For more than a century, Merckens has been a purveyor of confectionery coatings and chocolate wafers, reportedly known for their easy-to-melt and versatile properties. They can be used for dipping, molding, and drizzling in candy making and also baking.

Now part of Cargill, the brand continues to serve confectioners and food professionals with the same commitment to quality that defined its early days, it says.

Recently, Tim Merckens, the great-grandson of August Merckens Sr.—the German immigrant who started it all—visited the Lititz, PA facility where select Merckens products are produced today. He brought along his 13-year-old grandson, James, to witness their family’s legacy firsthand. We touched base with Tim, James, and Cargill’s Anna Flaig, senior director commercial cocoa and chocolate, to talk about the past, present, and future of the brand.

Liz Parker Kuhn: Tim, what does it mean to you to see the Merckens brand still thriving—more than a century after your great-grandfather founded the company?

Tim Merckens: I'm very proud of the company my great-grandfather started and also what various family members, including my grandfather, father and brother have contributed to it. In fact, there's been a Merckens family member, four generations worth, connected to the company in some sort of capacity for over 100 years. 

LPK: That’s quite a legacy! What was it like walking through the production floor where Merckens products are made today?

TM: As a Merckens, the Cargill folks that we met with today were reassuring that our family's values are continuing on. When I was growing up, I always heard from my father that Merckens was about quality. I mean, literally, he would talk to me about things like how long the sugar should be ground to get the perfect texture or about cooling temperatures the company would use to get the right sheen. When meeting with the Cargill team, I asked a lot of questions, and I noticed the same enthusiasm and product knowledge that my dad had shared with me when I was a youngster. 

Even though there is no longer a Merckens family member working for the company, it was good to see that the Cargill people are good stewards, carrying on with my family's original concepts. 

LPK: James, I’m curious what was the most memorable thing to you from the tour?  

James Merckens: Seeing how much milk and sugar was used because it really put things in perspective about how big this company is. Also, there was one room that was really hot! It gets to 113°F as part of the process of making the product, so it stays liquid to keep it flowing through the pipes.

LPK: Anna, I’d love to hear your perspective on how chocolate-making has changed over the past century. What are some of the most exciting advances, and how is Cargill’s Merckens brand embracing them?

Anna Flaig: Chocolate production today is more efficient and innovative than ever before. Advances in processing technology allow us to fine-tune everything from particle size to tempering, ensuring consistent texture, mouthfeel, and performance across every batch. At Merckens, we’ve embraced these innovations while staying true to the craftsmanship that defines our brand.

We’ve also modernized how we incorporate colors and flavors into the Merckens Rainbow coatings. Our process today is much more efficient thanks to equipment upgrades at the Lititz facility. At the same time, we’re leveraging new tools in formulation and ingredient science to address shifting customer needs, whether that’s improving meltability for easier handling or enhancing shelf stability. 

Through it all, we’ve never lost sight of Merckens’ rich tradition for quality chocolate and compound coatings. We’re committed to honoring the Merckens' legacy while evolving the portfolio to help our customers meet ever-changing consumer trends.

LPK: How does Cargill approach maintaining the legacy of a heritage brand like Merckens? 

AF: For 100 years and counting, Merckens has been a top choice for confectioners around the world, thanks to its balance of flavor, function, color, and performance. That legacy is something we take seriously. 

White chocolate and compound coatings are a particularly proud part of the Merckens story. The brand is widely credited with introducing the first white chocolate to North America in 1945, and that spirit of innovation lives on today. Our Rainbow Confectionery Coatings, for example, offer a vibrant palette of colors, giving creators the tools they need to bring bold, imaginative ideas to life. And, our Merckens Cocoa Lite and Cocoa Dark confectionery wafers are trusted favorites for enrobing, dipping, molding and many other decorating purposes.

Ultimately, preserving the Merckens’ legacy means staying true to what made it great more than a century ago, while also adapting to meet the needs of today’s discerning consumer.

LPK: What’s next for Merckens? How will it continue to serve today’s confectionery professionals? 

AF: Merckens’ future is rooted in the same values that built its legacy—quality, consistency, and creativity. At the same time, we’re focused on responding to today’s confectionery professionals’ needs. That means continuing to innovate with flavors, formats and colors that inspire creativity!

Merckens has always been about more than just chocolate—it’s about joy, creativity, and connection. As consumer tastes and industry demands evolve, we’re excited to continue pushing boundaries while staying true to the brand’s rich heritage.

Related: Cargill snags top spot on Edible Oil Supplier Index 2025