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Candy IndustryRetailersCandy Industry News

Daelmans Stroopwafels gains distribution in U.S. retail channels

Caramel-filled waffle treat sold in variety of retail channels.

By Alyse Thompson-Richards
Daelmans stroopwafels
November 15, 2017
Family-owned Dutch bakery group Daelmans, with help from U.S. importing partner The Brand Passport, has expanded distribution of its stroopwafels.
 
Made without trans fats, preservatives and artificial colors and flavors, Daelmans Stroopwafels feature caramel, cinnamon and bourbon vanilla sandwiched between two thin, toasted waffles. They’re available in three varieties – Caramel, Honey and the newly-released Chocolate-Caramel – and three sizes, Jumbo, Large and Mini.
 
The stroopwafels have seen success in a variety of retail channels, Daelmans and The Brand Passport said in a news release.
 
“Having the best-tasting stroopwafels in a broad range of varieties, sizes and packaging formats offers solutions for all channels from drug to grocery, mass merchandisers to convenience stores,”  said Tom Daly, ceo of The Brand Passport. “And our presence on leading airlines assures customers of an already existing consumer base with high brand awareness and purchase interest. We’re thrilled that we are now able to offer millions of Americans the original Dutch treat, the best kept secret of the Netherlands!” 
 
Daelmans stroopwafels are distributed at Walgreens, 7-Eleven, Barnes & Noble, Starbucks Cafes, Cost Plus World Markets and Publix, plus finer independent food retailers across the U.S. United Airlines also distributes Daelmans stroopwafels to guests on morning flights.
KEYWORDS: Daelmans Retail stores stroopwafels

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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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