Partner Article

Morecambe confectioner secures 27th export market

Sweets business, Goody Good Stuff, has secured its 27th export market in Egypt as it eyes further global expansion.

The Morecambe-based firm, which launched in 2010, makes confectionary suitable for the majority of dietary requirements, with all-natural, meat-free products.

With a strong list of export markets, including Australia, Hong Kong, Dubai and 15 European countries, the brand has expanded by 35% since 2011 and is now stocked in 15,000 outlets worldwide.

The company developed a plant-based hydrocolloid for use in sweets, which allows them to cater for the vast majority of food requirements, including religious diets, and is also fat-free.

Managing director, Melissa Burton, set out to develop the sweets to contain no gelatine, gluten, nut, soy, egg, to give the brand a mass appeal.

Goody Good Stuff now attributes 70% of its business to exports and is stocked in 400 stores in Dubai alone.

Ms Burton commented: “The universal appeal of Goody Good Stuff makes the product ideal for export and as it caters to all religious dietary requirements, including Kosher and Halal, Goody Good Stuff is able to sell into large, previously untapped markets.”

Successful deals have also been secured in the UK, and Goody Good Stuff sweets are stocked in Asda, Waitrose, Ocado, Whole Foods, Costco and on Amazon.

Ms Burton continued: “We’re thrilled to have secured our 27th export market. The response from the American market, especially, has been phenomenal.

“It seems that consumers are shifting their purchasing behaviours and becoming more concerned with content and traceability, which has proved to generate huge success for the brand.

“Never ones to shy away from a challenge, we’ve set our targets high and are aiming for further growth in the global confectionery category as we move through 2013.

“We’ve agreed to secure a further 8,800 stockists in 2013, taking it to an impressive 20,000 around the world by December 2013.”

This was posted in Bdaily's Members' News section by Miranda Dobson .