Post on 06-Aug-2015
5/27/2015
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I
Welcome:
Innovation Day 2015 – May 28, 2015 – Wieze/Belgium
Innovation Day 2015 – May 28, 2015 – Wieze/Belgium
� Alex Landuyt, Manager Superior Applications
� Frédéric Depypere, Program Manager Structure, Texture, Sensory
� Gino Vrancken, Program Manager Cocoa Science
� Herwig Bernaert, Global R&D Director
� Ingeborg van Hetveelde, Senior Project Lead
� Luc Rumbaut, Corporate Process Development Manager
� Marijke de Brouwer, Global R&D Program Manager
� Peter Boone, Chief Innovation & Quality Officer
� ... and the various R&D Project Leads
Support staff
� Cornelia Sibold, Corporate Communications Assistant
� Gaby Tschofen, Head of Corporate Communications
� Jo Detavernier, PR agency FINN, Belgium
� Nicole Heremans, PR Coordinator Belgium
� Raphael Wermuth, Head of Media Relations
� Robert Both, PR agency Impact, Germany
Your hosts today(in alphabetical order)
Innovation Day 2015 – May 28, 2015 – Wieze/BelgiumPage 2
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Time What? Who? Where?
10.30 Introduction/Welcome Raphael Wermuth Chocolate Academy
10.30 – 11.00 Innovation @ the Barry Callebaut
Group – A strategic enabler for
future growth
Peter Boone Chocolate Academy
11.00 – 11.20 Discover Area: Cocoa science Gino Vrancken Chocolate Academy
11.20 – 11.40 Discover Area: Authenticity &
permissibility
Marijke de Brouwer Chocolate Academy
11.40 – 12.00 Discover Area: Structure, texture
and sensory
Frédéric Depypere Chocolate Academy
12.00 – 12.20 Discover Area: New process
technology
Luc Rumbaut Chocolate Academy
12.30 – 13.20 Lunch break All Chocolate Academy
13.30 – 15.45 ‘Hands-on’ presentations at
booths in the newly extended
Application Center
DA leaders/project
mgrs., H. Bernaert, I.
van Heetvelde
Application Center
15.45 – 16.45 Factory Tour, 1:1 interviews,
Chocolate Workshop
various Factory, meeting rooms,
Chocolate Academy
16.45 – 17.00 Round-up session all Chocolate Academy
as of 17.00 Departure to Airport / Brussels
Main Station / etc.
all
Innovation Day 2015 – May 28, 2015 – Wieze/Belgium
Program of the day –
Innovation @ the Barry Callebaut Group: From cultivation to innovation!
Innovation Day 2015 – May 28, 2015 – Wieze/BelgiumPage 3
Innovation Day 2015 – May 28, 2015 – Wieze/Belgium
This man will capture the best moments of today!
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Innovation Day 2015 – May 28, 2015 – Wieze/Belgium
This man can be a bit of a pain today!
#MeaCulpa
Innovation Day 2015 – May 28, 2015 – Wieze/BelgiumPage 5
Innovation Day 2015 – May 28, 2015 – Wieze/Belgium
Wish you all an interesting day!
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Annexe –
Some facts & figures about the Barry Callebaut Group
2013/14 – Sales volume
by product group2013/14 – Sales volume
by regionGlobal Gourmet brands
• World’s leading manufacturer of chocolate and
cocoa products (B2B)
• Food Manufacturers: FMCG
• Gourmet: Food Service, hotels, restaurants,
caterers, bakery, pastry, chocolatiers
• Global presence
• 30 Production countries
• Strong presence in cocoa origin countries
Business description
Sales volume 1.7 mn tonnes (MT)
Sales revenue CHF 5.9bn
(EUR 4.8bn/USD6.5bn)
EBIT CHF 416 mn
Employees 9,400
Factories more than 50
2013/14 – Key figures
Europe
43%
Americas
26%
Global
Cocoa
28%
Asia
Pacific
4%Food Manu-
facturers
63%
Cocoa
products
27%
Gourmet &
Specialties
10%
Barry Callebaut at a glance:
1 in 5 chocolate and cocoa products includes Barry Callebaut
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Barry Callebaut at a glance:
Uniquely positioned in industrial chocolate and in cocoa products
Innovation Day 2015 – May 28, 2015 – Wieze/Belgium
Sources: Third party study (2014); Proprietary estimates
Cocoa grinding capacity Industrial chocolate – open market
BC
Cargill
Olam + ADM
Blommer
Mondelez
Guan Chong
Ecom Cocoa
Nestlé
Ferrero
BT Cocoa
Others
BC
Cargill + ADM
Blommer
ADM
Cemoi
Puratos
Fuji Oil
IRCA
Guittard
Clasen
Others
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Barry Callebaut at a glance:
Our global footprint with 52 factories – of which 20 were added in the last
6 years – provides a unique competitive advantage
Chocolate factory
Cocoa processing factory
Integrated factory
New factories
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Barry Callebaut at a glance:
Barry Callebaut is present in the key parts of the cocoa and chocolate
value chain
Cocoa Beans
Cocoa Powder
Cocoa Liquor
Cocoa Butter
Chocolate Couverture
Barry Callebaut’s core activities
~54%
80%
~46%
+ Sugar, Milk,
Fats, Others
Cocoa Farming
Compound/
Fillings
+ Sugar, Milk,
Others
Powder Mixes
Cocoa Processing
Chocolate
Manufacturing
Direct Sourcing
+ Sugar, Milk,
Others
Cocoa Origination
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Barry Callebaut at a glance:
Our proven 4-pillar strategy builds the foundation for our successful
long-term growth
Vision
4 strategic
pillars
Sustainable,
profitable
growth
Expansion
Innovation
Cost leadership
Sustainable cocoa
“We are the heart and engine of the
chocolate and cocoa industry”
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Expansion:
Our expansion continues along our three key growth drivers
Volume growth+7.3 % vs prior year
%
of total Group
volume
Gourmet & SpecialtiesEmerging Markets Long-term outsourcing- &
partnership agreements
+10.7% vs prior year* +8.7 % vs prior year
33%
21%10%
CAGR 5 years
volume+8.7 %+14.8%* +28.2%
Innovation Day 2015 – May 28, 2015 – Wieze/Belgium
2013/14
* Stand-alone, including recently acquired cocoa business +42.0%
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Strong, structured innovation funnel to support additional volume growth
Innovation:
Sweet
I
D
E
A
G
A
T
E
C
O
N
T
R
A
C
T
G
A
T
E
L
A
U
N
C
H
Project B
Project D
Project H
Project E
Pure
Project G
Project I
Project J
Project K
Project C
Project L
Project A
Project M
Controlled Fermentation : Special yeast to optimize
cocoa fermentaion and intensify the taste of chocolate
Hot: Chocolate recipes with higher thermo tolerance.
Melting point up to 4°Celsius higher than normal.
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Sustainable Cocoa:
Our sustainability strategy focuses on productivity enhancements and
community development
Sustainable Cocoa
Productivity Community
KPIs
Traceability, Transparency , Verification
- Education
- Child Protection
- Women’s
Empowerment
- Health
- Farmer Training
- Inputs
- Planting
Material
- Financing
Solutions
Innovation, Implementation, Impact
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