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Candy IndustryCandy ManufacturersCandy Industry News

Nestlé could sell U.S. confectionery business

Switzerland-based company “exploring options” through review of U.S. market.

By Alyse Thompson-Richards
Nestle logo
June 16, 2017
Switzerland-based Nestlé S.A. says it’s “exploring strategic options” for its nearly $1-billion U.S. confectionery business, including a possible sale.
 
The company, whose USA division will move to Arlington County, Va., this year, on Thursday announced a review that covers only the U.S. market. Nestlé expects to complete the review by the end of the year.
 
Nestlé's U.S. confectionery division pulled in $922 million in 2016 — about 3 percent of its $27.4-billion U.S. business, the company said in a news release. It primarily includes chocolate brands such as Butterfinger, Baby Ruth, 100 Grand, SkinnyCow, Raisinets, Chunky, OhHenry! and SnoCaps, as well as sugar brands such as SweeTarts, LaffyTaffy, Nerds, FunDip, PixyStix, Gobstopper, BottleCaps, Spree and Runts. It also includes the international chocolate brand Crunch.
 
The strategic review does not cover Nestlé's Toll House baking products, a brand which the company will continue to develop in the U.S. market. The company also plans to grow its $8.8-billion global confectionery business, particularly through Kit Kat, which is licensed in the U.S. by Hershey.
 
Nestlé, which took the No. 5 spot in Candy Industry’s 2017 Global Top 100 ranking, said it will continue to innovate across other categories such as pet care, bottled water, frozen meals, infant food and ice cream.
KEYWORDS: Nestle sale U.S. Confectionery Market

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Alyse thompson 200px
Alyse Thompson-Richards has held many positions with BNP Media, first serving as an intern at Candy Industry magazine in summer 2012. She joined Candy Industry's staff full time as associate editor in August 2016 after a few years at newspapers in West-Central Illinois, becoming managing editor in March 2019. Alyse has also served as managing editor of Cannabis Products magazine since March 2019, and is currently the editor-in-chief of Food Engineeering magazine. She has bachelor’s degrees in journalism and Spanish from Western Illinois University.

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