Trendsetting chefs get creative at Barry Callebaut’s first Asian studio opening
17 Aug 2017 --- The very first Barry Callebaut studio opened its doors in Asia yesterday (August 16) where creative chefs use their cocoa and chocolate expertise to showcase innovations to some of the leading food manufacturers in Indonesia.
The confectionery giant says Asia’ inaugural BC Studio caters to the evolving needs of food manufacturers and their markets in the region and follows similar studio openings in other parts of the world.
Speaking at the opening, Ben De Schryver, (pictured) Regional President, Barry Callebaut, Asia Pacific, said: “BC Studio is all about co-creation. Co-creation is a truly unique journey where we leverage our market and consumer understanding, our cocoa and chocolate expertise, as well as our network of trendsetting and creative chefs to build relevant and differentiating brand experiences together.”
The new BC Studio moves away from the typical “cold” innovation spaces, according to Nor Badron, who leads corporate communications for Asia Pacific.
“In essence, Barry Callebaut makes inspiring chocolate and cocoa dreams come true. It is an innovation center where good quality ingredients are combined with expertise and passion to develop inspiring new ideas and creations,” he says.
“It is also the place-to-be for a sneak peek at what is up-to-minute and what defines the chocolate and cocoa experiences of tomorrow.”
Equipped with the latest kitchen applications such as ovens, dough and ice cream maker, there is also a contemporary open kitchen space for customers to get up close and personal to the “craftsmen at work” and be inspired by their live action.
“Some of the other key elements of the studio are a carefully curated inspirational space as well as a break out lounge area for customers to engage in insightful discussions with our sales, product development teams and chefs within a relaxed setting,” adds Badron.
The teams in the new BC Studio can provide valuable global insights on trends and create products specific to a customer’s request and provide tailored solutions and ideas for cakes, pastries, ice-cream, beverages and more.
As part of the ingredients’ showcase, the new Bensdorp cocoa powders were launched at the studio opening.
The official opening was attended by some of the leading food manufacturers in Asia and guests were treated to confectionery applications that were specially designed to carry a sustainable cocoa narrative.
Barry Callebaut revealed plans to acquire D’Orsogna Dolciaria and teased the industry with a vague announcement on an upcoming “innovation” to be revealed at a launch event in Shanghai at the beginning of September.
