Barry Callebaut acquires Gertrude Hawk Ingredients

BARRY Callebaut will acquire the ingredients division of Gertrude Hawk Chocolates, enabling the expansion of its Specialties & Decorations business in North America.

Gertrude Hawk Ingredients, the largest division of family-owned Gertrude Hawk Chocolates, has made a name for itself in ice cream and baking inclusions which are mostly found in US brands and stores. The company’s specialized capabilities include shell molding, panning, and enrobing, as well as solutions for shaped inclusions and peanut butter chips. These will help Barry Callebaut grow its role in decoration and inclusion products for food manufacturers in the region.

The sales volume of Gertrude Hawk Ingredients in 2016/17 was around 13,000 tonnes, with sales revenues of approx. EUR 70 million (USD 83 million). Gertrude Hawk Chocolates was founded by Gertrude Hawk in 1936 in Scranton, Pennsylvania. The Ingredients division, also in Scranton, has a state-of-the-art facility manned by 370 staff.

According to Barry Callebaut, the acquisition underlines its efforts to grow in value-added Specialties & Decorations business, which serves food manufacturers and gourmet customers seeking differentiation, premiumization and personalization. Earlier, the company also acquired D’Orsogna Dolciaria in Europe.