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Barry Callebaut continues to expand in North America

October 7th, 2017
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Barry Callebaut completes investments in two manufacturing facilities and introduces new warehouse

The Barry Callebaut Group, the world’s leading manufacturer of high-quality chocolate and cocoa products, today announced it has completed two expansion projects in the US. Factories located in American Canyon, California and Chicago, Illinois recently received significant investment totaling nearly $25 million, which is within the annual CAPEX budget. Commencement of the American Canyon facility investment was announced in November of 2016. In addition, Barry Callebaut has opened a new warehouse in Bethlehem, Pennsylvania. This new warehouse consolidates previous distribution operations and integrates many technological advancements.

“These investments in manufacturing and warehousing demonstrate Barry Callebaut’s continued focus on service and product availability to meet our customers’ needs. As our customer base grows, we continue to invest in infrastructure to support that progress”, says Peter Boone, President, Americas Region.

Recent expansion in the American Canyon, CA factory includes an additional molding line, an additional liquid line, and several other equipment improvements. These investments allow Barry Callebaut to continue its growth among clientele on the West Coast. In its Chicago, IL facility, Barry Callebaut has added a molding line and related infrastructure. This investment in Chicago provides Barry Callebaut the capacity to enhance service levels for Midwest region customers.

Barry Callebaut has also opened a new warehouse in Bethlehem, PA, completely managed in-house. The Bethlehem warehouse includes over 500,000 square feet of temperature-controlled space and will function as the company’s main distribution hub for its business on the East Coast.

 

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Grupo Bimbo To Purchase U.S. East Balt Bakeries

July 29th, 2017
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Mexico’s Giant Bread Maker Bimbo To Purchase U.S. East Balt Bakeries For $650 million

In a major expansion of its global reach, Grupo Bimbo, the bakery empire owned by Mexico’s second richest extended family, has reached an agreement to buy East Balt Bakeries for $650 million, Daniel Servitje Montull, Chairman of Grupo Bimbo, said in a statement Thursday.

“This acquisition drives Bimbo’s growth strategy to expand our global leadership and serve better and more consumers. East Balt enjoys long-standing strategic relationships with the largest and most established brands in the world. We look forward to East Balt employees soon joining Grupo Bimbo’s family to continue growing in a joint way,” Servitje said in the statement.

Grupo Bimbo will finance the purchase with a long-term credit line, Guillermo Quiroz, Bimbo’s chief financial officer, said in the statement.

The transaction is expected to close in the second half of 2017, once regulatory approvals are obtained, Bimbo said. Atlas Advisors is the financial adviser for the transaction, while law firms Cleary Gottlieb Steen & Hamilton and White & Case are providing legal assistance.

East Balt said in a separate statement that selling to Grupo Bimbo, the largest baker globally, is an “excellent fit.” “Grupo Bimbo’s demonstrated commitment to the bakery category, complementary global footprint and unique asset base provides a strong platform to support customer’s needs,” the Chicago-base company said.

Founded in 1955 in Chicago, East Balt is a global bakery business that produces and supplies bagels, biscuits, English muffins, tortillas and breads in the U.S., Europe, Asia, the Middle East and Africa.

Grupo Bimbo was co-founded in 1945 by Lorenzo Servitje, who passed away in February of this year. Daniel Servitje Montull, Lorenzo Servitje’s son, became Bimbo’s Chairman and CEO in the 1990s.

The first bakery, which was founded by Lorenzo Servitje’s father, became Grupo Bimbo, a multinational corporation with 170 factories in 22 countries. Over the years, Bimbo has made several acquisitions. In the U.S., Grupo Bimbo’s brands include Entemann’s, Thomas’ English Muffins, Arnold, Nature’s Harvest Bread and Sara Lee (Grupo Bimbo purchased Sara Lee in 2011 for a reported $709 million.) With U.S. headquarters in Philadelphia, Bimbo owns six of the top twelve bread brands in the U.S.

Forbes Mexico’s 2017 billionaire ranking estimated the Servitje family’s net worth at $4.2 billion. Unlike Forbes‘ flagship The World Billionaires ranks, which focuses on individual or nuclear-family wealth, Forbes Mexico ranks include extended family fortunes.

Source: Forbes

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Europastry agrees to acquire 60% of the Galician group Ingapan

July 29th, 2017
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Europastry has reached an agreement to acquire 60% of the Galician group Ingapan, a transaction that confirms the good distribution relationships both companies have maintained in recent years.

Europastry, the national leader and fifth worldwide player in the frozen dough industry, has reached an agreement to acquire 60% of the Galician group Ingapan, a transaction that confirms the good distribution relationships both companies have maintained in recent years. Ingapan is a highly recognised company in the segment of pies (empanadas) and rustic breads and already distributes Europastry products to its customers. In addition, the Galician company and Europastry have already worked together on the sites located in Tenerife and Begonte (Lugo).

The agreement reached between both companies highlights the continuity of Ingapan’s current managers and all of its production staff, as well as the commitment to carry on working in line with what characterises all its brands, which is based on quality, innovation and competitiveness.

Ingapan’s turnover amounted to 66 million euros in 2016, whereas it features six branches in Spain and one in Miami. While operating in 19 countries, it boasts 250 product references and an in-house staff of 450 employees.

This shareholding integration (subject to the mandatory administrative approvals) will allow them to strengthen the group’s innovation and internationalisation strategy, while fostering its continuous commitment to technology, in addition to expanding its product portfolio, which strengthens national and international distribution networks. This strengthens as well Europastry’s commitment to continuous improvement, quality and ongoing innovation in new products.

This year also coincides with Europastry’s track record of 30 years, which started off with a small bakery in Sant Joan Despí (Barcelona) in 1987 and is currently operating in more than 40 countries. Moreover, in November 2016, Europastry opened CEREAL, an internationally pioneering bread and pastry R&D centre.

 

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Lesaffre Expands on the Baking Ingredients Market in Western Europe

December 24th, 2016
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Lesaffre has recently announced two new acquisitions: LFI Tollblend Ltd in the UK and Tecno Bakery in Spain.

Based in Worcester, UK, LFI Tollblend Ltd produces ingredient mixes for the baking and processed foods sectors. This facility has a dedicated gluten-free production capability, with a staff of 35 people working in production. “Lesaffre is already present in the UK through DCL Yeast and Fermex and can now look forward to widening its bakery offering,” says Mike Abraham, general manager of Lesaffre UK & Ireland.

The second acquisition, Tecno Bakery, is located in Barcelona, Spain. Specializing in the production of enzyme-based improvers and correctors for flour-milling, the company employs 15 people and has a manufacturing unit and a laboratory, Lesaffre told us. The company is present in Spain since 1991 with a yeast plant based in Valladolid employing 120 people.

“Lesaffre welcomes these acquisitions in two countries, United Kingdom and Spain, where we have been present for many years. Those are entirely in line with our strategic development objectives in the baking industry and will enable us to expand and strengthen our offer to our customers in terms of improvers and technical assistance for baking,” says Antoine Baule, Lesaffre CEO.

WorldBakers talked with Lesaffre regarding the two new acquisitions:

•           How will the new facilities in the UK and Spain coordinate into Lesaffre’s production sites/portfolios?

Lesaffre produces fresh yeast in Spain through its plant based in Valladolid. In the UK, Lesaffre distributes fresh and dry yeast through its subsidiaries Fermex and DCL yeast. By producing ingredients for the UK, Spain and Portugal, those facilities will complete this baking yeast offer.

Those acquisitions will reinforce our resources and capabilities in the baking ingredients market, allowing us to go forward with our strategy of being the best partner for UK, Spain and Portugal’s bakers.

•           How do you estimate the bakery market will perform in these two countries?

The UK and Spain are mature and stable markets, but some segments are still growing. In both countries, industrial and craft bakers increase their investments in breads’ quality. These new acquisitions continue the company’s expansion strategy in sourdoughs and baking ingredients in Western Europe.

Source: World Bakers

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Lantmännen: completes Vaasan acquisition

July 25th, 2015
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Lantmännen’s acquisition of the Finnish bakery company Vaasan Oy has been completed. Lantmännen’s and Vaasan’s operations complement each other well and the acquisition increases Lantmännen’s market position within the grain and food chain in the Baltic Sea region. Together with Vaasan, Lantmännen can create an even more competitive company with strong growth opportunities in Northern Europe and other parts of the world. Lantmännen announced the agreement to acquire Finland’s Vaasan Group in January.

Lantmännen’s acquisition of Vaasan has been approved by all competition authorities. Through the acquisition of Vaasan – with strong brands like Bonjour, Finn Crisp and Vaasan – the companies will together take on a leading position in the Baltic Sea region. With the acquisition Lantmännen strengthens its offering in bake-off and expands its product offering by adding several new products within fresh bread – as well as a brand new international crisp bread offering.

«The acquisition of Vaasan is in line with our long-term strategic ambitions to expand our offering and enhance our position in the Baltic Sea region. Vaasan and Lantmännen complement each other well and we will create good potential for expansion, becoming more innovative and quicker in adapting to changing customer needs», says Per Olof Nyman, Group President and CEO, Lantmännen.

The bake-off and fresh bread businesses within Vaasan will become part of Lantmännen Unibake – an international bakery company within the Lantmännen Group, producing frozen and fresh bread for the food service and retail sectors. Vaasan’s crisp bread offering will become part of Lantmännen Cerealia – a company within the Lantmännen Group focusing on grain-based food; flour, breakfast, pasta and ready-to-eat meals.

«We share a passion for food and together we can create better growth opportunities in the Baltic Sea region and in the rest of the world. Now we start the integration of Vaasan to become part of Lantmännen, while at the same time developing new opportunities for employees and leaders», says Werner Devinck, CEO Lantmännen Unibake.

«Vaasan’s crisp bread business fits well within Lantmännen Cerealia’s product offerings. The acquisition provides us with a solid base for expansion in Finland and on selected export markets», says Krister Zackari, CEO Lantmännen Cerealia.

Source: Bakenet:eu

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Krispy Kreme expands in Guatemala

May 16th, 2015
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Krispy Kreme has announced a development agreement with Pronto, Sociedad Anónima to open 12 shops throughout Guatemala over the next four years.

“The demand for Krispy Kreme continues to grow throughout Latin America, including Guatemala,” says Dan Beem, Krispy Kreme’s senior vice president and president – International. “We’re excited to partner with Pedro Gonzalez-Teja and Gregorio Presa, owners of Pronto, Sociedad Anónima. They are experienced operators who are committed to excellence and delivering that iconic Krispy Kreme experience.”

Gonzalez-Teja says, “We can’t explain how excited we are to be new members of the Krispy Kreme family. We not only are huge fans of the doughnuts but we are huge fans of the brand. Guatemalans not only love sweets, they also love coffee. Guatemala is internationally recognized for its high-quality coffee and by creating a rich and delicious Guatemalan blend to go with a dozen Krispy Kreme doughnuts we can offer something that most sweets and coffee lovers can’t resist.”

Krispy Kreme’s Original Glazed doughnuts, coffee, and other assorted sweet treats can be found in more than 1,000 shops in 24 countries.

Source: Sweets and snacks europe

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Dunkin’ Donuts to enter Mexico

January 17th, 2015
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Existing franchisee’s subsidiary signs deal for 100 units

Dunkin’ Brands Group Inc. has signed a franchise agreement with a subsidiary of existing franchisee Sizzling Platter LLC to develop the Dunkin’ Donuts brand throughout Mexico, the company said Monday.

Canton, Mass.-based Dunkin’ said the agreement with Murray, Utah-based Sizzling Platter calls for more than 100 Dunkin’ Donuts restaurants in the Distrito Federal, which includes the capital Mexico City, as well as the states of Hidalgo, Jalisco, México, Morelos and Querétaro.

“There’s a significant demand for what Dunkin’ Donuts offers — high-quality food and beverages served fast and at a great value — in Mexico,” said Paul Twohig, president of Dunkin’ Donuts U.S. and Canada, and Dunkin’ Donuts & Baskin-Robbins Europe and Latin America.

Source:  nrn.com

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Grupo Bimbo expansion

February 15th, 2014
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grupobimboGrupo Bimbo spends US$1.665 billion on Canada Bread

Grupo Bimbo is to acquire Canada Bread, one of the leading manufacturers and marketers of bakery products, including sliced bread, buns, bagels, English muffins and tortillas in Canada, frozen bread in North America and specialty bakery goods in the United Kingdom.

Grupo Bimbo said that the transaction, valued at CAN$1,830 million (US$1,665 million), advances its global growth strategy, allowing it to extend the company’s presence in Canada and the United Kingdom, as well as to expand its distribution networks in the United States, through premium brands such as Dempster’s, POM, Villaggio, Ben’s, BON MATIN and McGAVIN’S. As of 2013, the Group’s global strategy had led it to 19 countries in three continents with more than 100 brands and 10,000 products.

Canada Bread is said to enjoy strong relationships with key retailers in Canada and to hold strong market positions in all bread categories. The company employs approximately 5,400 associates and operates 25 bakeries, as well as Canada’s largest direct store delivery network for fresh bakery that reaches over 41,000 points of sale.

“We are very pleased to announce the acquisition of Canada Bread for Grupo Bimbo, given it’s a company with a strong commercial presence, recognized by customers and consumers for its product’s high quality in the different bread categories; values and commitment, ranging from the hand of our group” , said Daniel Servitje, chairman of the board and CEO of Grupo Bimbo.

The transaction is expected to close during the second quarter of 2014, once regulatory approvals are obtained.

“We are pleased that, in coincidence with the 20th anniversary of the entry into force of NAFTA, Grupo Bimbo is announcing this important investment that involves all three members of the commercial treaty. This clearly reflects the strength of our commercial relationship and the integration different industries have reached across North America”, concluded Servitje.

Source: Ingredients Network

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Nestlé continues to grow its business in China with opening of two new factories

July 12th, 2013
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nestle-ukNestlé has opened two new factories in China as it continues to grow its business in the country by investing in its portfolio of local and global brands.

The company’s Chief Executive Officer Paul Bulcke attended events in China this week to mark the opening of a CHF 133 million Nescafé coffee factory in Shandong Province, followed by a CHF 319 million Yinlu Foods factory in Anhui Province.

More than 2,000 new jobs have been created with the opening of the Yinlu Foods factory, built through Nestlé’s partnership with China’s leading producer of ready-to-drink peanut milk and ready-to-eat rice congee.

Yinlu products, which also include ready-to-eat red bean congee and ready-to-eat oat congee, are tailored to Chinese consumers’ taste and preferences. They complement Nestlé’s existing product range in China, which includes culinary, coffee, confectionery, bottled water, milk powder and products for the foodservice industry.

“An important building block of our business in China is our partnerships with Chinese companies,” said Mr Bulcke.

“These partnerships combine local knowledge and entrepreneurship with our global research and development capabilities, and product innovation and renovation expertise.”

In the city of Laixi, Shandong Province, the company’s new Nescafé factory is the largest and most advanced coffee factory of its kind in China. Products made here will help to meet consumer demand across the country.

“The expansion of our manufacturing facilities in China is a clear demonstration of our continued confidence in the Chinese market, and our commitment to the country and its consumers,” Mr Bulcke added.

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Nigeria: Honeywell plans 62 percent expansion, trains bakers

July 27th, 2012
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Demonstrating its commitment to the growth of the Nigerian economy, the management of Honeywell Flour Mills Plc trained more master bakers and revealed plans to open its new state-of-the art production plant in September, raising the company’s output by 62 per cent.

The Executive Vice Chairman of the company, Babatunde Odunayo, disclosed the plan to commission the new 1,000 metric tonnes capacity production plant in Lagos, at the graduation ceremony of 13 certified master bakers, who successfully completed the 19th regular course of the company’s baking school.

“In spite of the challenging business environment, we have since embarked on a mill expansion project which is nearing completion. Once completed, this project will increase our production capacity by 1,000MT to 2,610MTper day which is a 62 per cent increase in our current capacity and position us to meet the increasing consumer interest and demand for our superior quality products,” he said.

Odunayo said the operating business environment continues to be affected by the global economic crisis, infrastructural challenges such as bad roads, inadequate power supply and other factors, but added that it is heart-warming to see government working hard to address these challenges.

“We believe that with concerted efforts and support of us all, these efforts will begin to yield desired results soonest,” he said.

He disclosed that the new facilities being constructed as well as the equipment being installed are state-of-the-art and the very best in modern milling technology which will increase the operational efficiency of the company.

He said that the company will continue to produce only superior quality products which meet international standards, such as its superfine and brown flour, wheat meal, noodles, semolina and pasta brands. “At this moment we have about 600 people working in Honeywell so with the capacity expansion we expect to create about 100 additional jobs,” he said.

On the issue of additional 15 per cent levy on imported wheat which became effective July 01,the Executive Vice Chairman, had this to say “We are still in the first month and the levy is here to stay, and obviously this will increase the cost of production which flour millers may not be able to bear completely and part of it may be passed down to customers who buy the flour and this is likely going to affect the price of bread, however with the inclusion of cassava flour there would be a reduction in the long run.”

He said that stakeholders such as flour millers, cassava processors, bakers and everyone who is interested in the cassava bread project are still in discussion with government. “We are in discussion with the ministry of agriculture and we are working on a further understanding of the project on how the project can be fine tuned,” he explained.

He later awarded certificates to 13 graduating master bakers, noting that since the commencement of the training programme in 2006, over 260 master bakers and caterers have been trained in 19 regular courses and one executive course.

“Organising regular courses for bakers across the country in order to enhance their knowledge has been a long standing project since 2006. We decided to do this for bakers because we realised that most of them acquired their training through hands-on experience in their bakeries which does not give them much exposure in terms of scope and technology,” he said.

He noted that Honeywell is the only flour mill in the country that organises this kind of training for bakers to build up their capacity and expose them to modern baking equipment and professional baking techniques that would help them to run their bakeries more profitably, pointing out that with improved knowledge bakers can improve quality in the bakery sector and contribute more to the economy.

Representing the graduating master bakers who were drawn from bakeries in Gombe, Adamawa, Imo states and Abuja the federal capital territory, the class captain, Babawale Olusegun, thanked the management of the company for the training which he said was given to them on a platter of gold.

According to him besides the conducive learning environment provided for the training, the quality of knowledge gained and the opportunity for cultural integration by the students who were drawn from diverse ethnic and cultural backgrounds, the course has armed them with a winning edge advantage in the face of daunting competition in the bakery sector.

Source: All Africa

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