The Kraft Heinz Co. has finalized its acquisition of Primal Nutrition, L.L.C., the maker of Primal Kitchen branded products, for approximately $200 million. Founded in 2015 by Mark Sisson and Morgan Buehler, Primal Kitchen offers a range of better-for-you condiments, sauces, dressings and snacks. The business is expected to generate approximately $50 million in net sales this year.
“Primal Kitchen is an authentic, premium and growing brand that complements our core condiments and sauces categories,” said Paulo Basilio, U.S. Zone president for Kraft Heinz. “We are excited to partner with the company’s strong team to drive growth across multiple categories and reach more consumers looking for these amazing products.”
Mr. Sisson, co-founder of Primal Kitchen, added, “Kraft Heinz recognizes the value of our Primal Kitchen mission and the consumer demand for it. This philosophy will stay with us as we leverage the resources of this new partnership to reach millions more of the consumers who have been seeking products like ours for years.”
Primal Kitchen will continue to operate under its current leadership team at its headquarters in Oxnard, Calif., while benefitting from Kraft Heinz’s assets and infrastructure.
Primal Kitchen joins Kraft Heinz under the Springboard platform. Kraft Heinz announced the launch of Springboard in March 2018 as a platform “dedicated to nurturing, scaling and accelerating growth of disruptive U.S. brands within the food and beverage space.”
By Eric Schroeder
Source: Food Business News
Heineken has named Guillaume Duverdier as its new regional president for Africa Middle East (AME), effective 1 July 2025. Duverdier will also join the company’s executive team, succeeding Roland Pirmez, who is retiring after 29 years with the brewer.
The transaction, of which the financial terms were not disclosed, includes seven facilities in total: three dry corn milling facilities in Nebraska, Kansas and Illinois; three dry masa facilities in Texas, Indiana and Iowa; and a transload and packaging facility in Mexico. The dry corn milling division will continue to be headquartered in St Louis, Missouri.
As part of the changes, Elizabeth Duggan, current senior vice president and general manager, will now be president of the company’s snacks division as of 12 May, taking over from Chris Foley, who will step down in July after 25 years with Campbell’s.
