As a founding employee of Impossible Foods, Nick Halla is a regarded as a plant-based pioneer. Together with Pat Brown, he helped build Impossible Foods from the ground up.
In 2018, he was appointed as the alternative meat giant’s senior vice president of international, responsible for leading Impossible’s international strategy, development and commercial operations as the company expanded worldwide.
With his experience in commercialisation and growth, his role on the board at Hoxton Farms will help the company scale-up and expand internationally itself.
Commenting on the news, Halla said: “Today’s plant-based products have shown how delicious and nutritious eating plants can be and have transformed how consumers connect their food choices with sustainability. But the industry is just getting started and has a long way to go to live up to its promise. Joining the Hoxton Farms board gives me an opportunity to support an innovative, dynamic team to deliver on the next generation of meat alternatives.”
Halla holds a degree in chemical engineering from the University of Minnesota and an MBA and master’s degree in Environment and Resources, both from Stanford University.
This news follows the company’s recently expanded offices and pilot facility, alongside a double appointment last December which saw two new senior technical hires.
Dr Vítor Espírito Santo and Nadav Tal joined the London-based Hoxton Farms just before Christmas 2023 from leading cultivated meat companies based in the US and Israel, respectively. Espírito is now Hoxton’s head of cell biology, having previously been GOOD Meat’s senior of cellular agriculture. While Tal, Hoxton’s new systems engineer lead, joined from his role as director of R&D engineering at Aleph Farms.
In other news, today marks the BTOM rollout deadline, as the first stage enters into force. With most companies still feeling unprepared, we've created a checklist of border rule changes for you here.
