Agile Design Hardwired into 150-year-old Food Company
- Resource Type
- RTM Publication
- Publish Date
- 11/01/2020
- Author
- Craig Slavtcheff
- Topics
- Managing Innovation and R+D, Strategic Planning
- Associated Event
- Publication
The adaptation of agile design methodologies at the Campbell Soup Company highlights a significant evolution in its approach to innovation and market competitiveness. Craig Slavtcheff elucidates how this 150-year-old food company has transformed its innovation strategy to expedite the processes of design, insight, and execution. Emphasizing the necessity for agility in a rapidly changing consumer market, Campbell’s strategic shift revolves around three core components: speed to insight, speed to design, and speed to execution. By incorporating advanced data analytics and agile practices—traditionally utilized in tech industries—Campbell has enhanced its capability to quickly interpret market trends and consumer needs, thereby facilitating faster product development cycles. This agile integration not only speeds up the innovation process but also strengthens Campbell’s position in North America, leveraging its extensive brand portfolio to maintain competitive advantage. The adoption of agile methodologies has allowed Campbell to navigate market shifts more effectively, demonstrating a robust example of how traditional companies can innovate within the fast-paced consumer goods sector.
Craig Slavtcheff, appointed as Vice President and Head of Research and Development at Campbell Soup Company, brings a robust 30-year background in R&D within the consumer-packaged goods industry. At the age of 51, he oversees Campbell’s comprehensive R&D organization, including its strategy, innovation, product development across various divisions, as well as the company’s science and technology, regulatory, nutrition, and culinary teams. Slavtcheff is recognized for his disciplined leadership and ability to drive product innovation that aligns with the company’s strategic objectives in North America.
Prior to his current role, he served as Vice President of R&D for Campbell Snacks and International, and before that, for the Global Biscuits and Snacks division since 2015. Since joining Campbell in 2012, Slavtcheff has led his teams to significant achievements, including the launch of the successful Pepperidge Farm Farmhouse cookies and innovations like organic wheat Goldfish crackers and new Milano cookie flavors. His earlier career includes key positions at Sun Products Corporation and Unilever, where he led R&D for major global brands. A graduate in chemical engineering from the University of Connecticut, Slavtcheff also contributes as a board member for The American Institute of Baking and holds over a dozen patents, underscoring his significant contributions to R&D and product innovation.