Past event | Visit to Barry Callebautβs Global Innovation Centre
ππ‘ππ π‘ππ©π©ππ§π¬ π°π‘ππ§ ππ π¦ππππ¬ ππ‘π¨ππ¨π₯πππ?
As part of SwissCham Singaporeβs AI Leadership Series, we had the opportunity to go behind the scenes at Barry Callebautβs Global Innovation Center in Singapore to discover how Artificial Intelligence and technology are transforming the chocolate and food industry.
The exclusive visit offered a closer look at how AI is being applied across R&D, innovation and the value chain, while showcasing Barry Callebautβs approach to turning consumer trends and technical expertise into scalable solutions.
Some interesting insights from the visit:
- Singaporeans consume an average of 1.1 kg of chocolate per person per year, compared with around 10 kg in Switzerland.
- At around 2.5 kg per person per year, Japan has the highest chocolate consumption in Asia.
- Barry Callebaut can produce a chocolate table weighing up to 1,000 kg, a striking example of the scale and technical capabilities involved in chocolate production.
A sincere thank you to Angela Gubser, Vice President APAC; Deliang W.; and Yeting Liu, Vice President, R&D AMEA at Barry Callebaut Group, for sharing their expertise and giving our participants an exclusive insight into the innovation taking place at the centre.
We are also grateful to the Barry Callebaut Group team for hosting us and opening the doors to this fascinating innovation hub.
The visit was a great reminder that AI is not only transforming traditional technology sectors. It is also creating new possibilities across food, manufacturing, R&D and consumer industries.
In the meantime, registrations are still open for the remaining events of the AI Leadership Series taking place over the next two weeks. Check out the programme and sign up now!
