Barry Callebaut wins big at FIE

November 30, 2011, Paris – Barry Callebaut's Terra Cacao chocolate took top honours at Food Ingredients Europe (FIE), nabbing the FI Confectionery Innovation of the Year Excellence Award and the Most Innovative Food Ingredient Award.

The awards recognize individuals and businesses for their exemplary work and contributions to the food industry.

"Winning two of these prestigious awards exceeds our highest expectations. Obviously our Terra Cacao range is an answer to our customer's demands but is also a huge motivation for us to continue striving to make a perfect chocolate," said Sofie De Lathouwer, marketing director of food manufacturers products for Barry Callebaut's Europe region.

Terra Cacao launched in February. It relies on new cocoa cultivation and fermentation methods developed by Barry Callebaut in collaboration with local cocoa growers. The process produces zero defect beans and avoids off flavors, resulting in a purer cocoa bean that makes chocolate with an unprecedented harmony of pure tastes and rich aromas.

The Terra Cacao range covers several milk and dark chocolate references varying from 33.5 per cent to 70.5 per cent cocoa mass. The line, shaped as callets, is packed in 10 kg bags and will be available to industrial customers worldwide.

FIE runs Nov. 29 to Dec. 1 in Paris.