Axelrod most recently served as CEO of Passport Global Foods and Fine Choice Foods, a leading manufacturer of globally inspired cuisine, and as president of TreeHouse Foods’ $1.5 billion condiments division.

Schlafer brings more than 25 years of experience in the food industry and a proven track record of business and leadership success to his role at Foremost. 

“We recruited Vic to lead Kar’s Nuts’ next phase of growth and innovation,” said Nicolay. “Vic is a proven consumer packaged goods executive with over 26 years of experience successfully leading and growing innovative snacking and confectionary brands, with a focus on strong sales, marketing, innovation and brand-building strategies.”

LaPerriere  will help grow the company’s legacy as the pioneer in domestic pork, beef and lamb raised humanely and sustainably by US family farmers and ranchers.

In the fall edition of Talking Points, Rabobank offered advice to the CEOs of big food companies based on reader response to the question, “What single piece of advice would you give to the CEO of a big food company on how to respond better to today’s consumer?” 

Co-founders & Co-CEOs Caryl Levine and Ken Lee will remain in their roles and continue to act as the company's visionaries.

Since 1963 the Italian family-owned company has focused on creating premier products that bring to life real Italian flavors and tradition.

“We are excited to add such high caliber executives to our team to help lead us in the future,” says Dave Johnson, CEO of ARYZTA North America.

Bell Flavors & Fragrances announced the recent hire of Mike Haracz, senior corporate chef, Ben Stanley, corporate chef – sweet applications manager, Harry Park, research chef, as well as promotion of Casey Schallert to the position of senior research chef, at their headquarters in Northbrook, Ill.

Jean-Philippe Azoulay comes with an extensive international experience, including plant health and food ingredients.