Cocoa and chocolate giant Barry Callebaut is expanding its Chatham factory in Ontario, Canada. Over the next few years, the expansion will provide a US$100m investment into various elements of the factory, with the intent of increasing the factory’s dairy-free production capabilities.

The expansion of the factory began in 2018 and now continues with an initial investment of US$30m for additional storage capacity. Throughout the 2022/2023 fiscal year, an additional US$70m will have been invested in the factory, bringing the total to US$100m. 

“This Chatham expansion marks another milestone for our region. Investing in our compound production, together with the new specialty chocolate factory in Brantford, allow us to lean into the wide variety of specialized experience in the region and to establish a strategic foothold in our network as we accelerate our growth journey,” says Steve Woolley, president and CEO Americas at Barry Callebaut.

Long-term growth 

Barry Callebaut aims for these investments to drive long-term growth in the North American compound market.

The factory currently produces a wide variety of products, including liquid milk and dark compound to molded products. This investment round will include both liquid and molding lines, as well as increased capabilities for producing dairy-free compounds. In 2023, white compound will be added. 

“This new capacity will satisfy growing demand from both food manufacturers and gourmet customers for our compound solutions in this dynamic consumer market,” says Balaji Padmanabhan, VP of operations and supply chain in the Americas. 

This isn’t the only expansion underway at Barry Callebaut. In April, the company announced an investment of US$104m in a new specialty chocolate factory in Brantford, Canada. This factory will focus on sugar-free chocolate, high protein and other specialty products. 

Sustainable cocoa
Earlier this month, Barry Callebaut unveiled its sixth Forever Chocolate Progress Report, presenting the company’s progress against its target in 2016 to make sustainable chocolate the standard. One of its key achievements noted is that the group has increased the proportion of products sold containing 100% sustainable cocoa or chocolate to 49.4%, meaning one in two products.