Sweet firm sales look even tastier

March 14, 2007

A confectionery firm has seen record sales over the last six months thanks to a move into the health food market.

National firm Glisten, which runs its confectionery division from Hill Street , Blackburn , has revealed that in the months ended December 31 2006, turnover reached almost £30m, an increase of eight per cent.

And profit before tax rose to £2.6m, up 27 per cent from £2.1m for the same time last year.

The chief executive of the Leeds-based group, which employs more than 700 across the country, has said the growth is thanks to a move into the health food market.

Paul Simmonds said: "We are very pleased, it is another record half for us. We continue to grow, and the business got to almost £30m pounds worth of sales in this half, which is a record. We are up eight per cent.

"If you look at the business today nearly 70 per cent of what we do has got fruits or nuts in it."

advertisementBut he added: "There is still a big market for confectionery as we know it. It's still a £5.5bn market for us to be involved with but what we produce is changing and we are working hard to be a leader.

"Most companies are focusing on Better For You' or Well Being' products but we are certainly one of the more fittest and flexible businesses that can react quickly to the market."

Glisten plc offers more than 1,000 snack and confectionery products to the UK and international markets, including Disney.

It has bought seven related businesses since floating on the stock market in June 2002, and since going public turnover steadily increased from £14.3m in the year to June 2002 to £41m in the year to June 2005.

It has bought several related businesses and since floating on the stock market turnover has steadily increased.

Mr Simmonds added: "We are continually changing what we do and we want the business to grow. In the last year we have invested more than a million pounds in Blackburn in terms of new capabilities and improving facilities."

Original link ：https://www.21food.com/news/detail4306.html

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