Changing leadership and shaping the next gen of sustainable cheese
Mary Luz Olivares on her journey after WE Lead Food
With more than 25 years of experience in food science and innovation, Mary Luz Olivares has built a career driven by purpose, curiosity and impact.
Now working as a Product Design Global Manager at Flora Food Group in the Netherlands, she is helping shape the next generation of sustainable dairy alternatives. She shares how the WE Lead Food programme strengthened her confidence, leadership style and professional network.
Can you tell us about your career path so far?
Mary Luz Olivares: ‘I’ve always had a passion for food science, food innovation and nutrition. During my 25-year career, I have worked both in the food industry and as a researcher.
I have worked with dairy, fats and oils, health-promoting compounds and many other areas - all related to food and innovation. I’m curious and very purpose-driven, and I enjoy exploring different topics, both as an academic researcher and within the food industry.
Today, I’m working at Flora Food Group as a Product Design Global Manager with a focus on innovation in next-generation dairy and dairy alternative products.’
What’s your academic background?
Mary Luz: ‘I was born in Colombia, where I obtained a Bachelor’s degree in Food Engineering and started my career in the food industry.
I moved to the Netherlands to pursue a Master’s in Food Quality Management at Wageningen University, where I later worked as a researcher and obtained a PhD in Food Science and Technology.
After that, I returned to Colombia, where I held several positions in academia and R&D.’
Why did you decide to go work with Flora Group and move to the Netherlands?
Mary Luz: ‘When Flora Food Group offered me this position together with the relocation, I saw it as a natural next step in my career. I had always admired the company’s values and projects, and I felt it was a great opportunity to create value by applying innovation to areas I had already worked on in the past.
I was especially motivated to move into a position in industry because I wanted to be more involved in the phase where things become “real” and to see the impact of what we do.
My main purpose is to have a broader scope in my work. Today, I feel I do have more impact, which is very satisfying. Now I can actually be at the forefront of innovation and develop the next generation of food that comes to our plates.’
What inspired you to apply for WE Lead Food?
Mary Luz: ‘In 2022, when I was working in Colombia, I met Shima – the driving force behind WE Lead Food – on a podcast about the transformation of food systems.
She talked about the programme and how it was important to have female leadership in that transformation and I decided to apply.
Why? Because I realised I had been trying to imitate the leadership style of men, or what you are told what a leader should be, but that didn’t resonate with me.
I wanted to explore what I could potentially do if I was more in line with myself. I also found the approach very interesting: we need to transform the food system, and therefore we need different styles of leadership.’
What exactly is your role at Flora Food Group and what is the company’s vision and mission?
Mary Luz: ‘Flora Food Group is a global food company with a long heritage.
Its purpose is to impact people and the planet by delivering the next generation of delicious, natural and nutritious food, more affordable and more sustainable.
These are also my values, and that’s why I wanted to work at Flora Food Group. They recruited me from Colombia in 2024. As a Product Design Manager, I lead a team of ten people working mainly on the development of plant-based, hybrid and dairy cheese products. I connect people and bridge knowledge, fostering collaborative environments that drive innovation.’
Flora Food Group's impact on Society, Environment & Economy
People How is Flora Food Group impacting our Society ?
‘Flora Food Group wants to offer nutritious food with natural ingredients to support healthy, sustainable diets. They also want their products to be affordable for more people. As my main focus is on cheese alternatives, I am contributing to that vision.’
Planet How is Flora Food Group impacting our Environment ?
‘Sustainability is part of Flora Food Group’s DNA at every level. Our products are better for the planet, with less climate impact. We have also established a robust programme for sustainable and responsible ingredient sourcing. We continuously innovate, test and launch better packaging solutions with less plastic.’
Profit How is Flora Food Group impacting our Economy ?
‘Flora Food Group operates in 100 countries worldwide and has 15 manufacturing sites across five continents. The company is headquartered in Amsterdam (the Netherlands) and employs around 4,700 people.’
How did WE Lead Food influence your professional progression?
Mary Luz: I’m so happy I participated, as it made me see things differently.
The online interaction with the lecturers and the other participants was excellent. It felt very special to be part of that group of women meeting online.
In general, the programme helps to expand your network – in my case, my European network.
The WE Lead Food programme increased my visibility and made it easier to make new connections.
The EIT Food label also builds trust with recruiters and helps convince them that you have the background and skills they are looking for.’
Would you recommend the WE Lead Food programme?
Mary Luz: ‘That’s a big YES. In my networks - including work, family and friends - we all need to reshape how we think about leadership and how we lead as women.
Maybe vulnerability and compassion are what is sometimes needed. It’s all about balance. It is possible to be both empathetic and caring, and at the same time very structured, rational and professional.
I think women have been “hiding” for too long – it is time girls and women explore more and dare to speak up. That is certainly also the case in Colombia.
We definitely need more sorority: to support and lift up our female colleagues. That’s what I’m trying to do whenever I can.’