Solo Gelato plans to disrupt the ice cream industry with their innovative NESPRESSO-style capsule system for instant fresh ice cream. Barry Callebaut has been helping to bring this goal to fruition. Solo Gelato is a young startup company based in Israel and led by former high-tech entrepreneur, and gelato expert, Barak Beth-Halachmi. Over the last five years they have been developing a NESPRESSO-style capsule system1 that makes fresh ice cream in an instant.
Barry Callebaut’s partnership with Solo Gelato began through mutual involvement with MassChallenge – a global startup accelerator that offers up to USD2m in equity-free funding for high-impact startups each year.
Italian-inspired disruptive technology
It was during his gastronomy studies in Parma, Italy, that Barak first came up with his idea. Inspired by his love of gelato, and with a background in high tech, he saw an opportunity to disrupt an industry that had remained largely unchanged for the last 150 years. Barak set to work developing his idea and by the time he applied to join MassChallenge, Solo Gelato had grown to a team of five with an advanced version of their prototype well on the way to completion.
Access to innovation
Barry Callebaut joined MassChallenge as a founding member of their Swiss branch in 2016, alongside other big industry names such as Nestlé and Givaudan. Massimo Selmo, head of Global Sourcing, initiated Barry Callebaut’s involvement with MassChallenge: “MassChallenge not only gives us access to new product ideas and innovative solutions we might never be able to create in-house… we get to know a talented pool of bright young people with an entrepreneurial spirit.”
Antoine de Saint-Affrique, CEO Barry Callebaut said: “MassChallenge is a unique opportunity for us to tap into open innovation and be the first to learn about potentially disruptive ideas for our industry.”
Barak was attracted to MassChallenge by the prospect of meaningful partnerships with big industry players – something not always readily available to small, young businesses. Working with the world’s largest chocolate company has been an excellent opportunity for the Solo Gelato team to develop their product and business model. The huge wealth of resources and expertise available is something Barak refers to as “startup Disneyland”. This relationship has mutual benefits too. Solo Gelato’s product does not directly compete with any of Barry Callebaut’s offerings and opens up avenues of business that might not otherwise have been considered. Through MassChallenge, Solo Gelato has also benefited hugely from mentorship from Nestlé and Givaudan. However, it is their partnership with Barry Callebaut that has proved the most productive.
Since the partnership began last year, the Solo Gelato team have attended the CHOCOLATE ACADEMY in Wieze, Belgium. Here, they learnt about the art of chocolate making and working with Barry Callebaut products. This training was important to ensure the excellence of Solo Gelato’s chocolate products. Next, they plan to attend the CHOCOLATE ACADEMY in Milan for more gelato-focused training and product development. 2018 looks set to be a big year for Solo Gelato and their continued partnership with Barry Callebaut. The first half of the year will be spent planning the details of their product launch. Following an intensive period of research and development to get their product right, Barak stresses the importance of a strong launch plan. This is where mentorship from Barry Callebaut colleagues is again invaluable with their extensive experience of bringing new products to market. The second half of 2018 will be concerned with executing the market launch plan and introducing their product to the world.