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Kraft Foods Names VP, Nutrition

NORTHFIELD, Ill. -- Furthering its commitment to health and nutrition, Kraft Foods, Inc. has named Richard Black to the new post of v.p., nutrition, effective Feb. 28. Black will be responsible for developing and leading company-wide nutrition programs. He will also oversee nutrition strategies and guidelines, measurement of nutritional quality, and "specific portfolio improvement opportunities," according to Kraft.

Black will report to John Ruff, s.v.p., global quality, scientific affairs and nutrition, and will support Kraft's Worldwide Health & Wellness Advisory Council of independent experts in key health and wellness disciplines.

"Richard brings to Kraft extensive technical and leadership expertise in nutrition science and the consumer packaged foods industry," said Ruff in a statement. "He has a strong track record of working with diverse organizations. And he has demonstrated the scientific depth, global acumen, and strategic planning skills that are critical for this key assignment."

Black currently is executive director, International Life Sciences Institute (ILSI), North America, in Washington, D.C. In this role he is responsible for all research projects, strategic planning, marketing and positioning for ILSI, N.A., a non-profit research institute focusing on issues of nutrition, food safety, and consumer health.

Previously, Black served as head of research, R&D Nutrition, at Novartis Consumer Health S.A., in Nyon, Switzerland, and as director, scientific/regulatory affairs and manufacturing services, at Nestle in Toronto, Canada. He also spent a number of years with the Kellogg Company.

Steps Kraft has taken to address global health and wellness, with particular attention to the worldwide obesity epidemic, include: shifting the mix of products it advertises in television, radio and print media viewed primarily by children ages 6-11; introducing a Sensible Solution labeling program in the United States; improving nutrition labels to make it easier for consumers to choose the portion size of the foods they eat; enhancing the nutrition profile of its portfolio by reformulating existing products and creating new products; and supporting and developing community-based health and wellness programs.
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