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Over thirty years of experience in R&D, Process Development, New Product Development and Product Commercialization of products used in food, industrial, and pharmaceutical applications. Developed and commercialized many new and differentiated modified food starches currently manufactured and marketed commercially. Products developed in the starch industry include bakery fillings, soups, sauces, batters/breadings, lowfat spreads, beverage emulsifiers, and confectionery applications.Product Development experience creating new products for the Bakery Industry including bread and cake mixes, paste products, dough conditioners, egg substitutes, and soaked grain products. Introduced high speed/high shear mixing equipment to develop and manufacture innovative emulsion products including dough colorants, cake flavorings, and pan release agents. Product Development experience formulating seasonings, spice blends, and batter/breaders for chicken, fish, and beef substrates. Instrumental in developing chemically leavened bakery products for National Accounts and Food Service businesses. Commercialized over 100MM lbs of new business in chemically leavened products currently in production. National Account formulations currently in production include Cracker Barrel, the Darden Group, Brinker, Bojangle’s, Brooks Food Group, Golden Corral, Shoney’s; and Food Service Accounts including SYSCO, United Food Service, Florida Food Service, and Harvest Foods. Experience in formulating meat paste products and broth concentrates for “Better than Bouillon” branded products.Brown field experience in design and construction of a R&D Laboratory and Pilot Plant for a vegetable juice manufacturer. Development experience in vegetable juice concentrates, juice blends, curing agents, viscous products, pectins, fibers, and dried fruit and vegetable powders. Lead R&D in a director role responsible for creations, developments, innovation and commercialization of new and existing products.
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Director Of New Product Development, Innovation And QualityBlendco Inc Jan 2021 - Present
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Customer Innovation Manager Bakery North AmericaAak May 2019 - Jan 2021Malmo, Se -
Research And Development ManagerDelavau Bakery Partners Jul 2015 - May 2019Specific areas of responsibility include New Product Development, Product Innovation, Product Duplication, Product Modification, Line Extension, Cost Reduction, Scale-Up and Commercialization of products used in the Bakery Industry.-Develop Clean Label and Traditional Dough Conditioners for various products in the Bakery Industry.-Initiated Clean Label Antimicrobial Product Platform and commercialized these clean label products into various applications in the Bakery Industry.-Proficient in customer presentations and product demonstrations-Work closely with Sales and Commercial Teams to develop innovative enzyme blends for Clean label dough conditioners for bakery applications throughout the Northeast and Midwest.-Developed Clean Label Textural ESL products for numerous bakery applications including Bagels, Flatbreads, Whole Wheat Bread, Buns and Rolls, and White Pan Bread.
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Research And Development Project ManagerAfp Advanced Food Products Llc Dec 2013 - Apr 2015New Holland, Pa, UsLed the TDSI (True Dairy Specialty Ingredients) SBU. Responsible for Research and Development, Technical Development, New Product Development, Technical Service, Regulatory and Sales of the AFP Ingredient Business. Substantial involvement with the ingredient cost savings initiatives.- Product s include Enzyme Modified Cheese (EMC) and Enzyme Modified Dairy (EMD) products for bakery and snack-food accounts.-Experimental EMC work in areas of Bakery, Batter and Breaders, Sauces. and Snack Food applications-Developed EMC's for rotary retort cheese sauce and salad dressing applications-Experimented, proved, and implemented new manufacturing procedures to accelerate the EMC manufacturing process, essentially doubling plant manufacturing capability by reducing batch time of EMC production by half.-Worked to develop thermally processed and aseptically packaged food products. -
Director Of Research And DevelopmentFlorida Food Products May 2012 - Nov 2012A multifaceted position that has direct responsibility for new product development, line extensions, process improvement, documentation, regulatory compliance, and innovation from concept to marketplace. The position requires planning, organization and presentation of new product development capabilities to the sales team. Significant accomplishments: Developed a line of refrigerator stable vegetable juice concentratesModified manufacturing techniques to improve color of “natural” curing agent for meatsDeveloped value-added products from existing waste streamsCreated natural strawberry flavor for an alcoholic beverage application (Florida Distilleries)Introduced plating technology as an innovative alternative to vacuum dryingIntroduced new technology for new applications in emerging and existing marketsIntroduced bleaching technology to improve color of a proprietary pectin/fiber productCreated flavor modifications of existing products to match flavor profiles of competitor products
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Senior Food ScientistSoutheastern Mills Dec 2007 - May 2012The position has many responsibilities as it relates to R&D, and reaches beyond the laboratory into other areas of the business, such as procurement, sales and manufacturing. Specific areas of responsibility include New Product Development, duplication, modification, line extension, cost reduction, scale-up and commercialization. Significant accomplishments:Biscuits and Complete MixesFormulated and commercialized Bojangle’s Biscuit Mix (Bojangle’s Restaurants), Cracker Barrel Biscuit Mix (Cracker Barrel), Red Lobster Garlic Cheese Biscuit, and Red Lobster 0TF Garlic Cheese Biscuit (Darden Group), Buttermilk Biscuit Mix for Jack’s Family Restaurants, 0TF Biscuit Mix for Golden Corral Formulated and commercialized White Pepper Gravy, Pancake Mix, and Hushpuppy Mix for Shoney’s Restaurant’s Formulated 0TF gravy products for Dairy Queen and Red RobinBatters and BreadersFormulated and commercialized Seasoning Blends and Catfish Breader for Buffet’s RestaurantsFormulated and commercialized Seafood Breaders for numerous Food Service AccountsFormulated and commercialized Low Salt Calamari Breader for Macaroni Grill (Brinker)Bases and ConcentratesDeveloped and Commercialized Fire Roasted Vegetable and Mushroom broth concentratesFormulated and Commercialized products for USDA and FDA regulated paste productsImplemented ingredient cost reductions and flavor improvements in existing bases in Ontario, CAProcess ImprovementDeveloped the “Commercialization Process” which mirrored the process steps OPTIVA; Implemented as a major requirement for SQF III certificationDeveloped and Implemented “Batch Processing” Method in operations for Manufacturing Cost Improvement InitiativesR&D Lead Scientist for SQF I, II, III Certifications for three manufacturing locations
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Food ScientistCaravan Ingredients Mar 2004 - Dec 2007Product Development/Research and Development/New Product Formulations – Bakery ScienceSignificant accomplishments:Formulated and commercialized Hamburger bun dough conditioning system for McDonald’s Formulated and commercialized Liquid Dough Colorant for George Weston’s BakeryInvestigated and developed formulations using functional starches in bagel applicationsGained experience in low carbohydrate bread and tortilla formulations for SubwayDeveloped test methods for evaluating low carbohydrate dough stability Investigated ingredient and ingredient combinations for low carbohydrate applicationsInvestigated L-Cysteine functionality in bakery applications to implement alternative sourcing for raw material cost reduction Research and Development work to identify functionality of Dietary Fiber, Dextrins and Resistant Starches (RS1, RS2, RS3, and RS4) in bakery applications Developed textural characterization methods for evaluation of Vital Wheat Gluten Gained experience in 0TF bread, tortilla, and cake formulationsDeveloped whole grain formulations for bread and roll applicationsDeveloped soaked whole grain product for rice pudding application Formulated 0TF Bread Mix for a hoagie application Developed/implemented emulsion technology using high speed/high shear mixing to produce various liquid food ingredients and processing aidsDeveloped/ formulated shelf stable chemical leavening systems for tortilla bases to extend shelf life
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Research And Development ScientistNational Starch Food Innovation Jul 1991 - Sep 2001NPR Division/Food Technology Applications Group/Physical and Chemical Modifications of Natural PolymersGained an expertise in the chemical and physical modifications of natural polymers and carbohydrate chemistries.Developed modified food starches for Campbell’s Soups, Van den Berg Foods, Matsutani Foods (Japan), M&M Mars, Unilever, and McDonald’s Foods applications.Inducted into “Million Dollar Club” for developing a gelatin replacement product for low-fat spread applications in both domestic and overseas markets that produced over one million dollars of sales annually.Reverse engineered competitor products to develop better performing products for food, pharmaceutical, and industrial applications.Coordinated study to determine the presence of 3-MCPD (3-monochloropropane diol) content in line products (pyrodextrins). Recommended processing changes to avoid formation of 3-MCPD during dextrin manufacturing.Instrumental in the design, development, and scale-up Fluidized Bed Technology to replace traditional dextrinization methods used to manufacture pyrodextrins. Over eight years experience managing corporate and departmental safety issues including: hazardous material handling, MSDS, accident/incident prevention, SOP, Personal Protective Equipment (PPE), NJRTK, industrial accident investigations and accident/incident reporting.Presented with numerous recognition awards for outstanding achievements, both personally, and as a member of team oriented programs in areas of Product Development and Industrial Safety
Lawrence Marks Skills
Lawrence Marks Education Details
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New Jersey Institute Of TechnologyPolymer Engineering -
East Stroudsburg UniversityBiology /Chemistry
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Indiana University Of PennsylvaniaChemistry
Frequently Asked Questions about Lawrence Marks
What company does Lawrence Marks work for?
Lawrence Marks works for Blendco Inc
What is Lawrence Marks's role at the current company?
Lawrence Marks's current role is Director of New Product Development and Innovation at Blendco Inc.
What is Lawrence Marks's email address?
Lawrence Marks's email address is lm****@****lls.com
What is Lawrence Marks's direct phone number?
Lawrence Marks's direct phone number is +121533*****
What schools did Lawrence Marks attend?
Lawrence Marks attended New Jersey Institute Of Technology, East Stroudsburg University, Indiana University Of Pennsylvania.
What are some of Lawrence Marks's interests?
Lawrence Marks has interest in Military Aviation, Scuba Diving, Chess.
What skills is Lawrence Marks known for?
Lawrence Marks has skills like Ingredients, Food Science, Food Processing, Formulation, Food Industry, Commercialization, Product Innovation, Product Development, Gmp, Manufacturing, Food Service, Project Management.
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