The company doesn't exclude the possibility of entering the segment of sweet spreads, such as creams. As Petrovic points out, they have a strong brand which can be feasibly brought into that category as well.
– This is, however, an option in the long term. I can't say that we plan on entering this segment now, but we are certainly considering those options as well.
The secret of “true” chocolate
Unlike other products in the market, the production of Najlepse Zelje does not involve the use of vegetable fats. Instead, it is made from pure, high-quality cocoa butter, Soko Stark explains.
The first phase involves a careful mixing and homogenizing of ingredients, after which the mass is put through a series of heavy rolls until small chocolate particles are formed. This phase gives Najlepse Zelje its specific flavor, scent, texture and fine melting ability. The conching of all the carefully selected ingredients of Najlepse Zelje, in fact the continuation of the homogenization of the chocolate mass, and heating at high temperatures follow. It is in this process that the chocolate's characteristic aroma is formed.
The production process is nearly fully automated, and Soko Stark has invested over EUR 20 million in the past ten years in modernizing the operations.
Soko Stark started producing in the 1920s. Najlepse Zelje was their first product, followed by Bananica and Smoki
. Those three products remain the best sold brands of the company. The portfolio also includes Prima Stapici, Napolitanke, Coko Keksici, Integrino, Chipsos, Sweet, Za-Za, Kokodu, Fazon, Citro...