Daelmans stroopwafels get Dollar General distribution
NEW YORK — Stroopwafel maker Daelmans, in conjunction with the Brand Passport, is expanding its distribution. The company and its U.S. importing, distributing and brand management partner will be bringing stroopwafels to Dollar General stores.
The store will be stocking Daelmans stroopwafel's caramel jumbo duo offering in the snack aisle of roughly 13,600 stores, and the chocolate-caramel duo at the check out of 8,000 stores.
Daelman’s stroopwafels are baked with no artificial flavors, colors, preservatives or trans fats, the company said. They can be eaten straight out of the package or placed on top of a hot cup for the heat to warm the biscuit and soften the caramel. Daelmans’ distribution partners include Walgreens, Publix, 7-Eleven, Barnes & Noble Starbucks Cafes and Cost Plus World Market, as well as independent food retailers.
Kraft Heinz shuffles leadership
PITTSBURGH and CHICAGO — Kraft Heinz on Friday announced changes to its upper management, effective Oct. 1. The company has named current EVP and CFO Paulo Basilio to the position of zone president for its United States business. Succeeding Basilio as EVP and CFO will be David Knopf, currently VP and category head of the Planters business.
The company’s current COO of the U.S. business, George Zoghbi, will move into a strategic advisor role, the company said. He will work with the Kraft Heinz board, CEO Bernardo Hees and Basilio.
In his new role, Basilio, who joined the company in June 2013 as CFO, will oversee all aspects of the U.S. business. Knopf joined the company in June 2015 in connection with of the Kraft Foods-H.J. Heinz merger, initially serving as VP finance, head of global budget and business planning, zero-based budgeting and financial and strategic planning. He had previously worked at 3G Capital, where he worked on several acquisitions.
Ruby chocolate is the world’s newest indulgence
SHANGHAI — Chocolate and cocoa maker Barry Callebaut is bringing a new type of chocolate to the world. Ruby chocolate joins milk, dark and white chocolates 80 years after the introduction of white chocolate. The company uses a unique process to bring out the natural berry fruitiness and color precursors naturally present in the ruby cocoa bean.
Barry Callebaut said that research from Haystack finds a consumer need for the new variety, with ruby chocolate expected to be introduced in various product categories. The company said that no berries, berry flavor or color is added to make ruby chocolate, and the company has tested and validated ruby chocolate in the United States, the UK, China and Japan, studying consumer appeal and purchase intent at different price points.
“Consumer research in very different markets confirms that Ruby chocolate not only satisfies a new consumer need found among millennials — hedonistic indulgence — but also high purchase intent at different price points,” Barry Callebaut chief innovation and quality officer Peter Boone said. “We’re looking forward to working with our partners on introducing this innovative breakthrough to the market and making the new Ruby chocolate category available to chocolate manufacturers and consumers around the world as the fourth reference next to dark, milk and white chocolate.”