Chocolate maker Barry Callebaut buys GKC Foods (Australia)
On 1 July 2020, the Barry Callebaut Group, manufacturer of high-quality chocolate and cocoa products, acquired GKC Foods (Australia), a producer of chocolate, coatings and fillings that serves many consumer chocolate brands in Australia and New Zealand.
Ben De Schryver, President of Barry Callebaut in Region Asia Pacific, welcomed the GKC Foods team to the Barry Callebaut family.
“The heritage and local knowledge GKC Foods has built since the 1980s, combined with the expertise, the state-of-the-art manufacturing processes and the capabilities of a leader in chocolate and cocoa innovation will bring further excellence to the Australia and New Zealand markets. We strongly believe in the growth opportunities in these still largely captive markets,” De Schryver said.
The acquisition will establish Barry Callebaut’s direct presence and manufacturing capacity in the growing Australian market. The acquisition of GKC Foods empowers the Group to expand its position in the industrial chocolate market and to leverage its value-adding Gourmet & Specialties business in Australia and New Zealand.
Australia and New Zealand have an average chocolate consumption of approximately five kilograms per capita, the highest per-capita consumption in Asia Pacific, according to a 2019 Euromonitor report. Demand for chocolate is on the rise in Australia, with the confectionery market growing well above the global market, according to Nielsen.
The parties have agreed not to disclose any financial details of the transaction.
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