Lindt & Sprüngli Unveils Plant Expansion in Olten, Switzerland

After approximately three years of construction, Lindt & Sprüngli has inaugurated the expanded facility at the Lindt Cocoa Center in Olten, Switzerland. An investment totaling around 100 million Swiss francs was allocated to enhance the plant’s capacity, which specializes in producing cocoa mass for various Lindt & Sprüngli production sites across Europe.

This substantial expansion underscores Lindt & Sprüngli’s dedication to Switzerland as a strategic business hub. Since its inception in 1991, the Olten facility has been pivotal in supplying cocoa mass exclusively to Lindt’s production site in Kilchberg, near Zurich. Over time, it has evolved into the primary cocoa mass production hub within Lindt & Sprüngli’s global network, now catering to multiple European sites. The cocoa mass processed in Olten adheres to Switzerland’s rigorous manufacturing standards, ensuring top-notch quality.

The expansion initiative, launched in 2021, encompasses the installation of new production lines, a modernized loading bay for cocoa mass, a cutting-edge laboratory, and a revamp of administrative offices. This undertaking has resulted in the creation of 12 new positions at the Olten site and has effectively doubled the overall production capacity since 2017.

During the opening ceremony, Marco Peter, CEO of Lindt & Sprüngli Switzerland, emphasized the pivotal role the Olten plant will play in driving the Group’s future growth. He stated, “As an ultramodern and efficient cocoa mass plant, the Lindt Cocoa Center in Olten is crucial for further growth. The investment is also a commitment to strengthening Switzerland as a business location over the long term.”

In Olten, cocoa beans are delivered by rail and stored in specialized silos before undergoing processing. The beans are initially cleaned within their shells and then cracked open. Subsequently, the cocoa nibs undergo roasting using a proprietary technique that optimizes temperature and duration. These nibs are then crushed in mills, where pressure and friction yield the dense cocoa mass. Characterized by its distinctive aroma and flavor, this cocoa mass serves as the foundational ingredient for subsequent chocolate production at Lindt & Sprüngli’s various facilities.

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