45 Years of Stella Bernrain – Robert Keller Retires

1. How did your career at Stella Bernrain begin, and what motivated you to start working here?

I was looking for an apprenticeship in the food sector. During my school holidays, I had already worked at Stella Bernrain in Kreuzlingen, and even back then, the owner Adalbert Müller asked me if I wanted to do an apprenticeship as a food technologist specializing in chocolate at Stella Bernrain. The profession was brand new at the time, and it immediately appealed to me.

2. How has the company changed over the decades?

We have grown from a company that primarily produced for the Swiss market into a globally operating business, and today we deliver our chocolate to 50 countries around the world.
This growth has significantly increased the complexity of our operations, impacting all levels—from customer structures and product development to quality management and production technology. When I started, the machines were mechanical; today, everything is digitalized.
In administration and sales, we now utilize a modern ERP system, whereas in the past, we relied on typewriters and index cards.

3. Which products or innovations stand out most in your memory?

Certainly, the Easter bunnies. We aimed to introduce innovations to the market every year. It was always an exciting and invigorating process.

4. Is there a product you're particularly proud of?

For example, our rabbit "Mäx," which I personally sketched and developed, from the idea to the distribution. The design is still used today for various products.

5. How has the importance of sustainability and quality developed over the years?

In the 1970s, no one spoke about sustainability. However, when we were planning our expansion in 1980, we installed a heat recovery system, which was a very significant investment in sustainability for Stella Bernrain. We integrated all machines that need to be cooled or heated with water into this internal water circuit, thus saving about 98% of water. In this process, used cooling water is passed through a heat exchanger and transformed into used hot water, which is then reused for heating and cooling.
In the early 1990s, Stella Bernrain was one of the first companies to launch organic and Fairtrade products. This is when the concept of sustainability became an increasingly important topic, one that still holds great significance today. Nowadays, the entire value chain is analyzed and included in the sustainability assessment of a product, with ethical values also playing a major role.
The quality of the products has always been an important factor, highly valued at Stella Bernrain. This starts with sourcing the raw materials, continues through the development and production of the products, and includes the upstream and downstream processes that complete the quality of the product. Additionally, numerous certifications regulate these processes, contributing to consistently high quality.

6. Chocolate is available in many different varieties today. What trends or changes have you observed in the product range?

It is still the case that the "tried and tested" chocolates make up the majority of products on the shelves. However, it is the innovations that get talked about. We are very innovative in this regard.
The product range has changed drastically. Today, products like protein bars are literally on everyone's lips. Health trends are being incorporated into products, which is not always easy with a treat like chocolate.
In my opinion, a chocolate or chocolate bar must primarily taste good in order to be successfully sold. We embraced the vegan trend, for example, because the vegan products available in the market at the time didn’t taste good.
I believe that we have succeeded very well in developing tasty vegan chocolates.

7. How does a project work at Stella Bernrain?

A typical project process begins with the idea. This can come internally or from a customer. The idea is then assessed for its feasibility.
We discuss the target audience and the format the product should have. A development project is launched. After that, the development department starts working on the recipe.
First proposals are tasted and discussed. Typically, changes are made to the recipe, and new samples are created. If the product is deemed good, the next steps are initiated. The pricing, which was already outlined earlier, is finalized. The launch date, initial production, and market introduction are coordinated.

8. When you think about the future:
Which chocolate from Stella Bernrain would you like to see on the shelves?

Of course, our latest developments. We are in the process of launching a new chocolate line that is aimed at a young and dynamic target audience.

9. What does chocolate mean to you personally?

Chocolate is a life elixir for me. It fits every situation, whether you’re sad or happy. It’s an energy booster, a gift, and a mood lifter for every day. Also, chocolate is healthy when enjoyed in moderation, don’t you feel much better after eating a piece of your favorite chocolate?

Robert Keller worked at Stella Bernrain for more than 45 years. He began his career with an apprenticeship as a food technologist and then held various positions in production, planning, and marketing & sales. Since 1998, Robert Keller has been part of the management team and is responsible for the private label business. Robert will retire at the end of July 2025. We sincerely thank him for his many years of dedication and wish him all the best in this new chapter of his life.

Interview by Robin Auer, Head of Marketing