Page 17 - Food & Drink Magazine Sep-Oct 2020

“I also held on to two pieces of advice – that history will remember those who over-reacted better than those who under- reacted, and you are only as strong in a crisis as the relationships you had before the crisis.”
Internally, Mars Food held regular town halls with staff, rearranged rosters and work practices. “Trying to create a hybrid working environment that enables us to have empathy for
all the different scenarios playing out in one workforce is challenging,” he says.
Strong relationships with its supply chain also came to the fore. “Our relationships with growers, packaging providers and other suppliers are really solid, so when we were all under immense pressure we rally rather than disperse.
“We ran into an issue with the caps for our herbs and spices bottles. They’re made from a biproduct of aviation fuel so when air travel collapsed, we had to find a new material and method for making them. Similarly, the metal cap closures we use come from France and getting airfreight was becoming increasingly difficult. The Australian Food & Grocery Council stepped up and helped us resolve that issue.
“COVID-19 presented a whole different style of competing and succeeding in FMCG – keeping stock in show, keeping products
LEFT: Product today encourage consumers to try new flavours as well as make their lives easier.
BELOW: Mars Food
Australia managing director Bill Heague.
OPPOSITE: Advertisements from the 1950s and 60s.
on the shelves, appealing to consumers in a time of major change and stress,” he recalls.
Mars Food saw sales of Dolmio pasta sauces, Uncle Ben’s rice ranges and its MasterFoods herbs and spices go through the roof.
“The return to cooking more at home more often created a great opportunity for us – to comfort consumers with the recipes, products and meals they love and then to also encourage them to try new things and experiment, creating a sense of adventure while stuck at home.” Heague says.
For Heague, it comes back to a simple statement: “We make food, we sell food. Despite COVID-19, we can’t rest on our laurels. We know that when we cook together and sit and share a meal together, we are happier. To be a part of shaping the next seventy-five years for MasterFoods, to be part of its purpose, is exciting.” ✷
INGREDIENTS
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