Nobell Foods is welcoming a sharp new leader to its executive team, tapping into the scientific expertise of Sergey Solomatin. Solomatin has joined the animal-free cheese provider as its new Vice President of Food Science and Product Development.
"As a young company that's building an entirely new category, Nobell Foods has a huge opportunity to drive real change and create a positive impact on the planet and people," Solomatin said. "Nobell Foods is already leading the future of food with their work around Casein, and I'm beyond honored to join their innovative team."
Solomatin has a decade of experience working in nucleic acid biochemistry, biophysics, polymer chemistry, and pharmaceutical sciences at food companies. In his new role, he brings an industry-leading understanding of the connection between rigorous biochemical research and groundbreaking, delicious, scalable food products, a press release explained.
Solomatin joins Nobell Foods’ ranks after more than 10 years at Impossible Foods, where he helped develop, scale, and commercialize the plant-based provider’s cutting-edge food technology. During his tenure, Solomatin created the Materials and Texture research group, which included over 30 industry-leading scientists and made key contributions to developing and launching the flagship Impossible Ground Beef products.
"At Nobell Foods, we harness the power of plants to create animal-free cheese with accessibility and craveability at the forefront," said Nobell Foods Chief Executive Officer and Founder Magi Richani. "As we pioneer a new category in food with Plant-Grown Proteins, the innovative work that Sergey and his team are doing will enable us to challenge the perceptions of what animal-free cheese tastes, melts, and stretches like."
Solomatin’s appointment comes at a critical period of growth for Nobell Foods, as the company has raised $102 million in funding to date. Click here to read more about the provider’s newest leader.
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