A world of knowledge for you
An Innovations and Applied R&D department
In this department a dedicated team of researchers and scientists studies new raw materials and new processing techniques to develop new Barry Callebaut products. As we are a flexible, customer driven company, we also develop a lot of tailor-made recipes. The Innovations teams focus on the development of unique cocoa and chocolate products and applications to meet the specific needs of our customers.
Our Applied R&D team supports customers to improve their products and production process and to optimize cocoa and chocolate processing on their production lines. Customers can rely on us when they have installed new equipment or when they launch a new product or want to improve their recipes. We have Applied R&D teams located all over the world, close to our customers.
An Applications Laboratory and Pilot Line
Barry Callebaut Innovation Centers feature a laboratory for product testing and applications work (eg. molding, panning and enrobing, baking). New and existing chocolate recipes can be tested using a range of processing techniques. Together with our customers, the laboratory team seeks the ideal cocoa and chocolate composition, application possibilities and flavor profile to meet the customers’ individual needs. Furthermore Barry Callebaut tests its new products in the applications laboratory before launching them on the market.
We also have special pilot plants – small scale cocoa and chocolate factories simulating the production processes that occur on the actual production lines in the factory – to make small product batches and test new products and raw materials.
Centers of Excellence
Our Innovations activities are supported by Centers of Excellence which specialize in different aspects of chocolate production:
- Center of Excellence Cocoa - in Louviers, France
- Center of Excellence Chocolate - in Wieze, Belgium
The College provides a platform to exchange know-how and information about how to use cocoa and chocolate and other Barry Callebaut products through theoretical classes and practical seminars. Courses also include chocolate-related topics such as food and drug legislation, kosher and shelf life.