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Barry Callebaut to Invest SFr25 Million to Enhance European Facilities

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Barry Callebaut to Invest SFr25 Million to Enhance European Facilities

Barry Callebaut to Invest SFr25 Million to Enhance European Facilities
September 07
14:25 2011

Barry Callebaut will invest nearly SFr25 million (Eur22 million) to upgrade and expand its facilities in Europe. The majority of these investments is planned for 2011 and will be fully operational by spring 2012.

 

In order to further optimise the factory network, increase customer proximity as well as to respond to increased demand for solid products, Barry Callebaut is expanding its chocolate molding capacities by building a new line in Banbury in the UK, and in Meulan in France. In addition, the company is also upgrading the chocolate factory in Banbury, incorporating latest technology and improved service capabilities.

 

“With the planned investments, we will not only strengthen our industrial footprint in Western Europe, the company’s largest business region,” says Massimo Garavaglia, president of Barry Callebaut Western Europe. “We are also investing in our network of Chocolate Academies to support the further growth of our Gourmet business.”

 

In line with the aim to accelerate the expansion of its Gourmet & Specialties Products business, led by the two global brands Callebaut and Cacao Barry, Barry Callebaut will build a new Callebaut Chocolate Academy in Wieze, Belgium, and is refurbishing its Cacao Barry Chocolate Academy in Meulan, France. At its specialty and decorations plant in Zundert in The Netherlands, the company is establishing a new centre of competence for chocolate decorations, adding to the current Chocolate Academy there.

 

With annual sales of SFr5.2 billion, Zurich-based Barry Callebaut is the world’s leading manufacturer of high-quality cocoa and chocolate. Barry Callebaut is present in 26 countries, operates more than 40 production facilities and employs about 7,500 people. The company serves the entire food industry, from food manufacturers to professional users of chocolate (such as chocolatiers, pastry chefs or bakers), to global retailers.

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