Barry Callebaut to acquire the chocolate manufacturing assets of Burton’s Biscuit Co.

Barry Callebaut to also enter into long-term supply agreement for more than 12,000 metric tons of chocolate and compound per year.

The Barry Callebaut Group has signed an agreement with Burton’s Biscuit Company, the UK’s second biggest biscuit manufacturer, for the long-term supply of more than 12,000 metric tons of chocolate and compound per year.

At the same time, Barry Callebaut also is acquiring the chocolate manufacturing assets at Burton’s Biscuit Company’s chocolate factory in Moreton, Wirral, near Liverpool, UK.

Barry Callebaut will continue producing chocolate at the Moreton site. And all employees currently engaged in the manufacture of chocolate at the Moreton facility will transfer to Barry Callebaut upon completion of the transaction.

As a result, Barry Callebaut says it hopes to expand its manufacturing capacity in the UK, one of Europe’s largest chocolate confectionery markets in volume terms and an important growth area for the company.

“We are delighted to strengthen the collaboration with our longstanding customer Burton’s and to further support a great British brand,” said Antoine de Saint-Affrique, CEO of the Barry Callebaut Group. “This transaction is an excellent example of the power of long-term partnerships and outsourcing. It is also a clear sign of our commitment to support the growth of our business in the UK market.”

Nick Field, CEO of Burton’s Food Ltd., said he was pleased to announce the signing of a long-term supply agreement with Barry Callebaut.

“This new partnership, with their larger network and enhanced capabilities, directly supports our intent and commitment to maintain and enhance our industry-leading chocolate biscuit offering,” he said.

The transaction is subject to closing conditions and regulatory approval by the competent authorities. Completion of the transaction is expected by the end of the calendar year, after finalizing all legal and social processes. The two parties have agreed not to disclose any financial details

Crystal Lindell, Former editor-in-chief of Candy Industry Magazine. While here she has worked on Candy Industry Magazine, Food Engineering Magazine and Food Safety Strategies. She holds a master’s degree in public affairs reporting from the University of Illinois – Springfield and a bachelor’s degree in political science from Western Illinois University. And her favorite breakfast is a cup of espresso and Twix bar.