The Very Good Food Company announces new CEO

It’s been a tumultuous 2022 at the top for The Very Good Food Company, but it can now officially look to the future.

In early April, CEO Mitchell Scott had his contract terminated and chief R&D officer James Davison resigned from the company and the board. The two co-founded the brand in Vancouver in 2016 as a vegan meat-alternative producer. Very Good then expanded into dairy-free cheeses and earlier this year announced plans to open retail locations.

Former Nestlé executive Matthew Hall was soon named interim co-CEO, teaming with board member Dela Salem, while the search for a permanent replacement commenced. Ana Silva also stepped down as Very Good’s president and interim CFO and resigned from the board.

This week, Very Good announced the CEO search was over with the promotion of Parimal Rana, formerly Very Good’s VP of Operations. Rana’s focus has been on scaling operations and driving growth during his 25 years in food manufacturing. Before joining Very Good in 2021, he worked at brands such as Nature's Path Foods, Sunrise Soya Foods, CLS, Gardine and Daiya.

“It is a privilege for me to take over as CEO,” said Rana. “Matt's interim leadership has resulted in a notable change of direction and greater stability for our business, and we're now well positioned to leverage our strengths and focus on future growth.”  

Added Hall: “Considering Parimal's deep understanding of the plant-based food industry, his impressive operational background, and most importantly his proven leadership capability within Very Good, he is well prepared to build on the operational improvements that have been put in place and to realize Very Good’s future growth potential.”

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