Our history
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. In 1994, Peter Hostettler took over the management of the company in the second generation. Due to the limited space available, the company moved its headquarters to Lenzburg in the canton of Aargau, directly on the main traffic axis between Bern and St. Gallen. Since then, the company has grown considerably and today produces a wide range of functional sugar syrups for the food processing industry, gastronomy and beekeeping using the latest technology.
The old factory in Zurich Altstetten (left) and the new company headquarters in Lenzburg (right), built in 2013.
