Innovation

Shaping the future of Chocolate and Cocoa innovation
Ruby Chocolate Launch Shanghai November 2017

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.
second generation chocolate Barry Callebaut

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.

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    There are four long-term strategic growth priorities at the center of our BC Next Level strategy: Deeper outsourcing partnerships, Gourmet 2.0, Scale up Specialties, 'Fair share' in APAC.
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  • Barry Callebaut Company History

    Company history

    The Barry Callebaut Group, headquartered in Switzerland, resulted from the merger between Belgian chocolate maker Callebaut and French chocolate producer Cacao Barry in 1996. The Group has been listed on the SIX Swiss Exchange since 1998. Following the integration of the acquired cocoa business from Petra Foods into the Barry Callebaut Group in June 2013, the company is now the largest manufacturer of both chocolate and cocoa products.
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