Chocolate research & development at our Pennsauken lab

Chocolate research & development at our Pennsauken lab

Enjoy this look inside our chocolate and compound research facility located in Pennsauken, New Jersey, which is outfitted with all the key tools needed for us to craft, create and collaborate with you!

Pennsauken Chocolate R&D Facility Features

At our state-of-the-art chocolate laboratory in Pennsauken, New Jersey, we are equipped to serve all your product development needs for chocolate and compound, including:

  • Developing and scaling recipes and ingredient solutions
  • Concepting and prototyping new food & beverage products
  • Providing access to technical experts in chocolate & compound
  • Facilitating tastings & recipe refinement

Inside Look at Chocolate Research & Development in Pennsauken

Barry Callebaut's Pennsauken R&D Lab

Innovation in 2D+ Chocolate Printing

This lab also features an exciting and innovative capability: a 2D+ chocolate printer developed by FoodJet in partnership with Barry Callebaut.

With this technology, we are able to print a wide range of embossed shapes in chocolate and compound directly onto the surface of multiple products, including bakery, confectionery and frozen products!

See the 2D+ Chocolate Printer in Action

Barry Callebaut's 2D+ Chocolate Compound Printer

Visiting the Chocolate R&D Lab

At our chocolate research and development laboratory, we have all the tools needed to provide the best technical and customer assistance in the chocolate industry.

We invite our customers to innovate with us, from recipe development to taste-testing of samples to scaling for production! The Barry Callebaut R&D Team would love to craft, create & collaborate with you!

  • Pennsauken Lab Coconut Ice Cream
    https://www.barry-callebaut.com/sites/default/files/styles/paragraph_image_gallery_full/public/2019-01/Pennsauken-Lab-Ice-Cream%20-%20Coconut.jpg?itok=HCYAmU1N
  • Pennsauken Lab Equipment
    Optimized recipes of compound and chocolate can be printed quickly and directly on a variety of surfaces
    https://www.barry-callebaut.com/sites/default/files/styles/paragraph_image_gallery_full/public/2019-01/Pennsauken-Lab-Equipment_0.jpg?itok=kfG_1Jkt
  • Pennsauken Lab 2D Print Chocolate Donut
    https://www.barry-callebaut.com/sites/default/files/styles/paragraph_image_gallery_full/public/2019-01/Pennsauken-Lab-2D-Print-Chocolate-Donut%20-%20Copy.jpg?itok=CPJTuVuw
Pennsauken Lab Technical Experts Tempering

Part of a Global Network of Chocolate Research & Development

The chocolate R&D Lab in Pennsauken is part of a global network of Barry Callebaut R&D labs and application centers. Dedicated specialists work in this chocolate and compound-focused research and development facility to enable side-by-side development of recipes and facilitate product innovation.

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