Boca Foods Company
_________________________________________________________________________________
Boca Foods Company Key Employees
Name Job Title
Fast Facts
910 Mayer Avenue, Wisconcin, 53704, Gary Berger Brand Manager
Headquarters Address
United States of America
Heather Fries Director
Telephone + 1 608 285 3311
Fax + 1 608 285 6741
Company Overview
Website N/A
Boca Foods Company (BFC) is a producer of
Ticker Symbol, Stock Exchange N/A
low-fat meatless products. The company was
formerly known as Boca Burger, Inc. The
Number of Employees 32
product portfolio of the company includes
Fiscal Year End December
burgers, breakfast, ground meatless crumbles,
and breaded faux chicken nuggets and patties. It
Revenue (in US$ million) N/A also offers entrees such as meat-free lasagna
and chili. In addition, BFC offers organic and
non-organic soy protein based products. The
company markets and sells its products through
grocery retailers in the US. The company
operates as a wholly owned subsidiary of Kraft
Foods. BFC is headquartered in Madison,
Wisconsin, US.
Key Competitors
Double B Foods, LLC.
Lakeside Foods, Inc.
Patty King, Inc.
Red Smith Foods, Inc.
Turtle Island Foods, Inc.
___________________________________________________________________________________________
Boca Foods Company - Company Capsule Page 1
Boca Foods Company
_________________________________________________________________________________
TABLE OF CONTENTS
1 Business Analysis ................................................................................................................................... 4
1.1 Company Overview ................................................................................................................................................4
1.2 Major Products and Services .................................................................................................................................5
2 Boca Foods Company - Key Employees ................................................................................................ 6
3 Appendix .................................................................................................................................................. 7
3.1 Methodology .............................................