Pablo Perversi, chief innovation, sustainability and quality officer, global head of gourmet and member of the executive committee at Barry Callebaut has decided to pursue new career opportunities outside the Barry Callebaut Group, effective 1 September 2022.
On Perversi’s departure, chief executive Peter Boone said: “I would like to thank Pablo for his energy, innovative mindset and leadership. Pablo has been a key contributor to our business growth in the past five years.
“Under his leadership our Gourmet business further evolved into a driver for profitable growth, we have landed groundbreaking innovations and have become a sustainability leader in the ESG rankings. I want to wish Pablo all the best in his future endeavors.”
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Food Manufacture spoke to Perversi on developing ruby chocolate and how its was a driving force at Barry Callebaut in our exclusive video interview.
Meanwhile, Dr Elizabeth Redmond has been appointed as Professor of food safety, health and behaviour at Cardiff Metropolitan University’s ZERO2FIVE Food Industry Centre.
Over the past 26 years, Redmond has contributed to and been the Principal Investigator for more than 25 multi-disciplinary research projects for high profile organisations such as the UK Food Standards Agency and the Welsh Government.
She has worked with international collaborators from across the globe and is a director of studies and supervisor for post-doctorate, PhD, professional doctorate, masters and undergraduate research food safety studies.
Commenting on her appointment, Redmond said: “I am looking forward to continuing and further progressing high-quality, impactful and novel food safety research in Cardiff Met at ZERO2FIVE Food Industry Centre.
“I intend to expand our research team with new Post-Doctoral, Doctoral and collaborative research studies and continue to build UK-based and international partnerships to benefit the consumer, healthcare and food industry sectors and ultimately impact and improve food safety across the globe.”