Stryve Foods to expand distribution reach with new Dot Foods partnership

USA – Stryve Foods Inc., a premium meat snack brand known for its air-dried biltong products, recently announced a partnership with Dot Foods, set to launch in November 2024, aimed at widening Stryve’s reach and enhancing supply chain efficiencies.

The company is broadening its market presence through this new distribution deal. 

According to Stryve, the collaboration with Dot Foods is expected to improve delivery times and simplify logistics for the company’s three main brands: Stryve, Vacadillos, and Kalahari. 

Stryve’s CEO, Chris Boever, shared that the partnership is designed to improve service for its retail clients and create an operational framework for further growth in distribution.

Additionally, Stryve confirmed plans to move its products into a leading national retailer by early 2025, though specific retailer details remain under wraps. 

Once finalized, this expansion is projected to place Stryve products in thousands of new store locations across the United States during the first quarter of 2025.

Boever noted the increasing demand in the meat snack category, with consumers seeking high-protein, low-sugar options that are preservative-free and convenient. 

The expansion efforts, he said, are aligned with the growing consumer interest in ready-to-eat, health-conscious snacks.

Earlier this year, Stryve Foods appointed Kevin Vivian, an industry veteran with over three decades of experience at PepsiCo, as the new chairman of its board. 

Vivian, who retired from PepsiCo in 2018, brings expertise from roles including senior vice president of national account sales and division vice president of Frito-Lay crisps, which he held during his 32-year career there. 

Since leaving PepsiCo, Vivian has actively contributed to Stryve Foods’ board, helping guide its growth and strategic initiatives. 

He now steps into the chairman role, previously held by Stryve Foods co-founder Ted Casey, who led the board since the company’s launch in 2017.

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