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Former Kellogg Exec Joins Sabra As Chief Technology Officer

Cherie Floyd
Cherie Floyd

Sabra Dipping Co. has named Cherie Floyd as its new chief technology officer. Floyd, a global food industry executive, has held leadership roles with several household name-brands throughout her career. She will help set the product development course for Sabra’s next phase of growth as consumer adoption of hummus expands beyond dipping.

Prior to joining Sabra, Floyd served as VP for Kellogg North America snacks research and development, 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 snacks to frozen foods in retail, foodservice and other specialty channels. Her work included positions in Sydney, Australia, and overseeing the broader Asia- Pacific region.

Earlier in her career, Floyd worked at General Mills and Pillsbury in product development. She 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, Virginia, near Sabra’s research and development facility that it calls its Center of Excellence.

“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.”

“I grew up on a farm in Texas,” said Floyd. “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.

“The work we do in the food world is fifty percent culinary art, fifty percent food science and ten percent magic. 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.”

Headquartered in White Plains, New York, Sabra’s manufacturing facility in Chesterfield County  has earned Gold certification under the U.S. Green Building Council’s LEED certification program.

Sabra is a joint venture between PepsiCo and Strauss Group that sells dips and spreads in North America.

Keep reading:

New Sabra CEO Harpaz Sees Great Potential For Hummus Category

Sabra Dipping Co. Updates Logo, Packaging For Its Hummus Line

Wakefern Names Former Ahold Delhaize Exec SVP Of Marketing

About the author

Mike Berger

Mike Berger

Mike enjoys touring various supermarkets to check out the latest foods and trends. When he isn’t writing, he takes pleasure in sports, his family and young, energetic grandchild.

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