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Ferrero introducing Kinder Joy, Tic Tac gum in U.S.

Products to hit all retail channels January 2018.

By Alyse Thompson-Richards
Kinder Joy
Ferrero will introduce Kinder Joy in the United States in January 2018. It features two separately halves, with one half containing a toy and the other milk cream and two crispy chocolate balls. Photo by Alyse Thompson.
July 3, 2017
Ferrero Group had good news for Kinder fans waiting for the iconic European brand to come Stateside.
 
The Italian company will release Kinder Joy in January 2018, which will sell for under $2 in all retail channels. The egg-shaped treat has two separately-sealed plastic halves, allowing it to bypass difficulties resulting from federal regulations. One side has smooth milk cream with two crunchy chocolate balls, while the other side has a toy.
 
Iya Bleyman of MSL Group said the buzz around Ferrero’s booth showed visitors’ enthusiasm for the first Kinder introduction in the U.S.
 
“The people who recognize it are really excited,” she said, noting more Kinder products could be on the way.
 
Ferrero also introduced Tic Tac gum, also set to hit all retail channels in January. Available in Freshmint, Spearmint and Cool Watermelon, the gum has a crunchy outer shell and comes in the classic Tic Tac shape and container. It is expected to retail at $1.39.
 
“It was just a natural fit for us to move into gum,” says Georgina Turpin, account supervisor with MSL Group. “We want to give (consumers) what they’re asking for. 
KEYWORDS: ferrero Kinder Kinder Joy Kinder Surprise in the United States Sweets & Snacks Expo Tic Tac

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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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