Lawrence Marks Email & Phone Number

Malmo, Se

Specific 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.

New Holland, Pa, Us

Led 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.

A 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

The 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

Product 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

NPR 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

Polymer Engineering

Bachelor Of Science (Bs), Biology /Chemistry

Chemistry