Barry Callebaut Showcases Innovations at Sweets & Snacks
Barry Callebaut announced its continued commitment to providing innovations for food manufacturers aligned to the company’s Future of Indulgence report that was debuted at last year’s Sweets & Snacks show. Barry Callebaut will showcase two recent innovations this year: Ruby Chip and the first taste of the 2nd Generation of Chocolate.
Consumers’ changing attitudes to life are affecting the way they indulge. Barry Callebaut revealed this at last year’s show with its The Future of Indulgence report, which included the discovery of three different types of indulgences that consumers shift between and pursue: mindful, healthy and intense. The Intense Indulgence attitude, Barry Callebaut’s focus at this year’s Sweets & Snacks Expo, is about enjoying life to the fullest, turning the moment into something special and looking for intense experiences.
The Ruby Chocolate Chip
Barry Callebaut’s dedication to providing consumers with innovations that satisfy the Intense Indulgence mindset is shown through the debut of the Ruby Chip. Following ruby chocolate’s 2017 debut as one of the biggest breakthroughs in the confectionery industry in decades, Barry Callebaut’s continuous expansion and innovation with ruby chocolate underscores its commitment to the premium and flavor-forward product range, including solutions for confections, ice cream and now baking and snacks. “We are excited to bring ruby chocolate into a new segment and category for our customers,” said Steve Woolley, president & CEO Americas. “The Ruby Chip offers a new flavor and taste experience for the snack and baking manufacturer.”
The 2nd Generation of Chocolate
Additionally, Barry Callebaut will be showcasing a first look at its upcoming innovation, the 2nd Generation of Chocolate, which was announced last fall. It is a redesigned approach to traditional chocolate production. Through the careful selection of beans, precise fermentation and roasting, the Second Generation offers a range of chocolates with low bitterness, allowing for the ingredient deck to list cocoa as the first ingredient and sugar as the last. This new product design achieves a 50% sugar reduction versus the most consumed chocolates on the market. The 2nd Generation of Chocolate honors the Mindful Indulgence pillar of consumer attitudes – an attitude that will be highlighted in coming months.
“The emergence of Intense Indulgence is apparent in consumers’ desire to indulge more, find more excitement in life, and turn little moments into something special,” said Laura Bergan, Barry Callebaut’s director of marketing, BC Brand. “We’ve been intently focused on providing solutions and innovations, like the ruby chip to satisfy this evolving consumer attitude.” Show attendees are invited to join the educational session, “Barry Callebaut’s Playbook to Win in the Indulgence Space,” which will occur at 12 pm CDT on Tuesday, May 23 on the Innovation Stage in Skyline Hall.
The 2023 Sweets & Snacks Expo (May 22-25) at 2301 S King Dr, Chicago. Attendees are invited to stop by to learn more about Barry Callebaut at Booth #11956 in the West Hall. For more information about Barry Callebaut, please visit https://www.barry-callebaut.com/en-US.
About Barry Callebaut Group
The Zurich-based Barry Callebaut Group 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 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 Group runs more than 60 production facilities worldwide and employs a diverse and dedicated global workforce of more than 12,000 people. The Barry Callebaut Group is committed to make sustainable chocolate the norm by 2025 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.
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US Foods Announces Changes in Leadership Team
US Foods Holding Corp. announced key changes to its Executive Leadership Team effective immediately.
Andrew Iacobucci, senior executive vice president, field operations and chief commercial officer, is leaving US Foods to accept a CEO role outside the company. Iacobucci served as the company’s interim CEO in 2022 prior to Dave Flitman filling the permanent CEO position in January.
With Iacobucci’s departure, the company has taken the opportunity to flatten its Executive Leadership Team structure and has named Jim Sturgell, executive vice president, chief commercial officer responsible for local sales, commercial excellence and merchandising/marketing and Randy Taylor, executive vice president, field operations with P&L responsibility for the company’s Broadline business and Stock Yards. Both will report to Flitman as part of his ELT.
“We thank Andrew for his leadership, particularly for his service as Interim CEO last year, and wish him much success,” said Flitman. “We have a strong bench of talent here at US Foods. I am confident that Jim and Randy will bring their years of experience, strong track records and leadership skills to their new appointments and play key roles in driving continued execution against our long-range plan.”
Sturgell joined US Foods in 1992 and most recently served as senior vice president, commercial excellence and local sales where he was accountable for identifying, designing, and deploying best practices related to sales, merchandising, and pricing and executing sales strategies to deliver profitable market share growth. Sturgell has held a range of leadership roles within the company. He earned his Bachelor of Science from Salisbury State University.
Taylor has been with US Foods for more than 15 years and served as regional president southeast since 2016 where he was responsible for leading the execution of US Foods strategy in the region, optimizing operating results and acting as a strategic partner in the development of the company’s plans and programs. Taylor earned a Bachelor of Business Administration in Accounting from James Madison University and a Master of Business Administration from the Kenan-Flagler Business School at University of North Carolina – Chapel Hill.
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SNAX-Sational Brings Penne Straws to Sweets and Snacks Show
SNAX-Sational Brands will represent at the Sweets and Snacks Trade Show, May 22-25, in Chicago. The Candy Pop and Cookie Pop booth #11180 will include samples of SNAX-Sational’s Pasta Snacks’ Penne Straws, available in Marinara, Lemon Garlic, Mac n’ Cheese, Sweet Pepper and Cinnamon Churro flavors.
Vintage Italia’s Penne Straws are a pasta-shaped treat — inviting the taste of family favorites into the everyday. Penne Straws are seasoned to perfection. giving them authentic delicious flavor. Gluten free, non-GMO and 140 calories per serving, they are made with lentils and white beans.
As part of SNAX-Sational’s ongoing partnership with Ryan Seacrest Foundation and their work with Children’s Hospitals around the United States, all Candy Pop and Cookie Pop flavors benefit the foundation through a portion of all sales. Follow online at @cookiepop_candypop for more brand info and @ryanfoundation for updates on the organization’s work.
Find out more about the SNAX-Sational products at @eatpastasnacks
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