The Barry Callebaut Group celebrated the official opening of its factory expansion in Campbellfield, on the outskirts of Melbourne, Australia.
“This factory expansion underlines Barry Callebaut’s ongoing commitment to Australia. The facility further strengthens our regional footprint in Asia Pacific, producing safe and high-quality products. The move is in line with our ambition to locate production close to our customers. ” Jo Thys, President Asia Pacific
The investment expands the existing Campbellfield factory, which was acquired in 2020. The new factory lines add significantly to the total production capacity of the Australian factory and its range of offerings. The offerings now include liquid chocolate, compound, buttons, chips as well as specialties such as coatings and fillings.
Through its facility in Campbellfield, Victoria, Barry Callebaut can serve the entire food industry in Australia, from global and local food manufacturers to artisanal and professional users of chocolate.
‘Made in Australia’ Chocolates on the rise
“I am proud that our Gourmet chocolates have been brought into the country for many years now. Today, I am even prouder that our high quality ‘Made in Australia’ products are available in higher volumes, creating more chocolate happiness for our local consumers. With the expansion of our Campbellfield factory, we are well positioned to become the leading chocolate manufacturer in Australia.” – Denis Convert, Managing Director Australia at Barry Callebaut
The investment into the 11,000 square metre site, equipped with state-of-the-art chocolate refining and conching lines, corresponds to the increasing demand for high quality chocolate in Australia. According to Euromonitor, Australia is one of the largest chocolate and confectionery markets in Asia Pacific with a per capita consumption of 5.1 kilograms of chocolate confectionery in 2021, the highest in the Asia Pacific region.
Read more of the latest industry news and developments here: March 2022 Single Issue form – International Confectionery Magazine (in-confectionery.com)
Media contact
Roshini Bains,
Editor, International Confectionery
Tel: +44 (0) 1622 823 922
Email: [email protected]
