General Mills has been tinkering with its recipes to keep products on shelves as supply chain backlogs persist.
"The biggest issue we're seeing is really around material disruptions — ingredients coming into our plants to run our products," said Jon Nudi, president of North American retail for the Golden Valley-based food maker. "Some of our products we've reformulated over 20 times."
The company still moved fewer pounds of product this winter than it did the year before, but price increases kept sales and profits from slipping.
