Page 43 - Food&Drink Magazine May 2022

Melting and moulding a local footprint
Leading global chocolate manufacturer Barry Callebaut Group officially opened its expanded operations in Campbellfield, Melbourne, strengthening its regional footprint.
and professional users of chocolate,” Thys said.
Barry Callebaut managing director Australia Denis Convert said it was a proud moment to see its ‘Made in Australia’ products available at higher volumes.
“We are well positioned to become the leading chocolate manufacturer in Australia,” Convert said.
Australia has the highest per capita consumption of chocolate in the Asia Pacific at just over five kilograms per person per year. ✷
PLANT DESIGN & FITOUT
BARRY Callebaut acquired local B2B chocolate manufacturer GKC ANZ in May 2020 in a strategic move to build a direct presence and manufacturing capacity in the local market.
The opening of its 11,000 square metre, equipped with state-of-the-art chocolate refining and conching lines secures its place in the region.
Barry Callebaut Asia Pacific president Jo Thys said the expansion underlined the company’s ongoing commitment to Australia.
“The facility further strengthens our regional
footprint in Asia Pacific, producing safe and high-quality products. The move is in line with our ambition to locate production close to our customers,” Thys said.
The new factory lines add significantly to the total production capacity of the Australian factory and its product offering. The range now includes liquid chocolate, compound, buttons, chips as well as specialties such as coatings and fillings.
“The facility can now serve the entire food industry in Australia, from global and local food manufacturers to artisanal
The Barry Callebaut team at the opening of the new plant.
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www.foodanddrinkbusiness.com.au | May 2022 | Food&Drink business | 43