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Kraft Foods Names Black to New Post as Vice President, Nutrition

NORTHFIELD, Ill., Feb 3, 2005 (BUSINESS WIRE) -- Kraft Foods Inc. (KFT), a global leader in branded foods and beverages, announced today that Richard Black is joining the company as Vice President, Nutrition, effective February 28. Black will be responsible for developing and leading company-wide nutrition programs. In addition, he will be responsible for nutrition strategies and guidelines, measurement of nutritional quality and specific portfolio improvement opportunities.

Black will report to John Ruff, Senior Vice President, 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. "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 in Battle Creek, MI, and Toronto, as a Research Nutritionist and Manager, Nutrition and Scientific Affairs.

Black holds Bachelors of Science degrees in Chemistry and Psychology and a Ph.D. in Psychology from McMaster University in Ontario, Canada. He was a Post Doctoral Fellow and then Assistant Professor with the Department of Nutritional Sciences and Department of Psychiatry, Faculty of Medicine at the University of Toronto.

The creation of this position supports Kraft's broader efforts to address consumers' health and wellness concerns, including the global public health challenge of rising obesity rates. Steps already taken by the company 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.

Kraft Foods markets many of the world's leading food brands, including Kraft cheese, Maxwell House and Jacobs coffees, Nabisco cookies and crackers, Philadelphia cream cheese, Oscar Mayer meats, Post cereals and Milka chocolates, in more than 150 countries.

For more information on Kraft Foods, please visit our website at

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