Natures Menu has strengthened its senior team with the addition of a number of appointments to the management team. James Langan takes up role as commercial director, Dawn Spiby as marketing director and Richard Franklin as production manager.
James has an extensive career within FMCG at board level and is a strategically focused director with a track record of driving sales and profit growth for leading branded manufacturers, having managed several turnarounds. He joins from Tangerine Confectionery where he was acting deputy CEO.
Dawn is an experienced marketer and innovator, who has worked in several major companies in the food sector, driving consumer footfall, engagement and brand awareness.
Richard Franklin joins Natures Menu to head up the production management of the brand new £16 million processing facility in Norfolk which is due to open in September. Richard joined from an experienced role running a large meat processing organisation and is excited about the investment in technologies and innovation at the company.
These appointments represent growing investment by Natures Menu in expertise to assist with the rapid growth in demand for raw and raw inspired foods. It follows the appointment of Tina Bryne as UK sales trade manager last month, and in early March, Tad Antoniak, joined the business from Mars as business development manager, with extensive experience in the pet specialist sector.
Craig Taylor, managing director of Natures Menu said: “I am delighted to be adding to the expertise we have in the business, to continue to help drive and manage the rapid growth within the RAW sector.
“The interest in our Number One brand and range of products from breeders, vets, independent and national pet specialists has increased, culminating in a very successful year at Crufts with consumers and at PATS with our trade partners. The newly enhanced team will complement the existing skills in the business and help us fill the new facility at Snetterton.”
Natures Menu has seen a rapid uptake in sales and stockists of its raw and raw-inspired meals within the trade and veterinary sectors and has appointed a number of senior managers to its business over recent months.
It will open a new multimillion site at Snetterton in autumn 2017 to create further capacity for its existing portfolio as well as the operational capability to deliver new and innovative products into the market.