Snacks & Candy

Hummus JV Humming Along

PepsiCo, Strauss Group partnership finalized

PURCHASE, N.Y. -- PepsiCo and Strauss Group said that they have completed the formation of a joint venture partnership to operate hummus maker Sabra, which had sales of $65 million in 2007. Last year, total U.S. sales of hummus grew to $192 million.

The Sabra joint venture will produce and sell fresh dips and spreads in the United States and Canada, while drawing on both Strauss Group and Frito-Lay North America's (FLNA) marketplace expertise to continue building this growing business. Sabra expands FLNA's role in providing healthier snack options and aligns with the "fresh" trend. PepsiCo's [image-nocss] FLNA business unit and Strauss will each own 50% of the business.

True to its Mediterranean heritage, Sabra's hummus is made with healthier oils, such as soybean and canola oils, and has no trans fat or cholesterol, the company said.

Sabra products also include eggplant dips, babaganoush spreads, and Mediterranean salsa available in individual and family packs. These products, which have a strong presence in the northeastern United States and Florida, are currently distributed through a combination of independent sales brokers and distributors and Sabra's own refrigerated direct-store-delivery system.

"Sabra's products are a natural complement to Frito-Lay's offerings, particularly our Stacy's pita chips," said Al Carey, president and CEO of FLNA. "We expect Sabra will continue to see positive growth because the products are in line with consumer trends like freshness and health and wellness."

Erez Vigodman, president and CEO of Strauss Group, said, "The partnership between Frito-Lay and Strauss will create a complementary set of competencies and expertise that will allow Sabra to lead the fresh dip category and offer consumers in North America a range of fresh dips that meets their desire for healthier, fresh foods."

Frito-Lay, based in Plano, Texas, is the $11 billion convenience food division of PepsiCo, Purchase, N.Y.

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