Our history

It all began in the property at Hohlstrasse 501 in Zurich Altstetten, where the foundation stone for today's company was laid. Fritz Johann Hostettler started the first production of glucose syrup in these buildings in the 1940s and further developed the product portfolio with invert sugar and caramel syrup. From the 1960s onwards, his wife Maria Hostettler accompanied the development of the company with great commitment and energy.

in1994, Peter Hostettler took over the management of the company in the second generation. Due to the limited space available, the company relocated its headquarters to Lenzburg in the canton of Aargau, directly on the main transport route between Bern and St. Gallen. a major project was launched in 2013, namely the relocation of Hostettler Spezialzucker AG from Altstetten to Lenzburg in the canton of Aargau. The modernisation of the surroundings, as well as the increasing production volume, were among the reasons for this decision. The new building of the company's current headquarters took around 3 years and was occupied in winter 2013. Since then, Hostettler Spezialzucker AG has found a new home that not only fits better in terms of size, but is also ideally located. Hostettler-Spezialzucker AG has been producing Laumann's sugar syrups in Lenzburg since 2020. The long-established company Laumann & Co. from Bischofszell sold its sugar syrup, honey substitute and glucose syrup divisions to Hostettler-Spezialzucker AG, thus expanding its core business with functional sugar syrups.

Since then, the company has grown considerably and now uses the latest technology to produce a wide range of functional sugar syrups for the food processing, catering and beekeeping industries.