Latest news with #Nabisco
Yahoo
30-07-2025
- Business
- Yahoo
Mondelez (NASDAQ:MDLZ) Beats Q2 Sales Targets
Packaged snacks company Mondelez (NASDAQ:MDLZ) reported revenue ahead of Wall Street's expectations in Q2 CY2025, with sales up 7.7% year on year to $8.98 billion. Its non-GAAP profit of $0.73 per share was 7.7% above analysts' consensus estimates. Is now the time to buy Mondelez? Find out in our full research report. Mondelez (MDLZ) Q2 CY2025 Highlights: Revenue: $8.98 billion vs analyst estimates of $8.86 billion (7.7% year-on-year growth, 1.4% beat) Adjusted EPS: $0.73 vs analyst estimates of $0.68 (7.7% beat) Adjusted EBITDA: $1.78 billion vs analyst estimates of $1.53 billion (19.8% margin, 16.1% beat) Operating Margin: 13%, up from 10.2% in the same quarter last year Free Cash Flow Margin: 0%, down from 5.5% in the same quarter last year Organic Revenue rose 5.6% year on year (2.5% in the same quarter last year) Sales Volumes fell 1.5% year on year (2.2% in the same quarter last year) Market Capitalization: $90.09 billion 'We posted accelerated top-line growth in Q2 2025 underpinned by strong pricing execution in our chocolate business and robust growth across the vast majority of our geographies,' said Dirk Van de Put, Chair and Chief Executive Officer. Company Overview Founded as Nabisco in 1903, Mondelez (NASDAQ:MDLZ) is a packaged snacks powerhouse best known for its Oreo, Cadbury, Toblerone, Ritz, and Trident brands. Revenue Growth Examining a company's long-term performance can provide clues about its quality. Any business can put up a good quarter or two, but many enduring ones grow for years. With $37.11 billion in revenue over the past 12 months, Mondelez is one of the most widely recognized consumer staples companies. Its influence over consumers gives it negotiating leverage with distributors, enabling it to pick and choose where it sells its products (a luxury many don't have). As you can see below, Mondelez's sales grew at a decent 7.5% compounded annual growth rate over the last three years despite selling a similar number of units each year. We'll explore what this means in the "Volume Growth" section. This quarter, Mondelez reported year-on-year revenue growth of 7.7%, and its $8.98 billion of revenue exceeded Wall Street's estimates by 1.5%. Looking ahead, sell-side analysts expect revenue to grow 6.9% over the next 12 months, similar to its three-year rate. This projection is above the sector average and implies its newer products will help sustain its historical top-line performance. Software is eating the world and there is virtually no industry left that has been untouched by it. That drives increasing demand for tools helping software developers do their jobs, whether it be monitoring critical cloud infrastructure, integrating audio and video functionality, or ensuring smooth content streaming. Click here to access a free report on our 3 favorite stocks to play this generational megatrend. Volume Growth Revenue growth can be broken down into changes in price and volume (the number of units sold). While both are important, volume is the lifeblood of a successful staples business as there's a ceiling to what consumers will pay for everyday goods; they can always trade down to non-branded products if the branded versions are too expensive. To analyze whether Mondelez generated its growth from changes in price or volume, we can compare its volume growth to its organic revenue growth, which excludes non-fundamental impacts on company financials like mergers and currency fluctuations. Over the last two years, Mondelez's quarterly sales volumes have, on average, stayed about the same. This stability is normal as the quantity demanded for consumer staples products typically doesn't see much volatility. The company's flat volumes also indicate its average organic revenue growth of 6.4% was generated from price increases. In Mondelez's Q2 2025, sales volumes dropped 1.5% year on year. This result represents a further deceleration from its historical levels, showing the business is struggling to move its products. Key Takeaways from Mondelez's Q2 Results We were impressed by how significantly Mondelez blew past analysts' EPS and EBITDA expectations this quarter. We were also happy its revenue outperformed Wall Street's estimates. On the other hand, its volumes shrank and its gross margin missed due to continued cocoa cost inflation. Overall, we think this was a decent quarter. The market seemed to be hoping for more, and the stock traded down 3.3% to $67.45 immediately following the results. Should you buy the stock or not? When making that decision, it's important to consider its valuation, business qualities, as well as what has happened in the latest quarter. We cover that in our actionable full research report which you can read here, it's free. Sign in to access your portfolio
CBC
29-07-2025
- General
- CBC
This retro no-bake cake is summer's coolest dessert. Here's how to make it
It can be hard to imagine turning on the oven at the height of summer, much less labouring away on an elaborate dessert when you'd rather be reading in a hammock. And yet the season still calls for sweet treats, particularly for summertime celebrations. That's where the icebox cake comes in. These easy-to-make confections pre-date modern refrigerators but gained popularity in the 1920s. According to historian Megan Elias, this was partly a result of marketing strategy for the new electric iceboxes on the market, which often came with cookbooks that included recipes for icebox cakes. Still a favourite treat today, these "cakes" are actually a simple combination of cookies and whipped cream. When the two components are layered and chilled, magic happens: the cookies soften into thin, cake-like layers as they absorb moisture from the cream, which firms up enough to create a sliceable dessert — without ever heating up the kitchen. Icebox cakes remain so popular in North America that there was public outcry in 2023 when Nabisco discontinued its Famous Chocolate Wafers that so many of us used to make the most classic version — the recipe was written right on the box. On the bright side, there is a whole world of possibilities when it comes to creating your own. Here's how. Begin with the biscuits Typically, icebox cakes are made with thin, snappy cookies because thicker varieties might not soften fully and moister cookies can get too soggy. But there are so many options beyond the classic chocolate wafer. Grocery aisles boast a range of cookies that fit the bill in terms of texture and come in flavours from lemon to ginger spice. Digestives are also a delicious option, as are graham crackers. That said, if you're looking for a Nabisco wafer substitute, many bakers swear by Oreo Thins or chocolate graham crackers. Use cream as your canvas While moderately sweetened whipped cream with a splash of vanilla extract is the classic choice, there are numerous ways to flavour your cream. Extracts like mint or almond are excellent options. You can also mix in ground spices before whipping or warm the cream to infuse it with whole spices, such as cardamom. I personally prefer the flavour of whole spices, unless you're adding freshly ground. (That said, I'd never infuse whole nutmeg — always use freshly ground.) For coffee lovers, add espresso powder to the cream or infuse it first with whole coffee beans. You can also fold in nut butters or lemon curd — or just add some citrus zest for a bit of pizzazz. And don't forget there are many sweeteners that deliver a lot more flavour than granulated white sugar, such as maple syrup, honey and sweetened condensed milk. Whatever flavours you choose, it's important that your cream is as cold as possible! Whip it just until medium-soft peaks form to keep it from becoming grainy. Plan to beat the heat While this dessert is perfect for summer, whipped cream isn't a fan of the heat. Aim to serve your cake straight from the fridge to ensure it's firm and steady (and safe to eat), but if circumstances will call for it to sit out for a few minutes, consider stabilizing the cream. Adding a little mascarpone or cream cheese will not only add acid to balance the sweetness flavour-wise, but will help the whipped cream stay firm. A little instant pudding mix can accomplish the same outcome. Don't skip the add-ins There's no good reason an icebox cake needs to be just cream and cookies. Add-ins create another layer of tasty intrigue and can contribute to the overall texture of the treat. Lightly macerated fresh fruit, fruit compote, caramel, chopped nuts and ganache are all fantastic options. Layer them in with the cookies for maximum dispersion. Get it together How you assemble your cake all depends on how you want the final product to look. The classic black and white version is made by frosting rows of cookies and cream so that you get vertical stripes when slicing. If you're making one for a crowd, assemble it in a 9-by-13 inch pan, starting with a little cream on the bottom before layering in your cookies and cream, and finishing with a layer of cream on top. It's easy to transport and can be served straight from the pan if desired. This process also works on a smaller scale using a loaf pan or springform pan. But my favourite method — and the prettiest way to serve it — is building a freeform cake on a cake platter. You can keep a little cookie peeking out from the edges or frost it entirely in whipped cream. In terms of the ratio of cream to cookies, it all depends on your personal preference. I find that anything between 3 to 1 and 3 to 2 produces a solid structure, depending on how creamy you like it. Once assembled, chill your cake for at least three hours and up to overnight before serving. Take it to the next level While you might be a modernist who likes to leave their cakes unadorned, I encourage you to consider embellishments. It feels more celebratory, and it adds even more layers of flavour and texture. Crumbled cookies, fresh fruit or herbs, edible flowers, chocolate shavings and sprinkles are all terrific toppings. Ginger-peach: Gingersnaps, whipped cream sweetened with maple syrup and mixed with mascarpone, and layers of macerated fresh peaches, peach compote or peach jam. Garnish with peach slices or compote. Coffee-chip: Chocolate chip cookies, and whipped cream flavoured with espresso powder and sweetened condensed milk. Garnish with a dusting of cocoa powder and chocolate-covered espresso beans. S'mores: Graham crackers, whipped cream mixed with toasted mini marshmallows (add them to the pre-whipped cream when cool enough to handle but still melted) and layers of chocolate ganache. Garnish with crushed graham crackers, chocolate flakes and more toasted mini marshmallows. Mint-Oreo: Oreo cookies and whipped cream flavoured with mint extract. Garnish with crushed Oreos and mint leaves.
Yahoo
17-05-2025
- Business
- Yahoo
If You Ever Bought Wheat Thins, You Could Receive $20 In A New Settlement
It's no secret that consumers love to buy food they feel good about eating. Food brands know this, and often try to draw in customers by printing their products' most compelling nutrition highlights on the packaging. Sometimes, however, those claims land the company in the spotlight for the wrong reasons. Last year, Clif Bar and Wahlburgers were faced with multi-million dollar lawsuits after their products' packaging claims were called into question. Earlier this year, Deep River Snacks paid into a $4 million settlement after it was accused of labeling its potato chips as 'Non-GMO' without proper certification. Now, a popular snack cracker is at the center of a new lawsuit. Wheat Thins is accused of misleading customers with its nutrition claims. Mondelez International Inc. has been accused of misrepresenting the ingredients in Wheat Thins. According to Top Class Actions, the Nabisco-owned brand claims to use 100 percent whole grains in its crackers. The lawsuit alleges that the snack is not made from 100 percent whole grain wheat, but instead uses refined grains. Refined grains are those that have the fibrous and nutrient-filled bran and germ layers removed. In contrast, whole grains keep those layers intact. Though Mondelez International Inc. has denied any wrongdoing, and the plaintiff has not yet proved any allegations in court, the company has created a $10 million settlement fund from which class members may receive reimbursement. Those 18 and older who purchased any of the products listed below between Oct. 13, 2018, and May 9, 2025, may be eligible for reimbursement. Original Wheat Thins Reduced Fat Wheat Thins Sundried Tomato & Basil Wheat Thins Big Wheat Thins Ranch Wheat Thins Hint of Salt Wheat Thins Cracked Pepper & Olive Oil Wheat Thins Spicy Sweet Chili Wheat Thins Other Wheat Thins products that claim to be 100 percent whole grain If you purchased any of these products, you have two options to file a claim: Valid claim with proof of purchase: Class members who have proof of purchase, such as a receipt, can receive between $8 and $20 per household, depending on the number of products purchased. Valid claim without proof of purchase: Those without a receipt can receive $4.50 per household. Those who wish to submit a valid claim may do so through the mail or using the online claim form. All documents must be submitted online or postmarked by July 7 to be included in the settlement. And if you can't find your receipts, be sure to check your grocery store apps for digital copies. Read the original article on ALLRECIPES 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
Yahoo
29-04-2025
- Business
- Yahoo
Mondelez (NASDAQ:MDLZ) Posts Q1 Sales In Line With Estimates
Packaged snacks company Mondelez (NASDAQ:MDLZ) met Wall Street's revenue expectations in Q1 CY2025, but sales were flat year on year at $9.31 billion. Its non-GAAP profit of $0.74 per share was 12.2% above analysts' consensus estimates. Is now the time to buy Mondelez? Find out in our full research report. Revenue: $9.31 billion vs analyst estimates of $9.31 billion (flat year on year, in line) Adjusted EPS: $0.74 vs analyst estimates of $0.66 (12.2% beat) Adjusted EBITDA: $1.00 billion vs analyst estimates of $1.54 billion (10.8% margin, 34.7% miss) Operating Margin: 7.3%, down from 29.4% in the same quarter last year Free Cash Flow Margin: 8.8%, down from 11% in the same quarter last year Organic Revenue rose 3.1% year on year (4.2% in the same quarter last year) Sales Volumes fell 3.5% year on year (-2.1% in the same quarter last year) Market Capitalization: $84.34 billion 'We delivered solid Q1 2025 results in line with our expectations, driven by strong execution of our growth strategy while navigating unprecedented cocoa cost inflation,' said Dirk Van de Put, Chair and Chief Executive Officer. Founded as Nabisco in 1903, Mondelez (NASDAQ:MDLZ) is a packaged snacks powerhouse best known for its Oreo, Cadbury, Toblerone, Ritz, and Trident brands. A company's long-term performance is an indicator of its overall quality. Any business can put up a good quarter or two, but the best consistently grow over the long haul. With $36.46 billion in revenue over the past 12 months, Mondelez is one of the most widely recognized consumer staples companies. Its influence over consumers gives it negotiating leverage with distributors, enabling it to pick and choose where it sells its products (a luxury many don't have). As you can see below, Mondelez's sales grew at a decent 7.7% compounded annual growth rate over the last three years despite selling a similar number of units each year. We'll explore what this means in the "Volume Growth" section. This quarter, Mondelez's $9.31 billion of revenue was flat year on year and in line with Wall Street's estimates. Looking ahead, sell-side analysts expect revenue to grow 4.8% over the next 12 months, a slight deceleration versus the last three years. This projection is underwhelming and indicates its products will see some demand headwinds. Today's young investors likely haven't read the timeless lessons in Gorilla Game: Picking Winners In High Technology because it was written more than 20 years ago when Microsoft and Apple were first establishing their supremacy. But if we apply the same principles, then enterprise software stocks leveraging their own generative AI capabilities may well be the Gorillas of the future. So, in that spirit, we are excited to present our Special Free Report on a profitable, fast-growing enterprise software stock that is already riding the automation wave and looking to catch the generative AI next. Revenue growth can be broken down into changes in price and volume (the number of units sold). While both are important, volume is the lifeblood of a successful staples business as there's a ceiling to what consumers will pay for everyday goods; they can always trade down to non-branded products if the branded versions are too expensive. To analyze whether Mondelez generated its growth from changes in price or volume, we can compare its volume growth to its organic revenue growth, which excludes non-fundamental impacts on company financials like mergers and currency fluctuations. Over the last two years, Mondelez's quarterly sales volumes have, on average, stayed about the same. This stability is normal as the quantity demanded for consumer staples products typically doesn't see much volatility. The company's flat volumes also indicate its average organic revenue growth of 7.7% was generated from price increases. In Mondelez's Q1 2025, sales volumes dropped 3.5% year on year. This result was a reversal from its historical levels. It was encouraging to see Mondelez beat analysts' EPS expectations this quarter on in-line revenue. The stock traded up 1.3% to $66.46 immediately after reporting. So should you invest in Mondelez right now? The latest quarter does matter, but not nearly as much as longer-term fundamentals and valuation, when deciding if the stock is a buy. We cover that in our actionable full research report which you can read here, it's free.
Daily Mail
26-04-2025
- Business
- Daily Mail
The surprising secrets behind Britain's favourite biscuit, as McVities chocolate digestive turns 100
Every morning, for the past ten years of mornings, I have eaten a dark chocolate digestive biscuit. I don't really know how or why this habit started, but it did. I eat my daily digestive before I eat anything else and it is – I am convinced of this – good for me; it's structural, grounding. Also, it's not, actually, excessive. Each morning I limit myself to just one solitary biscuit, cold from the fridge, broken in half and eaten in bed. But one morning earlier this month, I was faced with millions and millions of them – and all before midday. To explain: this week the McVitie's chocolate digestive turns 100. To celebrate I visited the company's factory in Harlesden, Northwest London – the second largest biscuit factory in the world. The largest is the Chicago factory of Nabisco, whose biscuits include Oreos. McVitie's factory measures 50,000 sq m, the size of seven football pitches; Nabisco's is 170,000 sq m. At Harlesden, wearing a hi-vis vest and hairnet, I walk around the site with Nina Sparks and Fraser Jones, two McVitie's managers who have worked at the company for 27 and 28 years respectively. I ask how many chocolate digestives they think they eat in a week and Jones says, in a wistful voice, 'Well, I weighed about 11 stone when I started here.' Sparks remembers being pregnant and developing an intense craving for Rich Tea biscuits. 'I would go down the lines and just look at them. Rich Teas got me through my pregnancy.' The factory is open 24 hours a day, 362 days a year – Christmas Day, Boxing Day and New Year's Day excluded – and most of the around 600 staff work 12-hour shifts, two days on, two days off. It produces 13 million chocolate digestives a day, as well as 12 million plain digestives, ten million Rich Teas, four million Chocolate Hobnobs, and 50 million Mini Cheddars. The latter tumble out of a gigantic oven like coins from a slot machine. Making a chocolate digestive works like this. First, the ingredients arrive by truck at the factory. While the chocolate obviously comes from abroad (often Ivory Coast), the base ingredients are harvested in Britain. The batter consists of, roughly, plain flour, wheat flour, vegetable oil, sugar, raising agents and salt, and it is prepared in two enormous mechanical food mixers. (The presence of fats and additives means a dark chocolate digestive scores a 'bad' 18/100 on the food rating app Yuka. But this neither bothers nor surprises me, given it is a delicious chocolate-covered biscuit.) Once mixed, the batter plummets down a tunnel, is flattened by a machine into a dough, then cut by another machine into 67mm-wide discs. Any excess dough is collected and transported up an electric helter-skelter where it is reused. After it's been stamped with holes to stop it from over-rising, the biscuit travels by conveyor belt into an 85 metre-long oven, moving forward constantly as it cooks. Here, Jones suggests I try a biscuit, fresh from the oven and straight off the factory line. Quickly, I pick one up. It's so hot it hurts to hold. It tastes fantastic. A man in a lab coat approaches the conveyor belt and plucks a biscuit off it, too. He is a quality checker and he does this every 15 minutes – taking a cooked biscuit to a special station, where he analyses its colour under what looks like a microscope, then crushes it up in a bowl, prodding a rod-shaped gadget into the granules and assessing its moisture levels. On the conveyor belt, the biscuits keep advancing – through a cooling machine and then over what look like rows of miniature train tracks, bubbling with liquid chocolate. This step of the process covers the biscuits' undersides in a bumpy layer of chocolate, which, Jones explains, is partly aesthetic (the ridges catch the light) and partly practical (it increases the chocolate's surface area). McVitie's refines and tempers its chocolate at the company's Manchester factory, transferring up to 60 tons of it a day to London. The lorries go in the middle of the night to avoid the traffic. The next stage of biscuit-making is complicated. Until now, the chocolate digestives have travelled on the conveyor belt as a mass, but in order to get into packets they need to be separated into several uniform lines. So they move off the conveyor belt and on to a sloped metal track, which is divided into lanes. As they slide downhill, the biscuits gain speed and bump against each other, falling naturally into place. There are tricks to reduce friction – cold air, for instance, is blasted underneath the metal track – but there's trouble if even one biscuit gets stuck. It can cause a pile-up that can lead to thousands of damaged and unusable biscuits. I ask Jones if he can recall the biggest biscuit car crash of his career. How many chocolate digestives might have been crushed at this stage in the process? He umms and ahhs. A lot? He gives an almost imperceptible nod. 'I'll leave it at that.' From here, everything is mostly done by robots. They wrap the biscuits in plastic (16 per pack), then put the packets in boxes, the boxes on pallets, and the pallets in trucks. The whole process – ingredients arriving, biscuits being made, products being shipped – is dependent on all of its parts functioning. 'We had this discussion during Covid: if the world comes to an end and everything stops, how long can we keep running for with the stock we have?' says Sparks. 'We landed on 18 hours.' McVitie's began in Edinburgh in 1839 with a baker called Robert McVitie. But it wasn't until 1892 that the company began selling digestives. It's unclear who exactly invented the biscuit (records suggest digestives were first made by a duo of Scottish doctors in 1839, who claimed the bicarbonate of soda present in the recipe aided digestion). Either way, McVitie's made it popular. And in 1925, employee Alexander Grant had the sense to coat a plain digestive with chocolate. Today, McVitie's sells £157 million worth of chocolate digestives a year; according to the firm's data, one in three British households consumes a £2.25 packet a week. Of those, around 80 per cent are milk chocolate and 20 per cent are dark. Out of interest, I looked at Sainsbury's customer reviews for McVitie's milk chocolate digestives. And, while it may be strange to leave a review for the most famous biscuit on earth, they're all positive; 313 in total and a 4.7-star average. 'Very good and crunchy,' says one. 'What a brilliant biscuit!' says another. When I leave the factory, I say to Sparks and Jones that I don't think I'll ever eat my dark chocolate digestive in the same way. And the next morning, as I have my ritual biscuit, I think about the process that brought it here: the flour being harvested in the fields, the tons of chocolate travelling down the motorway at night, the conveyor-belt oven, the packaging robots. The fact that, as I break the biscuit in half, all of this is happening right now, and will continue to happen every second of the day until Christmas Day, is a bit dizzying and also amazing. As that wise reviewer put it, what a brilliant biscuit! McVITIE'S IN NUMBERS £2 billion The price paid by Turkish company Yildiz in 2014 to acquire United Biscuits, which includes McVitie's. 1902 The year McVitie's opened its Harlesden factory in London. 6.5 minutes Amount of time a digestive takes to cook (at 280C). 47 years The time its longest-serving employee has worked at the factory. 0.6% The waste McVitie's creates a year. It resells faulty biscuits to animal-food companies.
