Kraft Heinz’s Post

🎉 Celebrating Personal Creativity at PepsiCo! 🎉 I’m thrilled to share a recent win that’s close to my heart! In a recent naming contest at PepsiCo, I had the honor of proposing a name for an exciting project for the construction of new cutting-edge factory for Potato Chips in the North of Vietnam (Ha Nam Factory: A $90 million investment in a food processing facility located in Ha Nam province. This project, set to launch in 2024, marks PepsiCo’s 30th year in Vietnam) The Win: My creative idea resonated with the essence of wordplay “OPEN+” but the bigger idea behind it is to showcase who we are, why we do business, where we grow, what we care, and so much more about the care of environment - see the details in photo description. Why It Matters: While it might seem like a small win in a contest, it’s a giant leap for self-ideation! As someone working in procurement, I’m proud that creativity knows no bounds - even in our functional roles. We’re not just building factories; we’re shaping the future. 💪 🌟 Call to Action: Let’s keep driving ideation, whether we’re in procurement, marketing, or any other function. Together, we’ll continue to innovate, inspire, and make PepsiCo a global force for good. #pepsico #sustainability #projectnamingcontest #greenenergy #environment #open+ #ideation

PepsiCo is elevating its iconic snack brands by introducing giant-sized packs that are sure to satisfy every craving! Originally developed for the China market, these have now made their way to Singapore, bringing joy to even more snack lovers. Who doesn’t love a larger-than-life snack experience? A big shoutout to PepsiCo’s leadership for empowering regional teams to make bold decisions that resonate with local tastes. This decentralized strategy isn’t just innovative; it’s a winning formula for success! What are your thoughts on how crucial is local market adaptation in today’s snack industry? What strategies do you think companies should use to balance global consistency with local flair? #PepsiCo #Innovation #SnackIndustry #LocalMarketAdaptation

I would like to share interesting case study of Nestle. Nestle, a global coffee leader, faced a surprising setback when introducing coffee to Japan post-World War II. Despite significant investments in promotions, sampling, and advertisements, the brand struggled to make headway. What went wrong for this giant of the coffee industry? In 1975, Nestle sought assistance from French psychoanalyst Clotaire Rapaille. Rapaille conducted experiments with focus groups, uncovering a key insight: unlike in many other countries, Japanese consumers lacked childhood associations with coffee due to their tea-drinking culture. Recognizing the importance of early exposure, Rapaille proposed a novel strategy: introduce coffee-flavored candies to children, thereby creating positive associations with coffee from a young age. This approach proved fruitful. Over the following decade, Nestle's coffee-flavored candies gained popularity among both children and parents, laying the groundwork for a successful re-entry into the Japanese coffee market. By the time Nestle reintroduced coffee to Japan, a new generation had grown up accustomed to the taste, resulting in widespread acceptance and adoption. Today, Japan imports over 500,000 tons of coffee annually—a testament to Nestle's persistence and innovation. The key takeaway from Nestle's experience is clear: resilience and adaptability are essential for success, regardless of a company's size. By identifying what works and what doesn't, and by continuously exploring new strategies, any organization can overcome challenges and achieve its goals. #nestle #innovation #successstory #businessstrategy

Enhancing PepsiCo's Production and Logistics Safety, Efficiency and Accuracy with Dematic's Automated Storage and Retrieval System

I had the privilege of meeting Mr. Abhay Sharma at Indusfood. The Man with over 3 decades of experience in the Seasoned F&B industry. We discussed different aspects of the F&B industry and he was very generous to share his experience. He moved from working in places like Russia and Latvia and then decided to shake things up in Singapore's F&B scene. He's the brain behind The Asian Food Factory and Sonnamera Pte Ltd, making sure people get to try amazing Indian foods in Singapore. But it's not just about selling food; it's how he does it that's really cool. He has this awesome way of thinking: 'Let's make sure everyone gets to hear about these great foods.' He's all about getting Indian brands out there, not just in Indian shops but everywhere, even in vending machines at universities. What I loved about talking to him was seeing how passionate he is about food and making sure good ideas get the attention they deserve. Abhay Sharma has all in, from figuring out the best places to sell to making sure people know about these brands. Leaving that meeting, I felt super inspired. It's not every day you meet someone who's really making a difference in what we eat and how we find out about new things. Let's keep sharing good stories and spreading the good vibes. PS: What's your story? Ever met someone who made you see things a little differently? #f&b #industry #business #fmcg

you know my name is Umashankar Mukherjee। People call me Uma। what a coincidence। The post was given by Srijeet Mishra who was my reporting manager in HUL. I always help companies grow. now that my name has become a successful brand but I don't have any contribution.But my name is. best wishes 🙏 Brand Uma. Let Uma become famous, To become a responsible global company, focus on developing agile strategies, ensuring adaptability, and committing to environmental responsibility. This involves aligning company values, processes, and leadership behavior towards sustainability and global well-being.

🌟 Embracing Differences: A Journey of Culinary Innovation 🍽️ As Head Chef and owner of Indi-Yang restaurant, I've learned that being different should never be feared, but rather celebrated and accepted. Throughout life, we encounter experiences that shape our perspectives and guide our paths. Yet, when it comes to venturing into new territories or pursuing career advancements, we often find ourselves following the footsteps of others.Why conform to the norm when innovation lies in the realm of uniqueness? Much like adjusting recipes or placing ingredients differently can completely transform a dish, stepping outside the conventional can lead to remarkable outcomes. In the culinary world, authenticity is paramount. For years, Asian cuisine has been judged through a Eurocentric lens, often misconstrued and misrepresented. Take the example of Butter Chicken – a dish cherished by many, yet its true essence often overshadowed by variations found in mainstream establishments.At Indi-Yang, we embrace authenticity. We believe in tasting to know, in experiencing the true essence of flavour. It's through this philosophy that we've been able to carve our own path, defying convention and championing the rich tapestry of British, Indian, Bengali, and Pakistani flavours.Stepping out of our comfort zone has been a journey filled with challenges and triumphs. But through it all, we've remained steadfast in our commitment to authenticity and innovation. As I look ahead, I'm excited for the changes on the horizon – changes born from daring to be different, from standing out with unwavering conviction. Our food philosophies have resonated deeply, drawing seekers of genuine taste experiences to our doors.Let us celebrate our differences, for within them lies the future of Asian hospitality – a future shaped by the fusion of mind, body, and soul cuisine.#EmbraceDifferences #CulinaryInnovation #AuthenticFlavours #IndiYang #AsianHospitality 🌟

How do you prevent trade recipes from leaking when staff resigns is akin to Penang’s proposed foreign cook ban, aimed to preserve the kung-fu of cooking Penang food. Similar questions were raised at a recent event organised by #IAL where few SMEs raised a similar question during the Panel Discussion. So here is a simple view. One's learning journey begins with #conceptualknowledge in "how to do it" through reading, viewing, listening, experiencing or thoughtful mental reflection. Each and everyone of us, is determined by what our mind is disposed to do, or believe in certain situation, is labeled #dispositionalknowledge. A veteran cook, in the case of Penang hawker food builds #tacitknowledge acquired through experience, that is often difficult to communicate and teach. The strategy to preserve these "preparation secrets", depends on the size of the company (hawker, food court chain, food manufacturing plant). A global food manufacturing company may have production capabilities in different companies, with different levels of access to who could see or use these recipes, mostly the CEO. Many organisations have food handlers / production operators, like foot soldiers, even if they tried to steal the recipe, is NOT possible to duplicate the process. Even if the foot soldier were to work for a competitior, mimicking the whole process, is no simple feat. Take Coca Cola's success, lies in distribution, advertisement, marketing, apart from a formula, which may not be a wonder formula, with mighty global assets behind it. Scaling back to small hawker context, a cook having the complete know-how (conceptual knowledge) and experience (tacit knowledge), maybe able to replicate it. Yet, here is where strategy sets in creating extensions, differentiations, and process. These ARE the secrets. I help companies in management consulting, through strategy, operations, or HR consulting. PM me for a chat. Local companies enjoy 90% government funding. #InspiretoAspirellp #Whatisyourstory #PenangHawkerFood #PenangForeignCookBan #ManagementConsultancy

Nestlé finally sets sail to the Korean tailwinds... There was a time when Maggie was the market leader with ~80% market share Indian instant noodles segment... It still is... but never able to touch the coveted figure... By the time it came out from the PR crisis in 2016, competitors have already gained a foothold... It tried out several new product & flavor launches like Hot Heads, Fusian, Spinach Atta Noodles, Special Masala, etc in the hope of success But most of them hit the same problem - 'Repeat Purchase' The marketing and distribution help in enabling the first purchase... However, for the customer to come back again, they need to like the flavor profile. Atleast that's the hypothesis... Will Nestle Maggie's Korean BBQ attempt succeed where its predecessors have failed? Time will tell... What do you think of this move?