T. Marzetti Company

And just like that, the T. Marzetti 2024 Summer Internship Program comes to a close! It’s been a privilege having such a talented group of students join us at #TheBetterFoodCompany this summer, and we are grateful we had the opportunity to witness their growth over the last 12 weeks. #Internship #NourishingGrowth  Keep an eye out for information about next summer's program, coming soon! https://lnkd.in/gb65TFXy

Today our parent company reported financial results from the fourth quarter and fiscal year 2024, including fiscal year net sales of $1.87 billion. In the fourth quarter: - Consolidated net sales declined 0.4% - Retail net sales declined 0.8% - Foodservice net sales were essentially flat - Consolidated gross profit increased $4.4 million to $97.6 million - Consolidated operating income increased $30.2 million to $41.7 million - Net income was $1.26 per diluted share versus $0.33 per diluted share last year Read the press release here: https://lnkd.in/gwiHUNdC

T. Marzetti has launched gluten-free versions of our beloved New York Bakery frozen bread. Consumers can now enjoy gluten-free classic Garlic Texas Toast and Five Cheese Texas Toast, created with our patent-pending, first-of-its kind dough recipe. "Creating this gluten-free bread has been an inspiring journey for us and is a testament to our unwavering commitment to quality and to our customers," says Izzy Laanaba, Sr. Director of Brand Management. "This new line not only sets a new standard in the gluten-free market but also addresses the evolving needs of our consumers, delivering both satisfaction and peace of mind with every bite." Read the full press release here: https://lnkd.in/gd6bM_VA

At T. Marzetti, we're committed to nourishing the growth of our team members. Whether they want to learn more about their current department or explore a different area of our business, we encourage employees to #KeepGrowing. Katie Curry and Lea Wright joined #TheBetterFoodCompany as Quality Assurance Analysts at our Columbus, OH dressing plant. They recently began a new chapter of their careers at our Innovation Center as Lab Development Technologists, with Katie focusing on our Foodservice business and Lea supporting our Retail business. Learn more about their journeys below!

T. Marzetti's Research and Development team has been recognized as the "R&D Team of the Year" for 2024! This award, presented by Food Processing, reflects our unwavering commitment to delivering high-quality, innovative products to our foodservice and retail customers. Congratulations to our R&D team! Read our featured article in Food Processing Magazine here: https://lnkd.in/g3hHkvg7

Our Supply Chain teams in Columbus, OH and Horse Cave, KY had the pleasure of welcoming four interns this summer. Spencer Harpenau, a senior at Western Kentucky University in Bowling Green, KY, worked with packaging machines at our Horse Cave dressing plant to maximize both operator and machine efficiency. Ava Gordon, a senior at The Ohio State University in Columbus, OH, learned how to analyze demand forecasts through hands-on experience with several of our retail brands and exclusively licensed products. Tushar Vishwanath, a master's student at Arizona State University in Tempe, AZ, applied his engineering skills to several projects at our Horse Cave dressing plant, including programming controllers and displays and troubleshooting equipment. Ella Fledderjohann, a senior at Michigan State University in East Lansing, MI and a returning intern from our 2023 program, helped standardize the equipment installation process at our Columbus dressing plant. Learn more about their experience at T. Marzetti below:

Last week, we welcomed 3 new leaders to our dressing facility in Horse Cave, KY. With his proven track record in manufacturing operations in the consumer product and food industries, Patrick Mullen will play a pivotal role as Sr. Director of Operations. John Adams brings his extensive experience in various financial environments to T. Marzetti and will be an excellent leader as Director of Plant Finance. Lisa Timberlake, who joins our team as Director of Human Resources, will use her wealth of knowledge from prior leadership roles in manufacturing facilities to support our Horse Cave team members. Welcome to The Better Food Company!

This summer, a group of interns who share T. Marzetti's passion for innovation and quality joined our Research, Development & Quality team. Josh Reape, a senior at The Ohio State University in Columbus, OH, worked with our Foodservice business to create bold new flavors for our wing sauce portfolio. Kylie Mullins, also a senior at The Ohio State University, analyzed recent data and trends to explore and develop plant-based dressings and dips. Abby Nukuto, a junior at The Ohio State University, supported several important initiatives while working closely with our Regulatory and Quality Analyst teams. Learn more about their experience at T. Marzetti below:

We are pleased to share that Kristi Gillette has joined T. Marzetti as Director of Sales Planning and Strategy. Kristi's wealth of sales strategy and planning experience will contribute greatly to the growth of our business, and we are delighted to have her on our team at #TheBetterFoodCompany. Welcome, Kristi!

Meet the three exceptional interns who supported and learned about our Retail business this summer: Sydney Sena, a junior at Indiana University in Bloomington, IN, has spent her summer creating a "brand-book" for our portfolio of licensed sauces. Chloe Harris, a senior at Miami University in Oxford, OH, is flexing her strategic and creative muscles by developing a social strategy to build online awareness for our New York Bakery brand. Connor Burke, a senior at The Ohio State University in Columbus, OH, has built several helpful reports to give our teams deeper insight into key product metrics and forecasting accuracy. Learn more about their experience at T. Marzetti below: