bake - May/June 2023 - 37

specifically tailored to the age group they serve. The continued
exploration of consumer needs and views has fueled Barry Callebaut's
plant-based innovation work. Plant-based food is more
than hype, it is a trend that is here to stay. Dairy-free compound
is its latest portfolio addition to better serve the retail shelves of
the future.
Chocolate Academy
The Barry Callebaut Group is proud to launch its second Chocolate
Academy™ center in the United States, located in the heart
of New York City. This new facility serves as a creative space
where chefs and artisans can develop their talent and skills. The
Chocolate Academy center NYC is part of the wider Chocolate
Academy center network which now has 27 academies across
the globe. The new Chocolate Academy center will be located in
the Meatpacking district, a neighborhood like no other: a fusion
of grit and glam, where old New York meets the frenetic 21st
Century. The city is known for attracting top talent in various
industries including confectionery, pastry, and chocolate.
DAIRY-FREE, EXPLAINED
Always wondered what the difference
between vegan and dairy-free was?
How about other claims, such as how
are plant-based or lactose-free different?
With more plant-based products
on the retail shelves, we are seeing
more and more food labels explained.
Keep reading to see the most common
claims in the plant-based space finally
explained.
Allergen-labeling: Need-to-Know
1) The Allergen Claim
The FDA requires labeling all foods
that contain a major food allergen
as an ingredient, or have potentially
Barry Callebaut is opening its second Chocolate Academy in the U.S.
In October 2022, the Chocolate Academy center announced
the appointment of Nicoll Notter as head chef. Chef Notter is
the son of two pastry chefs. At age 21, Notter won Pastry Chef
of the Year for the United States, being the youngest person to
win the competition. In 2020 as captain of the Swiss National
Team, Notter and the team won 1st place in the Coupe d'Europe
held in Paris. With his current role as head chef, he is excited to
help other professionals grow and wants to see the pastry scene
continue to revolutionize.
" New York City has a long history with the chocolate industry,
dating back to the early 1900s. We are seeing a resurgence of
chocolate culture in New York with the craft-chocolate movement
and small bean-to-bar factories. We are proud to share
chocolate culture and empower chefs to craft at their best; we
partner with our customers to create the chocolate treats of tomorrow, "
says Amy Heitkamp, vice president and general manager
Gourmet Americas at Barry Callebaut.
come in contact with the product. A
major food allergen, the so-called " Big
8, " is defined as one of the following:
milk, eggs, fish, Crustacean shellfish,
tree nuts, peanuts, wheat, and
soybeans.
2) The " May Contain " Statement
Have you ever noticed on packs:
" may contain milk " ? The " may contain "
labeling is used for products
that do not have milk as an ingredient
but are, for example, made on
lines that also share milk-containing
ingredients. It results in unavoidable
and involuntary presence of milk allergens
due to cross-contact.
Despite measures taken, this hazard
cannot be prevented, especially
not with chocolate where typical wet
cleaning regimes are not possible.
Barry Callebaut, therefore, where
needed, labels a precautionary allergen
declaration like " may contain
milk. "
3) What Does Dual Claim Mean?
The combination of two claims
brings an unique consumer benefit
and targets consumers looking to address
multiple needs.
Barry Callebaut offers dairy-free
organic solutions and dairy-free high
protein.
bakemag.com | MAY-JUN 2023 > 37
BARRY CALLEBAUT
http://www.bakemag.com
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