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Ventura Foods names Furman president, CEOVentura Foods names Furman president, CEO

Paul Frumkin, Managing Editor

October 7, 2009

1 Min Read
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Paul Frumkin

BREA Calif. Former PepsiCo executive Christopher Furman has been named president and chief executive of Ventura Foods LLC, the edible oil-based food products company headquartered here.

Furman succeeds Rick Mazer, who is retiring.

Furman joins Ventura Foods from Purchase, N.Y.-based PepsiCo Inc., where he has held a number of posts over the past 20 years. Most recently, he was president of PepsiCo's Foodservice Division.

Ventura Foods is a joint venture between CHS Inc., an energy, grains and foods company based in St. Paul, Minn., and Mitsui & Co. Ltd., a global trading, investment and service firm in Tokyo. Ventura processes a range of branded and private label foods, and has production facilities in 11 locations around the United States.

Jay Debertin, executive vice president and chief operating officer of CHS Oilseed Processing, said Furman's "broad experience includes leading sales, marketing and operational teams to new heights, and successfully launching and integrating product lines in the food and beverage industry. His dedication to helping customers succeed is an ideal fit with Ventura Foods."

Debertin also praised Mazer "for his 12 years of leadership. While he served as president and CEO, Rick helped grow Ventura Foods to more than $2 billion in annual sales and over 2,400 employees. His many notable accomplishments include the acquisition of the Marie's and Dean's brand refrigerated salad dressings and dips; consolidation of West Coast operations; and construction of a new state-of-the-art plant in Ontario, Calif."

Contact Paul Frumkin at [email protected]

About the Author

Paul Frumkin

Managing Editor, Nation’s Restaurant News

After graduating from the State University of New York at New Paltz with a degree in English, Paul Frumkin attended the Culinary Institute of America in Hyde Park, N.Y., graduating with honors in 1980. That year he moved to New York City where he worked for several foodservice and hotel publications. In 1984 he co-wrote “The Norman Table, The Traditional Cooking of Normandy,” with chef-restaurateur Claude Guermont. The cookbook, which was published by Charles Scribners Sons, won the “Best European Cookbook” award from the International Association of Culinary Professionals in 1985. He joined Nation’s Restaurant News in 1990 and has held a number of editorial positions there. He currently covers legislative policy and the Northeast for NRN.

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