Barry Callebaut announces plans to build a C$104M specialty chocolate factory in Ontario; the factory's initial annual capacity will be more than 50,000 tonnes of liquid and molded chocolate production

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April 28, 2022 (press release) –

Increased production capacity and service offering

Chocolate factory designed for sugar-free chocolate, high protein, and other specialty products to meet increasing customer demand

Initial annual capacity will be more than 50,000 metric tonnes of liquid and molded chocolate production

New specialty chocolate factory will become the 2nd largest factory in Region Americas and marks the biggest capital investment ever in a factory in North America

Today, the Barry Callebaut Group, the world’s leading manufacturer of high-quality chocolate and cocoa products, announced its plans to expand its North American presence by building a new specialty chocolate factory in Ontario, Canada. The new state-of-the-art factory is planned to have an initial annual production capacity of over 50,000 tonnes. Total investment volume over a period of ten years is projected to amount to USD 104 million (CHF 100 million). The factory is expected to be operational by 2024. It will focus on manufacturing sugar-free chocolate, as well as high protein and other specialty products, reflecting the market trends. According to IRI1, the US market for specialty chocolate grew +5.9% in 2021 to USD 14.7 billion. Barry Callebaut expects to create over 200 new jobs to staff its new state-of-the-art facility.

The new factory in Ontario marks the Group’s biggest capital investment ever in the Region and will be in addition to the 15 chocolate and cocoa processing factories Barry Callebaut currently has across the Americas Region. Two of these 15 factories are located in Canada: one in Chatham, Ontario, and one in St. Hyacinthe, Quebec, its largest facility in Region Americas. The investment in Ontario fits the Group's strategy to continuously nurture its global footprint, locating production close to its customers.

1IRI Total U.S., MULO+C, 52 weeks ending 12/26/2021

 Consumers are searching for healthier and tasty solutions for the foods they love. ‘Free from’ foods like sugar-free or dairy-free are healthier options that also satisfy the indulgence they are craving. Through the addition of a sugar-free facility, Barry Callebaut is positioning itself to be the leader in “Better for You” offerings for our customers, which include a wide range of low- and sugar-free solutions. 

Steve Woolley, President of the Region Americas of Barry Callebaut

 Barry Callebaut’s new and continued commitment to Canada is an investment in the talent of Canadian workers, our access to global markets, and our welcoming business environment. Global investors will look at all corners of Canada for opportunities. Foreign direct investment brings jobs, stability and promise. 

Katie Curran, Interim CEO, Invest in Canada

Learn more about Barry Callebaut’s“Better for You” portfolio, during the National Confectioners Association Sweets & Snacks Expo in Chicago, Illinois, USA, May 24-26, booth 11761.
 

About Barry Callebaut Group:

With annual sales of about CHF 7.2 billion (EUR 6.6 billion / USD 7.9 billion) in fiscal year 2020/21, 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 60 production facilities worldwide and employs a diverse and dedicated global workforce of more than 13,000 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 global brands catering to the specific needs of these Gourmet customers are Callebaut® and Cacao Barry®, Carma® and the decorations specialist Mona Lisa®.

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.

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