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It gave birth to Chocosuisse, the umbrella association of chocolate manufacturers in Switzerland. [3] Swiss chocolate consumption increased dramatically from the beginning to the end of the 20th century, from about 1 kg to 12 kg per capita per annum. [27] Although partly developed outside Switzerland, white and ruby chocolate were also invented ...
Chocoladefabriken Lindt & Sprüngli AG, [a] doing business as Lindt, [4] is a Swiss chocolatier and confectionery company founded in 1845 [5] and known for its chocolate truffles and chocolate bars, among other sweets. It is based in Kilchberg, where its main factory and museum are located. Lindt is one of the largest Swiss chocolate manufacturers.
Pages in category "Swiss chocolate companies" The following 23 pages are in this category, out of 23 total. This list may not reflect recent changes. A. Alprose; B.
The chocolate maker also expects sales growth as high as 8% and further profit increases in 2024. Lindor pralines, the group’s famous spherical chocolates, drove sales for Lindt with double ...
Barry Callebaut AG is a Swiss-Belgian cocoa processor and chocolate manufacturer, [5] with an average annual production of 2.3 million tonnes of cocoa & chocolate (fiscal year 2021/2022). [6] It was created in 1996 through the merging of the French company Cacao Barry and the Belgian chocolate producer Callebaut.
More than 42,000 tons of chocolate, confectionery products, semi-finished products and chewing gum leave the production facilities in Buchs annually. On the domestic market the company is the number 1 among Swiss chocolate manufacturers with a 34,9% market share (according to Chocosuisse 2013). Chewing gum also accounts for part of the total ...
Several Swiss chocolate manufacturers, including Lindt, have begun using the new method, but none, so far, has gone so far as to eliminate sugar from their recipe. And that might mean it will be a ...
In 1999, the company was the first Swiss chocolate manufacturer to introduce the term "Grand Cru" for a selection of their couvertures (high-quality chocolate that is processed further). [19] This means that only fine cocoa from a defined origin is used for these couvertures.
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