Barry Callebaut has added a fourth production line to its chocolate factory in Singapore, enhancing its total capacity and its ability to serve customers in the Asia-Pacific region.

Ben De Schryver, president of Barry Callebaut Asia Pacific, said the continued expansion of the factory illustrates the company’s long-term commitment to Singapore.

“We look forward to continuing working with the government, local institutions and our customers and partners to realize our role as the leading chocolate manufacturer in this country,” he said. “We are very encouraged by the steady growth of Singapore's food industry, which would not have been possible without the country's strong reputation in food safety and quality. For us, this expansion in Singapore is also about paving the way for our business to be more efficient overall and bringing more innovations to the markets.”

Built 23 years ago in Senoko, the facility has the highest volume of any chocolate factory in Singapore and is the biggest chocolate factory in Asia Pacific for Barry Callebaut. 

After the opening of this chocolate factory in 1997, the Barry Callebaut Group has made multiple investments in the country. This includes the acquisition of Singapore-listed Delfi Cocoa in 2013, and making major investments in another new line and a warehouse in Fiscal Year 2015/16. The regional headquarters of Barry Callebaut and a Chocolate Academy Center are also located in Singapore. 

This additional production line is just one of Barry Callebaut’s recent investments in the Asia-Pacific region. Recently, Barry Callebaut announced its decision to acquire GKC Foods in Australia and the groundbreaking of a new chocolate factory in India. 

The company is the largest producer of chocolate and cocoa products in Asia Pacific and today runs 10 chocolate and cocoa factories in China, Indonesia, Japan, Malaysia, and Singapore. Barry Callebaut supplies thousands of tonnes of chocolate every year in this region to global and local food manufacturers and artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants and caterers.