Nancy Bryant Email & Phone Number

Wilmington, Nc, Us

Wilmington, North Carolina Area

Portsmouth, Nh

Cincinnati, Ohio Area

Norwalk, Ct

Managed 20 staff members and $4.0 million R&D budget for $630 million Gross Sales business. Led product and process development for Fresh Bakery and Frozen categories (Puff Pastry, Frozen Cakes, Texas Toast and Garlic Bread)• Executed extended shelf life strategy for fresh bread category, resulting in 5% stale reduction and annual savings of $1.0 million.• Championed new ways of identifying cost reductions for fresh bread through zero based formulation analysis. Annual savings of $4.0 million were realized.• Advanced the Sensory and Product Guidance capabilities through improving test methodology and results, thereby improving in-market product quality.• Developed and implemented the flour quality optimization strategy to deliver high quality flour at the lowest cost. Identified methodology to measure protein quality, resulting in more consistent quality, and annual savings of $850,000• Successfully upgraded and transformed the Product Development team into a talented and one of the most diverse groups within the Pepperidge Farm Organization.

Norwalk, Ct

Led product & process development efforts for Goldfish, Pepperidge Farm Crackers, and Cookies for Retail, Food Service and International projects.• Spearheaded the first Innovation Fair for Pepperidge Farm and received the President’s Award. Coordinated efforts and development entries across parent company, Campbell Soup and Arnott's in Australia. The 2008 and 2009 Fairs generated over 80 new product ideas and 200 new packaging concepts. Several products were commercialized.• Champion of identifying productivity opportunities while maintaining or improving overall quality. Over 4 years, implemented savings of over $6.0 million for Goldfish and $3.0 million for Cookies.• Led nutrition and wellness strategy for Snacks and developed nutritional criteria for Kids’ Goldfish advertising.• Commercialization leader for the trans-fat elimination from over 200 cookie skus.• Implemented texture and flavor improvements for Soft Baked Cookies, with +19% sales vs. prior year.• Reduced stale and bland complaints for Goldfish through working with Operations and Quality, and reduced complaints by 30% vs. previous year.

Norwalk, Ct

Led product development, quality improvement, and productivity programs for the Frozen Businesses including Pot Pies, Puff Pastry, Fruit Pastries, Cakes, Garlic Loaves and Texas Toast.• Commercialized the following products and quality improvements: Pot Pie Crust Quality Improvement, "Easy open, 10 min. cook" Garlic Loaves, Mini Garlic Loaves, Bread Sticks, Texas Toast Quality Improvement (No Preservatives, More Garlic), and Red, White & Blue Cake

Tarrytown, Nj

Led product and process development, primarily productivity and line extensions for US and Canadian Kool Aid, Country Time, Tang, Crystal Light and General Foods International Coffee. Managed 15 staff members.• Commercialized the following new products: Kool Aid Blast-Off line, Kool Aid Mix-Ups, Kool Aid Fruit Teas, Crystal light Raspberry Lemonade, and Crystal Light Body Refreshers• Identified hybrid sweetener systems (sucralose and sugar) for Kool Aid and Country Time with savings of $1 -3 million annually. Implemented over $2 million in ingredient savings through flavor consolidation, alternate acidulants, and optimization of APM/AceK blends for Crystal Light and Specialty Coffee.• Champion and leader for the Cross Site Orientation Team. Implemented best practices from the Tarrytown model and created Orientation website.

Bs, Food Science

Activities and Societies: Phi Beta Kappa

Ms, Food Science