Barry Callebaut is integrating NotCo’s AI technology into its product development work as it explores faster ways to create new chocolate recipes for global food manufacturers. The move comes during a period of heightened cost pressure, with chocolate prices reported to be around 30% higher than at the start of 2024 due to continued climate strain on cocoa production.
The company is facing growing client demand for reformulated products that can manage rising ingredient costs while meeting evolving consumer expectations. Barry Callebaut has already been expanding its work on chocolate alternatives, including a partnership with Planet A Foods to scale a cocoa-free product line.
The collaboration with NotCo focuses on using AI to test new formulations at speed, assess functionality, and support the development of health-focused and value-engineered recipes. The platform has been adopted by several major FMCG players in recent years, including Unilever’s ice cream division and Kraft Heinz for its plant-based ranges.
For food and beverage manufacturers, the agreement signals growing interest in AI-supported R&D as companies seek ways to maintain innovation pipelines amid a challenging commodity environment.