Sabra Dipping Company, LLC (Sabra), maker of America's favorite hummus, welcomes Cherie Floyd to its executive team as Chief Technology Officer. Floyd, a global food industry executive, has held leadership roles at 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.

"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 Cherie Floyd, Sabra's chief technology officer. "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."

Prior to joining Sabra, Floyd served as vice president for Kellogg North America Snacks R&D, leading areas of innovation, cost optimization, and supply chain support research and development. Previously, at Kellogg, she held several North America and global leadership positions across categories from cereal to snacks to frozen foods in retail, food service, 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, VAnear Sabra's Center of Excellence.

"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," added Floyd.

About Sabra Dipping Company, LLC

Sabra makes America's best-selling hummus. We believe in the power of deliciously nourishing food to help you feel good at home, on-the-go and with those you love. Sabra hummus is a simple feel-good food that starts with fresh chickpeas, tahini, a touch of garlic and all the flavor of plant-based ingredients. Sabra hummus is made with chickpeas grown by family farmers in the Pacific Northwest of the U.S. With more than a dozen varieties of hummus to make mindful eating as simple as it is flavorful, Sabra's range includes items that are non-GMO, vegetarian, organic, gluten-free, kosher and vegan and can be found nationwide in club stores, supermarkets, specialty retailers, through food service and at online retailers.