US multinational food company Kraft Heinz has made changes to its global operating structure to help promote growth, sharpen focus and deploy resources more effectively across its portfolio.
Formed by the merger of Kraft Foods Group and the HJ Heinz Company in 2015, Kraft Heinz’s portfolio includes leading brands such as Heinz ketchup, Lea & Perrins Worcestershire sauce and Philadelphia cream cheese.
Many Kraft Heinz products contain oils and fats, either as core ingredients or for texture, flavour and shelf stability.
Announcing the changes on 18 June, the company said it would reorganise into three regions: North America (NA), Europe and Pacific Developed Markets (EPDM), and Emerging Markets (EM) from 1 July.
Under the new structure, Asia Emerging Markets and West and East Emerging Markets (WEEM) were combined into one Emerging Markets Region while European countries currently included in WEEM were moved into EPDM.
North America included the USA and Canada, Kraft Heinz said.
In addition, Procurement and Supply Chain were combined into one central function.
“This regional structure will help us … accelerate and scale our progress,” said Steve Cahillane, CEO of Kraft Heinz.
“Additionally, combining Procurement and Supply Chain into one central function allows us to more effectively manage our end-to-end value chain and strengthen supply chain resilience.”
Kraft Heinz is one of the world’s largest food and beverage companies, with approximately US$25bn in net sales in 2025.
In February, Kraft Heinz announced it had halted plans to split the company due to market conditions in the food industry, Reuters reported.
When first announcing plans last September to split into two separate companies – one focused on sauces and spreads and the other on grocery staples and ready-to-eat meals – the company said the move was aimed at maximising its capabilities and brands while reducing complexity.
