Latest news with #Jell-O
Time of India
6 days ago
- Entertainment
- Time of India
Leanne OTT Release Date: When and where to watch the new comedy series by the ‘Grandmama from Tennessee'
Leanne OTT Release Date: Leanne Morgan, the Southern comedian who stole hearts with her relatable wit and 'mama knows best' charm in her Netflix stand-up I'm Every Woman, is now leading her very own sitcom, Leanne. And yes, it's as Southern, sassy, and sweet as a pecan pie with a punch. Leanne premieres July 31 on Netflix. All 16 episodes of this new comedy series will be available to stream from day one. Here's everything you need to know before it drops. What is Leanne about? At the heart of the show is Leanne, played by Morgan herself, a Southern grandmother whose life takes a sharp left turn when her husband of 33 years walks out on her for another woman. Sounds painful, right? But Leanne turns it into comedy gold. Think less sobbing, more laughter through tears, with a lot of casseroles and unsolicited family advice in between. The character of Leanne leans on her chaotic but loving family as she tries to figure out what's next. Retirement? Dating? Starting over? And she's doing it all with the sass and strength of a woman who's raised kids, made Jell-O salad for every church potluck, and isn't about to let life get the last laugh. Who's in the cast? The cast lineup is as solid as Grandma's meatloaf. Leanne Morgan as Leanne – our leading lady, navigating life post-divorce with humour and heart. Kristen Johnston (Mom, 3rd Rock from the Sun) as Carol, Leanne's loud and wild sister who's more dive bar than Bible study and her fiercest supporter. Graham Rogers (Ray Donovan, The Kominsky Method) as Tyler, Leanne's golden-boy son, juggling fatherhood, a dominant wife, and his mom's drama. Hannah Pilkes as Josie, Leanne's unpredictable daughter who's forever the rebellious middle finger to her brother's golden halo. Ryan Stiles (Whose Line Is It Anyway?) as Bill, Leanne's ex-husband, who traded RV sales and family life for… well, a midlife crisis. Celia Weston as Mama Margaret, the church-going matriarch who somehow always has a casserole and a scripture ready. Blake Clark as Daddy John, the old-school, straight-talking patriarch who may be outdated but means well. Who's behind the scenes? Leanne is co-created by Chuck Lorre (The Big Bang Theory, Two and a Half Men, The Kominsky Method) and Susan McMartin (Mom), who know a thing or two about heartfelt family sitcoms with bite. Morgan also serves as co-creator and executive producer, making sure her voice rings true in every scene. The show is produced by Chuck Lorre Productions in association with Warner Bros. Television. And if that doesn't scream 'quality sitcom,' nothing does.
Boston Globe
7 days ago
- Business
- Boston Globe
New and coming soon: 13 new restaurants and bars in R.I. to try this summer
Sometime this spring, Maggie McConnell and Josh Finger, two Per Se alums who fell in love while cooking in Claudine's menu will evolve daily, and focus on hyper-local ingredients. They'll work closely with a network of farms, and dry age their own fish and meat in-house for menu items that may include a sashimi of dry-aged bluefin tuna. While there won't be any 'standard' items on the menu that will remain, each course will begin with a daily oyster dish. Advertisement Claudine, 225 Weybosset St., Providence, . Quonnie Rock oyster with dry-aged beef tartare, oyster trim emulsion, capers, slow cooked egg yolk puree at Claudine, an upcoming restaurant in downtown Providence, R.I. Courtesy of Claudine Little Clam Executive chef Antonio Wormley (left) with consulting chef Jake Rojas inside of Little Clam. Little Clam The restaurant space inside the Wayfinder Hotel, which was Advertisement Antonio Wormley, a Philadelphia native who graduated from nearby Johnson & Wales University in 2012, will serve as Little Clam's executive chef. After Wormley graduated, he worked as the chef de cuisine at shuttered Vanity and then as executive chef at Milk Money, where he was serving catfish with roasted corn, collard greens, and hot sauce he made in-house. After leaving New England in 2018, he ultimately returned in 2023 to help chef Dovetail & Co., the Wayfinder's owner and development company, brought in Jake Rojas, who previously ran the Little Clam, 151 Admiral Kalbfus Road, Newport, R.I. . A platter of shellfish from Little Clam, a new restaurant inside the Wayfinder Hotel in Newport, R.I. Little Clam Virginica Pizza There may be a new pizza shop opening on Block Island this year. Sadie Flateman, the owner of oyster company Great Salt Pond Oyster Co. on the island, is working on opening Virginica Pizza. She plans on serving Neapolitan-style pizza with local produce and shellfish from the island. A sample menu says they'll offer Block Island clam pizza, three kinds of oysters, littleneck clams, and soft serve ice cream. 'While Crassostrea virginica is the scientific name for the Atlantic oyster, Virginica Pizza brings together oyster service and pizza,' wrote Flateman, the oyster fisher, in a letter to town officials about the pizza shop. Advertisement The building is not yet winterized, but Flateman said she wants to stay open for as long a season as possible to serve Block Island natives. Virginica Pizza , 125 Corn Neck Road, New Shoreham, R.I. Club Frills Cocktail wiz Jesse Hedberg and chef Robert Andreozzi, the two owners of Pizza Marvin, are soon opening Club Frills, a bar that will focus heavily on unique cocktails, like a Jell-O shot in the form of a deviled egg. Nikhil Naiker, who is 'Rob and I have been wanting to open a space together for the last three years,' said Naiker. 'This will help me really see and experience a full opening of a restaurant and bar.' They'll plan to experiment with plays on classic bar food, like a signature burger, a tuna melt with raw tuna, and a mozzarella stick-onion ring concoction. 'It's all a little ridiculous,' said Andreozzi. Old bartending techniques, such as Co-owners of the bar Club Frills, Robert Andreozzi (right) and Jesse Hedberg (left)) in the space prior to construction. Lane Turner/Globe Staff Debbie's Ed Davis has Advertisement 'I'm good with just making hot dogs,' said Davis. 'All of the moves I've made are lateral. Only difference is how you put food on a plate.' Order one of the dog specials — like the 'Raab' (broccoli rabe, red pepper relish, provolone, and yellow mustard). Or a grinder, like the 'high brow' (mortadella, pistachio tapenade, marinated tomatoes, salsa verde) or the chicken cheesecake with onions, banana peppers, cooper sharp, provolone, mayonnaise, and some hots. Their vegetable sides, such as the asparagus salad, source ingredients from local farms and producers. Debbie's, 100 Washington St., Providence, R.I. Stay updated by checking the restaurant's . Ed Davis, one of Providence's most well-known chefs, is the owner of Debbie's. Alexa Gagosz The Franklin David Fierabend of the Groundswell Design Group is opening his second restaurant this week: The Franklin. A highly anticipated restaurant opening for at least a year, The Franklin will be a sophisticated French brasserie. Fierabend is no stranger to the food and beverage space. In 2020, he opened Advertisement The Franklin, 195 Franklin St., Bristol, R.I., The Franklin in Bristol, R.I. HANDOUT Audette The space that once held Chantarelle/Bouchard Restaurant on Thames Street, has been re-envisioned as Audette by the same team behind Mission, the burger joint in Middletown, and Newport's TSK, a steakhouse, and Utility, a kitchen goods store for the party host and home chef. Audette, however, focuses on French cuisine. While many other restaurants shy away from fine dining, the creators of Audette have embraced white tablecloths, tableside lamps, and caviar presentations. The new group — run by Anna Burnley, Tyler Burnley, Chad Hoffer, and Carmen Ratoi — took over Chanterelle in 2024 from the Bouchard family, who ran the establishment for three decades. If you go, expect a menu of escargot; quail; seared foie gras with rhubarb vanilla purée; quenelles with turnip, halibut, and lobster. For dessert, absolutely order the Grand Marnier soufflé with creme anglaise. Audette, 505 Thames St., Newport, R.I., . d.n/a café The Dean Hotel has undergone a rebrand and become The Dorrance was an iconic restaurant in downtown Providence a few blocks from City Hall since 2010. It was a breeding ground for kitchen and bar talent, and was known as one of the best restaurants in the state. When the pandemic hit, the restaurant Advertisement It's unclear what Lester plans to do in the hotel's restaurant space. For now, he's running ' d.n/a café, 122 Fountain St., Providence, R.I.. 1639 Located inside the 1639, 1 Goat Island Road, Newport, R.I., . The deck at 1639, the restaurant inside the Newport Harbor Island Resort in Newport, R.I. 1639 Bar Lazio Opened in March 2025, Bar Lazio is a new Italian bar in the heart of Knightsville, known as Cranston's 'Little Italy.' This is owners Vincenzo Mazza and Christopher Maselli's first restaurant, and they are specializing in classic Italian desserts, aperitivo, espresso drinks, antipasto boards featuring imported meats and cheeses, and seasonal accompaniments. Bar Lazio pays homage to the Lazio region of Italy, which is where Mazza and Maselli say many families in their neighborhood can trace their roots back to. They pour wines from Lazio, Itri Olives on their boards that are imported from Itri (which is part of Lazio), and pasta dishes that include Bar Lazio, 1669 Cranston St., Cranston, R.I., . Pan-seared artichokes with garlic and fresh herbs at Bar Lazio, a restaurant in Cranston, R.I. HANDOUT Circe Prime The Chapel Grille, a popular restaurant in Cranston located in an old church building, Circe Prime, 3000 Chapel View Blvd., Cranston, R.I., . The Cathedral Bar inside of Circe Prime in Cranston, R.I. Gina Mastrostefano Remy's Loose Earlier this year, Remy's Loose opened inside The Chanler, the historic and Remy's Loose's beverages celebrate garden-inspired cocktails accented with seasonal ingredients, and both Old and New World wine producers. Paying homage to The Chanler's tradition around family, the restaurant is named after the hotel's proprietress Lani Shufelt's niece — who is Cara's sister. Remy's Loose, 117 Memorial Blvd., Newport, R.I., . The octopus at Remy's Loose. Jason Varney Yellow Door Taqueria Yellow Door Taqueria, 191 Dorrance St., Providence, R.I., . Garnishes are prepared for beverages at the Yellow Door Taqueria in the South End of Boston. Erin Clark/Globe Staff Know of another great restaurant or bar opening in Rhode Island? Email Alexa Gagosz can be reached at
Daily Mirror
24-05-2025
- Politics
- Daily Mirror
CHRISTOPHER BUCKTIN: ‘Luna's political rival gets three years in the slammer'
Just when you think Republican politics can't get any more unhinged, along comes William Braddock – a Florida congressional candidate who thought the path to Capitol Hill involved hiring a Russian-Ukrainian hit squad. The 41-year-old was sentenced to three years in federal prison after pleading guilty to threatening to murder rival Anna Paulina Luna, his opponent in the 2021 GOP primary. On a recorded call, Braddock went complete Bond villain, saying, "I'll be the next congressman for this district. Period. End of discussion. And anybody going up against me is f****** ignorant for doing so. (Luna's) ignorant, so I don't have a problem taking her out, but I'm not going to do that dirty work myself, obviously." He then fled to the Philippines before eventually surrendering in Manila last year. Meanwhile, Luna was re-elected, proving that voters prefer politicians who campaign with lawn signs, not foreign hitmen. A Rhode Island couple shelled out £480 for a limited-edition Trump watch, but what arrived was a golden tribute to... Rump. Tim Petit bought the bling from ' as a gift for his wife, only to discover the "T" had gone AWOL. Instead of honouring the president, the label proudly declared allegiance to someone's backside. Luxury? Sure. Presidential? Not quite. Most 5Ks require good shoes and stretchy shorts. This one just requires courage... and maybe a little sunscreen. Tracksuits are optional at the Carolina Foothills Resort's Buck Creek Streak on June 14, but birthday suits are strongly encouraged. So far, a record 161 runners have signed up to let it all hang out for the clothing-optional trail race at the nudist resort in northern Spartanburg County. "You can go anywhere and do a 5K, but you can't go anywhere and run a 5K naked," said Tom Crowder, a lifelong nudist and board member at the resort. "If you go to the turkey trot and drop your drawers, you're probably gonna be arrested." New York news anchor Olivia Jaquith went into labour just before going live - but like a true pro, she chose headlines over hospital beds. "We do have some breaking news this morning, literally," co-anchor Julia Dunn quipped. "Olivia's water has broken, and she is anchoring the news now in active labour." "Early labour," Jaquith calmly clarified, still smiling. She finished the entire broadcast before even thinking about contractions. Meteorologist Craig Adams joked he might need to carry her to the hospital himself - forecast: 100 per cent chance of baby. Snack time got a bit more spirited than usual at a Pennsylvania kindergarten after a student reportedly handed out Jell-O shots to classmates. The Greater Johnstown School District confirmed the boozy mix-up, saying one kid shared the alcoholic treats with three others. Staff intervened quickly, and the youngsters were checked by the school nurse before being taken to the hospital "out of an abundance of caution". Superintendent Dr Amy Arcurio called it an "isolated incident." However, local authorities are now trying to figure out how a five-year-old got hold of party supplies usually reserved for college spring break. A Texas man is taking Whataburger to court after a surprise ingredient left him with a not-so-happy meal. Demery Ardell Wilson filed a lawsuit in Harris County, claiming the burger chain was negligent when it served him onions, despite his no-onion request, which triggered an allergic reaction and sent him seeking medical care. According to the suit, Wilson says Whataburger "failed to act in accordance with the appropriate standard of care," which apparently includes listening when someone says, "Hold the onions." For his upset, Wilson wants just under $1 million. Whataburger denied Wilson's allegations in a separate court document filed on May 16, demanding "strict proof" of his assertions.
Buzz Feed
23-05-2025
- Entertainment
- Buzz Feed
7 Tips For Being A Great Cookout Guest, From A Pro
Memorial Day is right around the corner, which means it's almost time for one of America's greatest seasonal traditions: a cookout that starts at 2 p.m. and somehow ends 10 hours later with someone falling asleep in a lawn chair holding half a warm White Claw. (To be clear: I live for it.) No matter how big, small, or chaotic your Memorial Day barbecue is, it's undoubtedly a sacred summer ritual, and one that can go south fast if guests don't know how to act. Whether you realize it or not, you've definitely committed a cookout "sin" or two. That elaborate rack of ribs you brought par-cooked for the host to finish on the grill? It threw off their entire grilling schedule, even if they ultimately stole the show; actually, that made the host even madder. When you showed up 15 minutes early to "help," you actually sent your sister-in-law into an anxiety spiral as she raced to set out the cocktail station. For all the Ina Garten and Martha Stewart books on hosting dinner parties like a pro, rulebooks on good "guesting" are harder to come by and mistakes are shockingly easy to make. To save us all from our worst selves, I called in Casey Elsass — the cookbook author, recipe developer, and certified bring-something-to-the-party expert. His new cookbook, What Can I Bring?, is full of dishes meant to travel and enhance any food gathering you're going to, from holiday cookouts to intimate dinner parties; think pickled potato salad, show-stopping Jell-O shots, and a seven-onion dip that'll have people fighting over the bowl of Ruffles. Here are seven easy ways to avoid the biggest Memorial Day cookout mistakes as a guest, according to someone who literally wrote the book on being a good one. Match the dish you bring to your your arrival time. You know who you are, even if you sometimes need a stark reminder. "Be honest about what kind of guest you are," Casey told Tasty. "If you're always on time, bring appetizers. If you're reliably late, bring a drink. If you're stopping by later, bring dessert. If you're bringing nothing else, bring a present." This is a judgment-free zone — no one is asking you to change who you are. Just be honest with yourself and plan accordingly. Why show up 30 minutes after dinner with a sad pasta salad when you could show up at the same time with an ooey-gooey cobbler (or Casey's Birthday Suit Cake) and steal the show? On the subject of arrival time, don't show up early, no matter how "polite" you think it may be. According to Casey, an early guest is just "someone you have to host before you're ready." Getting a party started never goes according to schedule when you're the host, and the last thing they want is to feel obligated to entertain when things are still mid-setup. "If you're truly trying to help," Casey says, "shoot them a text first." Ask the host if they even want (or need!) help in the first place. Some will emphatically say yes, some will politely pass, but it's not up to you to decide what your host does or doesn't need. Room temperature is almost always the way to go. Cookouts are hotbeds of chaos, and I'm talking literal heat, with cooler innards slowly turning into lukewarm puddles and complicated grilling Tetris to ensure everything's perfectly hot when it's time to serve. The last thing a host needs is you showing up with a lukewarm casserole and a dream. "The best guests show up with a dish that's ready to go without needing a shelf in the fridge or a rack in the oven," Casey says. "If your favorite recipe is an exception to this rule, just clear it with your host ahead of time so they're in on the plan." Sure, your piping-hot baked brie might be amazing as a party app. But if it throws off the entire flow and turns the host into a makeshift sous chef, it's not the move. Stick to room-temp, low-maintenance dishes that can hang on the table for hours and still taste great. (Casey's book has too many to count.) In the era of Google Docs, there's no excuse to show up with six bags of chips for one bowl of dip. In other words, check in with your host about the menu ahead of time. This note is valid for guests and hosts alike: be smart about planning! If you're the guest, don't make assumptions. Even a quick text check-in with the host can save the cookout from a cooler of only hard seltzers or a dessert-less end to the evening. If you're hosting, give your guests a sense of what else you need by sending out a spreadsheet or list with what's already covered and what else you'd love to have. "Make sure your guests know what to bring and check that any gaps in the menu are covered," Casey recommends. Don't expect the host to supply everything you need to succeed. "Besides having your food ready to go, make sure you pack everything you need," Casey says. "Their home is not your Williams Sonoma. Serving utensils, a big bowl, or special cups are your responsibility.' If you're bringing a salad, bring tongs. If you made a cake, bring a knife — or, "just ask ahead of time so you know you're covered," he added. Don't expect your host to MacGyver a solution when you roll in with a plate of food and some vibes. Don't like to cook? Bring a disposable camera. According to Casey, it's a hit every time. "Every birthday, backyard, cocktail, surprise, holiday, pool, and housewarming party absolutely needs an analog presence," he says. "Make it known that there's a camera up for grabs and let everyone go nuts." Guests love it, and nothing says "core memory" like a blurry film photo of someone mid-cornhole toss. Casey's pro tip: "Develop the pictures digitally and send a download link to the other guests so you can all relive the night a week later." In that instance, you're not just a good guest — you're the fun guest. The importance of a "thank you" cannot be overstated. This one's deceptively simple, but it matters more than you think. "I once had a friend over for a dinner party and two business days later, there was a card sitting in my mailbox simply saying thank you," says Casey. "It's a small but impactful gesture." For new (or new-ish) friends or an important event, thank-you cards are always appreciated. For close friends, you can be more casual. "Don't be awkward and send your besties an earnest card (mail them the most inappropriate Hallmark card you can find)," Casey said. Instead, just a simple, sincere text speaks volumes. Now that you've mastered all these rules, there's one last job that's critical to keep in mind, and it might be more important than any piece of cookout etiquette to begin with: Really enjoy being with people. Casey's idea for What Can I Bring? was born out of the pandemic: "I spent years taking for granted how easily we could get together, then suddenly it wasn't an option anymore," he told me. "I said the title as a joke in a group chat, and then was like, Hold on, that's a great idea." As chaotic as they can be, get-togethers like Memorial Day cookouts can be the perfect opportunity for you, as a guest, to really show up for people and soak in some genuine connection. After all, the one golden "guesting" rule, above all else, is that thoughtfulness is everything, whether you're showing it through the food you bring or the vibes you contribute. Casey puts it best: "The moments you look forward to all week, and then remember for a long time after, always have food at the center." Hungry for more? Download the free Tasty app for iOS and Android to explore our library of 7,500+ recipes (including hundreds fit for a cookout). No subscription required!
Yahoo
22-05-2025
- Business
- Yahoo
Disposals – and M&A – on cards as Kraft Heinz looks to craft new future
Given Kraft Heinz's ongoing difficulties in growing its top line, the news the US food and drinks major is weighing its options isn't the biggest surprise. But what comes next for the Heinz ketchup and Jell-O desserts owner remains the subject of some speculation among Wall Street analysts. On Tuesday, Kraft Heinz put out a brief statement, revealing the company is considering 'strategic transactions to unlock shareholder value'. The deliberations have apparently been going on for months. 'At Kraft Heinz, our goal has always been to make high-quality, great-tasting food for all and to keep consumers at the forefront of all we do, enabling us to drive profitable long-term growth and value creation,' Kraft Heinz CEO Carlos Abrams-Rivera said. 'Consistent with this goal, over the past several months we have been evaluating potential strategic transactions to unlock shareholder value. As we look to the future, we will continue to inspire and delight consumers with our iconic brands, fulfilling our mission.' Abrams-Rivera is into his second year as Kraft Heinz CEO, having moved into the top job at the start of 2024. He joined the company in 2020 after four years at the then Campbell Soup Co. and another four at Mondelez International. Abrams-Rivera's career has, in a way, come full circle, with his CV including more than a decade at the former Kraft Foods Group from 1998 to 2010. He succeeded Miguel Patricio as Kraft Heinz CEO after the Portuguese stabilised the company somewhat after a troubling period for the baked beans and soup manufacturer. However, despite Patricio's efforts to get Kraft Heinz on firmer footing, Abrams-Rivera faced challenges upon taking the hot seat, not least seeing if he could return the company's closely-watched volume/mix sales metric to growth. So far, that has proved elusive. This embedded content is not available in your region. 2024 was another year in which Kraft Heinz's sales declined across a number of metrics and it was 12 months Abrams-Rivera described as 'challenging' when the company reported its annual results in the February. Kraft Heinz's top line, Abrams-Rivera said, was 'below our expectations', though he sought to accentuate the positives. 'We remained disciplined in protecting profitability, while driving industry-leading margins, generating strong cash flow, and returning $2.7bn in capital to stockholders.' However, the first quarter of the new year also proved tough, with net sales dropping 6.4% on a reported basis in the first quarter of 2025 and declining 4.7% in organic terms to just shy of $7bn. In the three months to 29 March, operating income decreased 8.1% to $1.2bn. Net income stood at $712m versus $801m a year earlier. Alongside the first-quarter numbers, Kraft Heinz also cut its 2025 outlook across a range of metrics to factor in the potential upward pressure on input-cost inflation from changes in tariffs. 'There can be no assurance that the company's assessment process will result in any transaction, or any assurance as to its outcome or timing,' Kraft Heinz said in its statement on Tuesday. 'The company has not set a timetable for completion of this process and does not intend to make any further announcements regarding the process unless and until it determines that further disclosure is appropriate or necessary.' However, Kraft Heinz's announcement sparked speculation on Wall Street about the different options the company could consider. And, after a series of stories in recent years about Kraft Heinz looking at disposals – and managing to find buyers for some assets – it was understandable the reaction among analysts centred on the possibility of more parts of the company being divested. Robert Moskow, an analyst covering Kraft Heinz at investment bank TD Cowen, said he took the company's announcement 'to mean more divestitures'. Moskow, who believes Kraft Heinz should "slim down" its portfolio, said it was TD Cowen's 'understanding' the company 'has considered selling coffee and meats in the past', although he noted it was 'unclear at this time whether today's announcement marks an acceleration in these efforts'. Last year, The Wall Street Journal and Reuters said the company was exploring a sale of its Oscar Mayer meat-products business. In 2019, it was reported Kraft Heinz was trying to sell its Maxwell House coffee brand but struggling because of what appeared to be an inflated price tag. When weighing up what Kraft Heinz may now look to offload, it's critical to understand how the company groups its assets together. Kraft Heinz has shuffled its assets into three groups dubbed 'accelerate', 'protect' and 'balance'. At the CAGNY investment conference in Florida in February 2024, Kraft Heinz outlined the attributes of each group. The 'balance' side of the business includes the business' meats, cheese and coffee brands. It was said to enjoy 'high' market shares but margins were deemed to be 'low' in 'flat' categories. Private-label was also described as 'high, with exposure to commodity-driven volatility'. 'We believe the company will prioritise selling brands in the 'balance' platform of its portfolio, representing about 24% of sales,' Moskow said. 'In the same [CAGNY] presentation, they also described coffee, meats, and cheese as low on 'market attractiveness' and meats and coffee as low on 'right to win'.' Bernstein analyst Alexia Howard echoed Moskow's thoughts, pointing to brands like Oscar Mayer and Lunchables. She suggests the sales of Lunchables have suffered in the wake of research by US non-profit Consumer Reports that led to the removal of the brand from school-lunch menus. 'Oscar Mayer and Lunchables, which former CEO Mr. Miguel Patricio considered a highly strategic part of the portfolio, given its protein-rich products and potential to create a stepping stone to more healthy longer-shelf life refrigerated snacks like P3 protein packs and beyond, now seem to be weighing the portfolio down,' Howard said. In her a note to clients, however, Howard also put forward the idea of a couple of bolder moves. 'A somewhat larger scale idea could be to spin-off the faster-growing legacy Heinz business,' she suggests, estimating that part of Kraft Heinz represents around a quarter of the company's total sales. When Kraft Foods Group and HJ Heinz combined a decade ago, a central rationale – as per the then playbook of 3G Capital – was 'cost synergies rather than any deeper strategic logic', Howard said. 'With Kraft Heinz now trading at just 8.8x next-twelve-months EBITDA, it could be argued that a faster-growing Heinz might be valued by the market at a higher multiple than the base Kraft business but obviously cost dis-synergies could be dilutive.' On a grander scale, Howard also outlines another scenario: a combination with another major US-centric food group such as General Mills or Conagra Brands. The prospect of further consolidation in the US food industry has been the subject of much chatter since Mars' move for Kellanova last year and the macro backdrop could, Howard suggests, provide the conditions for similar deals. 'The US packaged food sector is still the most fragmented space among staples sectors in the developed world and a merger of equal activity could occur as top- and bottom-line pressures play out,' Howard says. 'Past deals suggest that the average expected level of cost synergy from mergers is around 8% of the acquired company's sales in overlapping regions, which suggests that for US-centric food companies, a lot of money is being left on the table. Such a boost to EPS growth could be very attractive for a set of companies that are currently struggling with multiple headwinds including rising consumer interest in longevity and hence shunning of heavily-processed foods, which is being exacerbated by both RFK Jr.'s Make America Healthy Again initiative as well as the arrival of GLP-1 weight-loss drugs.' Larger-scale consolidating transactions would provide a greater opportunity for cost savings and we believe Kraft Heinz would be well suited for integrating businesses Matthew Smith, Stifel Stifel analyst Matthew Smith has similar thoughts. '[The US packaged-food industry's] fundamentals remain challenged primarily by weak consumption trends across centre-of-store categories,' he said. 'While we believe Kraft Heinz and peers are focused on smaller transactions in the near term to improve their portfolios, we believe the likelihood of an investment cycle and margin reset is building. 'Larger-scale consolidating transactions would provide a greater opportunity for cost savings and we believe Kraft Heinz would be well suited for integrating businesses leveraging its investment spending over the past five years and track record of unlocking productivity savings.' And it is important to note Kraft Heinz, while very likely to be considering offloading assets, could also be in the market for smaller acquisitions, too. It would be wrong to say the company has solely shedded assets in recent years. Businesses in Brazil and Turkey have been added to the portfolio. Condiments, sauces and snacks could be areas Kraft Heinz's management might evaluate, Smith suggests. 'Kraft Heinz already holds high market shares in these platforms and the gross margin and expected growth rates of the categories are attractive,' he adds. Kraft Heinz also said on Tuesday representatives of Berkshire Hathaway, the investment vehicle owned by Warren Buffett, were stepping down from the company's board. Berkshire Hathaway owns just over 27% of Kraft Heinz. The group said the departures 'are not the result of any disagreement with management or the board related to the company's operations, policies or practices'. Might another change be the exit of Berkshire Hathaway from the Kraft Heinz share roster, especially as Buffett is set to step down as the investor's CEO this year? Berkshire Hathaway came on board at the time of the 2015 deal that created Kraft Heinz. Ten years on, we could be set to see more significant change at one of the world's largest food and drinks manufacturers. "Disposals – and M&A – on cards as Kraft Heinz looks to craft new future" was originally created and published by Just Food, a GlobalData owned brand. The information on this site has been included in good faith for general informational purposes only. It is not intended to amount to advice on which you should rely, and we give no representation, warranty or guarantee, whether express or implied as to its accuracy or completeness. You must obtain professional or specialist advice before taking, or refraining from, any action on the basis of the content on our site. Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
