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Paris, Ile-de-France, France, 2015/11/30 - Visit Barry Callebaut’s “Global Chocolatier” Studio at FIE 2015 from December 1 until December 3 (Hall 6, Booth 6K16) - Barry-Callebaut.com. BARN
At FIE 2015 in Paris (Dec 1 until Dec 3, 2015), Barry Callebaut reaffirms its position as the ‘Global Chocolatier’, turning global consumer insights and industry trends into new products and concepts for the increasingly discerning mass market consumer. At the Barry Callebaut ‘Studio’, visitors will be able to experience live and firsthand the exciting chocolate dreams of tomorrow, as interpreted by Barry Callebaut’s top chefs.
Even when you cannot visit the Barry Callebaut booth you can still follow all the news, have a look at pictures and watch summary videos on the company's various social media channels. There, you can also closely follow the 5 craftsmen/woman's creations as well as the trends and products Barry Callebaut will present during the three FiE days.
About the Barry Callebaut Group
With annual sales of about CHF 6.2 billion (EUR 5.6 billion / USD 6.6 billion) in fiscal year 2014/15, the Zurich-based Barry Callebaut Group (barry-callebaut.com) is the world’s leading manufacturer of high quality chocolate and cocoa products from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations and compounds. The Group runs more than 50 production facilities worldwide and employs a diverse and dedicated global workforce of more than 9,000 people.
The Barry Callebaut Group serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers. The two global brands catering to the specific needs of these Gourmet customers are Callebaut® and Cacao Barry®.
The Barry Callebaut Group is committed to sustainable cocoa production to help ensure future supplies of cocoa and improve farmer livelihoods. It supports the Cocoa Horizons Foundation in its goal to shape a sustainable cocoa and chocolate future.