For many People, Kraft and Heinz merchandise – Oscar Mayer scorching canine, Kraft cheese, Velveeta, and Jell-O – have been in our cabinets and fridges for so long as we will bear in mind.
However being a giant firm at the moment doesn’t all the time guarantee success in perpetuity. The world round us – resulting from local weather change, new retail shopper contact factors and rising know-how – is altering extra shortly than ever. Add in quickly shifting shopper tastes in our social media-saturated lives, and an organization like Kraft Heinz has to remodel itself to fulfill this consistently evolving market.
To listen to how Kraft Heinz is assembly the problem of adapting new applied sciences and reimagining its product lineup, I caught up not too long ago on an episode of The Spoon podcast with the corporate’s President of R&D for North America, Robert Scott. Scott, a long-time exec with stints at Coca-Cola and Abbott earlier than he took over R&D for Kraft Heinz, had a number of opinions about how to make sure Kraft Heinz adapts to a altering world.
As part of this dialog, Robert talks about:
- The corporate’s partnership with NotCo and the way they’re utilizing the Giuseppe AI to develop new plant-based merchandise.
- How he sees AI changing into interwoven into the corporate’s product improvement cycles
- Why they created a Freestyle-like machine for customized condiments referred to as the Heinz Remix
- The thought behind the 360Crisp and innovating our meals merchandise and the way they prepare dinner in our kitchens
- How Robert would advise aspiring meals scientist to pursue a profession path in meals analysis and improvement
- And rather more!
You may hear in to our dialog on Apple Podcasts, Spotify or simply clicking play under.
In case you’d prefer to dive deep into how AI is altering meals at locations like Kraft Heinz, you’ll wish to be certain to be on the Meals AI Summit on September twenty fifth in Berkeley, CA.
