Bill Earley Email and Phone Number

• Responsible for development of new products and the reformulation of existing products introducing 5+ new products into the market, including tomato products, beans, and ancient grains, as the #1 foodservice supplier of dry beans.• Create gold standards for developing and commercializing retail, foodservice, and contract manufacturing client products, including large chains: Brinker, Darden, At Home Chef, and emerging chains: Sharky's, Dickey's BBQ, City BBQ. Also worked with top food service suppliers US Foods, Sysco. • Support innovation projects at benchtop in recipe development, formulations analysis, large 5-gallon top sample production, processing methods, and post-process analysis before product launch.• Manage cost-savings initiatives through reformulation of products, supplier negotiations, alternative raw materials, and processing efficiencies.• Negotiate with raw material vendors to reduce manufacturing and distribution costs for Tomatoes, Garbanzo (Chickpeas), Kidney, Black, Lima, Green Peas, Ancient Grains- Sorghum, Quinoa, Lentils, and Farro.• Work with packaging suppliers to evaluate packaging variables and select appropriate packaging through shelf stability testing.• Optimize the formula peer-review process through sensory testing, focus groups, and product/packaging testing.• Collaborate with cross-functional businesses to ensure accurate claims are captured on product labels.• Conduct and organize data collection for lab tests, including viscosity, pH, Brix, moisture, texture, salt, and drain weights.• Created innovative recipes highlighting Furmano’s product line, resulting in $2M in new sales orders• Turned benchtop formulations from as little as a few pounds into production batches as large as 1000 gallons (approximately 8400 pounds)• Received the third-highest individual scores of the 32 corporate chefs who participated in culinary clinics, receiving the Top Culinary Team award, and resulting in $4M in new business

• Managed product development, quality assurance, and new product launch strategies for 8 new commercialized products within the Better for you Snack Foods category, including Direct Expansion Extrusion, Wet and Air Popped Popcorn, Fabricated Chips, and Fresh Stone Ground Corn Tortilla Processing.• Responsible for the development process from benchtop to pilot plant and on to full-scale production while working cross-functionally with regulatory and business teams.• Oversaw specifications for new products, product formulations, ingredient statement creation, taste testing, and run readiness for new product launches for key contract manufacturing clients.• Collaborated with external vendors to source critical ingredients and raw materials, including testing new raw materials from vendors including Corn, Cornmeal, Sorghum Flour, Chickpea Flour, Lentil Flour, and Minerals.• Developed formulas, processing procedures, and specifications for new products, product enhancements, and cost reductions to meet project parameters.• Led sensory testing and evaluation applied to raw materials, reformulated and finished products to develop new product standards.• Conducted shelf-life studies producing samples at the plant in a controlled environment and was responsible for setting up and conducting sensory evaluations for up to 120 days.• Updated SOPs for R&D, provided R&D support during the trials, HACCP team participation, and ensured Organic and Kosher compliance.• Launched products and optimized formulations, building a new brand now available nationwide at leading dollar stores leading to new sales.• Project Owner for Mini Nacho tortillas that led to new sales of $1.25M and an avenue into the airline industry• Project owner for AMC movie theatre Caramel Corn project securing new business leading to $3M in new sales• Developed the 2017 Best New Savory Snack as awarded by Specialty Foods Association- Cilantro Lime Chickpea Crisp, leading to $1.5M in new sales

• Managed a product development technician in creating new concept frozen pizzas and product improvements to grow the existing line of products for large retail contract manufacturing clients, including Walmart, Loblaws, Aldi, Target, and Publix.• Led sensory testing and focus groups collaborating with scientists to optimize products to match ingredient statement, nutritional profile, cost, and sensory attributes.• Prepared pizza samples for nutritional testing and product demonstrations with the customer, ensuring all ingredients and finished products meet customer specifications.• Accountable for performing product testing (including viscosity and salt), prototype test batches, plant trials, and new production scale-up.• Sourced new ingredients to improve the functionality of foods while maintaining company ingredient standards, including Pizza Crust, Pizza Sauces, Mozzarella Cheese, Onion, Chicken, Steak, Pepperoni, Assorted Bell Peppers, Bacon, and Canadian Bacon.• Conducted competitor analysis presenting findings on culinary and food science trends to match competition's cost, nutrition, and flavor profiles.• Developed a shipping program for samples to ensure that product was being shipping to the correct customer, significantly decreasing incorrect shipment recipients.• Recipe development from small benchtop samples to production replication as large as 10 gallons.• Led ideation sessions with new and existing customers resulting in new frozen pizzas being developed generating $1.5M in sales• Researched new and creative raw materials leading to new product launches and new sales of $2M

• Spearheaded the development of new Stonewall Kitchen branded products, launching Jam, Salad Dressing, Aioli, Drink Mixers, Ketchup, Pasta Sauces products to market for retail distribution while enhancing existing product SKUs.• Led full-cycle product development, including recipe formulation at the benchtop level, recipe scale-up, label development in Genesis program, and observing production trials.• Sourced new ingredients to improve the functionality of foods while maintaining company ingredient standards, including fruit, concentrate juices, fresh juice, and gums.• Responsible for Quality control tested products, including sensory of every batch 24 hours after production.• Liaison on behalf of the R&D team to collect updated nutritional information from vendors to ensure compliance with FDA regulations• Generated Nutrition facts and Ingredient Statement information using Genesis software for new or improved labels; and provides proofreading approvals of bulk buy labels.• Completed ingredient introduction forms (RMDS forms) for all raw materials and utilizing Microsoft Navision, the database used for the storage of formulations and raw material information• Managed sensory panels and focus group testing for all internally made products, including new products and improved recipes.• Tested recipes for large-scale manufacturing, including pH, Salt, Brix, Water Activity, Viscosity.• Developed "Truffle Series," which had five new Truffle products leading to significant increases in sales.• Identified problems in the manufacture of various products and develop solutions that were simple to enact and required little companywide changes saving time and labor. • Developed and launched 15 new products for retail distribution• Project lead for sodium reduction project, which reduced sodium in 6 simmering sauces products

• Worked directly with customers developing, refreshing, and producing new and existing products specifically for Weight Watchers• Participated in planning and development on product teams for Wal-Mart, Stop and Shop, Price Chopper, Supervalu• Assisted in the conversion of developed product formulas into production formulas prior to manufacturing• Established photo standards for all products and performed shelf life testing• Created bench top gold standards for many potential new products• Ran and participated in sensory panels testing for texture, appearance and flavor• Performed testing techniques, including but not limited to shelf life testing, viscosity testing, pH testing and sodium content testing• Results/ Accomplishments:• Played an intricate role on the team developing a new beef gravy using parameters set in place by the manager reducing cost, and reducing sodium• Developed an entire new line of entrees for Weight Watchers, have become biggest selling items in the line

• Named Pasta maker by chef, developed menu items based on fresh pasta• Developed new menu items by working with Chef de Cuisine • Delegated to participate in Giorgio Armani winter fashion show as restaurant representative• Earned responsibility of management of daily guest chef and daily stage• Recipient of the “Kitchen Intern of the Year”• Helped execute Campbell’s executive dinner at Chicago Theatre• Restaurant earned two Michelin stars

• Developed innovated products for Costco, Price Chopper, Kroger as member of product development team• Quality assurance and quality control tests in the final products lab • Performed microbial analysis, including gram staining, in the laboratory and on the production floor• Ran sensory tests (2AFC) for new products in addition to developing and making suggestions to Senior staff based on the results • Participated in new product development meetings along side of Senior Leadership• Results/ Accomplishments:• Played an intricate role on the team developing new dairy products• Worked on ingredient sourcing, cost reduction, writing manufacturing recipes and build sheets