The #Cheesepocalypse continues.
Jewel-Osco stores confirmed Wednesday they haven’t received shipments of some Velveeta products for months and others have been sporadic with limited availability since before Christmas.
The 8-ounce packages have been missing from store shelves since September, a spokeswoman said. Stores are also lean on 16-ounce packages that have had few shipments recently. But customers should still be able to find 32-ounce packages, which Jewel-Osco says haven’t been disrupted. Queso Blanco is also still in supply.
The Velveeta shortage comes just as the NFL playoffs kick into high gear this weekend, a time when some processed cheese lovers use the product for nachos and dips. Kraft Foods Group, which makes Velveeta, on Tuesday said customers might not be able to find some Velveeta products on store shelves for several weeks.
“This is really a short-term issue that’s more noticeable right now given the increased seasonal demand,” Kraft spokeswoman Jody Moore said in an emailed statement to the Tribune. “We have not heard many complaints from consumers so far.”
“This is really a short-term issue that’s more noticeable right now given the increased seasonal demand,” Kraft spokeswoman Jody Moore said in an emailed statement to the Tribune. “We have not heard many complaints from consumers so far.”
Moore did not elaborate on why the shortage occurred or whether it would affect other Kraft products.
The shortage was first reported by Advertising Age after a few stores on the East Coast reported running low on the product. One Brooklyn-area employee told Ad Age that the store wasn't expecting shipments again until February due to a plant issue.
Velveeta cheese, the staple of many-a-nacho recipe, has been serving Kraft well recently. The slices and Velveeta dinner kits have boosted sales, according to the company's third-quarter earnings release. The cheese product, its name concocting a velvety smooth product that melts evenly over chips or noodles, has been around for 86 years.
ehirst@tribune.com
No comments:
Post a Comment