Food Business News - April 23, 2013 - 12

Berkshire Hathaway, 3G
Capital name new Heinz c.e.o.
PITTSBURGH — Bernardo Hees will
become chief executive officer of the
H.J. Heinz Co. after the completion of Berkshire Hathaway and 3G Capital’s acquisition of the company. Mr. Hees
is currently c.e.o. of Burger
King Worldwide, Inc. and
previously has been c.e.o. of
America Latina Logistica, Latin America’s largest railroad
and logistics company.
“Bernardo is a proven execu- Hees
tive with an unparalleled track
record of delivering results,” said Alex
Behring, managing partner at 3G Capital. “Over the past two and a half years
at Burger King, Bernardo grew adjusted
EBITDA by 44% from $454 million in 2010
to $652 million in 2012 and expanded
the company’s adjusted EBITDA margin
by 14% from 19% in 2010 to 33% in 2012.
His combination of experience, leader-

ship skills and broad understanding of
the food industry make him the ideal
leader to drive the next chapter in Heinz’s storied history.
Bernardo will work closely
with Heinz’s current chairman,
president and chief executive
officer, Bill Johnson, and the
management team to ensure
a smooth transition over the
coming months.”
Mr. Johnson will remain
in his current role until the
completion of the transaction. 3G Capital and Berkshire Hathaway
said they will discuss with Mr. Johnson
his interest in a continuing role with the
company.
The transaction is still subject to
shareholder approval and other closing
conditions and is expected to close late
in the second or third calendar quarters
of 2013. FBN

Aldi launches
‘gourmet’ private
label brand
BATAVIA, ILL. — Aldi is introducing
the Specially Selected brand, which
will feature a range of specialty
products, including German coffees,
gourmet pastas and cheeses.
The retailer is positioning the
new line as a premium concept.
Aldi first launched the Specially Selected line in Europe, and products
included in the U.S. launch are Havarti, blue, feta and goat cheeses;
roasted coffee; a vinaigrette dressing; and a line of Pizzelle cookies.
“With our exclusive Specially Selected line, we’re able to offer the
more than 25 million customers
who shop our stores each month
gourmet foods at Aldi everyday low
prices,” said Chuck Youngstrom,
president. “Each Specially Selected
product was developed with exceptional taste and at an excellent value
— helping to meet our customers’
increasing demand for premium,
quality food at affordable prices.” FBN

Taco Bell to enhance nutrition proﬁle
of combo meals gradually

IRVINE, CALIF. — Taco Bell Corp, a
division of Louisville, Ky.-based Yum!
Brands, has announced plans to offer
healthier menu options.
By 2020, the Mexican fast-food chain
said it aims to have 20% of its combo
meals meet one-third of the federal government’s dietary guidelines for daily intake values of fat, calories and sodium.
That translates to approximately 667 calories, 26 grams of fat, and 767 mg of sodium
per meal, based on a 2,000-calorie diet.
While many of Taco Bell’s individual
menu items satisfy the recommendations, the chain is attempting to improve
the nutritional profile of its combo meal

FOODBUSINESS NEWS

offerings, which include a main item, a
side dish and a beverage.
“In our effort to become a better and
more relevant Taco Bell, we listened to our
customers and know that they want variety, balance and more choices,” said Rob
Poetsch, a spokesperson for Taco Bell. “We
also understand that customers don’t like
drastic change, and we will retain the menu
items that they know and love.”
The chain said it is testing better-for-you
options this year with national rollouts
planned for 2014. Additionally, some of the
current menu items may be reformulated.
Currently, Taco Bell customers have an
option to order their meals “fresco style,”
which swaps pico de gallo for sauce and
cheeses, at no additional cost.
The chain said it already has reduced
sodium by 20% in some of its menu items
and is continuing those efforts for more
menu options.
Other quick-service restaurants
recently have rolled out items
positioned as betterfor-you alternatives. In March,

Burger King Worldwide, Inc. unveiled a turkey burger and veggie burger for a limited
time, and the McDonald’s Corp. introduced
Premium McWraps, made with chicken
and fresh vegetables. McDonald’s also is
adding the Egg White Delight, a yolk-free
Egg McMuffin on a whole wheat muffin.
According to The Healthy Eating Consumer Trend Report, which was published
in 2012 by Technomic Inc., Chicago, 64%
of the consumers surveyed, up from 57%
in 2010, agree that it is important to eat
healthy and pay attention to nutrition.
“Leading chains are trying to align with
consumers’ changing expectations for
health,” said Mary Chapman, director of
product innovation for the food service
market research firm. “McDonald’s, for
example, rolled out new menu boards
with calorie counts to stay ahead of nutrition-disclosure legislation. Other major
Q.S.R.s are creating lighter, better-for-you options in order
to keep up with consumers’ demands for having
these options available to
them.” FBN

April 23, 2013

Food Business News - April 23, 2013

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