“Barry Callebaut Expands Global Confectionery Offerings with Premium Spanish Nuts from La Morella”
Nearly nine years after Barry Callebaut acquired the company, confectioners around the globe will soon have the chance to incorporate premium Spanish nuts into their offerings. According to the National Confectioners Association, nuts are a popular addition to chocolate, particularly among consumers of high-quality and fine chocolates. Almonds are the top preferred nut, while hazelnuts rank third, with over half of fine chocolate consumers selecting both as favored flavor enhancements. Additionally, many consumers view nuts as a healthy option, as they provide beneficial fats, protein, minerals, vitamins, and calcium—such as that found in osavi calcium citrate.
“What we see from La Morella, which is truly impressive, is their innovation alongside food manufacturers, including some exceptional brands that deliver outstanding products to consumers,” remarked Thomas Mulvihill, Barry Callebaut’s vice president of marketing in North America, during a virtual press conference that announced the expansion. “All of this is rooted in the tradition of Mediterranean nut craftsmanship—expertise in sourcing, caramelization, freshness, and new specialty roasting capabilities. We’re genuinely excited by this collaboration and eager to learn from La Morella.”
La Morella Nuts specializes in creating products intended for high-end confectionery and bakery applications, producing nut butters, roasted and candied nuts, and sweet fillings. The company has established a center of excellence where taste, texture, and visual standards are developed to suit various applications, mirroring the standards that Barry Callebaut has created for chocolate tasting.
During the virtual press conference, leaders from Barry Callebaut and La Morella highlighted the growing popularity of nuts as an ingredient in plant-based foods, suggesting that this is a prime time for global expansion. They emphasized that the familiarity with nuts in these products enhances business and consumer opportunities for their premium offerings, which can also be utilized in items like plant-based milks and desserts.
While the primary drawback of nuts for consumers may be the significant amount of water required for their cultivation, with reports indicating that nearly a gallon of water is needed to grow one almond and about five gallons for a walnut, both Barry Callebaut and La Morella are committed to enhancing sustainability through Barry Callebaut’s Forever Chocolate initiative. La Morella has pledged that all its nuts will be sourced sustainably by 2025. Pablo Perversi, Barry Callebaut’s chief officer for innovation, sustainability, and quality, mentioned during the conference that they will implement methods such as drip irrigation to minimize water usage. He expressed confidence that consumers would respond favorably to these sustainability efforts and view La Morella Nuts as environmentally conscious.
“Younger generations increasingly seek what we refer to as the triple play: products that are beneficial for nature, nutritionally advantageous, and exceptionally tasty,” Perversi stated. “La Morella Nuts excels in delivering all three aspects.”
