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Areas of the Haribo Museum

Manufacturing history

Once upon time, there was ZAN liquorice...

In 1862 Henry Lafont opened a liquorice factory in Uzès, in the south of France. His son-in-law, Paul Aubrespy was the Director. One day, in a restaurant, he heard a child say to his mother: "donne-moi z’en!" ("gimme some", with "z'en" being pronounced "zan"). This particular moment gave Lafont the idea of registering the ZAN brand in 1884. As the company grew and expanded itself, it started using the latest advertising techniques and worked with the biggest names of the era to soon become synonymous with liquorice treats. In 1970, the companies RICQLES and ZAN merged under the name "RICQLES-ZAN", later joined by FLORENT in 1975. In 1985, the German company HARIBO, in turn, merged with RICQLES-ZAN, and in 1987 the "HARIBO-RICQLES-ZAN" brand was created.

Publicity and advertising

Publicity consisted in simple communication through rational awareness: nothing more than presentation and pitch. Advertising, meanwhile, and especially from the 1980 onwards, used the association of ideas and emotions through images and various other means to draw attention. HARIBO realized early on, from the beginning of the 60s, the importance of TV (a media that was still fairly new at the time) for the success of the company. In 1962, a HARIBO commercial aired on German TV for the first time.

The machine room

In this area of the museum, the candy machines will give away some surprises thanks to the token given out at the entrance.
How does it work?
The "bagging machines" use a reel of heat-sealed plastic packaging to produce what are known as pillow pouches. With the reel of film the machines make, they fill, seal and cut each pack before your eyes. The filling process is carried out by volumetric feeders of 30g dose of candies. Once the full amount is reached, a valve opens up and releases the candies, which then fall in the packet, ready to be sealed and cut individually.


From 1880 to 1900, a new trend happened in France called "affichomanie" (poster mania). People collected posters, which led to improvements in quality. Each in their own way, Toulouse-Lautrec and Leonetto Cappiello contributed greatly in simplifying shapes and colors in order to make posters more appealing. In 1900, a poster cost about 12 francs 60, whereas a daily newspaper cost just about 50 cents. Brand logos were then featured on packaging, shortly followed by by-products (matchboxes, ashtrays, etc.) around 1920.
This part of the museum exhibits a beautiful collection of unique 19th-century posters from the greatest illustrators of the time.
An interactive book is also available to fully help you understand the art form and to discover more about the origins of advertising.

From ingredients to the final product

The main and most important confectioner's ingredient is, of course, sugar. Sugar is a natural substance used as food and is essential for our bodies. The "From ingredients to the final product" area showcases the special processes used in various recipes.
For instance, sugar icing is very lightweight thanks to having been milled very fine with the addition of a bit of starch.
Sugar used in jam holds added pectin which acts as a setting agent.