Innovation

Shaping the future of Chocolate and Cocoa innovation
As the world’s leading manufacturer of high-quality chocolate and cocoa products, innovation is not only at the heart of our business and our corporate strategy, it is also part of our heritage of more than 175 years.

Barry Callebaut is the undisputed leader in chocolate and cocoa innovation, offering cutting-edge solutions that support and strengthen the business of both its industrial and Gourmet customers. Innovation is deeply ingrained in our heritage, for example Coenraad Van Houten invented the cocoa press in 1828, making it possible to separate cocoa solids from cocoa butter, and Frans Callebaut was the first to make liquid Belgian chocolate couverture.
 

Innovation is one of our strategic growth pillars. Close to 40% of our sales’ revenue comes from innovation and product renovation. Through a network of 32 R&D Centers across Europe, the Americas, Asia-Pacific and Africa, over 350 dedicated specialists work in close cooperation with 30+ external partners (universities, research institutes, suppliers) on our innovation journey.

Barry Callebaut Ruby chocolate innovation

The food trend to watch out for in 2019: Ruby chocolate

Ruby Chocolate Launch Shanghai November 2017

Get in Touch

Your Barry Callebaut Group Contacts

Christiaan Prins
Head of External Affairs
+41 43 204 03 76
Frank Keidel
Head of Media Relations
+41 76 399 69 06​