Chobani has restructured its management team with chief marketing and commercial officer Peter McGuinness promoted to the position of president, effective immediately.
The US yogurt maker has also announced the departure of CFO Mick Beekhuizen, who will be replaced on an interim basis by current treasurer Michelle Brooks.
In addition to his current responsibilities, McGuinness will also oversee Chobani’s supply chain, manufacturing, sustainability, and research and development functions.
Chobani said it is continuing its efforts to shift towards a nimbler, team-centric way of organising – a model that was tested through the combination of the company’s sales, marketing and new product development functions under McGuinness in 2017.
“We created this company with people at the centre, and they are the reason for where we are today,” said Hamdi Ulukaya, founder and CEO of Chobani. “Peter has been an amazing member of that journey, and I’m honoured and happy to have him as president.
“Passion, intelligence and collaboration make us who we are, and I love seeing this talent rising up through the company, working side by side to build the future of Chobani. We continue to break down walls, collaborate more, and become closer as leaders, making a better food company for tomorrow.”
As a result of a series of new appointments, 50% of Chobani’s executive team will now be comprised of female leaders.
Earlier this month, the company opened a 71,000-square-foot Innovation & Community Centre at its Twin Falls, Idado, plant to boost the development of new products.
Schumacher will replace Alan Jope, who announced his decision to retire last September, less than a year after a failed attempt by Unilever to buy GlaxoSmithKline’s consumer healthcare business and just months after activist investor Nelson Peltz joined the company’s board.
Globally, plant-based ice creams have doubled their share of the market over the last five years, according to Tetra Pack. Pea protein and coconut milk are leading the way, but Tetra Pak cites data showing that oat-based ice cream launches have doubled in the previous year.
A myriad of so-called eco-labels are being rolled out across various F&B products, but with no gold standard or strict rules governing precisely what the logos mean and what methodology is behind them, concerns are growing that they will confuse consumers and ultimately be counterproductive.