Barry Callebaut opened its Callebaut Global Innovation Center (GIC) in Singapore, focusing on Artificial Intelligence (AI)  dedicated to chocolate and cocoa, and the company’s Cacao Coatings (compound).

In Singapore, Barry Callebaut focuses on breakthrough product development in coatings and fillings, building formulation and application expertise for scalable portfolios and customized brand solutions across markets. 

The Geneo site also houses the Callebaut Chocolate Academy™ Singapore alongside a regional Research and Development facility. The Academy works on concepts that reflect consumer trends and customer briefs.

In addition to the facilities at Geneo, the new lab at the Senoko chocolate factory creates a fully interconnected platform for both innovation and scalable production. It enables rapid prototyping, small‑batch production, and process testing.

“As the first Callebaut GIC to launch a new integrated model, the Singapore center embodies a bold new approach to collaboration and creativity, reinforcing the nation’s role as a global hub for food innovation and digital advancement,” the company said in an announcement. 

Lee Pak Sing, Assistant Managing Director for Trade and Connectivity at Enterprise Singapore, said: “Chocolate and cocoa have been traded out of Singapore for a long time. We are building on this foundation to leverage R&D, innovation and AI to develop new products and experiences. This latest investment by the world’s largest chocolate and cocoa company underscores Singapore’s role as an innovative and leading trading hub.” 

Photos: Barry Callebaut