Heinz Most Loved Food Company According to ACSI and NECG

Most recent scores of Customer Satisfaction Index reveal H.J.Heinz is highest scoring company among food manufacturers. The New England Consulting Group recently conducted a brand valuation for Heinz.

(PRWEB) November 19, 2005 -- The most recent scores just released by the University of Michigan’s American Consumer Satisfaction Index (ACSI) reveal that once again, consumers rate H. J. Heinz as the highest scoring company among food manufacturers. Heinz has been ranked as the number one company for the past five years, and one of the top two for the past ten years.

Heinz was also recently the subject of a brand valuation analysis by the New England Consulting Group (NECG), headquartered in Westport, Connecticut. Using their Six Sigma Branding Model, New England concluded the lifetime brand value for Heinz to be more than $20 billion.

New England’s proprietary Six Sigma Branding Model employs a holistic approach that not only measures value created for shareholders, but also for five other constituents, including consumers, customers, suppliers, employees, and even communities in which brands “live.” “As companies learn every day, they are only custodians of brands. The true owners are consumers, customers and other constituents in the value chain,” according to Gary M. Stibel, CEO of the New England Consulting Group. An interview with Stibel discussing the valuation of Heinz is featured in the 2005 Heinz annual report.

The New England Consulting Group has been providing expert marketing management counsel to Fortune 500 companies, like Heinz, for over 25 years. Their diverse practice includes branding, positioning, advertising, pricing, promotion, valuation, M&A, business turnarounds, and other related marketing variables. More information about the company is available on their website: www.thenecg.com.

For further information about the New England Consulting Group and their marketing management practice, please contact Suzanne Golub at (203) 226-9200.

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