The ordinary Annual General Meeting 2017 of Barry Callebaut AG was held in Zurich-Oerlikon under the chairmanship of Patrick De Maeseneire, Chairman of the Board, and Jakob Baer, Vice-Chairman of the Board.
A successful collaboration between GEA and long-term customer Chr. Hansen was completed recently with the inauguration of the world’s largest fermentation plant for bacterial cultures at the customer’s site in Copenhagen/Denmark.
Barry Callebaut published the first “Forever Chocolate” progress report. It details both the progress as well as the learnings of the journey kicked off a year ago when Barry Callebaut launched its new sustainability strategy with the ambition of moving sustainable chocolate from niche to norm by 2025.
The Pickerd company has been producing its famous cake glaze in the little Bundt cake package for over six decades. With the assistance of a packaging system from Selo, Pickerd offers the glaze now also in a pre-assembled stand-up pouch.
Numerous requirements in terms of hygiene, handling and storage practices have to be taken into account when packaging food products. The European paper sack and sack kraft paper industry has contributed many developments that make paper sacks a perfect packaging for food.
Wellmann Engineering, a specialist for systems and process technology, delivered the equipment and processing technology to receive chocolate deliveries via road tanker at marzipan manufacturer Niederegger, based in Lübeck/Germany.