This document provides information about an Innovation Day event being held by Barry Callebaut on May 28, 2015 in Wieze, Belgium. It includes the schedule of presentations and activities for the day, which will cover topics like cocoa science, new process technologies, and hands-on demonstrations. Background information is also given on Barry Callebaut's business, including key figures, global footprint, activities along the cocoa and chocolate value chain, and focus on expansion, innovation, and sustainable cocoa sourcing. The event aims to showcase innovation at Barry Callebaut from cocoa cultivation through to final products.

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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!
Innovation Day 2015 – May 28, 2015 – Wieze/BelgiumPage 4

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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 group
2013/14 – Sales volume
by region
Global 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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