New process technology
In this field the Barry Callebaut Group, together with its suppliers, develops knowledge of non-cocoa ingredients such as fats, sugar, emulsifiers, proteins and dairy. This multilateral and multidisciplinary approach provides benefits to all parties involved – the Barry Callebaut Group, our customers and our suppliers – by creating synergies through co-creation and by removing inefficiencies in the value chain.
Packaging is an important part of the quality of the final product. Constant innovation is taking place at Barry Callebaut, together with its suppliers, on matters of shelf-life extension, re-usability, transportation and storage optimization, protection of the product and usage.
Process Innovation – Cocoa for chocolate
Better understanding the evolution and modification of cocoa flavor components during the process - from the bean up to the final chocolate product - allow Barry Callebaut to steer process parameters. By combining the results of the latest analytical techniques to findings of organoleptic evaluation of our products in the different process stages, the effects of specific process parameters can be identified and quantified. This research allows us to define optimal settings to eliminate, conserve, or enhance specific components to create a unique cocoa profile in chocolate.