Swiss cocoa and chocolate processor Barry Callebaut will invest $18 million in its Singapore production facility to help meet the growing demand for chocolate in Asia.
The expansion includes installation of a third production line, a moulding line for chocolate chips and drops and a 28,000-sq.-ft. warehouse.
“This expansion is a strong sign of our commitment to Singapore and the Asia Pacific region,” says Antoine de Saint-Affrique, Barry Callebaut ceo. “We have a growing customer base in Asia Pacific, and we are committed to serving these customers with an always greater level of efficiency.”
The new moulding line will allow the facility to produce different recipes and product shapes and sizes, while the warehouse offers greater stock-holding flexibility.
Most of the chocolate produced at the 129,000-sq.-ft. facility is exported to manufacturers across the region. The site is also home to a Chocolate Academy, where Barry Callebaut develops and tests new chocolate products and recipes and offers training to artisans, pastry chefs, confectioners, bakers and caterers.
Earlier this week, Barry Callebaut announced it would open its first chocolate factory in Indonesia. That three-story, 43,000-sq.-ft. production facility employs 50 people and joins two chocolate grinding facilities in Indonesia.