callebaut Studio at ISM 2016: All photos can be found on Barry Callebaut's Flickr account: Link to ISM 2016 album. -
Some photo impressions from the Barry Callebaut Studio at ISM 2016: All photos can be found on Barry Callebaut's Flickr account: Link to ISM 2016 album. -
Some photo impressions from the Barry Callebaut Studio at ISM 2016: All photos can be found on Barry Callebaut's Flickr account: Link to ISM 2016 album. -
Some photo impressions from the Barry Callebaut Studio at ISM 2016: All photos can be found on Barry Callebaut's Flickr account: Link to ISM 2016 album. -
Some photo impressions from the Barry Callebaut Studio at ISM 2016: All photos can be found on Barry Callebaut's Flickr account: Link to ISM 2016 album.
Of 'Mademoiselle biscuit', 'Piñata cakes' and 'BBQ desserts'....
In the past months, Barry Callebaut did comprehensive analysis on better understanding the consumers of tomorrow. Only by understanding how they think and live you can create the relevant context for great quality ingredients and develop the chocolates and cocoa products of tomorrow.
In his blog post 'How we found 34 ways to the consumer's heart', Bas Smit, Barry Callebaut's Head of Marketing, outlines what the company has done - and does - to push the limits of the chocolate category and further explains the newly developed 'Concept Platforms' to guide Barry Callebaut while co-creating with our customers. Read it here: Link Blog Post Bas Smit.
“If you are not unique, and your price point is not competitive, you are heading towards a dead end”
Angus Kennedy - UKs real life Willy Wonka - recently interviewed Bas Smit on what the future of chocolate holds for 2016. Read the 1:1 interview below thanks to a kind permission of Kennedy’s Confection magazine (© January 2016):
Barry Callebaut has developed the ‘Happy Chocolate’, a range of chocolates which are both tasty and good for you: high in cocoa content, rich in antioxidants, low in sugar.
News update February 2, 2016: Chocolate that makes you happy!
Barry Callebaut has developed the ‘Happy Chocolate’, a range of chocolates which are both tasty and good for you. The new ‘Happy Chocolate’ is high in cocoa content, rich in antioxidants, low in sugar. They are ideal for Millennials and Healthy Agers that celebrate life.