Barry Callebaut completes US$25 million North American expansion projects

e9e1c9d7-6372-4a52-8fb1-3c3adfa6ce81articleimage.jpg

26 Sep 2017 --- The Barry Callebaut Group, the world’s leading manufacturer of high-quality chocolate and cocoa products, has completed two expansion projects in the US. Factories located in American Canyon, California and Chicago, Illinois recently received significant investment totaling nearly $25 million, which is within the annual CAPEX budget.

Commencement of the American Canyon facility investment was announced in November of 2016. In addition, Barry Callebaut has opened a new warehouse in Bethlehem, Pennsylvania. This new warehouse consolidates previous distribution operations and integrates many technological advancements.

“These investments in manufacturing and warehousing demonstrate Barry Callebaut’s continued focus on service and product availability to meet our customers’ needs. As our customer base grows, we continue to invest in infrastructure to support that progress,” says Peter Boone, President, Americas Region.

Recent expansion in the American Canyon, CA factory includes an additional molding line, an additional liquid line, and several other equipment improvements. These investments allow Barry Callebaut to continue its growth among clientele on the West Coast. In its Chicago, IL facility, Barry Callebaut has added a molding line and related infrastructure. This investment in Chicago provides Barry Callebaut the capacity to enhance service levels for Midwest region customers.

Barry Callebaut has also opened a new warehouse in Bethlehem, PA, completely managed in-house. The Bethlehem warehouse includes over 500,000 square feet of temperature-controlled space and will function as the company’s main distribution hub for its business on the East Coast.

At SupplySide West 2017 this week (September 25-28, Las Vegas, NV), Barry Callebaut will expand its Bensdorp range to include Bensdorp Clean Brown and Bensdorp Clean Red. These 2 new cocoa powders are the latest innovations from Bensdorp, a brand with 175 years of cocoa expertise offering a wide range of flavors and colors in its fine cocoa powders. 

Bensdorp Clean cocoa powders are alkalized with baking soda. Using baking soda as the alkalizing agent allows declaration of Bensdorp Clean powders as “cocoa processed with baking soda” instead of “cocoa processed with alkali” on an ingredient label. Extensive consumer research by Barry Callebaut shows that when comparing ingredients lists, the use of the Bensdorp Clean cocoa powders increases product likability, purchase intent and premium perception.  

"We are proud to offer a sophisticated solution to meet increasing demand for recognizable ingredients on-pack. Bensdorp Clean provides truly rich colors and flavors while being processed with baking soda, a consumer-friendly ingredient. The new powders provide all of the traditional benefits of alkalized Bensdorp powders but with a cleaner label,” said Leanne de Muijnck, Global Director of Cocoa R&D.

Bensdorp Clean demonstrates Barry Callebaut’s commitment to designing innovative products that enable its customers to deliver on consumer trends. The new powders are truly unique, both from a processing and labeling perspective. Bensdorp Clean Brown is characterized by subtle roasted and bitter notes for a mild cocoa flavor. Bensdorp Clean Red provides an intense cocoa flavor with robust roasted notes. Bensdorp Clean cocoa powders are ideal for bakery, ice cream, and beverage applications.

With annual sales of about CHF6.7 billion (€6.1 billion/US$6.8 billion) in fiscal year 2015/16, the Zurich-based Barry Callebaut Group is the world’s leading manufacturer of high-quality chocolate and cocoa products – from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations and compounds. The Group runs more than 50 production facilities worldwide and employs a diverse and dedicated global workforce of close to 10,000 people. 

To contact our editorial team please email us at editorial@cnsmedia.com

Barry Callebaut

Collapse

With annual sales of about CHF 6.7 billion (EUR 6.1 billion / USD 6.8 billion) in fiscal year 2015/16, the Zurich-based Barry Callebaut Group is the world’s leading manufacturer of high-quality chocolate and cocoa products – from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations and compounds. The Group runs more than 50 production facilities worldwide and employs a diverse and dedicated global workforce of close to 10,000 people. The Barry Callebaut Group serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers. The two global brands catering to the specific needs of these Gourmet customers are Callebaut® and Cacao Barry®. The Barry Callebaut Group is committed to make sustainable chocolate the norm by 2025 to help ensure future supplies of cocoa and improve farmer livelihoods. It supports the Cocoa Horizons Foundation in its goal to shape a sustainable cocoa and chocolate future.

Related Articles

Packaging & Technology News

UK consumer group highlights plight of unrecyclable plastics in supermarkets

20 Jul 2018 --- An invesitgation by UK consumer group Which? has found that nearly one-third of plastic packaging used in supermarkets is either non-recyclable or difficult to recycle, prompting the group to call on the Government to make clear and simple recycling labeling compulsory.

Food Ingredients News

Nuts for nuts: Market value for macadamias grows by 72 percent

18 Jul 2018 --- Nuts and their health benefits are widely understood. Green & Gold Macadamias has reported a 60 percent rise in global tree nut consumption, which is a testament to the fact that people are eating more and more of them. As a result of this, the market value for macadamias is up by 72 percent, according to Green & Gold Macadamias, who believe that macadamias will be seen more predominantly in milk, butters, nut-based beverages and vegan cheeses, as well as a host of other new products.

Food Ingredients News

Barry Callebaut hails volume growth “significantly above global chocolate confectionery market”

16 Jul 2018 --- Barry Callebaut has released its nine-month key sales figures for the fiscal year 2017/18 which has shown good group momentum and volume growth that is significantly above the global chocolate confectionery market, according to the company. In the first nine months of fiscal year 2017/18 (ended May 31, 2018), the manufacturer of high-quality chocolate and cocoa products grew its sales volume by 6.9 percent to 1,512,853 tons.

Food Ingredients News

Reb M capacity increase: PureCircle expands production of its Starleaf stevia

16 Jul 2018 --- Producer of stevia sweeteners, PureCircle, has expanded its capacity to supply significantly more Reb M to global beverage and food companies. Using beverage sweetening as an equivalized example, PureCircle can now supply enough Reb M to sweeten approximately 500 million cases of zero-calorie carbonated soft drinks. The company continues to build production capacity and estimates that three years from now, it could supply enough Reb M to sweeten 1 billion cases of zero-calorie carbonated soft drinks or the equivalent in beverages and foods using Reb M as the sweetener.

Food Ingredients News

Bunge Loders Croklaan to debut Non-GMO Project Verified sunflower lecithin

12 Jul 2018 --- Customers seeking growth opportunities in the non-GMO food and beverage space now have a versatile new lecithin solution, according to Bunge Loders Croklaan. At IFT18 (July 16-18), Bunge Loders Croklaan will showcase BungeMaxx sunflower lecithin, a Non-GMO Project Verified ingredient with a range of benefits for food and beverages, including emulsification and crystallization control.

More Articles