Fancy sustainable Belgian chocolate? In Turnhout, family-owned praline producer Limar has officially opened its brand-new chocolate factory, the largest of its kind in Belgium’s Campine region. With 12,000 m² of floor space, the new site combines industrial-scale production with energy-efficient features such as CO₂-based cooling, heat recovery and solar panels. Another sign that Belgian food companies are paving the way for the green transition.
Investing in technology and energy efficiency
Limar’s new production site is built around energy efficiency and circular principles. The factory operates entirely without gas and uses a CO₂-based cooling system that recovers residual heat to warm the building and chocolate tanks. Solar panels already supply a large part of the site’s energy needs, and a one-megawatt battery will soon be added. Remarkably, despite doubling the building’s surface area and adding an extra production line, total energy consumption has decreased.
The factory is spread over two floors, with production on the upper level and packaging below. This expansion responds to growing demand in the private label market, which Limar serves exclusively in more than 40 countries.
“The quality of private label products is rising, and we’re growing along with it,” says managing director Niels Geuens, who runs the company together with his brother Geert-Jan.
“Investing in energy efficiency isn’t the cheapest option, but it’s the right one,” Niels adds. “Retailers are asking for it, and we want to be ready for the future.”
Made in the Campine, enjoyed around the world
Limar remains proudly rooted in the Campine region of Belgium. “We’re from the Campine, and we’re staying in the Campine,” says Geuens. Staying local is also a commitment to their team. Today, Limar employs around 80 permanent staff. The expansion is also expected to create additional jobs in the region.
For the next generation of employees, Limar offers a workplace where modern production, a family spirit and sustainability go hand in hand. “Without our people, we wouldn’t be here,” Geuens says. “It’s their knowledge and commitment that made this growth possible.”