Our four discover areas
From our over 28 global R&D centers, Research Labs and Centers of Excellence, we focus on developing unique capabilities and expertise in four distinct knowledge areas. The following four discover areas span the entire cocoa and chocolate value chain - from in-depth research into the cocoa bean - to how consumers purchase, experience and enjoy chocolate and cocoa products:
Containing over 20,000 bioactive components, cocoa is one of the most complex food products. By deciphering the potential of the cocoa bean, the Barry Callebaut Group is able to develop chocolate and cocoa products with specific properties with regards to taste, appearance and processing.
Authenticity & permissibility
To meet the growing demand for healthy and functional foods, the Barry Callebaut Group is continually reformulating chocolate and cocoa products that everybody can enjoy in a responsible way. Our focus on sugar, fat and calorie reduction results in products that offer a better energy balance and an improved product composition, without compromising on taste.
Structure, Texture, Sensory
Cocoa and chocolate are pure indulgences; their appeal is the promise of a moment of gratification and pleasure. Taste and flavor are crucial, enhanced and differentiated through a range of various structures and textures. Together, these attributes provide the decadent experience that chocolate is loved for.
New process technology
Across the value chain, the Barry Callebaut Group is constantly looking for ways to improve existing processes or to create new processes and technologies to produce cocoa, chocolate and related products in a more efficient and cost-effective way.