Food for Progress, with brands like Oumph! and Beat, hires Peter Segerblom as Head of Food Concepts. Peter’s previous work experience includes food and beverage management at O’Learys, as well as running restaurants and catering companies. In recent years he has been a food and drink consultant.
– We are very pleased to have Peter on board. With solid experience in the industry and a passion for food and drinks, he will complement us well in carrying the work forward towards new flavour sensations, says Lennart Bjurström at Food for Progress.
Peter Segerblom cofounded the now classic Saturnus Café in Stockholm, and he has been running and working at several well-known restaurants and catering companies. For a number of years, he was Food and Beverage Manager at O’Learys, and participated in developing the restaurant chain’s successful plant-based menu with Oumph! In recent years he has been a food and drink consultant.
Now, Peter Segerblom gets the title Head of Food Concepts at Food for Progress, and becomes ultimately responsible for, together with existing and new customers, developing commercially viable food concepts in both Sweden and abroad. He started on 9 October and will be part of the company’s management team.
– I am looking forward to contributing to Food for Progress’s continued success in Sweden and internationally. I see it as a fun challenge to develop different concepts on plant-based food with our customers. One objective is to ensure that more people choose the plant-based options because they taste best, says Peter Segerblom.
Food for Progress is a Swedish food company that joins forces to produce enough tasty, nutritious and climate-friendly food to feed all people on earth. Food for Progress has in recent years been very successful with awards such as the 2015 Food Industry Award and the Oumph! brand was awarded the 2016 Grocery of the Year.
Oumph! is currently available in Sweden, Denmark, Norway and Iceland. Recently, Oumph! was launched at Whole Foods UK.
For more information, please contact:
Lennart Bjurström, Heart of People & Process, Food for Progress
Peter Segerblom, Head of Food Concepts, Food for Progress