During the first two decades of the 20th century, the Swiss chocolate industry enjoys an almost incredible expansion, especially in export markets. Lindt & Sprüngli plays a powerful role in this boom which persists throughout the First World War. In 1915 the company exports roughly three-quarters of its output to twenty different nations around the world. Despite difficult conditions, Lindt & Sprüngli incorporates in the state of New York in 1925, founds its first subsidiary in Berlin with a factory for licensed production in 1928, and froms a subsidiary in England in 1932.
Between 1920 and 1945 the firm has to face almost unimaginable challenges. Global protectionism and the depressions in the 1920s and 1930s lead to progressive losses in all foreign markets. In consequence, it becomes necessary to reorganize and concentrate on the slowly-expanding Swiss market. For this specific market, the chocolate bars Lindt Cream and Lindt Milk are launched. This is an innovative chocolate milestone, as, up until 1934, the Lindt brand was only used for the classic dark chocolate made according to Rodolphe Lindt’s original recipe.
In 1930, the company's name changed to "Chocoladefabriken Lindt & Sprüngli AG".
After the Second World War, demand for chocolate explodes, first within the home market, and later abroad. The challenge now is to replace the ageing factory, so heavily used in times of crisis and war. The new goal is to enlarge the now cramped premises, and thus keep pace with the sudden growth in demand and market expansion.
Regarding subsidiaries, with the exception of the branch in England, pre-war efforts to establish operations abroad had ended in failure. However, after Second World War, successful licensing agreements were now concluded in Italy in 1947 with S.A. A. Bulgheroni & figli, in Germany in 1950, and in France in 1954.