Research & development
Our R&D department supports our customers in developing new applications. They come to us for assistance in finding the best possible match in cocoa or chocolate for their products, for advice on recipe optimization… and, of course, our R&D continuously invests in research on new raw materials, product improvement, developing tomorrow’s cocoa and chocolate products.
By simulating our customers’ production runs in our application labs, Barry Callebaut can assist in overcoming technical difficulties and addressing new challenges. In specific cases, on-site visits by our technical consultants can help in analyzing specific needs, solving a problem and offering a bespoke solution, including fine-tuning of machinery equipment.
We offer training programs to food manufacturers and their staff on practical matters – e.g. how to process our products – and on theoretical issues such as tempering, storage, blooming, hygiene, shelf life. We welcome our customers on special customer days too: during these seminars, we focus on important trends, new issues or challenges in the market.
Just-in-time delivery, remote stock control, co-manufacturing, co-packing… whatever the needs of our clients, we can offer specialized logistic solutions that reduce their logistic input and avoid heavy investment programs. And, of course, we are always rationalizing our own logistics too: strategically chosen distribution centers reduce transportation times and costs.
We can offer you the specialized information you are looking for! What about new trends in the food business? What are the latest projections for the cocoa market? How will cocoa prices evolve? What about traceability, allergens, nutritional values or certification? We share all our knowledge to the benefit of our customers.