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Sabra Dipping Company Welcomes Cherie Floyd as New CTO

Sabra Dipping Company Welcomes Cherie Floyd as New CTO


WHITE PLAINS, NY
Friday, July 13th, 2018

Sabra Dipping Company recently announced a new addition to its executive team. Cherie Floyd will join the company as its Chief Technology Officer. In this new role, Floyd will help set the product development course for Sabra's next phase of growth.

Cherie Floyd, Chief Technology Officer, Sabra Dipping Company"I grew up on a farm in Texas," said Floyd in a company press release. "This simple fact has influenced the trajectory of my career in food science in basic yet powerful ways, inspiring my love for fresh food and culinary experience. I am thrilled that the consumer-driven food revolution of today is bringing us back to nutritious plant-based meals, which is why the opportunity to join Sabra was so compelling. I share Sabra's belief that above all, people seek deliciously nourishing food they can feel great about enjoying and sharing. Hummus is the quintessential plant-based 'feel-good' food and is uniquely versatile. I can't think of a more outstanding team or better place to put my skills and passion to work."

Cherie Floyd joins the Sabra Dipping Company as CTO

Prior to joining Sabra, Floyd served as Vice President for Kellogg North America Snacks R&D, leading areas of innovation, cost optimization, and supply chain support research and development. At Kellogg, she held several North America and global leadership positions across categories from cereal to frozen foods in retail, food service, and other specialty channels. Her work included positions in Sydney Australia and overseeing the broader Asia Pacific region. Floyd has also worked at General Mills and Pillsbury in product development.

Tomer Harpaz, Incoming CEO, Sabra Dipping Company"We welcome Cherie to Sabra with great enthusiasm and a shared excitement about what comes next," said Tomer Harpaz, Sabra CEO. "At the heart of Cherie's impressive career in the global food industry is a deep expertise where food, nutrition and innovation meet. Her notable background is matched by a passion for the wholistic consumer experience. This hybrid of skill and sentiment are core to what drives success at Sabra's Center of Excellence. We are on the cusp of an evolution in hummus consumption as consumers begin to embrace this plant-based food as the base for a delicious meal. We are thrilled to have Cherie helping us lead the way.”

Floyd holds a Bachelor of Science in Food Technology from Texas Tech University and a Master of Science and a PhD in Food Science from Texas A&M University. Floyd and her family will live in Chesterfield County, VA near Sabra's Center of Excellence.

"The work we do in the food world is fifty percent culinary art, fifty percent food science, and ten percent magic,” added Floyd. “At Sabra, everything starts in the kitchen and that magic, which is so apparent in the outstanding team here, makes me feel great about what we are sharing with consumers today and what we can bring to the table in the future.”

Congratulations to Cherie from all of us here at Deli Market News!

Sabra Dipping Company
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