Barry Callebaut, whose signature chocolate is right up there with Valrhona as a favorite of pastry chefs around the world, has a new product that takes the entire cacao fruit and turns it into a new ingredientone that creative chefs can use in everything from pastries and frozen desserts to juices, smoothies, and snacks, and a new treat called WholeFruit Chocolate. [more...]
Subscribe to receive more Sweet Talk articles!
Join In-sight to receive articles like this one every week. We wrap up our daily posts into a single newsletter so you can read up on everything you need to know without inundating your inbox. CLICK HERE to subscribe!
Join your peers today!
Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.
Events
Webinar: Mainstream Flavor Trends Surfacing From COVID-19
As we enter a re-opening phase in the wake of COVID-19, we also enter a new...
Webinar: Symrise North America’s Top Flavor Trends for 2020 and Beyond
Trends may be the single most important driver in the food and beverage industry...
