Latest newsJan. 28, 2013 - Barry Callebaut’s comprehensive portfolio for future market demand – already today Jan. 27, 2013 - Terra Cacao™ Java dark chocolate and Cameroon milk chocolate: two new origin products Jan. 26, 2013 - Barry Callebaut’s brand new Decoration Inspiration Lab July 17, 2012 - EFSA positive Scientific Opinion on Barry Callebaut’s health claim on cocoa flavanols
Innovation at Barry CallebautRead more
Inclusions and fillings - Chocolate and ice cream
– we care what is inside
Source: Journal 2010/11
Naturally sweet – with Stevia
A new chocolate innovation developed in a strong partnership
Source: Journal 2011/12
Innovation as a principle
Barry Callebaut is the reference for innovation in the cocoa and chocolate market. Dedicated R&D teams around the world focus on two different areas: Fundamental research into preserving the health properties of the cocoa bean and pro-active R&D leading to cutting-edge cocoa and chocolate products.The applied R&D teams, on the other hand, support customers to improve their products and recipes as well as their production processes on their own production lines. In total, Barry Callebaut manages about 2,000 R&D projects, runs almost 7,600 trials and conducts more than 400 technical visits with its customers every year.
Nearly three quarters of our sales volume are based on innovations developed in the last 5 years: newly developed products and optimized recipes. With 50% success rate, our Research & Development projects are extremely efficient. The figures show: Innovation is crucial at Barry Callebaut in every respect.