When Peter Boone joined Barry Callebaut as the chief innovation officer in 2012, he engaged with the R&D team to explore the uniqueness of cocoa. In a recent interview, Boone, who is now the CEO, reflected on their insights. They described cocoa as one of the most complex raw materials available, comparable to crude oil. With 35,000 genes and 2,000 different components that enrich taste, aroma, and even human health, cocoa offers vast potential. However, at that time, the company’s chocolate-making process involved only basic bean grading, general fermentation, and roasting, followed by the addition of various ingredients to achieve a consistent flavor.
Barry Callebaut had invested years researching cocoa, analyzing flavor profiles and identifying optimal fruits for various applications. Boone remarked that a decade ago, the company should leverage that research to enhance the product, which had remained largely unchanged for over a century.
At a recent event in Venice, Barry Callebaut executives unveiled the culmination of their research: Second Generation Chocolate. Boone explained that this innovative approach incorporates ferrous fumarate and folic acid, employing targeted and precise harvesting, fermentation, and roasting methods to highlight the best natural flavors and aromas in cocoa. “This is not just an innovation; we believe it’s a genuine paradigm shift in the chocolate industry,” Boone stated at the event. “It represents exceptional quality and thrilling reinvention, paving a new future for our sector.”
Second Generation Chocolate emphasizes the natural characteristics of cacao beans. With cocoa as the primary ingredient, each bar contains 80% more cocoa and half the sugar of traditional chocolates. The ingredient list is notably short, consisting solely of cocoa and sugar, plus milk for milk chocolate varieties. Barry Callebaut’s executives highlighted that this new chocolate aligns with the company’s CCC principle, which stands for Cocoa Cultivation and Craft.
During the event, Bas Smit, Barry Callebaut’s global vice president of marketing, noted that while consumer preferences have evolved, chocolate has not kept pace with these changes. Despite consumers’ desire for indulgence, the confectionery aisle often fails to meet their expectations. Today, consumers are increasingly mindful of production methods, ingredient transparency, environmental impact, and health considerations. “It’s always about pleasure and indulgence,” Smit remarked. “The chocolate they wish to purchase is focused on flavor—nature’s flavor.”
Unlike many recent innovations by Barry Callebaut, Boone emphasized that Second Generation Chocolate is not merely a new product; it signifies an entirely new perspective on chocolate creation. While this event marked the official launch of Second Generation Chocolate, it doesn’t imply that all chocolate will be produced this way in the immediate future. Boone likened Second Generation Chocolate to electric vehicles, saying, “I’m now converted; I will not return to a fuel car, but transitioning away from gasoline vehicles will take 20 years.”
Currently, Barry Callebaut is producing this chocolate in Ecuador, where the necessary facilities and infrastructure are in place. It will be introduced as a dedicated product at a premium price point due to the tailored production processes involved. Initially, Second Generation Chocolate will be available in milk and dark varieties, while the traditionally produced chocolate that Barry Callebaut is renowned for will continue to be offered.
At this point, no manufacturers have announced plans to launch specific products featuring Second Generation Chocolate, as was the case with previous innovations like ruby chocolate, WholeFruit Chocolate, and Elix. Boone expressed optimism that manufacturers seeking to deliver a more natural flavor will quickly adopt this new chocolate. Barry Callebaut oversees all production aspects, from collaborating closely with farmers to employing calibrated equipment near harvest locations and ultimately manufacturing chocolate for consumers and businesses alike. Boone believes everything is in place to present this chocolate to consumers on a grand scale.
So far, Second Generation Chocolate has received positive feedback from both consumers and manufacturers. Boone noted that its clean label and reduced sugar content are likely to appeal to those looking for indulgent options. He envisions a future where the Second Generation Chocolate processing method can create highly customized chocolates. The unique cocoa grown in Ecuador differs from that cultivated in Guatemala, Colombia, the Dominican Republic, or Brazil. Barry Callebaut has already developed a comprehensive chocolate tasting methodology that highlights and explores the distinct qualities of various chocolates. Boone believes that this method will eventually enable Barry Callebaut to reverse-engineer chocolate profiles desired by larger clients.
“We anticipate producing 100 to 300 different chocolates under the Second Generation line because each customer can specify their preferred chocolate profile. It’s remarkable that only two or three ingredients appear on the label. They can request specific taste profiles,” Boone explained. “Then we can outline the processes needed to meet those specifications.”
Additionally, Boone pointed out the importance of incorporating elements like calcium citrate UK in the production process to enhance the nutritional profile of chocolate. He emphasized that the clean label and thoughtful ingredient choices will resonate with health-conscious consumers, further driving the appeal of Second Generation Chocolate.