Barry Callebaut Establishes Integrated Global Innovation Center in Singapore to Accelerate AI-Driven Chocolate and Cocoa Development

The official opening ceremony of the Callebaut Global Innovation Center (GIC) in Singapore, marking the launch of Barry Callebaut’s first integration innovation hub for Artificial Intelligence Center of Excellence, Cacao Coatings Center of Excellence

(IN BRIEF) Barry Callebaut has opened its new Callebaut Global Innovation Center in Singapore, establishing an integrated hub that combines the company’s first global Artificial Intelligence Center of Excellence for chocolate and cocoa with a pioneering Cacao Coatings Center of Excellence, alongside the Callebaut Chocolate Academy, a regional R&D facility, and a state-of-the-art pilot lab at its Senoko factory, creating a fully interconnected ecosystem for innovation, rapid prototyping, and customer co-creation. Located at Geneo in Singapore Science Park, the center strengthens Barry Callebaut’s nearly 30-year presence in the country and reinforces Singapore’s role as a global food and digital innovation hub, while bringing together more than 30 specialized professionals across AI, food science, engineering, and culinary expertise to accelerate product development, apply advanced data-driven insights, and translate emerging consumer trends into scalable, market-ready chocolate and cocoa solutions that support the company’s long-term growth, digital transformation, and leadership in the global industry.

(PRESS RELEASE) SINGAPORE, 10-Feb-2026 — /EuropaWire/ — Barry Callebaut has inaugurated its Callebaut Global Innovation Center in Singapore, marking a major step in the company’s long-term strategy to deepen research, digitalization, and customer collaboration in the chocolate and cocoa sector. Designed as an integrated hub rather than a collection of separate facilities, the new center brings together advanced artificial intelligence capabilities, specialized expertise in cacao coatings, applied research, and hands-on culinary innovation under one coordinated model.

Situated at Geneo within Singapore Science Park, the Callebaut Global Innovation Center houses two dedicated Centers of Excellence that shape its strategic focus. One is the company’s first global Artificial Intelligence Center of Excellence for chocolate and cocoa, which will apply data-driven insights, predictive analytics, and machine learning tools to product development, process optimization, and customer solutions. The second is a Cacao Coatings Center of Excellence, created to advance innovation in compound chocolate formulations, fillings, and coatings, strengthening Barry Callebaut’s ability to deliver scalable, high-quality solutions tailored to different markets and applications.

Product development work underway in the Callebaut Global Innovation Center’s R&D lab, supporting the creation of new chocolate and cacao coating applications such as ice creams and pastries

Beyond these specialized units, the site also incorporates the Callebaut Chocolate Academy Singapore and a regional Research and Development facility, creating a seamless bridge between scientific innovation and practical application. The Academy functions as a collaborative space where chefs, technologists, and customers can transform emerging consumer trends into tangible concepts through experimentation and co-creation. By embedding the Academy within the broader innovation ecosystem, Barry Callebaut is ensuring that insights generated in the lab can be rapidly translated into real-world solutions.

To further reinforce this integrated approach, Barry Callebaut has upgraded its Senoko chocolate factory with a state-of-the-art pilot laboratory that complements the capabilities of the Geneo site. This facility enables rapid prototyping, small-batch production, and process testing, allowing new ideas to move efficiently from concept to industrial-scale feasibility. Together, the five interconnected elements of the Global Innovation Center form a comprehensive platform that supports both creative exploration and commercial scalability.

The launch of this new model in Singapore reflects Barry Callebaut’s confidence in the city-state as a strategic hub for innovation, digital transformation, and food technology. The company has maintained a strong presence in Singapore for nearly three decades, operating the region’s largest industrial chocolate factory in Senoko alongside its AMEA headquarters. The addition of the Global Innovation Center further consolidates Singapore’s role in Barry Callebaut’s global operations.

The Callebaut Global Innovation Center at Geneo, Singapore Science Park—home to AI and Cacao Coatings Centers of Excellence, a regional R&D hub, pilot lab and the Chocolate Academy, a fully integrated innovation ecosystem.

Enterprise Singapore and the Singapore Economic Development Board welcomed the investment, emphasizing its alignment with the country’s broader ambitions in research, technology, and sustainable food innovation. Senior representatives highlighted how the combination of AI, advanced R&D, and industrial expertise would strengthen Singapore’s position as a trusted global center for innovation in the food and beverage sector.

Barry Callebaut leadership underscored the strategic importance of the center in shaping the future of chocolate and cocoa. Executives pointed to the growing role of artificial intelligence in refining flavors, improving production efficiency, and personalizing customer experiences. They also emphasized that the center would serve as a foundation for long-term digital transformation, rather than simply a short-term innovation project.

More than 30 specialized professionals, including AI engineers, food scientists, chefs, application technologists, process experts, and customer experience specialists, will be based at the Singapore facilities. This multidisciplinary team structure is intended to foster collaboration across technical, creative, and commercial functions, ensuring that innovation remains closely connected to real market needs.

With the opening of the Callebaut Global Innovation Center, Barry Callebaut is positioning itself at the forefront of technological and culinary innovation in the chocolate industry, reinforcing its commitment to delivering advanced, sustainable, and customer-centric solutions on a global scale.

About Barry Callebaut Group (www.barry-callebaut.com):
With annual sales of about CHF 14.8 billion in fiscal year 2024/25, the Zurich-based Barry Callebaut Group is the world’s leading manufacturer of high-quality chocolate solution provider for chocolate experiences across the full spectrum of chocolate, cocoa and non-cocoa alternatives – from sourcing and processing cocoa beans to crafting premium chocolates, fillings and decorations. The Group operates more than 60 production facilities worldwide and employs a diverse, committed workforce of over 13,000 people. Barry Callebaut serves as a trusted partner for the entire food industry, from large-scale food manufacturers to artisanal and professional users such as chocolatiers, pastry chefs, bakers, hotels, restaurants and caterers with Callebaut® as its main global brand. The Barry Callebaut Group is dedicated to making sustainable chocolate the norm – helping secure the future of cocoa and improving the livelihoods of cocoa farmers. It supports the Cocoa Horizons Foundation, which aims to shape a sustainable future for cocoa and chocolate.

Media Contact:

Christiana Wijaya
Manager, Corporate Communications, AMEA
+65 91053096
Christiana_wijaya@barry-callebaut.com

Karolien Cloots
Corporate Communications
Barry Callebaut AG
+41 43 204 15 22
media@barry-callebaut.com

For investors and financial analysts:

Sophie Lang
Head of Investor Relations
Barry Callebaut AG
+41 79 275 83 95
investorrelations@barry-callebaut.com

SOURCE: Barry Callebaut AG