Barry Callebaut is the world's largest chocolate manufacturer. It was created in 1996 through the merging of the Belgian chocolate producer Callebaut and the French company Cacao Barry. It is currently based in Zurich, Switzerland, and operates in 26 countries worldwide. It was created in its present form by the German immigrant Klaus Johann Jacobs.Its customers include multinational and national branded consumer goods manufacturers, artisanal users of chocolate (chocolatiers, pastry chefs, bakeries, and caterers), and food retailers, for whom it makes private label as well as branded products.In addition to manufacture, the company undertakes research into chocolate recipes: for example, in recent years it has launched tooth-friendly chocolate, probiotic chocolate, chocolate with a high level of antioxidants (sold under the brand name ACTICOA), and "rebalanced" chocolate, which has an improved nutritional profile.These improvements are based under Callebaut's innovation strategy. Health and Wellness, experience and indulgence, and convenience.Cacao Barry was founded by Charles Barry in France in 1842. The company's founder traveled to Africa to seek out a selection of cocoa beans that would enable him to create his first connoisseur’s chocolate. In 1923, Alexandre Lacarré took over the reins and carried out a number of ambitious projects for the company. In 1952, Cacao Barry became active from bean to gourmet chocolate. In 1963, the company created "Baking Sticks" and simultaneously the chocolate croissant ('pain au chocolat ). In 1973, they launched the “Your demonstration partner” brand to introduce personalized assistance & support to professionals. In 1994, shortly before the merger of 1996, they launched the Pure Origine of Cacao Barry brand.Barry Callebaut offers a wide range of chocolates, fillings and decorations, compounds as well as other cocoa and/or nut-based products for the chocolate, ice cream, biscuit, dairy, and other food industries. Their standard range is packaged as blocks, easymelts, drops, pearls, sticks or in liquid form. The company also offers chocolate products to meet the special needs of artisan customers, including bakers, pastry chefs, hotels, restaurants and caterers and produces a small number of consumer products under the brands Sarotti, Jacques and Alprose.In 2005, Barry Callebaut introduced a "healthy" chocolate product called ACTICOA, which contains higher levels of polyphenol antioxidants (cocoa flavanols) than any other chocolate; there is scientific evidence that these flavanols have particular health benefits.