Actively creating new products in the alt-meat and dairy space using Fy Protein (nutritional fungi protein created using breakthrough fermentation technology). Responsible for all aspects of new product innovation, rapid prototyping, lab and pilot plant development, and copacker commercialization. Leading group of 9 product developers, packaging engineers and sensory scientists.

• Developed first ever Olive Oil based vegan cheese, enabling launch into Whole Foods and 2X revenue.• Developed plant based non-GMO cheese shreds, slices, cottage cheese, cream cheese, and snacking wedges. Identified 4 copackers, led scale-up and commercialization of all new products.

Successful sale of business to Sonoma Brands• Led innovation pipeline development for the organization, while leveraging 4 co-pack partners• Developed and launched Zero Sugar Jerky and Zero Sugar Beef Sticks• Developed full pipeline of innovation programs, including plant based jerky, high protein products and culinary creations with real vegetables.• Managed all nutritionals and claims development as well as USDA regulatory submissions.

Successful sale of business to Lactalis• Managed a group of 4 R&D and Quality professionals, and 5 copacker facilities. • Successfully developed and launched siggi’s plant based high-protein yogurt and Nut Butter sidecar product (national distribution)• Managed copacker and supplier quality, including 15% complaint reduction year over year• Partnered with Lactalis dairy team to launch siggi's products globally.

Successful sale of business to B&G Foods• Managed R&D and Quality for a $120MM+ business that spans 7 categories (cookies, crackers, granola, trail mix, cereal, soup, juice).• Reformulated & relaunched SnackWell’s by removing HFCS, artificial flavors, and preservatives.• Led new product development resulting in 52 new products launched over 3.5 years. • Obtained Non GMO Project verification on 78 skus in a 12 month period, while reducing COGS.• Responsible for maintaining product quality at all 21 co-packer facilities across the US and Canada.• Managed Supply Chain group (production scheduling, transportation, warehousing) for 6 months while searching for new VP.

Successful sale of business to La Costena• Lead 8 person research group for thermally processed canned foods and juices.• Responsible for Product Development and Regulatory across all Branded, Private Label and Co-pack products (thermally processed cans & flexible pouch products including soup, chili, pasta, beans)• Responsible for delivering $1MM annually in cost reduction programs on raw materials and conversion.• Product innovation lead for new concepts introduced to key co-pack customers

• Built internal Food Safety & Quality audit group. Conducted quality and food safety audits across 47 facilities, including preparation for SQF/BRC certification.• Responsible for implementing a company-wide quality policy/procedure development, approval and implementation system.• Developed HACCP, Allergen, Quality Professional, Internal Audit, Behavioral Observation training programs, and rolled out across 47 facilities.• Overall ConAgra coordinator for product recalls and market withdrawals.

Led group of 15 product developers across 30 brands with a total $1.8B net sales (Hunt’s Tomatoes, Chef Boyardee, Healthy Choice Soups, PAM, Peter Pan, LaChoy, Wesson oil).• Launched Healthy Choice Fresh Mixers (patent), Hunt’s Fire Roasted tomatoes, RoTel Queso, and Chef Boyardee Ultragrain and sodium reduction products.• Led cross functional team with the goal to double the size of the Hunt’s business over a 5 year period through quality improvements, nutrition enhancements, and big bet innovation.

Section Manager, R&D, Sauces/Dressing & Natural/ Process Cheese Innovation (12/04 – 6/06)Led Global Technical Center of Excellence for global sauce and dressings. Launched Miracle Whip product in the Philippines.Led design and launch of innovative new products in the areas of cheese snacking, cheese sauces/cooking applications. Launched new Kraft Crumbles product with 4 cheese blendGroup Leader, Cream Cheese Product Development (3/03 – 12/03)Developed action plans and provided resource planning to deliver against a Cream Cheese productivity savings objective of $5.2MM. Led group through 5 consecutive successful product reformulations (Philadelphia Soft and Brick Cream Cheese) that passed In Home Use Consumer Tests, resulting in superiority scores vs. Private LabelGroup Leader, R&D Design Engineering Group (2/99 – 3/03)Engineering Leader for the cross-functional “Kraft Dairy Team” and responsible for providing plant selection assessments, capital scenarios to optimize project returns, and strategic asset utilization between Divisions. Designed and installed advanced mozzarella shredding system for pizza process.Developed enzyme modified cheese process for Kraft Macaroni & Cheese ($4MM savings).Program Manager for the Slider Zipper Program for Natural Cheese Shreds Bags – responsible for the installation of 13 machines across 3 plants.

 Engineer responsible for leading all projects in the juice blending and filling operation.  Designed and installed aseptic 75 gpm processing and packaging line Installed new juice deaeration unit and optmized pressure/temperature relationship. Designed process for the first Florida’s Natural with Calcium product.