Land O’Lakes Ingredient Solutions has announced the addition of Denny Sullivan as national account sales director. He will be responsible for developing and executing a strategy to grow national accounts for its dairy products, including cheese powders, dairy powders, process cheese, butter blends and seasoning blends.
He has 25 years of experience in the food ingredient industry with companies such as Sparboe Foods, Provesta Flavor Ingredients and Cargill.
Sullivan has a BA in advertising and marketing and a BS in chemical engineering from the University of Minnesota. He is also a member of the Institute of Food Technologists, among other associations.
Chef Jerome Landrieu has been appointed technical advisor at the new Barry Callebaut Chocolate Academy in Chicago. He previously worked in pastry shops and restaurants in Paris, where he studied under three chefs who earned the prestigious Meilleur Ouvrier de France (M.O.F.) title.
He will share his experience and teach diverse chocolate applications and processing techniques to artisans and culinary professionals, including pastry chefs, confectioners, bakers and caterers.
Massimo Garavaglia, president of Barry Callebaut North America’s food manufacturer and gourmet business, said Landrieu will bring “a fresh perspective on pastry arts to our North American technical advisor team”.
Landrieu’s awards include first place for tasting selection at the Salon du Chocolat in Paris and he was a pastry semifinalist at the 2007 Meilleur Ouvrier de France competition.
Diamond Foods, which processes, markets and distributes culinary nuts and snacks, has appointed Lloyd J Johnson to the newly created position of executive vice president of sales and chief sales officer of the company.
Johnson recently served as senior vice president of the online travel company, Expedia Partner Services Group. He has also served as vice president, sales and customer development of Kraft Foods International where he was responsible for selling the entire Kraft Foods retail product portfolio to Kroger. He also spearheaded the integration of Nabisco Biscuit Company, Nabisco Foods Group and Kraft Pizza into the broader Kraft organization.
Diamond Foods CEO, Michael J Mendes, said: "Lloyd’s extensive food industry expertise in sales leadership makes him an ideal fit for Diamond. Given our long-term growth strategy, his insight into our market will prove invaluable."
The Danish Minister of Science has appointed Chr Hansen vice president of research and development of natural colors, Annette Salskov-Iversen, to the board of The Danish Council for Strategic Research.
She has been with Chr Hansen since 1999 and in 2005, she was appointed to her current role in natural colors, an area that is seeing high growth as international food producers wish to avoid synthetic colors in their products.
The research council funds research and provides advice within politically prioritised and thematically defined research areas. It is composed of recognized researchers and experts from both the private and public sectors and seeks out new research trends.