Mars appoints Dr Abigail Stevenson as chief science officer
Mars, Incorporated has unveiled Dr. Abigail Stevenson as Chief Science Officer (CSO), working across the group, including the company’s confectionery and snacks interests, reports Neill Barston.
As the business noted, in her post, she will be exploring advance food developments within the sector, which includes forging relationships with academic groups, and non-government organisations and peers, targeting driving innovative practice within the company.
Dr Stevenson, who takes up her role this month, will provide leadership for its science team, and reports to Nici Bush, Vice President of Science and Technology for Mars. She will retain her responsibilities as Vice President of the Mars Advanced Research Institute (MARI), which connects the firm with emerging science and technology to spark discoveries with the potential to reinvent the future of its business.
She will also oversee the Mars Global Food Safety Center (GFSC), a state-of-the-art research and training facility that sits at the heart of a global network of partners and collaborators tackling the most significant food safety challenges facing the planet today.
As the company added, for more than a century, the Mars business has been deeply rooted in science. It leads pioneering research around the world, in fields related to sustainability, health and wellbeing and supply chain resilience. Key projects that the business has delivered alongside partners have included supporting COSMOS, the largest clinical dietary intervention trial investigating the impact of flavanols on health, being a Founding Partner in the African Orphan Crops Consortium, which enabled the genome sequencing of 101 traditional African food crops traditionally neglected by science, and the discovery of a natural alternative to artificial blue food colorants in cabbage. To do so, it has drawn on high calibre talent and five state-of-the-art research institutes: the Waltham Petcare Science Institute, the Cocoa Flavanol Research Hub, the Cacao Plant Science Hub & Origin Research Centers, MARI, and the GFSC
“Mars’ commitment to science and technology is helping us solve consumer problems and address increasingly demanding global challenges. With more than 20 years of research experience, Abi brings the deep scientific experience needed to advance our business and make a positive impact on society,” said Nici Bush, Vice President of Science and Technology at Mars. “I look forward to continuing to work with her as Mars pursues an ambitious science agenda throughout the business.”
“As the world around us continues to evolve, I am excited to be driving discoveries that have the potential to impact not only the future of our business, but also to improve the lives of people and pets around the world,” said Dr. Stevenson. “I’m fortunate to be surrounded by some of the best and brightest scientists, researchers and professionals across the globe, and I’m looking forward to continuing our important work together.”
In her career at Mars, Dr. Stevenson has overseen significant research outputs, delivering innovative solutions to long-standing food industry challenges. She has served in multiple roles with the Waltham Petcare Science Institute, including Head of Science Communications and Engagement; and was Director of the Mars GFSC from 2017 to 2020 before assuming the role of Vice President of MARI.
Flavanol development
On the related science-based news for the business, Dr. Catherine Kwik-Uribe, VP Scientific & Regulatory Affairs, Applied Science & Nutrition, Mars Edge, has further welcomed recommendations from the Academy of Nutrition and Dietetics on flavanols – which are present within cocoa.
She said: “Mars Edge is excited about and welcomes the recommendation issued by the Academy of Nutrition and Dietetics on flavanols. This first-of-its-kind recommendation highlights the positive role that flavanols can play in cardiometabolic health and offers consumers actionable advice about these novel bioactives.
For over 20 years, Mars scientists and others have been researching flavanols and how they can benefit human health. This recommendation is a significant milestone in this emerging area of nutrition. We hope that this recommendation prompts greater interest and awareness – from health professionals to consumers – on the significant role that flavanols can play in health and nutrition, and furthers conversations that may soon lead to full inclusion into worldwide dietary guidelines.”