Clive Sirkin

Chicago-based Kraft Heinz made an excellent choice in appointing one of the most experienced and successful global CPG leaders, Steve Cahillane, as its new CEO. Cahillane previously served as CEO of Chicago-based Kellanova and brings deep industry expertise and proven leadership to the role. In 2026, Kraft Heinz plans to split into two companies, temporarily named "Global Taste Elevation" and "North American Grocery". Global Taste Elevation, led then by Cahillane, will include the faster-growing sauces, spreads, and seasonings portfolio, featuring iconic brands such as Heinz, Philadelphia, and Kraft Mac & Cheese. North American Grocery will house legacy brands including Oscar Mayer, Kraft Singles, and Lunchables. The objective of this strategic separation is to increase speed to market, reduce complexity, and strengthen proximity to customers. Cahillane is a longtime Chicago resident and advocate for the city, having graduated from Northwestern University. In his first remarks following the announcement, he reaffirmed Kraft Heinz’s commitment to Chicago. Congratulations, Steve! Please read here the Chicago Tribune coverage by Robert Channick here: https://lnkd.in/gUvbH7hc

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Phorm Energy has officially launched across the U.S.! ⚡ Phorm is the first innovation launched from the new partnership between Anheuser-Busch, 1st Phorm and Dana White – and is now available on phormenergy.com, soon at retailers near you. Derived from green tea extract and crafted with zero sugar and zero artificial flavors, Phorm Energy is designed to help provide the hydration and mental focus needed to reach even the most ambitious goals. #PhormEnergy #WeDoTheWork

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Kraft Heinz reported weaker-than-expected Q3 results as ongoing cost pressures and soft consumer demand continued to weigh, leading the food giant to lower its FY25 forecast. “The company’s struggles with volume declines across iconic brands like Heinz and Kraft Mac & Cheese underscore a fundamental challenge: maintaining premium positioning while staying relevant to evolving consumer needs,” Daniel Binns, global CEO of Elmwood Brand & Design Consultancy told Inside FMCG https://lnkd.in/giaV3HT6

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According to Circana, chocolate candy sales volume dropped 6% this year, and higher cocoa prices are putting chocolate makers on edge this season. Bloomberg examined how brands are responding: https://bloom.bg/4nAOklc

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Kraft Heinz SWOT Threat: Biology The Wall Street Journal describes the 2015 Kraft-Heinz merger as “a historically bad deal”. Big food is facing a perfect storm: price-sensitive consumers trading down to private labels, stricter government scrutiny of processed products, a shrinking food stamp program. And now, a new competitor that few brand strategist ever saw coming: weight-loss drugs. When appetite-suppressing medications like Ozempic become part of your competitive landscape, you’re no longer just fighting for shelf space. You’re fighting biology. https://lnkd.in/eRjcrCwB Kraft Heinz Stock Up on Planned Split Into Separate Companies - WSJ

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There’s been an ongoing conversation in tequila about what 100 percent Blue Weber agave actually communicates to consumers. Under CRT standards, tequila labeled 100 percent agave may contain up to one percent additives by volume. As people learn more about the category, they’re starting to look past the front label and ask how a flavor actually gets there. We sweeten our tequila with a very small amount of natural avocado blossom honey from an apiary in Amatitán, the same region our agave grows in, and we choose to talk about it openly. Avocado trees flower for a short window each year and depend heavily on bee pollination to set fruit. While bees work the orchards they collect nectar that becomes avocado blossom honey. No pollination means no avocados and no honey harvest. In the same valley, agave depends on nocturnal pollinators to reproduce naturally. So both ingredients in the glass come from the same ecosystem. Day pollination and night pollination supporting the same agricultural cycle. The goal is simple. Rather than pretending flavor appears on its own, we prefer to be transparent about where it comes from. As tequila matures, people are asking better questions than what it tastes like. They are asking how it got there.

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