Elio Leoni Sceti (born 13 January 1966) is an Italian businessman and an investor in early-stage companies. He co-founded The Craftory , a $ 500m venture capital fund for challenger brands, in 2018. He's also chair of LSG Holdings, and sits on the boards of Kraft Heinz , Room to Read and One Young World.
33-623: Leoni Sceti was formerly on the boards of Barry Callebaut and beverage and brewing multinational Anheuser-Busch InBev . He also served as CEO of record label EMI Music , one of the "Big Four", until 2010, and later from 2013 to 2016 as the CEO of Iglo Group , and as a director of Nomad Foods . Born in Rome in 1966, Leoni Sceti went to school in Lausanne , Switzerland before returning to Rome to study economics at Luiss University . After graduating, he completed
66-422: A board member of the chocolate and cocoa manufacturer Barry Callebaut. He is co-founder and chairman of The Leoni Sceti Group, a UK-based firm with interests in real estate, private equity and venture capital. Leoni Sceti is a councilor and director at the non-profit organisation One Young World and a board member at Room to Read , a non-profit organization for improving literacy and gender equality in education in
99-502: A brewery in Wieze , Belgium , in 1850. The brewery began producing chocolate bars in 1911 and soon switched entirely to chocolate production. They began producing chocolate couverture in 1925. In the 1950s, Callebaut, which was still a family-run business, began exporting its products to other European and North American markets, leveraging the fact that Belgian chocolate had earned an excellent reputation for its quality. In 1981, Interfood ,
132-551: A chocolate competition that started in 2005. Leading chocolatiers include Naomi Mizuno (Japan), Francisco Torreblanca (Spain), Pierre Marcolini (Belgium), Yvonnick Le Maux (France), and Carmelo Sciampagna (Italy). Mizuno won the World Chocolate Masters competition in 2007. The competition was judged in four different categories: molded pralines , hand-dipped pralines, gastronomic chocolate dessert, small chocolate showpiece, and creative chocolate showpiece. At 28, Mizuno
165-605: A class action lawsuit filed by eight former child slaves from Mali who alleged that the company aided and abetted their enslavement on cocoa plantations in Ivory Coast . The suit accused Barry Callebaut (along with Nestlé , Cargill , Mars, Incorporated , Olam International , The Hershey Company , and Mondelez International ) of knowingly engaging in forced labor, and the plaintiffs sought damages for unjust enrichment, negligent supervision, and intentional infliction of emotional distress. On June 27, 2022 Salmonella contamination
198-710: A postgraduate course in corporate law and tax, finishing top of his class. In 1988, he joined Procter & Gamble 's French and Italian business as one of its youngest ever brand managers. In 1992, he moved to Reckitt Benckiser as a category manager before becoming global head of category development and innovation in 2001. From 2005 to 2008 he was head of the company's European division, during which time he developed new variants in Reckitt's product range, working with brands such as Cillit Bang , Calgon , Finish and Airwick. In total he worked for 16 years at Reckitt Benckiser, in six different countries. In July 2008, Leoni Sceti became
231-468: A report documenting findings that Barry Callebaut purchases cocoa grown illegally in national parks and other protected forests in the Ivory Coast . The report accused Barry Callebaut of endangering the forest habitats of chimpanzees , elephants and other wildlife populations by purchasing cocoa linked to deforestation . As a result of cocoa production, 7 of the 23 Ivorian protected areas have been almost entirely converted to cocoa. Barry Callebaut
264-531: A specific application are you considered a chocolatier. Continuing education and courses can lead to a better understanding of the ingredients of chocolate and how sculpting can be used to create amazing chocolate masterpieces. Programs of study at such institutions can include topics like: Once a chocolatier has mastered the artistry of chocolate, they may be considered a Master Chocolatier. The best of these compete in The World Chocolate Masters,
297-401: A subsidiary of Tobler-Suchard, bought the company. Bernard Callebaut, heir of the founding family, moved to Canada, where he opened a new chocolate factory named Chocolaterie Bernard Callebaut. In 1983, Klaus Jacobs acquired full control of Interfood, the holding company that controlled Callebaut, and became an international confectionery leader. After a series of acquisitions in the industry,
330-626: A variety of culinary schools and specialty chocolate schools, including the Ecole Chocolat Professional School of Chocolate Arts in Canada, and The Chocolate Academy by Callebaut , with over 20 different schools around the world. The French Culinary Institute offers pastry and confectionery courses that are said to help a chocolatier learn the trade. In order to become a chocolatier, a person must first of all learn how to make chocolate. With increasing levels of difficulty, they learn
363-403: Is a person or company who makes confectioneries from chocolate . Chocolatiers are distinct from chocolate makers, who create chocolate from cacao beans and other ingredients. They are pastry chefs or confectioners who specialize in chocolate and making chocolate candies. Chocolatiers work artisanally with ready-made chocolate mass and are therefore distinct from industrial chocolate makers; in
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#1733094382449396-417: Is the first investment group to focus on growing challenger brands across the consumer packaged goods space. Leoni Sceti and co-founder Ernesto Schmitt launched The Craftory with $ 300m in investment capital, including $ 60m from Spice Private Equity. Elio Leoni Sceti has been a non-executive board member of beverage and brewing multinational Anheuser-Busch InBev since April 2014. In December 2017 he became
429-563: The Ivory Coast , and processed by Barry Callebaut. Barry Callebaut presented what it calls "the fourth type of chocolate" at a private event held for industry experts in Shanghai, since the company sees China as a privileged market for its business. In January 2018, Nestlé Japan Ltd. launched a Ruby chocolate-based Ruby Sublime Kit Kat in Japan, becoming the first global brand to use the pink chocolate formula developed by Barry Callebaut. The product
462-540: The 17 brands under its control, including Sarotti . The following year, it bought Brach's through the assumption of $ 16 million worth of debt. In 2004, it acquired AM Foods K/S, a company based in Denmark and specialised in croissanterie and chocolate. In 2007, Barry Callebaut signed an agreement with fellow Swiss brand Nestlé to buy its French site in Dijon , plants for the production of cocoa and liquid chocolate in bulk at
495-484: The CEO of EMI's recorded music division. He returned the division to operational growth before leaving in 2010 to invest in early-stage technology companies, including social TV startup Beamly, of which he became chairman. Leoni Sceti is a former CEO of European frozen food company Iglo Group . While CEO he refocused the group's marketing strategy to include educational campaigns about the benefits of frozen food and its role in reducing food waste . In May 2015 he oversaw
528-580: The German Confectionery Industry (ZDS) in Solingen offers further education and training. Traditionally, chocolatiers, especially in Europe, are trained through an apprenticeship with other chocolatiers. It is now common for chocolatiers to start out as pastry or confectionery chefs, or attend culinary training specifically for working with chocolate. Being a master chocolatier involves perfecting
561-747: The Italian site in San Sisto ( Perugia ), and to supply Nestlé with 43,000 tonnes of chocolate products per year in France, Italy and Russia. Before the year was out, it had acquired FPI-Food Processing International in the United States and KL Kepong Cocoa Products Sdn Bhd in Port Klang Malaysia . In 2009, Barry Callebaut bought the Spanish chocolate producer Chocovic S.A. These international acquisitions took place in
594-411: The art of working with chocolate to create desserts as well as skillfully creating pieces of art with chocolate. Chocolatiers must understand the physical and chemical aspects of chocolate, to not only create chocolates and other confections, but also to create sculptures and centrepieces. Perfecting the technical aspects of design and developing the art of flavor takes many years of practice. There are
627-552: The chocolate industry they are sometimes referred to derisively as "melters". In the food industry , it is mostly food technologists or food technology engineers (FH) who deal with the development and further development of chocolate products in large, well-known chocolate brands. For the industrial production of chocolate and chocolate products, a three-year training course has been set up in Germany to train people as specialists in confectionery technology. The Central Technical School of
660-729: The company acquired the US-based confectionery company Van Leer Chocolate and, the following year, it acquired the Swiss Carma-Pfister AG. That same year, Barry Callebaut gained access to the South American market when it bought the Brazilian company Chadler Industrial de Bahia. In 2002, under the leadership of its new CEO, Patrick G. De Maeseneire, Barry Callebaut acquired the German company Stollwerck for $ 225 million, thereby taking over
693-545: The company merged with the US company Kraft in 1987, creating Kraft Jacobs Suchard . Klaus Jacobs retained Callebaut business. French chocolate company Cacao Barry and Belgian chocolate company Callebaut merged in 1996 to form Barry Callebaut. In 1998, Barry Callebaut was listed on the SIX Swiss Exchange . From a business standpoint, the new Franco-Belgian confectionery company continued to grow, with Jacobs Suchard assigning it
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#1733094382449726-596: The company's capital to Compagnie Nationale à Portefeuille (CNP), an investment fund in financier Albert Frère 's group. SCI's management approach favoured greater penetration of the UK market with the consequent opening of a new production site in the United Kingdom. In 1994, shortly before the merger of 1996, they launched the Pure Origine of Cacao Barry brand. Callebaut was a Belgian company, founded by Eugenius Callebaut as
759-509: The developing world. He is married with four children. In a Times interview in January 2014, he gave his motto as ‘ per aspera ad astra et semper ad majora ’, (‘through adversity to the stars and on to better things’). Barry Callebaut Barry Callebaut AG is a Swiss-Belgian cocoa processor and chocolate manufacturer, with an average annual production of 2.3 million tonnes of cocoa & chocolate (fiscal year 2021/2022). It
792-636: The management of Van Houten, the Dutch chocolate and cocoa powder maker founded in 1815 in Amsterdam, which Jacobs Suchard had acquired in 1986. Barry Callebout also expanded its range of products, launching new brands on the market, like Bensdorp (cocoa powder), The Barry and Callebaut (gourmet chocolate and cocoa-based products) and new lines under the Barry Callebaut brand for industrial use, including cocoa powder , cocoa butter , liqueur and chocolate. In 1999,
825-531: The production of amaretto biscuits, confectionery decorations and similar products. In September 2017, the Swiss company launched a new type of chocolate, Ruby , named for its reddish pink color. The pink hue is not created by adding artificial colouring or through chemical manipulation, but is the result of the color of the cocoa beans used to produce the chocolate, Ruby cocoa beans, cultivated in countries with specific climatic conditions, like Ecuador , Brazil and
858-461: The sale of Iglo to Nomad Foods, stepping down as CEO to become a director of Nomad, before stepping down from Nomad in May 2016. In May 2018 Leoni Sceti co-founded The Craftory , an investment house for consumer product challenger brands . The Craftory invests in owner-operated companies with annual revenues of more than $ 10m, in sectors including beauty, health, food, beverages and household products. It
891-775: The space of a few years, leading CEO De Maeseneire to announce, "We did not want Barry Callebaut to be merely European, we wanted it to become a global company". Two years later, the company decided to transfer the Stollwerck division to the Belgian Baronie Group, in turn controlled by the Sweet Group private equity firm, disposing of most of its retail operations in European markets. In 2017, Barry Callebaut acquired D’Orsogna Dolciaria, an Italian company based in Abruzzo and specialised in
924-559: The working techniques for creating handmade works of art, which above all have to taste good. Training usually begins with how to make chocolate from a variety of ingredients. Once trainees have learned how to make chocolate and begin to understand the physical and chemical aspects of chocolate, they can work with chocolate in many different applications. Since chocolate is a versatile food, various courses offer knowledge about different techniques for processing chocolate. Only when you are well trained in all uses of chocolate or have specialized in
957-534: Was also launched in April of the same year in the UK, the first Western nation to test the pink Kit Kat created using Barry Callebaut's Ruby cocoa beans on a commercial scale. In 2005, Barry Callebaut introduced a "healthy" chocolate product called ACTICOA, which contains higher levels of polyphenol antioxidants (cocoa flavanols ) than any other chocolate; some evidence indicates these flavanols have particular health benefits. On 13 September 2017 NGO Mighty Earth released
990-621: Was created in 1996 through the merging of the French company Cacao Barry and the Belgian chocolate producer Callebaut . It is currently based in Zürich , Switzerland , and operates in over 30 countries worldwide. It was created in its present form by Klaus Johann Jacobs . Its customers include multinational and national branded consumer goods manufacturers and artisanal users of chocolate ( chocolatiers , pastry chefs , bakeries, and caterers). Cacao Barry
1023-814: Was detected in a batch of chocolates at the Wieze, Belgium plant halting production. Production was resumed gradually after August 8, going back to full capacity by October 20, 2022 In January 2024 Barry Callebaut was added to the list of International Sponsors of War for continuing to operate 3 factories in Russia, and having their products used in dry rations of the Russian army. Chocolatier A chocolatier ( / ˌ tʃ ɒ k əl ə ˈ t ɪər , ˈ tʃ ɒ k əl ə t ɪər / CHOK -əl-ə- TEER , -teer , UK also / ˌ tʃ ɒ k ə ˈ l æ t ɪər / CHOK -ə- LAT -eer , French: [ʃɔkɔlatje] )
Elio Leoni Sceti - Misplaced Pages Continue
1056-533: Was founded in Hardricourt , France, by Charles Barry, an Englishman with a passion for exploring Africa in 1842. During Barry's travels to Africa he came in contact with cocoa beans, a major component in the production of chocolate. The company began producing chocolate in 1911. In 1952, Cacao Barry became active from bean to gourmet chocolate. In 1992, the holding company Société Centrale d’Investissement (SCI) gained control of Cacao Barry, then transferred 49% of
1089-508: Was notified of the findings of Mighty Earth's investigation and did not deny that the company sourced its cocoa from protected areas in the Ivory Coast. A follow-on report by Mighty Earth dated 7 December 2018 indicated little to no progress had been made in the year since Barry Callebaut and other signatories had committed to the Cocoa and Forests Initiative. In 2021, Barry Callebaut was named in
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