Mondelez to acquire paleo-bar maker Hu

Mondelez International is nearing a deal to buy Hu Master Holdings in an agreement that values Hu at around $250 million….
Mondelez to acquire paleo-bar maker Hu

Share this article:

Mondelez International is nearing a deal to buy paleo chocolate-bar maker Hu Master Holdings in an agreement that values Hu at around $250 million, according to the Wall Street Journal.

Chicago-based Mondelez (Nasdaq: MDLZ) took a minority stake in New York-based Hu in 2019 and is planning to buy the remaining shares, the newspaper reported, citing unnamed people familiar with the matter.

The deal could be announced as soon as this week, the Wall Street Journal said. Sources told the Journal Hu will likely operate separately from other Mondelez divisions, similar to the company’s recent purchases of snack brands Tate’s and Perfect Snacks.

Hu makes a chocolate bar based on the paleolithic diet that is vegan and free of soy and refined sugar, as well as grain-free crackers.

The company opened its flagship restaurant in 2012 in New York City’s Greenwich Village. It was founded by Jason H. Karp and siblings Jordan Brown and Jessica (Brown) Karp, according to the company’s website.

Mondelez has been seeking to acquire brands that appeal to consumer demand for healthier snacks. In 2018 it agreed to buy cookie maker Tate’s Bake Shop, which uses brown cane sugar instead of high fructose corn syrup, for about $500 million. In 2019, Mondelez bought San Diego, California-based Perfect Snacks, which makes organic nutrition bars. Last year, the company bought Canadian snack food company Give & Go for $1.2 billion.

 

To stay up to date on the latest, trends, innovations, people news and company updates within the global confectionery market please register to receive our newsletter here  


Media contact

Kiran Grewal
Editor, International Confectionery

Tel: +44 (0) 1622 823 922
Email: [email protected]

About International Confectionery

International Confectionery is the leading authority in global confectionery content, delivering expert news, in-depth articles, exclusive interviews, and industry insights across print, digital, and event platforms. Published 10 times a year, the magazine is a trusted resource for professionals seeking updates and analysis on the latest developments in the confectionery sector.

To submit an article, or for sponsorship opportunities, please contact our team below.

Joseph Clarke Picture

Joseph Clarke

Senior Editor

Steve Blakebrough Picture

Steve Blakebrough

Sales Manager

Afua Akoto Picture

Afua Akoto

Marketing Manager

Related News

Magna

Infra-Red Heating Improves Chocolate Quality

Heraeus Noblelight’s carbon medium-wave infra-red heating systems are helping Magna Speciality Confectioners achieve more consistent quality in filled chocolate products, while reducing energy consumption and equipment footprint compared with its previous heating arrangements.
Cordillera

Cordillera Expands ATENEA Programme

Community consultations are under way in the cocoa-growing regions Magdalena and Cesar ahead of two new cohorts scheduled to begin in January 2027.
EXBERRY® Aerated Gums

The Power of Plant-Based Colours

GNT will demonstrate how plant-based EXBERRY® colours can deliver vibrant shades while supporting natural ingredient lists at Gulfood Manufacturing 2026 (November 3-5, Dubai).
Pralines

Cargill Introduces Coconera in Europe

Cargill introduces its Coconera cocoa butter equivalent range to Europe, offering confectionery manufacturers greater formulation and supply flexibility.
Scroll to Top