Barry Callebaut Launches Global Innovation Center in Singapore to Transform the Future of Chocolate
A Strategic Milestone for Global Chocolate Innovation
Barry Callebaut, the world’s leading manufacturer of premium chocolate and cocoa products, has officially opened its Callebaut Global Innovation Center (GIC) in Singapore. The launch marks a significant milestone in the company’s long-term strategy to accelerate innovation, digital transformation, and customer collaboration across the global chocolate and cocoa industry.
Situated at Geneo within the Singapore Science Park, the new Global Innovation Center introduces a fully integrated innovation ecosystem designed to reshape how chocolate products are imagined, developed, and delivered. The initiative underscores Barry Callebaut’s commitment to staying at the forefront of industry evolution by combining cutting-edge research, advanced manufacturing, and artificial intelligence (AI).
Home to Two Pioneering Centers of Excellence
At the heart of the Singapore GIC are two specialized Centers of Excellence (CoEs), each playing a vital role in redefining chocolate innovation.
The World’s First AI Center of Excellence for Chocolate and Cocoa
The new facility houses the world’s first Artificial Intelligence Center of Excellence dedicated specifically to chocolate and cocoa. This groundbreaking initiative integrates AI into product development, operational processes, and customer engagement.
By embedding AI technologies into its innovation framework, Barry Callebaut aims to unlock predictive flavor modeling, optimize formulations, enhance quality control, and deliver highly customized solutions to customers. The AI CoE establishes the digital backbone necessary to accelerate innovation cycles while creating personalized chocolate experiences for evolving consumer preferences.
Cacao Coatings (Compound) Center of Excellence
Complementing the AI CoE is the company’s pioneering Cacao Coatings Center of Excellence. This facility is Barry Callebaut’s first dedicated hub focused exclusively on cacao coatings, also known as compounds.
The CoE concentrates on breakthrough product development in coatings and fillings. It builds deep expertise in formulation science, application techniques, and scalable production methods. By combining research insights with hands-on technical capabilities, the center delivers both standardized portfolios and tailored brand solutions for customers across global markets.
The focus on cacao coatings reflects growing demand for versatile, high-performance chocolate alternatives used in bakery, confectionery, ice cream, and snack applications.
Callebaut Chocolate Academy™ and Regional R&D Facility
The Geneo site also houses the Callebaut Chocolate Academy™ Singapore, alongside a regional Research and Development (R&D) facility.
The Chocolate Academy serves as an experiential innovation platform where customer briefs and consumer insights are translated into tangible product concepts. Through hands-on co-creation workshops, chefs, food scientists, and technologists collaborate closely with customers to develop new chocolate experiences aligned with market trends.
Embedded within the Global Innovation Center, the Academy transforms trend intelligence into real-world applications. This integration ensures that innovation moves efficiently from concept to prototype, and ultimately to scalable production. By merging creativity with scientific expertise, the Academy strengthens Barry Callebaut’s ability to deliver rapid and practical solutions for customers worldwide.
State-of-the-Art Pilot Lab at Senoko Factory
In addition to the Geneo facilities, Barry Callebaut has introduced a new state-of-the-art pilot laboratory at its Senoko chocolate factory — the largest industrial chocolate factory in the region.
This pilot lab enhances the company’s innovation infrastructure by enabling:
- Rapid prototyping
- Small-batch production
- Process testing and optimization
- Faster validation of new formulations
The integration of the pilot lab with the Geneo Innovation Center creates a fully interconnected platform that bridges research, experimentation, and commercial-scale production. Together, the five components of the Global Innovation Center form a comprehensive innovation ecosystem designed to streamline development while maintaining operational excellence.
A New Integrated Model for Collaboration
The Singapore Global Innovation Center is the first Callebaut GIC to launch under a newly integrated operating model. This model brings AI, R&D, customer experience, coatings expertise, and scalable manufacturing into one cohesive framework.
By combining digital capabilities with hands-on product development, Barry Callebaut is pioneering a collaborative approach that accelerates time-to-market and fosters deeper partnerships with customers.
The initiative also reinforces Singapore’s strategic position as a global hub for food innovation and digital transformation.
Strong Support from Singapore’s Economic Leaders
The launch has received strong endorsement from Singapore’s economic and trade authorities.
Lee Pak Sing, Assistant Managing Director for Trade and Connectivity at Enterprise Singapore, emphasized the nation’s longstanding role in cocoa trade and its growing focus on innovation and AI-driven development. He noted that Barry Callebaut’s latest investment strengthens Singapore’s position as a leading trading and innovation hub in the global chocolate industry.
Similarly, Mr. Soo Haw Yun, Vice President of the Global Enterprises Division at the Singapore Economic Development Board (EDB), highlighted that the new Global Innovation Center will anchor advanced R&D and AI capabilities related to cocoa and chocolate production in Singapore. Building on nearly three decades of manufacturing presence in the country, this expansion deepens technological capabilities and reinforces Singapore’s reputation as a trusted global innovation destination.
Three Decades of Presence in Singapore
Barry Callebaut has maintained a strong presence in Singapore for nearly 30 years. The company operates the region’s largest industrial chocolate factory in Senoko and serves as the headquarters for its AMEA (Asia Pacific, Middle East, and Africa) operations.
The addition of the Global Innovation Center further strengthens Singapore’s role within Barry Callebaut’s global network, positioning it as a central node for innovation, production, and regional leadership.
Leadership Perspectives on the Future of Chocolate
Vamsi Mohan Thati, President of AMEA at Barry Callebaut, described the establishment of the Global Innovation Center as a major milestone in the company’s growth journey. He emphasized that Singapore’s world-class infrastructure, skilled talent pool, and proximity to dynamic regional markets make it an ideal location to drive innovation at scale.
He also acknowledged the strong support from the Singapore Government, noting that the new center enhances the company’s ability to co-create with customers and accelerate business transformation.
Amr Arafa, Chief Digital Officer at Barry Callebaut, underscored the transformative potential of AI within the chocolate and cocoa industry. He explained that AI is redefining how chocolate experiences are conceptualized, designed, and delivered. From predictive flavor development to personalized customer solutions, the integration of AI establishes the digital infrastructure that will shape the next generation of chocolate innovation.
Dries Roekaerts, President Customer Experience at Barry Callebaut, highlighted the company’s heritage in chocolate craftsmanship while emphasizing its strategic expansion into immersive and technology-enabled experiences. He stated that the Global Innovation Center ensures the next chapter of chocolate continues to inspire and excite customers worldwide.
Building a Specialized Talent Ecosystem
Across its Singapore facilities, the Global Innovation Center will host more than 30 specialized roles, including:
- AI engineers
- Food scientists
- Chefs
- Application technologists
- Process technicians
- Customer experience specialists
This multidisciplinary team reflects Barry Callebaut’s commitment to integrating digital intelligence, scientific research, culinary artistry, and production expertise within a single innovation framework.
Redefining the Chocolate Innovation Landscape
With the launch of its Global Innovation Center in Singapore, Barry Callebaut is setting a new benchmark for the chocolate and cocoa industry. By combining artificial intelligence, advanced R&D, customer co-creation, and scalable manufacturing, the company is redefining how chocolate experiences are imagined, developed, and delivered.
As global consumer expectations evolve, the Singapore GIC positions Barry Callebaut at the forefront of technological advancement and product innovation — ensuring that the future of chocolate is not only delicious, but digitally driven and sustainably scalable.
SOURCE LINK : https://www.barry-callebaut.com/
