Barry Callebaut has announced the completion of several expansions in three of its North American facilities following an investment of around $30 million.
As its St. Hyacinthe, Quebec, unit recent investments include both an additional liquid chocolate line as well as enhanced capabilities for the production of dairy-free chocolates.
The company’s Chatham, Ontario, factory has seen the introduction of additional liquid storage capacity to expand the variety of products available to customers.
And at its St. Albans facility in Vermont, the chocolate producer has enhanced its capabilities for making coloured and flavoured compounds, among other investments.
Peter Boone, Barry Callebaut Americas region CEO, said: “We continue to invest in our product portfolio and manufacturing capabilities. The completion of these investments demonstrates our commitment to a high level of service and product availability for our expanding customer base.”
The announcement follows an active 12 months for the chocolatier. A year ago it launched its new chocolate variant ruby, which it now plans to make available to clients in China’s foodservice industry.
It has also revealed a partnership with FlavaNaturals to produce chocolate containing high levels of cocoa flavanol in the US.
FlavaBars have been produced following three years of collaboration and development. They are said to contain five times the cocoa flavanol content of a typical dark chocolate bar.
© FoodBev Media Ltd 2018
World Beverage Innovation Awards are now open!
Do you have a beverage product worthy of an innovation award? Then you’re invited to enter the World Beverage Innovation Awards. Click here to find out more.