News

Callebaut launches new fillings

1 Feb 2017

Barry Callebaut is to launch a new range of fillings for confectionery and bakery creations, responding to its belief that consumers in 2017 are looking for premium chocolate experiences with high quality products.

Barry Callebaut is to launch a new range of fillings for confectionery and bakery creations, responding to its belief that consumers in 2017 are looking for premium chocolate experiences with high quality products more than ever.

“At Barry Callebaut we are constantly reimagining the world of chocolate. Every day we want to create new products that trigger the imagination of consumers worldwide,” said Bas Smit, Global and EMEA Marketing Director of Barry Callebaut. “With these fillings, we have crafted an exciting new range that continues to do just that. The fillings add an unexpected taste and texture to any chocolate experience.”

The fillings are said to be a perfect pairing to many existing inclusions. Because of the low water activity values, micro-organisms can’t grow, meaning there is no need for preservatives, the company says. Moreover, there is less migration of moisture to dough, resulting in a well-maintained crunchiness for those inclusions where needed.

Made solely with Swiss chocolate, the chocolate filling is described as having a rich intense chocolate taste and smooth texture. It contains 40% fewer calories than fat based fillings. All fillings are made without added vegetable fats or preservatives. The fruit fillings use a fruit puree base and are claimed to offer a refreshing fruity taste, and exciting smooth texture.

Barry Callebaut offers the fillings in both confectionery and bakery applications. The confectionery range comes in chocolate, raspberry, apple and apricot versions and has a water activity of < 0.6. The bakery range comes in raspberry, apple, apricot and has a water activity of < 0.5. Both are said to offer great bake stability.