Back in September, Barry Callebaut announced that it had signed an agreement to acquire the ingredients division of Gertrude Hawk Chocolates. The chocolate and cocoa manufacturer last week announced that it has successfully closed the acquisition of the ingredients division of Gertrude Hawk Chocolates in the US.

This acquisition will strategically expand Barry Callebaut’s Specialties & Decorations business, in particular in North America.

Gertrude Hawk Ingredients has grown to become the largest division of Gertrude Hawk Chocolates, a family-owned US company. By creating new and innovative technology and processes to make ice cream and baking inclusions, Gertrude Hawk Ingredients has become a leader in the ingredients market with specialized capabilities and has created lasting partnerships with customers.

Antoine de Saint-Affrique, CEO of Barry Callebaut, says: “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 to offer an even wider range of value-adding products and services to our customers than before. Gertrude Hawk Ingredients will play a cornerstone role in our Specialty & Decorations business in the US and we intend to further build on their team and their capabilities.”

The parties have agreed not to disclose any financial details of the transaction.

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