Charles (Chuck) J. Muth has been named chief growth officer of Beyond Meat, a privately held maker of plant-based meat substitutes. In this role, Mr. Muth will be responsible for driving distribution and growth of the brand’s products in retail and food service.
Mr. Muth joins Beyond Meat from the Coca-Cola Co., where he led the creation of the Venturing and Emerging Brands unit’s sales organization as senior vice-president of sales, achieving revenue growth in that segment of more than 200% from 2014 to 2016. Previously, he was vice-president of sales at Honest Beverages, where he tripled growth between 2010 and 2013. He also served as vice-president of sales and marketing for Philadelphia Coca-Cola Bottling Co., managing a team of more than 450 employees. He has a bachelor’s degree in marketing and management from Montclair State University and a master’s degree in business administration in finance from Fairleigh Dickenson University.
“I am very pleased to welcome Chuck to the team in this key leadership role,” said Ethan Brown, chief executive officer of Beyond Meat. “Chuck’s clear track record of driving substantial growth in brands big and small, established and challenger, is compelling. Our vision is to bring our plant-based meats to the center of America’s plate and beyond, and I have every confidence in Chuck’s ability to chart the path between that vision and consumers.”
Based in El Segundo, Beyond Meat manufactures meat-free burgers, strips, crumbles and single-serve meals. This past October, Tyson New Ventures L.L.C., Tyson Foods’ venture capital fund, acquired a 5% stake in Beyond Meat. The company also has received investment from 301 INC, the business development and venturing unit of General Mills.
“I’m thrilled to be joining Beyond Meat at this exciting time in their expansion,” Mr. Muth said. “The brand’s mission and purpose promises an amazing opportunity to effect positive change in the way the world eats and I look forward to playing a role in helping accelerate its growth.”
By Monica Watrous
Source: Food Business News
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