Barry Callebaut opens chocolate innovation centre in Singapore
Barry Callebaut has opened its Global Innovation Center (GIC) in Geneo, Singapore Science Park, which integrates two Centers of Excellence (CoEs) for chocolate and cocoa development — one explores the use of artificial intelligence and the other is developing cacao coatings (compound).
The Cacao Coatings CoE is dedicated to advancing cacao coatings, also known as compounds. It focuses on product development in coatings and fillings, building formulation and application expertise to deliver scalable portfolios and customised brand solutions across markets.
The Geneo site also includes the Callebaut Chocolate Academy, a regional research and development facility. The Academy is designed to translate consumer trends and customer briefs into innovative concepts — turning insights into hands‑on co‑creation and practical solutions.
In addition to the facilities at Geneo, a pilot lab at its Senoko chocolate factory complements and strengthens the GIC’s capabilities, creating a fully interconnected platform for both innovation and scalable production. The pilot lab enables rapid prototyping, small‑batch production and process testing.
Barry Callebaut has been present in Singapore for close to 30 years, with its industrial chocolate factory in Senoko, AMEA (Asia Pacific, Middle East and Africa) regional headquarters, and now the Global Innovation Center.
“Barry Callebaut’s 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 Singapore, this new investment will deepen capabilities in AI and product development, reinforcing Singapore’s position as a trusted global innovation hub.” said Soo Haw Yun, Vice President, Global Enterprises Division, Singapore Economic Development Board.
“With strong support from the Singapore Government, this Center strengthens our ability to co-create with customers, accelerate business transformation, and reinforce Singapore’s role as a global hub for food innovation,” said Vamsi Mohan Thati, President of AMEA, Barry Callebaut.
Amr Arafa, Chief Digital Officer at Barry Callebaut, highlighted the transformative role of AI in the chocolate and cocoa industry. “AI is redefining how we imagine, design and deliver chocolate and cocoa experiences. By embedding AI into our innovation ecosystem, we are unlocking new possibilities from predictive flavour development to personalised customer solutions. The Callebaut Global Innovation Center in Singapore goes beyond immediate innovation, establishing the digital infrastructure that will shape tomorrow’s chocolate experiences.”
Across its Singapore facilities, the Callebaut GIC will host more than 30 specialised roles including AI engineers, food scientists, chefs, application technologists, process technicians and customer experience specialists.
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