Gourmet News

The Hershey Company Names New Executive Team

Published February 23, 2017

The Hershey Company has announced the new executive leadership team that incoming President and CEO Michele Buck has chosen to lead the organization. The new team balances continuity in key positions through exceptional leaders from within the company and world-class talent from outside of Hershey.

“Hershey is an innovative snacking leader with its number one market share in U.S. confection and increasing breadth across U.S. snacking,” said Buck. “I’m extremely confident in the individuals who will lead our organization as we delight our customers and consumers with innovation and news in the marketplace and strive to deliver leading sales growth and margins across the food industry. This is a great team, with a range of experiences, expertise and backgrounds to accelerate our innovation, execute with excellence, instill a commercial mindset in all we do, and inspire our remarkable employees to achieve our goals.”

The following eight leaders will comprise Hershey’s new executive leadership team, effective March 1, unless otherwise noted:

Todd Tillemans, President, U.S. – Tillemans will join Hershey on April 3 to lead the company’s flagship U.S. business including core confection, its expanding portfolio across snacking, and its sales and go-to-market teams. Tillemans joins the company from Unilever, where he worked for more than 23 years. He has held multiple leadership positions, including leading Unilever’s skin care business in Europe and Russia, its personal care business in the United States, and most recently serving as President, Customer Development U.S.

Steven Schiller, President, International – Schiller, currently President, China & Asia is named President, International. He will continue to oversee the China and Asia markets and will assume responsibility for the Americas region, India and Europe, Middle-East, and Africa.

Terry O’Day, Senior Vice President, Chief Product Supply and Technology Officer – O’Day, currently Chief Supply Chain Officer, will continue to oversee the company’s supply chain organization and will assume responsibility for Hershey’s productivity, information technology and enterprise connectivity initiatives.

In connection with these announcements, Chief Knowledge and Technology Officer Waheed Zaman will retire from the company effective March 31.

The Hershey Company has undertaken a search for a Chief Growth Officer who will lead Hershey’s insights and analytics, strategy, marketing excellence functions, innovation, research and development, mergers and acquisitions and The Hershey Experience. The company has identified an external candidate who is expected to join the team this spring.

Continuing in their roles are:

Senior Vice President and Chief Financial Officer Patricia Little
Senior Vice President, General Counsel and Secretary Leslie Turner
Senior Vice President and Chief Human Resources Officer Kevin Walling
Senior Vice President and Chief Administrative Officer Mike Wege

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“These appointments reaffirm our commitment to creating opportunities for remarkable people to grow within the company and to attracting world-class talent from outside of Hershey. On behalf of the board of directors and management, I would like to thank Waheed Zaman for his work over the past four years to advance our technology, data and analytics capabilities,” Buck said.

Three New Spreadable Cheese Flavors from President Cheese

Published February 23, 2017

Président® brand cheese launches three new flavors of its award-winning rondelé cheese: Thai Sweet Chili, Pineapple & Ginger, and Sea Salt & Cracked Pepper. Beginning March 2017, the new flavors, which emphasize a distinct balance of two contrasting yet complimentary tastes, will be available at retailers nationwide. To find the store closest to you, just use the store locator on the company’s website.

A testament to the superior quality and taste of rondelé by Président, the rondelé Sea Salt & Cracked Pepper Gourmet Spreadable was awarded first place in the Flavored Cream Cheese category at the 50^th Annual World Dairy Expo Championship in 2016, the only contest in North America that includes all dairy products, and the Silver medal at the 2016 World Cheese Awards in San Sebastián, Spain.

rondele By combining simple ingredients with high quality milk and cream in the Old World tradition, Président brand produces gourmet spreads that are savory, flavorful and fit for any occasion. The rondelé gourmet spreads not only add a unique element to a number of recipes, they are also the perfect addition to a cheese board; served in a decorative, table-ready cup for easy and convenient presentation. Marketing Director Karine Blake adds, “rondelé by Président is already loved by consumers for its versatility. We are thrilled to offer these new flavors for recipe creators and we’re excited to see what they dream up.”

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Neilsen Report Explores Strategies for Appealing to Multicultural Shoppers

Published February 20, 2017

With the rapid growth of multicultural households in America and their unparalleled influence on the marketplace, there is a strong need for retailers to revise their in-store strategies to include a wider range of fresh food products and flavor profiles that cater to the multicultural consumer set. With this in mind, Nielsen has released a comprehensive report to help retailers understand the influence multicultural consumers wield across the meat, produce, seafood, deli, and bakery categories. The report entitled, “A Fresh Look at Multicultural Consumers,” reveals strategic insights for retailers looking to leverage new growth opportunities across the perimeter, over the next several decades.

Multicultural consumers are the fastest growing segment of the U.S. population and the growth engine for fresh food categories within the grocery space. According to the latest Nielsen report, multicultural households spend a higher share on fresh food as a percentage of their total food spend compared to non-Hispanic white households. In fact, multicultural consumer shoppers make 3 percent more trips to the store containing fresh items and spend 4 percent more per year on fresh items, resulting in a $2.2 billion opportunity for retailers. For many multicultural families, fresh is a dietary staple. The multicultural preference for fresh comes from cooking and eating norms that centrally reflect the unique cultures of African Americans, Asian Americans, and Hispanics. That said, the allure of multicultural flavors and desire for fresh are influencing a wider range of shoppers, and becoming a key driving force for fresh growth.

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“In order to tap this critical market, retailers need to rethink their delivery and assortment strategies of fresh products being offered to today’s increasingly multicultural shoppers,” said Courtney Jones, Vice President of Multicultural Growth & Strategy at Nielsen. “To be successful, retailers must understand the importance that culturally relevant, fresh offerings play in the multicultural shopper landscape. Retailers must also embrace the many layers of multicultural consumers and the undeniable ‘halo effect’ that those consumers are having on mainstream non-Hispanic white shoppers. The multicultural consumer covers a broad spectrum, from multi-generational families to Millennials, to Asian American, African American, and Hispanic subgroups that have been influenced by distinct global culinary traditions. Retailers must consider the multi-ethnic tastes of their current and desired customers and recognize that the palates that favor multicultural flavors are influencing the taste preferences of non-Hispanic whites and society at large.”

KEY REPORT FINDINGS

INSIGHTS FROM THE DELI DEPARTMENT:
- Multicultural flavors are “mainstream” in the deli and continue to grow.
- Non-Hispanic white shoppers are inspired by the ethnic flavors found within the deli.
- Multicultural consumers are taking advantage of the quick and easy meal solutions and meals for large families within the deli department.
INSIGHTS FROM THE PRODUCE DEPARTMENT:
- Multicultural produce excites all kinds of shoppers.
- Social media influencers and popular restaurant flavor trends are infiltrating the produce aisle. For example, the growth of habañero, with items popping like habañero grilled vegetable and even habañero margaritas.
INSIGHTS FROM THE MEAT + SEAFOOD DEPARTMENT:
- Multicultural consumers spend more in meat and seafood departments than any other fresh department.
- Within the seafood department, multicultural households spend $62 a year compared to non-Hispanic white households at just $43.
- Multicultural consumers are less willing to purchase branded fresh meat and seafood items; instead there is preference towards made-to-order, unbranded meat products, typically prepared behind the counter.
INSIGHTS FROM THE BAKERY DEPARTMENT:
- The bakery offers the biggest opportunity for multicultural consumers, who spend only 9.8 percent of their fresh dollars on bakery items.
- The bakery’s proximity to the deli should be leveraged to create strong cross-department connections for multicultural shoppers across multiple entertaining categories.