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
Andrew Archambault, US president at The Hershey Co., is leaving the chocolate and snack maker next month after just over a year at the company. Plans call for Archambault to depart on May 1, Hershey said April 14 in an 8-K filing with the Securities and Exchange Commission. The company said in the filing that it has launched a search for his replacement.
Barry Callebaut resets its strategy with a “Focus for Growth” plan, as it looks to stabilize operations after a volatile period in the cocoa market. H1 2025/26 shows lower sales volumes, but improved cash flow, gross profit, and reduced net debt. Cocoa price swings, overcapacity, and supply disruptions continue to pressure profitability despite regional growth pockets.
North Africa’s F&B market is evolving with a focus on healthier and affordable products, driving innovations in sugar reduction and functional beverages. Döhler, IFF, Ingredion, and Lallemand showcased solutions tailored to local demands, at Djazagro 2026 this week. The region faces challenges like food security, affordability pressures, and logistical issues, driving the need for local adaptation.
