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jerryking : campbell_soup   7

A Food Fight in the Produce Aisle -
October 20, 2011 | WSJ | By SARAH NASSAUER

A Food Fight in the Produce Aisle
Since Fruits and Veggies Have 'Farm Fresh' Image, Other Groceries Want to Sit Alongside Them
fresh_produce  grocery  supermarkets  Kraft  halo_effects  Supervalu  Winn-Dixie  Kroger  Campbell_Soup  Nestlé 
april 2013 by jerryking
Using a Board Seat as a Stepping Stone -
NOVEMBER 4, 2010 | Wall Street Journal | By JOANN S. LUBLIN.
More boards now seek active executives below the CEO level, especially
those savvy about hot areas such as compensation, global marketing, risk
management and digital media. Non-CEOs account for 26% of new
independent members on the boards of Standard & Poor's 500 concerns,
concludes a Spencer Stuart analysis of their latest proxy statements.
That's up from 18% in 2000. (Both figures include some retirees).

Pursuing a business directorship involves "matching skill sets and
cultural fits,'' observes Denise Morrison, the new chief operating
officer of Campbell Soup Co. She spent years prepping for her first
public-company board assignment – by getting nonprofit experience first.
boards_&_directors_&_governance  cultural_fit  movingonup  executive_management  volunteering  nonprofit  Joann_S._Lublin  COO  Campbell_Soup  digital_savvy 
november 2010 by jerryking
Adding Zest to Recipes on Labels -
MARCH 18, 2010 | Wall Street Journal | By MIRIAM GOTTFRIED.
Test Kitchens Update Recipes. Some of the most beloved American dishes started as back-of-the-package recipes, designed in corporate test kitchens to sell more cans of soup, bags of noodles and boxes of cake mix. Campbell, for example, says 30 million "Green Bean Casseroles," a recipe created in 1955, are made using its cream-of-mushroom soup between Thanksgiving and Christmas each year. America's increasingly sophisticated palate, influenced by TV cooking shows, celebrity chefs and gourmet ingredients, presents a problem. Food companies need to figure out how to update their recipes to entice today's more ambitious cooks to use products that might otherwise sit on the shelf for months. The recipes must make cooks feel like they're doing more than just adding eggs to a mix, but not use so many ingredients to require a special trip to the store. If they get too trendy, they risk alienating
their core consumers.

Flip to Michael Fedyna
recipes  Nestlé  food  Kraft  grocery  consumer_goods  Campbell_Soup 
march 2010 by jerryking

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