Latest news with #macandcheese
Daily Mail
11-07-2025
- Business
- Daily Mail
Report: Kraft Heinz plotting a potential split
Americans who like to pour ketchup on their mac and cheese, beware: your favorite combo is heading for a breakup. Kraft Heinz is plotting a potential split. It comes nearly a decade after the pantry brands merged in a high-profile mega-deal. The company could spin off much of the Kraft grocery business — including well-loved grocery items like the brand-name mac and cheese, Jell-O, Maxwell House, and Oscar Mayer — into a new $20 billion firm, according to the Wall Street Journal . That move would leave ketchup-maker Heinz and its sister condiments, including Grey Poupon, in a separate company. It's a big reset for a brand that ended up losing billions in value despite its big-money backing. The companies merged in 2015 , led by Warren Buffett and 3G Capital. But the combination has lost billions of dollars — the combined company reported Kraft and Oscar Mayer lost $15 billion of value in 2019. The combined company's stock price has dropped 60 percent since the merger. 'As announced in May, Kraft Heinz has been evaluating potential strategic transactions to unlock shareholder value,' a company spokesperson told 'Beyond that, we do not comment on rumors or speculation.' The company has been plotting major changes since the beginning of the year, including a potential sale of the Oscar Mayer brand, according to WSJ. But the negotiations haven't netted much interest. At the core of the brand's problem: American's shopping habits have changed substantially since the companies decided to join forces. At the time, shoppers were buying experimental condiments, packaged meats, and convenient entrees in droves. Now, today's consumers have turned their focus toward fresher foods, analysts told The changing consumer priorities have hurt Kraft's business, while supporting Heinz's . 'The grocery landscape has been tough for a while,' Neil Saunders, a retail expert at GlobalData, said. 'This means the big food firms are looking for ways to maximize the value of their businesses.' That shift has put pressure on multiple iconic companies. Earlier this month, Del Monte Inc., the 138-year-old American food producer that makes well-recognized canned fruits and vegetables, declared bankruptcy after seeing sales declines. WK Kellogg, the iconic cereal maker behind Froot Loops and Frosted Flakes, just sold itself to the Italian chocolatier, Ferrero. The American cereal company's May earnings report had some stinging numbers, including a 6.2 percent decline in sales. Amid the turmoil, some experts think Kraft Heinz might be making the right call to call their relationship over.
Daily Mail
11-07-2025
- Business
- Daily Mail
BREAKING NEWS Massive shakeup at iconic American brand could change pantry favorites forever
Americans who like to pour ketchup on their mac and cheese, beware: your favorite combo is heading for a breakup. Kraft Heinz is plotting a potential breakup of the two companies, nearly a decade after the food mega-merger that combined two of America's biggest pantry brands. The company could spin off much of its Kraft-branded grocery business — including well-loved grocery items like the brand-name mac and cheese, Jell-O, Maxwell House, and Oscar Mayer — into a new $20 billion entity, according to the Wall Street Journal. That move would leave ketchup-maker Heinz and its sister condiments, including Grey Poupon, in a separate company. It's a big reset for a brand that ended up losing billions in value despite its big-money backing. The companies merged in 2015, led by Warren Buffett and 3G Capital. But the combination has lost billions of dollars — the combined company reported Kraft and Oscar Mayer lost $15 billion of value in 2019. The combined company's stock price has dropped 60 percent since the merger. 'As announced in May, Kraft Heinz has been evaluating potential strategic transactions to unlock shareholder value,' a company spokesperson told 'Beyond that, we do not comment on rumors or speculation.' American's shopping habits have changed substantially since the companies decided to join forces. At the time, shoppers were buying experimental condiments, packaged meats, and convenient entrees in droves. Now, today's consumers have turned their focus toward fresher foods, analysts told That shift has put pressure on multiple iconic companies. 'The grocery landscape has been tough for a while,' Neil Saunders, a retail expert at GlobalData, said. 'This means the big food firms are looking for ways to maximize the value of their businesses.'
Times
09-07-2025
- Health
- Times
Vegan mac 'n' cheese recipe
T he classic mac 'n' cheese — a great favourite in Scotland — is given a healthy plant-based makeover here. Despite having no cheese at all, it's still big on cheesy flavour thanks to nutritional yeast flakes. The dish isn't low on calcium, either, with a triple boost of it coming from the almonds, the soya milk (which is usually fortified with minerals) and the cauliflower. You also get plenty of extra fibre by swapping regular macaroni for wholewheat. Serves 4 • 200g wholewheat macaroni • 250g cauliflower, cut into bite-sized florets • Your choice of garden peas, pumpkin seeds or leafy salad, to serve For the vegan cheese sauce • 100g cashews, roughly chopped• 50g almonds, roughly chopped • 1 tsp freshly squeezed lemon juice • 250ml unsweetened soya milk or other plant milk• 4 tbsp nutritional yeast flakes• 2 tbsp hulled hemp seeds• 1 tsp garlic granules• 1 tsp onion powder• 1 tsp English mustard• 1⁄2 tsp vegan stock powder• A pinch of chilli powder • A good pinch of ground turmeric 1. Preheat the oven to 180C/gas 6. To make the cheese sauce, put the cashews and almonds in a large saucepan, cover with 200ml cold water and stir in the lemon juice. Bring to the boil, then reduce the heat and simmer for 10 min or until the liquid has been absorbed. 2. While the nuts are softening, fill a steamer saucepan with cold water, bring to the boil and add the macaroni to the saucepan and the cauliflower to the steamer. Steam the cauliflower for 5 min, then remove from the heat, drain and set aside; continue cooking the macaroni until tender. Drain the macaroni and return to the saucepan with the cauliflower. 3. Add the softened nuts and the remaining cheese sauce ingredients to a food processor and blend until smooth. Season to taste. 4. To assemble the dish, stir the cheese sauce into the cooked cauliflower and macaroni in the saucepan. Heat, stirring continuously, for a couple of minutes until piping hot, then serve with garden peas and pumpkin seeds, or salad leaves of your choice. Taken from The Scottish Vegan Cookbook by Jackie Jones (Birlinn £18.99). Buy from Discount for Times+ members
Yahoo
20-06-2025
- Entertainment
- Yahoo
'Mmm yummy': Marti Pellow reveals city's 'best' spot for mac and cheese
Singer Marti Pellow shared the "best spot" in Glasgow for mac and cheese. The Clydebank star posted a video on social media hailing The Food Stop takeaway. He said: "I'm at The Food Stop in Merchant City, where they do the best macaroni and cheese. "It is divine. "So, if you are ever in Glasgow, come down to Merchant City and go to The Food Stop. "Get in there early and get your mac and cheese. Mmmm, yummy." READ NEXT: Top singer enjoyed delicious treat from iconic Glasgow cafe We previously reported that the former Wet Wet Wet member also went to the University Cafe in the West End for some ice cream. He jokes: "Is it wrong to eat ice cream at 10am? I don't know, is it?"
Globe and Mail
17-06-2025
- Health
- Globe and Mail
Kraft Heinz pulling certain artificial dyes from its US products in 2027
Kraft Heinz will be pulling certain artificial dyes from its U.S. products starting in 2027 and will no longer roll out new products with the dyes. The move comes nearly two months after U.S. health officials said that they would urge foodmakers to phase out petroleum-based artificial colors in the nation's food supply. Kraft Heinz said Tuesday that almost 90% of its U.S. products already don't contain food, drug & cosmetic colors, but that the products that do still use the dyes will have them removed by the end of 2027. FD&C colors are synthetic additives that are approved by the U.S. Food and Drug Administration for use in food, drugs and cosmetics. The company said that it will instead use natural colors for the products. 'The vast majority of our products use natural or no colors, and we've been on a journey to reduce our use of FD&C colors across the remainder of our portfolio," Pedro Navio, North America President at Kraft Heinz, said in a statement. Kraft Heinz stripped artificial colors, flavors and preservatives from its macaroni and cheese in 2016 and said it has never used artificial dyes in its ketchup. The company plans to work with licensees of its brands to encourage them to remove the dyes. In April Food and Drug Administration Commissioner Marty Makary said at a news conference that the agency would take steps to eliminate the synthetic dyes by the end of 2026, largely by relying on voluntary efforts from the food industry. Health advocates have long called for the removal of artificial dyes from foods, citing mixed studies indicating they can cause neurobehavioral problems, including hyperactivity and attention issues, in some children. The FDA has maintained that the approved dyes are safe and that 'the totality of scientific evidence shows that most children have no adverse effects when consuming foods containing color additives.' The FDA currently allows 36 food color additives, including eight synthetic dyes. In January, the agency announced that the dye known as Red 3 — used in candies, cakes and some medications — would be banned in food by 2027 because it caused cancer in laboratory rats. Artificial dyes are used widely in U.S. foods. In Canada and in Europe — where synthetic colors are required to carry warning labels — manufacturers mostly use natural substitutes. Several states, including California and West Virginia, have passed laws restricting the use of artificial colors in foods. Many U.S. food companies are already reformulating their foods, according to Sensient Colors, one of the world's largest producers of food dyes and flavorings. In place of synthetic dyes, foodmakers can use natural hues made from beets, algae and crushed insects and pigments from purple sweet potatoes, radishes and red cabbage.
