Experience

Batory Foods Inc
• United States
• Food and Beverage Services
• 200 - 300 Employee
• Business Development Manager- Sugar Reduction Technology

  • Mar 2022 - Present


KLL Consulting LLC

• Owner & Principal Scientist

  • Oct 2019 - Mar 2022

  Providing client services in the areas of research & development including formula development, product optimization & technical support. Knowledge areas include operational and formulation development in bakery products as well as application of starches, fibers, sweeteners, hydrocolloids in bakery and confection products. Providing client services in the areas of research & development including formula development, product optimization & technical support. Knowledge areas include operational and formulation development in bakery products as well as application of starches, fibers, sweeteners, hydrocolloids in bakery and confection products.


N/A
• Wellness and Fitness Services
• Sabbatical

  • Jan 2019 - Aug 2019


Tate & Lyle

• United Kingdom
• Food and Beverage Manufacturing
• 700 & Above Employee

• Sr. Scientist Technical Services

  • Apr 2012 - Dec 2018

  Creator of technical solutions for multi-billion dollar food manufacturers that provided the necessary technical expertise, cross-functional and interpersonal skills, manufacturing experience and unrelenting curiosity to lead to the successful commercialization of food products across global markets. • Technical Lead for Ingredient & Customized Ingredient Blend Launch Platforms: Technical review for feasibility and application usage in sweetener category (allulose, stevia, monk fruit), fibers (soluble corn, oat, inulin), and texturants (starch, dextrin, hydrocolloid) to reduce sugars & calories, cost savings initiatives, extend shelf-life and modify texture in final product applications. • Technical Lead of Sugar Reduction Technology Platform: Leader of application exploration and training for scientists across global markets including Mexico, Brazil, France, UK, Singapore to support new product launches. Responsibilities included shelf-life studies, chemical analysis reports, development of prototype formulations and test methodologies to support customers. Collaborated with business development team to support coalition of confection manufacturers to lower obesity and type II diabetes in children. • Technical Lead of Gluten-Free Product Development Platform: Concept through commercialization: Formulation development, standard operation procedures for Sycamore, IL plant, analytical testing for gluten, adherence to food regulations for United States & Canada, establishment of quality control measures, product specifications and customer training for multi-million-dollar dry mix manufacturers. Research & development responsibilities included rice flour viscosity profile, texture analysis, ingredient substitution, shelf-life, and development of organoleptic profile. Development of technical training to support global product launches. Show less



Little Lady Foods

• Project Manager

  • Jun 2010 - Feb 2012

  Project Manager I • Actively managed new product launches through the stage-gate process including pricing, artwork review, USDA submission, 1st production, and documentation of gold standards to develop product specifications. • New product commercialization liaison between R&D and Operations. • Actively led cross-functional teams to identify risks and implications for all action items associated with new product launches and continuous improvement projects. • Managed constant communications and delegated tasks amongst customers, packaging suppliers, artwork design companies and internal team members throughout the project life cycle. • Served as technical lead on cost savings initiatives including the assessment of existing and new opportunities. Show less



Sara Lee Corporation

• United States

• Scientist

  • Dec 2006 - Jun 2010

  Scientist I- Batter & Pies Team 02/10-06/10 • Developed strong relationships with SL plants and co-manufacturers through collaboration on cost savings initiatives, improvement of operational efficiencies and communication medium with cross-functional groups • Technical project lead in batter & pies team on co-manufactured projects including trans fat reformulation, cost saving initiatives, ingredient deactivation and development of standard operating procedures manuals • Launched new individual dessert platform with co-manufacturer for foodservice customers Laminated/Refrigerated Dough Team 06/08-1/10 • Led and delivered major quality improvement for Trans Fat Free laminated product challenges through Sales/Marketing, Procurement engagement and strategic collaboration with oil/shortening vendors • Supported Marketing/Sales team in managing major customer’s expectation while delivering new products for Wal-Mart, Burger King and Sysco • Technical project lead for innovative refrigerated and laminated dough products entailing feasibility testing, plant tests, processing adjustments, QA parameters and product launches Trans Fat Reformulation Team 08/07-06/08 • Actively involved in trans fat reformulation of various food service product categories, including whipped cream layer cakes, layer cakes, dessert bars, icings and cobblers • Managed and strengthened relationships with co-manufacturers through the trans fat free conversion projects • Exercised knowledge in the operation of pilot plant equipment including Rondo sheeter & Oakes machine Show less