Beyond Spam, Hormels Secret Weapon for the future of food

Spam, more than any other product, defines Hormel. Through its 125-year history, the company’s strategy has been simple: protein, preferably with a long shelf life. Its other brands—Dinty Moore beef stew, Mary Kitchen hash, Real Bacon toppings, Herb-Ox bouillon cubes and its eponymous chili—sound like the shopping list for a Cold War fallout shelter.   But around 2007, Hormel quietly embarked on a venture that would take it deeper than it had ever been into the cupboards and kitchens of Americans, many of them immigrants, many of them young. It led to a series of acquisitions and a blitz of research and development that helped round out its pantry of products and inoculate it against the fickle modern food trends of a kale-and-quinoa world.  One of the first things it did was hire an anthropologist.