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The Food Institute Blog

Pinnacle Foods to Exit Certain Aunt Jemima Products
Posted on May 08, 2017 by Chris Campbell

Pinnacle Foods Inc. issued a press release May 8 noting that it would exit certain "low-margin and non-strategic" Aunt Jemima frozen breakfast products. The cuts would include items in both the foodservice and retail sectors. Pinnacle Foods Chief Executive Officer Mark Clouse stated:

“The decision to exit these products now was the appropriate action for Pinnacle. It is consistent with our plans to enhance the on-going margin of the Company and focus our efforts and investments on more profitable growth opportunities longer term. While the timing of this exit was accelerated by the voluntary recall we initiated last week, these items are low-margin, non-strategic SKUs that we expected to exit at some point in the foreseeable future. The benefit we now expect from the lower Adjusted ETR this year is forecasted to offset this business decision, enabling us to reaffirm our guidance for 2017.”

The announcement followed a recall issued May 5 for Aunt Jemima products due to potential Listeria contamination. The recall, which includes frozen pancakes, waffles and French toast slices, were distributed nationwide. One product was sold in Mexico.

According to the company, 16 SKUs would be removed from its portfolio, including frozen waffles, frozen french toast slices and frozen pancakes. Pinnacle will continue to sell higher-margin and more differentiated items, including mini pancakes, french toast sticks, breakfast entrees and Griddle Poppers.

Pinnacle Foods Inc. manufactures the products under a trademark license agreement with the Quaker Oats Company. As of press time, the Quaker Oats Company had not issued a statement on the development.

Posted in Pinnacle Foods   Aunt Jemima  

 

About the Author

Chris Campbell
Business Writer
The Food Institute

Chris focuses on fresh, canned and frozen fruit and fresh and dried vegetables for the Food Institute Report. In addition, he assists in compiling data for various Food Institute publications throughout the year. He is a proud Rutgers University alumnus with a degree in English, and has a background in web writing for a variety of industries, including legal, foodservice and small-to-medium sized businesses. In his downtime you can find him watching New York Yankees baseball, hiking, enjoying live music and spending time with his dog Kaiden. He invites you to contact him via email at chris.campbell@foodinstitute.com to talk about anything food-related.

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