In Case You Missed It

Enjoy this recap of the top trends Barry Callebaut showcased at IFT18 and favorite moments from the show.

Highlights


 

COOKIE DOUGH CRAZE

FOCUS ON “FREE-FROM”

NUTS FOR NUT BUTTERS


TOP TRENDS AT BC STUDIO

COOKIE DOUGH CRAZE

Last year saw a boom in edible cookie dough shops and this sweet treat is now hitting even more mainstream markets.

BC STUDIO showcased our take on this popular dessert with the Everything Cookie Dough.

This creation includes innovative inclusions from Gertrude Hawk Ingredients, like sea salt truffles, mini-peanut butter cups and peanut butter chips.

Download the brochure for Innovative Inclusions

FOCUS ON “FREE-FROM”

There is a growing demand for free-from foods to fit lifestyle choices or to meet allergy and intolerance needs.

BC STUDIO showcased our offerings in dairy-free products, including our “Milk Like” Chocolate.

This ingredient allows consumers to have the milk chocolate experience they desire while maintaining a dairy-free diet.

 

Download the brochure for Dairy-Free Chocolate

 

 

NUTS FOR NUT BUTTERS

Recent multi-texture snacking launches highlight nut butters as a star ingredient.

BC STUDIO showcased multiple creations that incorporate nut butters like the Hazelnut Snack Bar.

This creation features organic dark chocolate, along with hazelnut butter and hazelnut brittle crunch from American Almond.

Download the brochure for Nut Products