Word: kellogg
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Dates: during 1980-1989
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...really have in mind for you," says Walter Scott, who served as a director of Pillsbury and later ^ as U.S. managing director of its acquirer, Britain's Grand Metropolitan. "There are lots of inducements to start working on your resume." Scott is now a professor at Northwestern University's Kellogg Graduate School of Management...
...three firms of comparable size and stature been locked in such a bizarre triangle. "You can't help worrying now about what kind of company this will produce. No one knows where this sort of runaway sled ends up," said Richard Christian, associate dean at Northwestern University's Kellogg Graduate School of Management. Declared a Los Angeles-based securities analyst: "This is going to be the greatest battle that Hollywood has ever seen...
...bring grunts of disapproval from family and friends. For a food company, such tampering invites an even greater disaster: plummeting sales. Today, though, food manufacturers are busily reformulating some of their most popular products. Early this month, Keebler became the fourth major company since last fall -- joining Pepperidge Farm, Kellogg and Sunshine Biscuits -- to announce a switch in ingredients. The change: replacing highly saturated tropical oils with less saturated fats...
...move, which affects such items as Kellogg's Cracklin' Oat Bran cereal, Keebler's Soft Batch cookies, Pepperidge Farm's Goldfish crackers and Sunshine's Hydrox cookies, is prompted by health considerations -- and rising consumer pressure. Manufacturers have long been partial to the balmy-sounding vegetable oils -- coconut, palm-kernel and palm -- mainly because they impart a nongreasy taste and texture and extend the shelf life of products. But they are also high in saturated fat, the prime booster of blood-cholesterol levels. Coconut oil contains 92% saturated fat, palm-kernel oil 86% and palm oil 51%. In comparison...
Although many of the manufacturers targeted by Sokolof are revising their products, they all insist that the changes were long in the works. Says Joseph Stewart, a vice president at Kellogg, which in December began replacing the coconut oil in its Cracklin' Oat Bran cereal with a blend of cottonseed and soybean oil: "It would be impossible to do the R. and D. and change our ingredients overnight." But he concedes that "Mr. Sokolof did create a sense of urgency for us to move faster...