News

Gertrude Hawk acquisition boosts Barry Callebaut specialties business

12 Sep 2017

Barry Callebaut is to acquire the ingredients division of Gertrude Hawk Chocolates. This acquisition, says the company, will strategically expand Barry Callebaut’s Specialties & Decorations business.

Barry Callebaut is to acquire the ingredients division of Gertrude Hawk Chocolates. This acquisition, says the company, will strategically expand Barry Callebaut’s Specialties & Decorations business, in particular in North America.

According to Barry Callebaut, Gertrude Hawk Ingredients has grown to become the largest division of Gertrude Hawk Chocolates, a family-owned U.S. company. By creating new and innovative technology and processes to make ice cream and baking inclusions, Gertrude Hawk Ingredients has, it says, become a leader in the ingredients market with specialized capabilities and has created lasting partnerships with customers. Many of its ingredients and contract manufacturing products can be found in U.S. brands and stores across the country. With the acquisition of Gertrude Hawk Ingredients, Barry Callebaut says it will further extend its leading role in decoration and inclusion products for Food Manufacturers, particularly in the North American market, as well as allowing Barry Callebaut to expand its portfolio with new technologies for shell moulding, panning, and enrobing, and also with solutions for shaped inclusions and peanut butter chips, a very popular product in North America. Together with the recently announced acquisition of D’Orsogna Dolciaria in Europe, this acquisition is said to underline Barry Callebaut’s strategic efforts to grow in the value-added Specialties & Decorations business, which serves both Food Manufacturers and Gourmet customers seeking differentiation, premiumization and personalization.

The sales volume of Gertrude Hawk Ingredients in 2016/17 was around 13,000 tonnes, with sales revenues of approx. €70 million ($83 million). Gertrude Hawk Chocolates was founded by Gertrude Hawk in 1936 in Scranton, Pennsylvania. The Ingredients division has a facility in Scranton, Pennsylvania and employs around 370 people.

“We continue to consistently execute our ‘smart growth’ strategy by growing our value-added Specialties & Decorations business,” said Antoine de Saint-Affrique, CEO of Barry Callebaut. “Gertrude Hawk Ingredients adds new capabilities, technologies and skilled employees who we are happy to welcome to the Barry Callebaut family. The acquisition allows us to expand our product portfolio into new markets, and offer an even wider range of products and services than before. Gertrude Hawk Ingredients will play a cornerstone role in our Specialty & 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,” said 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?”