May 26, 2008
Shop Talk: Bean-evolent Leadership
By Christina Davis
As of April 1, Walter Riglian took the helm at Vitasoy USA inc. in Ayer as president and CEO. He's been with the company for three years, overseeing the North American production and marketing of Vitasoy's products, including natural and organic tofu and pasta. His career has been almost entirely in the food services arena, having worked for giant conglomerates including Proctor & Gamble, Pepsico and Kraft General Foods. Here, he talks about the business of soy, as well as his favorite tofu recipe.
We are a subsidiary of Vitasoy International Holdings Ltd. The parent company is headquartered in Hong Kong. This entity, Vitasoy USA, really manages both the United States and Canada. We're about a $65 million business in North America and we're about 18 percent of VIHL's business. We have about 150 employees that work for us in the United States, virtually all are based here in Ayer.
Not dramatically. Basically, I'm responsible for aspects of the North American operations. I oversee all the functions. I report in to the group CEO, who's based in Hong Kong, and of course I answer to the board of directors.
It's far more hands on. Even though we're not a tiny company, we're still a small company with a relatively lean infrastructure and relatively limited resources at our disposable. We don't have the benefit of a lot of the mainstream media and advertising.
It's true. Natural food stores have obviously always focused on these products, and supermarkets have been emulating that. What is changing now is the rampant development in the food service arena, particularly for colleges and universities. But also you're starting to see the club store chains, convenience stores and drug stores looking at these products. It's being driven by the softening in the carbonated beverage market as people look for healthier alternatives.
They're high. There are a number of things that are making it very challenging for manufacturers. Part of it is the rampant increases in raw material costs. The other obviously is in energy, particularly fuel. We supply our products to 50 states, plus Canada. Like most manufacturers we're challenged by those rising costs.
I think it's the challenge. Like most companies we're trying to grow our business profitably. We compete with a number of much larger companies, both on the tofu and more so on the beverage side, which always makes it challenging. We're trying to stay ahead of the competitors and that means having to out-service and out-work our competitors 52-weeks a year.
Probably smoothies made from tofu. A lot of people don't think of tofu that way, but it makes a very good smoothie and very good desserts.
How big is Vitasoy USA and how many employees do you have?
Walter Riglian, President & CEO, Vitasoy USA Inc.
We are a subsidiary of Vitasoy International Holdings Ltd. The parent company is headquartered in Hong Kong. This entity, Vitasoy USA, really manages both the United States and Canada. We're about a $65 million business in North America and we're about 18 percent of VIHL's business. We have about 150 employees that work for us in the United States, virtually all are based here in Ayer.
Have your duties changed because of the new title?
Not dramatically. Basically, I'm responsible for aspects of the North American operations. I oversee all the functions. I report in to the group CEO, who's based in Hong Kong, and of course I answer to the board of directors.
How different is it working here at a smaller food company from when you worked at huge companies like Proctor & Gamble?
It's far more hands on. Even though we're not a tiny company, we're still a small company with a relatively lean infrastructure and relatively limited resources at our disposable. We don't have the benefit of a lot of the mainstream media and advertising.
It seems like organic natural foods have really taken hold with mainstream America. Is that true from your perspective?
It's true. Natural food stores have obviously always focused on these products, and supermarkets have been emulating that. What is changing now is the rampant development in the food service arena, particularly for colleges and universities. But also you're starting to see the club store chains, convenience stores and drug stores looking at these products. It's being driven by the softening in the carbonated beverage market as people look for healthier alternatives.
Corn prices have risen because of ethanol demand. How are soy bean prices right now?
They're high. There are a number of things that are making it very challenging for manufacturers. Part of it is the rampant increases in raw material costs. The other obviously is in energy, particularly fuel. We supply our products to 50 states, plus Canada. Like most manufacturers we're challenged by those rising costs.
What do you like most about your job?
I think it's the challenge. Like most companies we're trying to grow our business profitably. We compete with a number of much larger companies, both on the tofu and more so on the beverage side, which always makes it challenging. We're trying to stay ahead of the competitors and that means having to out-service and out-work our competitors 52-weeks a year.
What's your favorite tofu recipe?
Probably smoothies made from tofu. A lot of people don't think of tofu that way, but it makes a very good smoothie and very good desserts.
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