Cargill has named Brian Sikes to lead its global protein and salt businesses. He will succeed Todd Hall, who announced his retirement after 36 years with the company.

Sikes began his career at Cargill in 1991. Most recently, he led the transformation of the North American protein business, which has delivered strong financial results and expanded offerings in line with shifting consumer demand for value-added protein, sustainable supply chains and  alternative proteins.

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Sikes also led the development of Cargill’s new North American protein headquarters in Wichita, Kansas, which is hosting a grand opening on December 6. Under Sikes’ direction, the headquarters is designed to attract new and diverse talent to the company and strengthen collaboration between customers and Cargill’s Food Innovation Center and culinary chefs, also based in Wichita.

“Cargill Protein and Salt has experienced strong growth for many years, and Todd has led some of Cargill’s largest and most successful acquisitions,” said David MacLennan, Cargill chairman and chief executive officer. “We are confident Brian is the right leader to build on that success, and he has demonstrated an authentic leadership style, customer-first focus and an ability to drive change in his role as president of North American protein. Brian has also created inclusive and diverse teams, which is a top priority for Cargill.”

Sikes will officially join the 11-person executive team in early 2019. Cargill’s protein and salt businesses have more than 60,000 employees in 16 countries with operations in North America, Latin America, China and Southeast Asia.

Cargill Protein processes beef, poultry, value-added meats and egg products to food makers, food service companies and food retailers. It is the third largest turkey company in the United States, having slaughtered 1 billion  live pounds of turkeys in 2017. Its key turkey brands include Honeysuckle White, Shady Brook Farms, Honest Turkey, Charter Reserve and Castlewood Reserve brands.