General Mills CEO on Keeping Up With the Dynamic Food Industry

General Mills CEO on Keeping Up With the Dynamic Food Industry

Assessment

Interactive Video

Business

University

Hard

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The video features an interview with Jeff Harmening, CEO of General Mills, discussing current food trends, particularly the shift towards simple and plant-based ingredients. It covers strategies for understanding consumer preferences, the impact of e-commerce on food retail, and the role of acquisitions in driving innovation. The discussion also touches on challenges like logistics and trade policies, and the future of the food industry, emphasizing the importance of adapting to changing consumer values and delivery methods.

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10 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the current hottest trend in the food industry according to Jeff Harmening?

Complex recipes

Fast food

Simple ingredients

Exotic spices

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is one of the next big trends in food that General Mills is focusing on?

Gluten-free products

Plant-based proteins

Low-carb diets

Organic dairy

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How does General Mills stay ahead of consumer trends?

By investing in startups

By hiring celebrity chefs

By conducting surveys

By opening new stores

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What percentage of food purchases does General Mills predict will still occur in physical stores in five years?

100%

90%

50%

70%

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why does General Mills acquire companies like Blue Buffalo?

To reduce production costs

To access new growth opportunities

To diversify into technology

To eliminate competition

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is a key factor in deciding to acquire a company according to Jeff Harmening?

Cultural fit

Size of the company

Number of employees

Location

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is one of the biggest challenges the food industry will face in the next five years?

Decline in organic food demand

Evolution of food delivery

Increase in fast food chains

Shortage of chefs

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