Tate & Lyle has announced the appointment of Vivid Sehgal as the company’s new chief financial officer (CFO), effective 1 May 2021.
Sehgal succeeds Imran Nawaz, who has served as CFO since 2018 when he took over the role from Nick Hampton, who had been appointed as Tate & Lyle CEO. Nawaz will be leaving the company to take up the position of Tesco CFO.
At the beginning of March, Sehgal will join Tate & Lyle as CFO designate and be appointed to the board of directors. Over the following two months, he will work with Nawaz to ensure a smooth transition.
Previously, Sehgal served as CFO of Delphi Technologies from 2017 to 2020 and prior to that, he was CFO of LivaNova, a medical technology company.
Sehgal has also held senior management positions with Allergan, Gillette and GlaxoSmithKline, working across the US, Europe and the Middle East.
“I am delighted to welcome Vivid to Tate & Lyle and the executive team,” said Tate & Lyle chief executive, Nick Hampton.
“He brings with him a proven track record of financial leadership as well as extensive commercial and transactional experience. I very much look forward to working with him as we continue to progress Tate & Lyle’s growth agenda.”
Tate & Lyle chairman, Gerry Murphy, added: “Vivid’s broad financial, business and international experience will be of great value to Tate & Lyle and he is a very welcome addition to our board.”
by Antonia Garrett Peel
Source: foodbev.com
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.
