Seoul, Korea. The partnership did increase Guylian's brand awareness in Asia but in 2014 rising commodity prices put a strain on growth as increased sugar prices meant higher production costs for Guylian. Significant investments were made in 2016 to increase the capacity of the production plant in Sint-Niklaas, Belgium. A new production line was built for Guylian's premium Belgian Master's Selection in 2017 and they have made further investments into another new production line for chocolate bars. Awards In 1998, the then crown prince Philippe of Belgium awarded Guylian with Belgium's highest export award and today 60% of sales are from exports outside of Europe. In 2012, the International Taste and Quality Institute gave Guylian's Sea Shells and Sea Horse pralines a score of 90% with their taste experts judging based on their impression, appearance, smell, texture and taste. They were also awarded the Superior Taste Award and are one of few brands to receive three gold stars for their products. The Royal Belgian Committee for Distribution awarded Guylian two awards in 2015, a Corporate Social Responsibility award for their commitment to charity work and an award for innovation. Also in 2015, the Crunch Biscuit filled Sea Horse was released and won the Golden Archer Award for innovation and creativity. In 2017, Guylian's new chocolate covered fruits won a Superior Taste Award and the Blueberry's were awarded three gold stars while the Raisins and Cranberries received two stars. Guylian won another Corporate Social Responsibility Award in 2019 for its charitable contributions to Project Seahorse, it was awarded by the Tax-Free World Association at their awards night in Cannes. In 2018, the 7th biennial Seahorses of the World Photo Competition was held and sponsored by Guylian. It promotes seahorse conservation and allows divers to win awards for their submission of underwater images of Seahorses which are then used by Project Seahorse for scientific research. Guinness World Record The Guinness World Record for the largest chocolate Easter egg sculpture was awarded to Guylian in March 2005. In celebration of Easter traditions and the renovation of Sint-Niklaas market square the record-breaking egg was constructed with support from metal scaffolding and wooden panels. Twenty-six Guylian chocolatiers built the egg over eight days using around 50,000 Seashell Bars worth of Guylian chocolate totalling . The sculpture reached tall and wide and held the record until 2011 when a tall egg was built in Italy. Products