At FoodMattersLive in London, FoodBev Media’s Claire Phoenix talked to Barry Callebaut’s Marijke de Brouwer talks about the latest moves in lower sugar chocolate and how companies can choose to outsource their chocolate production to improve efficiency and reduce costs.
Barry Callebaut offers cocoa and chocolate products, ready-to-use fillings and decorations, coatings and cocoa powders as well as customized services to the entire food manufacturing industry.
Recorded, produced and hosted by: Claire Phoenix, Andreas Exarheas and Bill Bruce
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