AnaCon Foods Company
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AnaCon Foods Company Key Employees
Name Job Title
Fast Facts
Vice President - Sales and
P.O. Box 651, Atchison, 66002-0651, United Jane Hallas
Headquarters Address Marketing
States of America
Kostas Tsantir President
Telephone + 1 913 3672885
Marvin Mikkelson Director - Operations
Fax + 1 913 3671794
Website www.anaconfoods.com
Company Overview
Ticker Symbol, Stock Exchange N/A
AnaCon Foods Company (AFC) is a
Number of Employees 40
manufacturer and distributor of snacks and food
ingredient products based in the US. The
Fiscal Year End December
company’s products are marketed under the
Revenue (in US$ million) N/A
trade names such as Bits ’N’ Pops, Bits-O-
Flavor, Bowlby's Bits, Wheat Nuts, Wheat Germ
Nuts and Mix-ups. It also sells caramel corn,
snack mixes, and gourmet chocolates, peanut
brittle, and chocolate-covered potato chips
under the Bowlby's label. Moreover, the
company manufactures ingredients which
duplicate the characteristics of flavor, texture,
color and appearance of nuts, fruits and sweet
bits which is being used by food processor. AFC
is headquartered in Kansas, the US.
Key Competitors
AMES International Inc.
Diamond Foods, Inc. (Ticker: DMND)
Godiva Chocolatier Inc.
King Nut Companies
Mauna Loa Macadamia Nut Corporation
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AnaCon Foods Company - Company Capsule Page 1
AnaCon Foods Company
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TABLE OF CONTENTS
1 Business Analysis ................................................................................................................................... 4
1.1 Company Overview ................................................................................................................................................4
1.2 Major Products and Services .................................................................................................................................4
2 AnaCon Foods Company - Key Employees ........................................................................................... 5
3 Appendix .................................................................................................................................................. 6
3.1 Methodology ...........................................................................................................................................................6
3.2 Disclaimer...............................................................................................................................................................6
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