At our state-of-the-art chocolate laboratory in Pennsauken, New Jersey, we are equipped to serve all your product development needs for chocolate and compound, including:

• Developing and scaling recipes and ingredient solutions
• Concepting and prototyping new food & beverage products
• Providing access to technical experts in chocolate & compound
• Facilitating tastings & recipe refinement

This lab also features an exciting and innovative capability: a 2D+ chocolate printer developed by FoodJet in partnership with Barry Callebaut.

With this technology, we are able to print a wide range of embossed shapes in chocolate and compound directly onto the surface of multiple products, including bakery, confectionery and frozen products!

At our chocolate research and development laboratory, we have all the tools needed to provide the best technical and customer assistance in the chocolate industry.

We invite our customers to innovate with us, from recipe development to taste-testing of samples to scaling for production! The Barry Callebaut R&D Team would love to craft, create & collaborate with you!