Theo Chocolate expands into Canada

Bean-to-bar chocolate maker to be in 4,000 stores by the end of the year.

Theo Chocolate is expanding its distribution into Canada’s British Columbia, Ontario, Alberta, and Saskatchewan provinces.

By the end of 2013, Theo products will be available in more than 4,000 grocery, drug, and specialty stores across North America.

“Our expansion represents an increase in demand for high-quality products that are made with social and environmental impacts in mind,” says Joe Whinney, Theo founder and ceo. “We believe product quality and responsible practices go hand in hand, and we look forward to offering Canadian consumers an opportunity to taste the difference.”

Theo upholds high standards for both its sourcing and manufacturing practices, earning Organic, Fair Trade, Fair for Life, and Non-GMO certifications.

As an extension of the company’s commitment to transparency across its operations, Theo was an avid supporter of Washington State Initiative 522, which called for clear labeling of products that contain genetically modified organisms. All of Theo’s dark chocolate products are certified by the Non-GMO Project.

From farm to factory, Theo oversees the entire chocolate production process.

By providing farmers with technical and educational resources and importing directly from them, the company is able to help improve economic opportunities in its cocoa sourcing regions, such as the Democratic Republic of the Congo and Peru.

Theo also often pays more than twice the conventional market price per pound for cocoa, and in 2014 the company will pay approximately $1 million in premiums to cocoa farmers.

“We first began distributing Theo products to our customers in 2007,” says Mark Christianson, United Natural Foods, Inc. “The brand’s quality and values are perfectly aligned to meet our customers’ needs. We’re looking forward to making Theo chocolate more widely available in stores across North America in the coming months.”

Since its founding in 2006, Theo has grown from a five-person team to a staff of 95 employees at the company’s factory in Seattle, Wash. In 2014 Theo is projected to produce more than 1.5 million pounds of chocolate.

Crystal Lindell, Former editor-in-chief of Candy Industry Magazine. While here she has worked on Candy Industry Magazine, Food Engineering Magazine and Food Safety Strategies. She holds a master’s degree in public affairs reporting from the University of Illinois – Springfield and a bachelor’s degree in political science from Western Illinois University. And her favorite breakfast is a cup of espresso and Twix bar.