Barry Callebaut has strengthened significantly by signing an agreement to acquire US based Gertrude Hawk Chocolates’ ingredients division in a big move which will expand the cocoa products and chocolate manufacturer’s product portfolio in new markets.
Gertrude Hawk Ingredients have forged a reputation for their massive technological developments and processes to make baking inclusions and ice cream. Barry Callebaut have recently acquired decorations and inclusion supplier D’Orsogna Dolciaria, and this deal will ensure that Barry Callebaut can expand their portfolio for enrobing, shell moulding, panning and new technologies.
2016/17 saw Gertrude Hawk Ingredients generated around €70m in sales after selling close to 13,000 tonnes of ingredients, while the acquisition also includes the company’s facility over in Scranton, Pennsylvania, which to date, employs close to 370 people.
Subject to regulatory approval, the transaction is set to be finalised in October, while the financial details involved haven’t been disclosed as of yet.
