Barry Callebaut has agreed to acquire the ingredients division of Gertrude Hawk Chocolates in a transaction that will expand Barry Callebaut’s specialties and decorations business, particularly in North America.
Gertrude Hawk Ingredients is the largest division of Gertrude Hawk Chocolates, a family-owned U.S. business. The ingredients division creates technology and processes to make ice cream and baking inclusions. Many of its ingredients and contract manufacturing products are found in U.S. brands and stores. Buying Gertrude Hawk Ingredients will allow Zurich-based Barry Callebaut to expand its portfolio with new technologies for shell molding, panning, and enrobing as well as with systems for shaped inclusions and peanut butter chips.
Sales volume of Gertrude Hawk Ingredients in 2016-17 was about 13,000 tonnes with sales revenues of about $83 million. The ingredients division has a facility in Scranton, Pennsylvania, and employs about 370 people. Financial details of the transaction, which is expected to close in October, were not disclosed.
“The acquisition allows us to expand our product portfolio into new markets and offer an even wider range of products and services than before,” says Antoine de Saint-Affrique, chief executive officer of Barry Callebaut. “Gertrude Hawk Ingredients will play a cornerstone role in our specialty and decorations business, and we intend to further build on their team and their capabilities.”
“Barry Callebaut has at its fingertips everything needed to continue the growth of the business, including a seasoned, highly respected sales force that calls on virtually every baker and ice cream maker of any size around the world,” says Dave Hawk, chairman of Gertrude Hawk Chocolates. “Also from a community perspective, this is a dream come true. We have the opportunity to bring a world renowned, state-of-the-art chocolate manufacturer to the Scranton area. How often does that happen?”
