Raphael Felenbok appointed new General Manager of Barry Callebaut Switzerland

• INSEAD alumni Raphael Felenbok brings cocoa trading and market research experience to management of Barry Callebaut Switzerland
• Responsibilities also include Swiss-made chocolate brand Carma

Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, has appointed Raphael Felenbok General Manager of Barry Callebaut Switzerland. In his new role, Raphael Felenbok will also be responsible for Carma®, offering a wide range of Swiss-made chocolate and other food-service products, selling to 30+ countries worldwide.
Raphael Felenbok joined the company in 2010 and held positions in trading and market analysis. In 2013 Raphael Felenbok was appointed Head of Cocoa Market Research. Raphael Felenbok spent many months at the heart of cocoa growing regions, and extended field operations in Côte d'Ivoire, Ghana, Cameroon, Brazil and Indonesia. A French national, Raphael Felenbok holds an Engineering degree in Agronomy, Food Processing and Environmental Sciences from ISARA-Lyon, as well as an MBA from INSEAD.

About Barry Callebaut Group:
With annual sales of about CHF 6.7 billion (EUR 6.1 billion / USD 6.8 billion) in fiscal year 2015/16, the Zurich-based Barry Callebaut Group is the world’s leading manufacturer of high-quality chocolate and cocoa products – from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations and compounds. The Group runs more than 50 production facilities worldwide and employs a diverse and dedicated global workforce of close to 10,000 people. The Barry Callebaut Group serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers. The two global brands catering to the specific needs of these Gourmet customers are Callebaut® and Cacao Barry®. The Barry Callebaut Group is committed to make sustainable chocolate the norm by 2025 to help ensure future supplies of cocoa and improve farmer livelihoods. It supports the Cocoa Horizons Foundation in its goal to shape a sustainable cocoa and chocolate future