Sally Grimes has a knack for reimagining products you think you already know. At Kraft Foods, she made macaroni and cheese microwaveable. At Newell Rubbermaid, she elevated the Sharpie pen to a wand of artistic expression. Now, as president and global growth officer for Tyson Foods, she is working to do the same for meat.
“We have two key pillars to this growth strategy. One is sustaining innovation. This means packaging innovation, quality improvement, sustaining the growth of our core brands through new flavors and forms,” Grimes told Blue Sky. “The second part is about extending the reach of our brands and our business beyond the products and categories in which we serve today. It’s saying Jimmy Dean is not just about breakfast. Jimmy Dean is not just about sausage.”
Grimes earned a bachelor’s degree in finance from Valparaiso University and spent a few years at First Citizens Bank before heading to the University of Chicago for an MBA. She and her husband, real estate executive Steven Grimes, have a daughter and a son.