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Mondelez opens $30 million chocolate line in Poland

By Jeremy Gerrard
September 2, 2015

Multinational confectionary company Mondelez International, manufacturer of chocolate, biscuits, gum and candy, announced the opening of a new $30 million state-of-the-art chocolate production “line of the future” in Poland to capitalize on growing demand in its European confectionery business.

"We strongly believe in the growth opportunities in Europe's snacking market," said Jurgen Leisse president Central Europe, Mondelez International. "As Poland's market leader in biscuits and chocolate, we know that maintaining our competitive advantage requires best-in-class manufacturing technology, such as the 'Line of the Future' introduced today."

The new line increases capacity, operates more efficiently and offers greater flexibility through its modular design. According to Mondelez, this new line is a first within the company's manufacturing network in Poland and only the second in central Europe. The investment will support the growth aspirations of the company's chocolate and biscuit categories by enabling production of innovative snacking product formats for favorite brands such as Milka, Oreo, Cadbury and Terry's Chocolate Orange, as well as the beloved local Polish brand 3Bit.

"Poland's best business asset is its motivated, capable and intelligent workforce,” said U.S. Consul General Walter Braunohler. “This is the main reason that more and more U.S. companies are establishing operations here in Poland, and the reason that companies that are already present continue to expand and hire more Polish workers. We're very pleased to see these increasing business linkages, which benefit both our countries."

 The line is the first major investment in the Skarbimierz, Poland factory since its opening in 2010. The investment brings modern technical solutions and improved safety standards to the plant to support an increase in production volume and up to 90 new positions. 

KEYWORDS: food and beverage manufacturing technology

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Jeremy Gerrard was Food Engineering's Digital/Online Editor. He is a graduate of Auburn University with a degree in journalism. His previous work experience includes years spent as a reporter with the Daily Local News out of Chester County, PA. In addition to writing feature articles for Food Engineering, Jeremy covered the Dry Processing, Field Reports and People and Industry news sections.

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