food-industry
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Irene Rosenfeld and the art of making a big job smaller
After decades learning why people buy, Irene Rosenfeld made a different calculation: why keep two businesses together? The 2012 Kraft split put her in charge of Mondelēz and gave a familiar cupboard of brands a new corporate shape.
Ejnar Knudsen and the education of patient money
A dairy-farm upbringing, a decade at Rabobank and a spell inside a California feed business gave AGR Partners’ founder three ways to read agriculture. His career connects the mechanics of making food with the question of who finances its next chapter.
Dan Waters and the Business of What Goes in the Bowl
After building brands around cheese, ingredient-conscious snacks and chocolate, Dan Waters has arrived in pet food with a familiar brief: turn a label into a promise people can understand.
Paul Schiefer
Paul Schiefer is the CEO of Amy's Kitchen, the family-founded organic frozen food maker in Petaluma, California. He started on the canning line as a high-school intern, then spent more than two decades inside the company - in IT, international, sustainability, government affairs and Chief of Staff - before being named President in 2023 and CEO in April 2026.