Sokol Custom Food Ingredients Makes Two Promotions to Innovation Team

Antonio Marungo and Max Pombert have been appointed to new positions with the private label ingredient manufacturer.
Zachary Russell
Associate Editor
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Sokol Custom Food Ingredients, a manufacturer of food ingredients that works with private brands, has announced two promotions that will expand the company’s culinary and innovation services. Antonio Marungo has been named Director of Culinary Development and Innovation and Max Pombert has been promoted to Director of Process Development and Commercialization.

Sokol Custom Food Ingredients specializes in wet sauces and provides formulation, ingredient, sourcing, production and distribution services. Based in Countryside, Ill., the company is family-owned and has been in business for 125 years.

“I am pleased to announce the promotions of Antonio and Max into these new roles,” said Paul Noble, Chief Commercial Officer at Sokol Custom Food Ingredients. “As a company, we listen to the voice of our customers and adapt our services and capabilities to best serve their needs. We have learned over the past several years that our customers not only rely on our experts for technical and scientific support, they also need our team to proactively develop and deliver on-trend, ready-to-use products. This new structure creates two subsegments under the Sokol ‘R&D umbrella’,ensuring our current internal and external projects continue forward while allowing our team to accelerate culinary and innovation support for our customers. It will be instrumental in exceeding our company goals and allow us to better serve our customer partners."

Antonio Marungo was most recently an Account Specialist in the Technical Sales department at Sokol. He has also worked as a food scientist in R&D at Vanee Foods Company and Aryzta LLC. He earned Bachelor of Science degrees in Culinary Science/Culinology and Food Industry Management from Dominican University. Additionally, he earned an Associate of Arts degree in Culinary Arts from Le Cordon Bleu College of Culinary Arts, Chicago.

Max Pombert has held several positions at Sokol, most recently as Sokol’s Director of R&D. He has also held positions in food science and product development at companies such as Baldwin Richardson Foods and Tone Products Inc. He earned a Master of Food Science degree from the University of Illinois and a Bachelor of Science in Nutrition and Dietetics from Northern Illinois University.