welcome to innovation day 2015

5/27/2015

1

I

Welcome:

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

5/27/2015

2

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


Program of the day –

Innovation @ the Barry Callebaut Group: From cultivation to innovation!



This man will capture the best moments of today!


5/27/2015

3


This man can be a bit of a pain today!

#MeaCulpa



Wish you all an interesting day!


5/27/2015

4

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


5/27/2015

5


Uniquely positioned in industrial chocolate and in cocoa products


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

Page 9


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


5/27/2015

6


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



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”


5/27/2015

7

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%


2013/14

* Stand-alone, including recently acquired cocoa business +42.0%

Page 13

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.

14

5/27/2015

8

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


welcome to innovation day 2015

Food

day innovation

wiezebelgium innovation

meaculpa innovation

brouwer chocolate academy

interesting day

global cocoa

wiezebelgium program

discover area