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.