Manufacturer of fruit gum, licorice, marshmallow foam sugar and chewy candy, delivered to almost 200 countries.
HARIBO GmbH & Co. KG
Grafschaft (Ringen) · Bonn · Solingen · Neuss · Pontefract (UK) · Dublin (IE) · Marseille · Uzès · Wattrelos (FR)New on Amplifa
About HARIBO
HARIBO is a German family-owned confectionery manufacturer, founded in 1920 by Hans Riegel Sr. in Bonn (HAns RIegel BOnn). The company produces fruit gum, licorice, foam sugar (marshmallow) and chewy candy; its best-known product is the Goldbären (Goldbears), invented in 1922. Fruit gum production is carried out as casting into cornstarch powder molds (powder trays) with several hundred production stamps per figure, complemented by extrusion processes with high-pressure nozzles. Licorice is boiled from licorice root extract, cast into 5-kg raw blocks and further processed into snails, rolls or sticks. Further processes include marshmallow and chewy candy production with cooling tunnel, dragée coating and wax glazing. Prototypes of new figures are made from plaster using a CNC milling machine. Production sites are located in Bonn, Solingen and Neuss (MAOAM) in Germany as well as Pontefract (UK), Marseille, Uzès and Wattrelos (France). The group's headquarters has been in Grafschaft (Rhineland-Palatinate) since 2018; around 7000 employees produce approximately 1000 different products worldwide, including over two million MAOAM Bloxx daily.
- Site
- Grafschaft
- Processes
- Fruit gum casting into starch powder molds (powder trays), Extrusion of fruit gum (high-pressure nozzles, e.g. fruit gum snail/wheel), Licorice production (boiling, casting into 5-kg raw blocks, crushing, dissolving, casting/pressing), Licorice extrusion/pressing through nozzles (strings, rolls, sticks) and winding into snails, Dragée coating (encasing licorice core with sugar crust, e.g. Stafetten, Viola), Marshmallow/foam production (heating sugar with dextrose, whipping, pressing and cutting), Chewy candy production (preparation, heating, beating, pulling/stretching, cooling tunnel, cutting), Coating process (sugar solution, wax glaze)
- Materials
- Fruit gum mass, Gelatin, Licorice (licorice root extract), Cornstarch (powder), Sugar/glucose syrup/dextrose, Starch/wheat flour/wheat starch, Gum arabic (historical, Dancing Bear), Foam mass (marshmallow)
- Certificates
- FSSC 22000
- Founded
- 1920
- Employees
- approx. 7000
- Industries
- Confectionery industry, Food/FMCG, Retail (grocery retail, drugstores, petrol stations)
- 01
Product development (sketch, 3D master drawing, plaster prototype)
- 02
Manufacture of production stamps
- 03
Casting into starch powder molds or extrusion
- 04
Drying in drying rooms
- 05
Glazing process (wax/sugar coating)
- 06
Packaging
- 07
Logistics
Ingredients & Processes
Fruit gum mass
Cast hot into cornstarch powder molds or extruded through high-pressure nozzles and colored with fruit and plant extracts.
Gelatin
Gelling agent of the classic Goldbears recipe.
Licorice (licorice root extract)
At least three percent licorice root extract guarantees the typical taste; basis of all licorice specialties.
Cornstarch (powder)
Used as mold powder in the powder trays for the negative image of the fruit gum figures.
Sugar/glucose syrup/dextrose
Basic raw materials for fruit gum, marshmallow and chewy candy masses.
Foam mass (marshmallow)
Sugar whipped with dextrose, pressed and cut, produced as Chamallows since 1996.
Chewy candy mass
Mass prepared with gelling agents and fat, which is pulled, cooled in the cooling tunnel and cut.
Plaster
Material for prototypes of new fruit gum figures, milled with a high-tech milling machine.
Sites
Grafschaft (Ringen)
DEHeadquarters/Registered office
Bonn
DEProduction site
Solingen
DEProduction site
Neuss
DEProduction site (MAOAM); new plant in Neuss-Holzheim planned
Pontefract
UKProduction/Sales UK (Dunhills Pontefract PLC)
Dublin
IESales (HARIBO Ireland Limited)
Marseille
FRProduction (Haribo Ricqles-Zan)
Uzès
FRProduction/Factory museum
Wattrelos
FRProduction
Products
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Fruit gum casting into starch powder molds (powder trays)Casting | – | – | – | – | Fruit gum mass (with fruit and plant extracts, Cornstarch powder |
| Extrusion of fruit gum (high-pressure nozzles, e.g. fruit gum snail/wheel)Plastics | – | – | – | – | Fruit gum mass |
| Licorice production (boiling, casting into 5-kg raw blocks, crushing, dissolving, casting/pressing)Casting | – | – | 5 kg (raw licorice block) | – | Licorice mass (licorice root extract, starch) |
| Licorice extrusion/pressing through nozzles (strings, rolls, sticks) and winding into snailsPlastics | – | – | – | – | Licorice mass |
| Dragée coating (encasing licorice core with sugar crust, e.g. Stafetten, Viola)Surface | – | – | – | – | Licorice, Sugar |
| Marshmallow/foam production (heating sugar with dextrose, whipping, pressing and cutting)Plastics | – | – | – | – | Foam mass (sugar, glucose/dextrose) |
| Chewy candy production (preparation, heating, beating, pulling/stretching, cooling tunnel, cutting)Plastics | – | – | – | – | Chewy candy mass (sugar, glucose syrup, gelling agents, fat) |
| Coating process (sugar solution, wax glaze)Surface | – | – | – | – | Sugar solution, Wax |
| Pressing chewy candy mass into round shapes (Pinballs)Forming | – | – | – | – | Chewy candy mass |
| Prototype production by milling (plaster prototype from 3D master drawing)Machining | – | – | – | – | Plaster |
| Production of stamp casting molds (several hundred production stamps per figure)Casting | – | – | – | – | Stamp material for powder impressions |
| Pontefract Cakes production UK (filling into preformed starch shells, curing, glazing process)Casting | – | – | – | – | Licorice mass, Starch |
| Packaging as random mix by weight (mixing container upstream of packaging machine)Assembly | – | – | – | – | – |
| Drying in drying rooms (several days)Heat treatment | – | – | – | – | Fruit gum |
| FSSC 22000-certified food production (quality/hygiene standards, laboratory analysis atTesting | – | – | – | – | – |
7 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| High-tech milling machine for plaster prototypes | – | – | – | – | – |
| Filling nozzles (casting station for fruit gum negative molds) | – | – | – | – | – |
| Extruder/high-pressure presses with nozzles | – | – | – | – | – |
| Conveyor belt for powder trays | – | – | – | – | – |
| Glazing drum for fruit gum | – | – | – | – | – |
| Packaging machine | – | – | – | – | – |
| Cooling tunnel (chewy candy) | – | – | – | – | – |
Additional services
Reference customers
Quality
HARIBO produces FSSC 22000 certified; all production plants worldwide meet this food safety standard. Raw materials are checked at every goods receipt and analyzed in the laboratory; an internal team of taste experts regularly tests the product range and new products.
| Evidence | Grafschaft (Ringen) | Bonn | Solingen | Neuss | Pontefract | Marseille | Uzès | Wattrelos |
|---|---|---|---|---|---|---|---|---|
| FSSC 22000 |
History
- 1920
Foundation by Hans Riegel Sr. on December 13 in Bonn (HAns RIegel BOnn); production in a backyard washroom in Kessenich.
- 1922
Invention of the TANZBÄREN (Dancing Bear), predecessor of the Goldbear.
- 1925
Start of licorice production.
- 1930
Growth to approx. 400 employees; main construction of the production facility in Bonn; slogan "Haribo macht Kinder froh" (Haribo makes children happy).
- 1945
Death of founder Hans Riegel; his wife Gertrud temporarily takes over.
- 1946
Sons Hans and Paul Riegel take over management; approx. 1000 employees in 1950.
- 1960
Market launch of the Goldbears; registered as a trademark in 1967.
- 1961
Acquisition of Bonera (Haribo Nederland, Breda).
- 1967
Stake in Lorette, Marseille (Haribo-France).
- 1968
Stake in Dr. Hillers, Solingen (complete acquisition in 1979).
- 1972
Stake in Dunhills (UK, Pontefract Cakes), fully acquired in 1994.
- 1986
Acquisition of Edmund Münster (MAOAM); MAOAM has belonged to HARIBO ever since.
- 1987
Merger of Haribo-France with Ricqles Zan; founding of the Hans Riegel Foundation.
- 1996
Start of Chamallows (marshmallow) production.
- 2009
Death of Paul Riegel; re-establishment of Haribo Holding GmbH & Co. KG in 2010.
- 2013
Death of Hans Riegel jun.; approx. 16 factories producing over 100 million gummy bears per day.
- 2018
Relocation of headquarters from Bonn to Grafschaft (Rhineland-Palatinate).
- 2020
100th company anniversary; closure of the Wilkau-Haßlau plant.
- 2021
Conversion of Pico-Balla to a vegetarian recipe.
- 2024
Planning of a new, sustainable confectionery plant in Neuss-Holzheim.