Latest news with #Nabisco
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.
Buzz Feed
25-04-2025
- Entertainment
- Buzz Feed
'Gone Too Soon!': 36 Discontinued Snacks And Drinks Guaranteed To Ping Your Nostalgia Bone, According To Older Folks
When we revisited 41 discontinued foods that left a Tid-Bit-shaped hole in our hearts, it was clear people had plenty more to share. From forgotten flavors of familiar favorites (wowza, check out that alliteration) to completely original creations, BuzzFeed Community user comments were another delicious trip down memory lane. So, we're diving even deeper into the pantry of the past with 36 more beloved foods that disappeared without a trace (and honestly, we're still not over it). 1. "Buitoni Toaster Pizza! They were round pockets filled with sauce and cheese that came frozen, and you popped them in the toaster to heat them. This was a perfect after-school snack." 2. "Fizzies. Loved dropping those tablets into ice-cold water and creating a yummy fizzy drink. Especially the root beer flavor! In addition, we drank them out of those colorful aluminum glasses. It made the icy cold experience even better! No Fizzies or aluminum glasses any longer. SAD." —Jan, Carson City, 68 "Fizzy tablets to make a bubbly drink. They came in orange, grape and cherry." —Sue, 67 3. "One thing that I truly miss from my '90s childhood: Rice Krispies Treats cereal! It was so good!" — betherick85 4. "Hydrox sandwich cookies! So much better than Oreos. " 5. "Shake-A-Puddin'. Came with an orange plastic cartoon-like 'person' unscrewed in the middle to add the dry pudding mix and milk. Screw it back together and shake, and after a minute open and you have properly mixed, ready-to-eat pudding (in theory; there were usually lots of dry powder lumps). The jingle went: 'Shake, shake, shake. Shake, shake, shake. Shake-a-puddin'. Shake-a-puddin'." 6. "I miss Bar None candy bars. I used to 'unleash my chocolate beastie!'" 7. "Munch 'Ems. They were little hexagon-shaped crackers, and the ranch flavor was amazing." 8. "The only answer is the Peanut Butter Boppers." 9. "The Mars candy bar. The company now has a product like it, but it's not the same as the original one." 10. "Social Teas by Nabisco." 11. Drake's full-sized Ring Dings. They came out with Ring Ding Juniors, which eventually became Ring Dings, and the original, larger, individually wrapped version disappeared." 12. "Fortified oat flakes! It was so delicious, not too sweet, and had a very specific flavor we've never been able to find since." —Eltee "Fortified oat flakes." —Lisa, Seattle, 58 13. "A soft drink, around the time that Mountain Dew premiered, called Kickapoo Joy Juice." 14. "Sara Lee Frozen Banana Cake." 16. "Nabisco Marshmallow Sandwich Cookies!" 17. "Meatloaf sauce — it came in a can, and all you had to do was dump it into a pound of ground beef, and it made the absolutely most delicious meatloaf ever with no extra seasoning!" 18. "Devil's food cookies. You can still buy them, though they are not made the same way... The old ones were just the cake filling dipped in a very thin layer of marshmallow and then in a thin layer of chocolate." 19. "Crazy Cow (chocolate and strawberry)." 20. "Willy Wonka Oompas." 21. "Cinnaburst and Mintaburst gum." —Anonymous 22. "Australian Toaster Biscuits." Oroweat / notmynaturalcolor / Via —Lisa, Rhode Island, 55 23. "Kraft Chicken Noodle dinner." Kraft / carolinejohnson / Via —Anonymous 24. " Butterfinger BBs. Way better ratio of chocolate to inside, and they didn't make a mess." Nestle / verycrunchy / Via —Anonymous 25. "Morton's frozen honey buns!!!" Morton / kittybigs / Via —Anonymous 26. "Ocean Spray cranberry raspberry hard candy. It was around sometime in the '90s and gone too soon!" photogsartimus / Via —Marissa, Massachusetts, 41 27. "Moola Koola by Borden's. The slogan was 'soft drink that tastes like a cow!'" ALittleSliceofVintageLife / Via Facebook: ALittleSliceofVintageLife —Anonymous 28. "Juice Squeeze — Grapefruit, wild berry, and there was also an orange one… Best soda I've ever tried. Rip Crystal Geyser." Crystal Geyser / useful_conclusion_15 / Via —Anonymous 29. "Koogle Peanut Butters." Kraft / robbjuteau / Via —Anonymous 30. "Chicken Tonight was a big hit in our house in the early 1990s. They had several varieties of this sauce for skillet-cooked chicken, but Country French was the best. " Ragu / [deleted] / Via —Anonymous 31. "Orange sugar-free Bubble Yum. It was the best! It was around in the late '70s/early '80s. Not sure when it went away." The Hershey Company / first-chapter / Via —Anonymous 32. "Grape Lifesavers. They used to come in a pack by themselves. Haven't seen them in the US since the mid-'80s. A friend found some on a trip to Canada about 25 years ago, but I don't know if they're available anywhere now." Mars / redkittiekat / Via —Anonymous 33. "Stouffer's Corn Soufflé. It was excellent as a side dish or for dinner with a salad." Stouffer's / AxlCobainVedder / Via —Anonymous 34. "Rothschilds butterscotch. They had a toffee and chocolate as well. I thought the butterscotch was the height of sophistication as a kid." Rothschilds / bluesage1948 / Via —Anonymous 35. "Stouffer's Welsh Rarebit." Stouffer's / AxlCobainVedder / Via —Anonymous 36. "Banana flips, a vanilla cake taco filled with artificial flavored banana cream. So artificially flavored, and so good." Nickles / deepfriedgreensea / Via —Anonymous What food items do you remember from past decades that are sorely missing from grocery store shelves today? Tell us in the comments or anonymously via this form! Your submission may be featured in a future Tasty post! Paramount Pictures / Tasty Download the free Tasty app for more content like this and easy access to thousands of recipes — no subscription required! Note: Some responses have been edited for length and/or clarity.
USA Today
19-04-2025
- Business
- USA Today
Behind the scenes of the sponsorship of a PGA Tour Champions event
Behind the scenes of the sponsorship of a PGA Tour Champions event Show Caption Hide Caption Strong winds hit the first day of the Galleri Classic golf tournament Strong winds hit Mission Hills Country Club in Rancho Mirage on the first day of the Galleri Classic golf tournament The Galleri Classic PGA Tour Champions event in Rancho Mirage has lost its title sponsor, Grail. Tournament organizers are seeking a new multi-million dollar sponsor, highlighting the importance of corporate funding for golf tournaments. Potential sponsors are looking for advertising and marketing opportunities, often aligning with local charities and high-profile events. The ideal sponsor would utilize the tournament for corporate events and entertainment, similar to past sponsors like Nabisco. Way back in the 1960s, a powerful California politician named Jess Unruh uttered a phrase that has echoed through time: Money is the mother's milk of politics. With one slight alteration, the phrase could just as easily apply to the Coachella Valley today: Money is the mother's milk of golf tournaments. The recent news that Grail was leaving as title sponsor of the PGA Tour Champions' Galleri Classic in Rancho Mirage couldn't be that surprising to anyone paying close attention. Grail has been the title sponsor for all three years of the senior tour event, and its message about its Galleri blood test for multiple kinds of cancer detection certainly rang true with many senior players and the older demographic of fans. But as the company went public last summer and as other changes within the company took place, Grail holding on to the Galleri Classic seemed less and less likely. And so the PGA Tour Champions and tournament organizers find themselves in a position that many tournaments face. How do you replace a big corporation with another big corporation to keep a golf tournament alive? The Coachella Valley seems like a natural fit for any golf sponsor, but history has shown us that isn't always true. Ask Humana, CareerBuilder, ANA and Chevron. More: Desert's PGA Tour Champions event seeks new sponsor as Grail opts out of Galleri Classic What kind of money are we talking about? Make no mistake, title sponsorships run into the millions of dollars, no matter what the tournament. Each event is different, with different purse demands, production demands and infrastructure demands, but it's millions of dollars whether it's the PGA Tour, the LPGA, PGA Tour Champions or DP World Tour. That might seem like a lot of money to spend on golf, but it isn't as much money as you think when you chalk the dollars up to advertising and marketing. Looked at that way, the money starts to make more sense. Consider that American Express, the title sponsor of the PGA Tour event in La Quinta each January, reported a net income for fiscal year 2024 of $10.1 billion, or $14.01 per share of stock. The money American Express spends on The American Express golf tournament begins to look more and more like pocket change. But American Express wants more than just the television exposure for its money. It wants to connect with local charities, and it wants its brand to be associated with top-level events, like the PGA Tour and concerts that week. The sponsorship of a golf tournament can provide a company with many opportunities, and what a title sponsor wants drives the decision to spend the money. One goal of golf sponsorship is brand recognition. All-Nippon Airways, or ANA, had almost no presence in the United States before it took over as sponsor of the LPGA tournament in Rancho Mirage, renamed the ANA Inspiration. Before that, if you typed ANA into a search engine, you would get the American Nurses Association. Now, ANA has signage on the outfield walls of Dodger Stadium. If you've been in the desert long enough, you might remember the amazing amount of money RJR Nabisco spent on the LPGA event, known then as the Nabisco Dinah Shore. The company would fly in top sales people, top customers and its corporate executives for a week of sunshine, pro-am play, a celebrity tennis tournament and party after party, including an entertainment show featuring Shore herself. The money spent that week went a long way to making customers, vendors and employees happy. In some ways the LPGA tournament that started Thursday was secondary to the corporate focus. There is also the sponsor who is part of the community. Think about FedEx, which sponsors the tournament in Memphis, where its corporate headquarters are. The desert's LPGA event is now the Chevron Championship and moved to Houston, close to Chevron's oil business. The Royal Bank of Canada, or RBC, sponsors the PGA Tour's Canadian Open. What kind of sponsor would be best for the desert's PGA Tour Champions event? The tournament and the tour are looking for a five-year commitment from a company that perhaps will use the two one-day pro-ams in the event much as Nabisco did with the LPGA event in the 1980s and 1990s. Certainly not to the same extent that Nabisco did, but it would be nice to have a company that could utilize the week for some recreation and entertainment for the company as well as perhaps some business being conducted. Sponsorship of the desert's PGA Tour Champions event will cost far less than sponsorship of a PGA Tour event. But the money is only part of the issue as the event seeks the right sponsor. It's a lot like a jigsaw puzzle, finding the right pieces – money, sponsorship needs, golf course, calendar dates and television times – to fit together for the perfect picture. Desert golf fans can hope the pieces fall together in the coming weeks. At this point, any sponsor is better than no sponsor at all. Larry Bohannan is the golf writer for The Desert Sun. You can contact him at (760) 778-4633 or at Follow him on Facebook or on X at @larry_bohannan.
