For most Americans, Kraft and Heinz products – Oscar Meyer hot dogs, Kraft cheese, Velveeta, and Jello – have been in our cupboards and fridges for as long as we can remember.
But being a big company today doesn’t always ensure success in perpetuity. The world around us – due to climate change, new retail consumer touch points and emerging technology – is changing more quickly than ever. Add in rapidly shifting consumer tastes in our social media-saturated lives, and a company like Kraft Heinz has to transform itself to meet this constantly evolving market.
To hear how Kraft Heinz is meeting the challenge of adapting new technologies and reimagining its product lineup, I caught up recently on an episode of The Spoon podcast with the company’s President of R&D for North America, Robert Scott. Scott, a long-time exec with stints at Coca-Cola and Abbott before he took over R&D for Kraft Heinz, had lots of opinions about how to ensure Kraft Heinz adapts to a changing world.
As a part of this conversation, Robert talk about:
The company’s partnership with NotCo and how they are using the Guiseppe AI to develop new plant-based products.
How he sees AI becoming interwoven into the company’s product development cycles
Why they created a Freestyle-like machine for custom condiments called the Heinz ReMix
The idea behind the 360Crisp and innovating our food products and how they cook in our kitchens
How Robert would advise aspiring food scientist to pursue a career path in food research and development
And much more!
You can listen in to our conversation on Apple Podcasts, Spotify or just clicking play below.
If you’d like to dive deep into how AI is changing food at places like Kraft Heinz, you’ll want to make sure to be at the Food AI Summit on September 25th in Berkeley, CA.
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