March 29, 2023
From Vegconomist
1,478 views

Bon Dévil, the plant-based dessert brand rebranded from The Collaborative last March, announces a partnership with The Run-A-Ton Group, Inc, a US leader in plant-based, allergy-friendly, gluten-free, organic, and kosher goods.

The development comes around six months after Ripple Co-founder Adam Lowry joined Bon Dévil as Executive Chairman.

Founded in 1972, the Run-A-Ton Group, has acquired exclusive distribution rights and brand ownership of Bon Dévil Products for North America, effective last month. The group now encompasses Wholly Wholesome, Wholly Gluten Free, Blissfully Better, Unique Belgique, as well as Bon Dévil.

Bon Dévil Dessert Range
© Bon Dévil

Following the partnership, Bon Dévil is poised for a nationwide launch at Kroger, the largest supermarket chain in the USA. The brand’s Chocolate Ganache and Salted Caramel Ganache are set to roll out onto Kroger shelves from March 28th.

Concurrently, Bon Dévil is set to launch an upsized cup (from 1.6oz to 2.47oz), with +54% more product, and a packaging refresh for increased shelf visibility. Bon Dévil will continue to expand its existing retail listings at Wegmans, Fresh Thyme, Fresh Market, Harris Teeter, Haggen, Jewel, Meijer, Raley’s and others. 

“Plant-Based Desserts continue to outpace the growth of their non-Plant-Based competitors within the category. Bon Dévil is thrilled to bring our plant-based decadent desserts to Kroger Customers nationwide,” said Karen Ackerman, Bon Dévil VP of Sales.

Creamy Dairy-Free Ganache Cups
©Bon Devil

“Soon, customers shopping at any Kroger Banner (including King Soopers, Fry’s, Fred Meyer, Ralphs, Roundy’s, QFC, Smiths…) will be able to dive in and devour Bon Dévil,” she adds.

“Ever since our introduction to the Ganache Pots in 2017, we have been in love with this product and are excited to be involved with what is now Bon Dévil US, and our partners in the UK,” comments Doon Wintz, President of The Run-A-Ton Group, Inc.

Further information at https://bon-devil.com/




Source: Vegconomist.com