Japanese Barry Callebaut teams mark tenth anniversary of chocolate production
Barry Callebaut's Japanese teams mark a decade's manufacturing. Pic: Barry Callebaut
Barry Callebaut teams in Japan have been celebrating a significant decade milestone of chocolate production from its Takasaki site, which has seen the company’s presence in the region continue to expand, writes Neill Barston.
As the business noted, the country’s first facilities were established Amagasaki in 2008, but after five years of operation, the company realised that larger premises would be required to serve a fast-evolving market.
Indeed, as Confectionery Production has previously reported, the Japanese confectionery market. has proved one of the most innovative in the world, with consumers clamouring to explore new taste and flavour sensations.
Linked to this, the country was one of the first in the world to experience the launch of Barry Callebaut’s ruby chocolate, with KiKat producing a special edition for the region, keen to test the water for its much-anticipated range. The Tatasaki facility became the first location in the wider region to be producing the new line, which was widely hailed for being ‘the fourth type of chocolate’ and has gone on to feature in a broad range of brand portfolios.
Moreover, as the company noted, its move to Takasaki, enabled it to be closer to its customers, growing relationships with customers in Japan and further afield. As the company noted, its customer base has expanded to encompass a diverse range of clients, from small to medium-sized confectionery manufacturers to chocolatiers and artisan chefs.
Dhruv Bhatia, Managing Director of Barry Callebaut Japan commented on its tenth anniversary. “”Our customers’ trust in our commitment to quality, innovation, and sustainability has been instrumental in our journey and success. We want to keep elevating the chocolate experience for our customers and bring chocolate happiness to the entire nation.”
Furthermore, the business added that it has continued to be committed to manufacturing excellence, as demonstrated by its quality control measures. This included in 2015, its factory successfully attained the FSSC 22000 certification, a food safety management system recognised by GFSI (The Global Food Safety Initiative). This certification comprehensively addresses food safety risks throughout our supply chain to support our quality control measures.
Its site features advanced manufacturing technology with integrated production lines, with capability to manufacture various chocolate products in various forms and volumes, all with a high level of efficiency.
“Our goal is to have every chocolate product that comes out of our production line exceeding our customers’ expectations for quality, flavour, and consistency. We pride ourselves in producing high quality and innovative ‘Made in Japan’ chocolate, added Kazuyoshi Moritsu, Japanese site manager.
In addition, the plant can reportedly produce certified sustainable products, recognized and endorsed by Cocoa Horizons, a sustainability program initiated by Barry Callebaut to promote sustainable cocoa farming and improve the livelihoods of cocoa farmers. This initiative plays a pivotal role in responding to the growing consciousness and demands of our customers for sustainable products.
Japanese chocolate production, once reliant on imports, has surged into today’s vibrant domestic industry. A decade later, the country remains the top three largest market in the Asia Pacific Region for chocolate confectionery. According to Euromonitor, the retail sales of the Chocolate Confectionery market in Japan is valued at JPY 580 billion in 2023, a 6% increase from the previous year.
