Food Processing - June 2008 - (Page 42)

NEW CEOs Create new recipes with Citadelle’s exclusive new pure maple products. uated as a commercial engineer at the Katholieke Universiteit Leuven and is an alumnus of the Vlerick Leuven Gent Management School. He began working for Nestle the age of 25 in 1979. He’s worked in Switzerland, Spain, Belgium, Peru, Ecuador, Portugal and Germany. Before his appointment as CEO, he was the executive vice president of the Americas division. With his appointment, the Nestle board concluded a process begun in 2005, combining the roles of chairman and CEO to accelerate the transformation in the direction of nutrition, health and wellness. “The board chose a strong and pragmatic business leader, ideally suited to lead the group in a period that will be marked by a phase of strategic and operational consolidation and a continued broadening of our nutrition, health and wellness business,” said BrabeckLetmathe, now non-executive chairman of the board, who will focus on long-term strategy. “At the same time, Nestlé will maintain its strong growth momentum in the developing and emerging world,” Brabeck-Letmathe continued. “Paul Bulcke has a proven performance record both in developing as well as in industrialized markets in Latin America and in Europe. As a member of Nestlé’s executive board in charge of Zone Americas, he played a decisive role in transforming this region not only into the group’s largest, but also into its most profitable one.” Bulcke takes the helm when the Swiss giant, with some 280,000 employees, continues to outperform analysts’ expectations and forecasts its annual sales will rise 7.5 percent in 2008. But Brabeck-Letmathe is a tough act to follow. “The strong start to the year reflects Nestlé’s momentum as the world’s leading nutrition, health and wellness company,” said Bulcke. “On the basis of this high-quality growth, with a good balance between real internal growth and pricing, I am confident that we will achieve our 2008 targets: organic growth approaching the 2007 level together with improved EBIT margins in constant currencies.” Bulcke’s philosophy that success is “10 percent inspiration and 90 percent perspiration,” is a play on Thomas Edison’s belief that perspiration levels come in at 99 percent. Apparently he puts a little more credence in inspiration. His strategy is to grow in emerging markets, nutrition, premium products and foodservice. “The vision of Nestlé is to be the leading nutrition, health and wellness company in the world,” Bulcke told Telegraph.co., a UK newspaper. “When you have a good vision you don’t change it dramatically each year. If you spoke about nutrition 100 years ago, it was about feeding people. If you speak about nutrition today, it is to feed the people with fewer calories. The vision has to evolve over time.” Add the delicious taste of pure maple to your newest food creations—from chocolate to marinades, meats, and more. e revolutionary culinary qualities of our innovative products mean just a little gives a lot of ﬂavor, pure and simple. TASTE • QUALITY • CONSISTENCY RELIABILITY • FLEXIBILITY Try our 3 new products—Pure Maple-Syrup Concentrates, Maple Butter and Clearly Maple: stand out with unique, patented products made with pure maple syrup—nothing added save—our concentrates mean a little goes a long way deliver a more ﬂavorful punch Turn our unique, exclusive maple products into your new secret ingredient. Call 1 800 567-5281 to ﬁnd out more. more on the web Every one of these CEO profiles is much longer on the web. To see the uncut versions, as well as comments from financial analysts who cover these companies, go to www. FoodProcessing.com/CEOs08. Typing any food company CEO’s name into our search bar will get you multiple stories. Also worth checking is our annual Top 100 © report, which includes the chairman, CEO and other top executives at all 100 companies. FOOdPrOCEssiNg.COm http://www.FoodProcessing.com/CEOs08 http://www.FoodProcessing.com/CEOs08 http://foodprocessing.com

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Food Processing - June 2008

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