History

1909
A bookkeeper named Lauritz Thobo-Carlsen acquires a small marzipan factory at Dronningensgade in Odense. The customers are bakers and confectioners who use large quantities of marzipan which they manufacture themselves as and when required. His concept is to mass-produce a uniform, fresh marzipan. Even so, the almonds are manually blanched and pounded in large stone mortars for the first many years. Odense Marcipanfabrik expands steadily over the next 30 years. Machines are introduced, and logical production lines are set up. Then as now, however, the fine sorting of the almonds continues to be done by eye.

1930s
The marzipan factory begins to issue new recipes to confectioners and bakers. Many of the most popular cakes of the past 70 years come about during this period, including the best known and longest living Danish cake, the Napoleon Hat.

1950s
A new factory opens in Toldbodgade in Odense, fully equipped with a test bakery and laboratory. The marzipan factory begins to export its products. Some 100 different qualities are now being produced, from the finest marzipan paste made exclusively with almonds to an apricot kernel paste. The factory starts making nougat using hazelnuts. It also processes chopped nuts, almond splits and similar products for bakers and the cake industry.

1961
Odense Marcipan is appointed purveyor to the Royal Danish Court.

1960s
The company's experience of nut processing leads to the production of snacks, and salted peanuts are launched in 1963 under the brand name KiMS. The marzipan factory rapidly becomes Denmark’s largest producer of snacks.

1991
Odense Marcipanfabrik is taken over by the Norwegian food company ORKLA. Odense Marcipanfabrik and KiMS are split into two separate companies.

1994
Odense Marcipanfabrik changes its name to Odense Marcipan A/S.

1997-98
The production of nougat and nut products moves from KiMS in Søndersø to Odense, and the entire production is now gathered in one place. Odense Marcipan is awarded ISO 9001 certification.

1999
ORKLA acquires the Swedish marzipan manufacturer KÅKÅ AB, which owns two marzipan plants and a wholesaler known as MaltCentralen. Odense Marcipan is given responsibility for marzipan production, which is centralised in Odense.

2000-2001
Over the next few years, the plant expands significantly to become one of the largest marzipan manufacturers in the world.

2005
Odense Marcipan acquires Bæchs Conditori in Hobro.

2006
Odense Marcipan wins the Danish Food and Drink Federation’s prize for best works committee.

2007
Odense Marcipan acquires Marcia Industri A/S, and in September Odense Marcipan is awarded BRC certification. Odense Marcipan is also named Superbrands Business to Business.

2008
Odense Marcipan takes over the Italian marzipan manufacturing plant Natural Food, specifically designed for the large-scale production of marzipan pastes for big industrial customers.

2009
Odense Marcipan celebrates its 100th anniversary on 15 December.

Odense Marcipan continues to adhere to its original concept: Supplier of raw materials and concept solutions for bakers/confectioners and food service, as well as raw materials for industry and, not least, for the retail market, where demand for marzipan is particularly high during the Christmas period.

The philosophy, then as now, is as follows:
“Our quality shapes our reputation, and our reputation attracts customers!” – quote from the founder of Odense Marcipan.

	Home About Odense Business foundation History Product quality Our workplace Almonds and nutrition The history of marzipan Contact Odense Products Certificates Other countries Sitemap 1909 A bookkeeper named Lauritz Thobo-Carlsen acquires a small marzipan factory at Dronningensgade in Odense. The customers are bakers and confectioners who use large quantities of marzipan which they manufacture themselves as and when required. His concept is to mass-produce a uniform, fresh marzipan. Even so, the almonds are manually blanched and pounded in large stone mortars for the first many years. Odense Marcipanfabrik expands steadily over the next 30 years. Machines are introduced, and logical production lines are set up. Then as now, however, the fine sorting of the almonds continues to be done by eye. 1930s The marzipan factory begins to issue new recipes to confectioners and bakers. Many of the most popular cakes of the past 70 years come about during this period, including the best known and longest living Danish cake, the Napoleon Hat. 1950s A new factory opens in Toldbodgade in Odense, fully equipped with a test bakery and laboratory. The marzipan factory begins to export its products. Some 100 different qualities are now being produced, from the finest marzipan paste made exclusively with almonds to an apricot kernel paste. The factory starts making nougat using hazelnuts. It also processes chopped nuts, almond splits and similar products for bakers and the cake industry. 1961 Odense Marcipan is appointed purveyor to the Royal Danish Court. 1960s The company's experience of nut processing leads to the production of snacks, and salted peanuts are launched in 1963 under the brand name KiMS. The marzipan factory rapidly becomes Denmark’s largest producer of snacks. 1991 Odense Marcipanfabrik is taken over by the Norwegian food company ORKLA. Odense Marcipanfabrik and KiMS are split into two separate companies. 1994 Odense Marcipanfabrik changes its name to Odense Marcipan A/S. 1997-98 The production of nougat and nut products moves from KiMS in Søndersø to Odense, and the entire production is now gathered in one place. Odense Marcipan is awarded ISO 9001 certification. 1999 ORKLA acquires the Swedish marzipan manufacturer KÅKÅ AB, which owns two marzipan plants and a wholesaler known as MaltCentralen. Odense Marcipan is given responsibility for marzipan production, which is centralised in Odense. 2000-2001 Over the next few years, the plant expands significantly to become one of the largest marzipan manufacturers in the world. 2005 Odense Marcipan acquires Bæchs Conditori in Hobro. 2006 Odense Marcipan wins the Danish Food and Drink Federation’s prize for best works committee. 2007 Odense Marcipan acquires Marcia Industri A/S, and in September Odense Marcipan is awarded BRC certification. Odense Marcipan is also named Superbrands Business to Business. 2008 Odense Marcipan takes over the Italian marzipan manufacturing plant Natural Food, specifically designed for the large-scale production of marzipan pastes for big industrial customers. 2009 Odense Marcipan celebrates its 100th anniversary on 15 December. Odense Marcipan continues to adhere to its original concept: Supplier of raw materials and concept solutions for bakers/confectioners and food service, as well as raw materials for industry and, not least, for the retail market, where demand for marzipan is particularly high during the Christmas period. The philosophy, then as now, is as follows: “Our quality shapes our reputation, and our reputation attracts customers!” – quote from the founder of Odense Marcipan.
	Odense Marcipan A/S - Toldbodgade 9-19 - DK-5000 Odense C - Telefon: +45 63117200 - Fax: +45 63117201 -