Richard Frye Email & Phone Number

2054 W Grand Ave, Chicago, Illinois, 60612

Senior Food Scientist Product DeveloperHead of R&DIn charge of developing new plant based meat alternatives from concept to production for both retail and food service. Products developed include burgers, chicken fingers & filets, turkey, sausages & hot dogs, seitan, jackfruit, holiday loafs and jerky. Products were developed for both local and international distribution.My responsibilities also included sensory testing, nutritional breakdown, label nutrition… Show more Senior Food Scientist Product DeveloperHead of R&DIn charge of developing new plant based meat alternatives from concept to production for both retail and food service. Products developed include burgers, chicken fingers & filets, turkey, sausages & hot dogs, seitan, jackfruit, holiday loafs and jerky. Products were developed for both local and international distribution.My responsibilities also included sensory testing, nutritional breakdown, label nutrition deck, sodium reduction and vitamin fortification. Show less

2200 Cabot Dr, Lisle, Illinois

Senior Food ScientistProduct Developer, R&DServed as R&D North America Foodservice Product Developer responsible for creating new products from idea phase to production for both in-house manufacturing and third party manufacturing. Performed both branded and custom development for products sold in US and Canada. Acted as project lead tasked with developing new Hellmann’s mayonnaise products, including vegan mayo, light and fat-free mayo, high-end extra heavy mayo… Show more Senior Food ScientistProduct Developer, R&DServed as R&D North America Foodservice Product Developer responsible for creating new products from idea phase to production for both in-house manufacturing and third party manufacturing. Performed both branded and custom development for products sold in US and Canada. Acted as project lead tasked with developing new Hellmann’s mayonnaise products, including vegan mayo, light and fat-free mayo, high-end extra heavy mayo, dressings, and others, resulting in products being launched in US and internationally and ensuring continued market dominance in category.Served as global project lead in functional mayo (patent pending), developing formulation that was preferred over in-house international competition in flavor, function, and cost. Project ongoing internationally.Implemented new technologies, generated cost savings, and established nutrition enhancements to gain market share by directing development of wide range of products: dressings, mayonnaise, sauces, condiments, spreads, soups, tea, and beverages. Brands included Hellmann's, Bestfoods, Country Crock, Becel, Knorr, Lipton, Wishbone and more. Led activities associated with plant closure, transferring 70 products to new facility with different production methods and ingredients. Contributed to savings of over $1M by managing subsequent transition of all products to third-party manufacturers 3 years later. Commercialized over 50 dressings and sauces for various customers, including Darden, Tyson, Famous Dave’s, Yum!, Dairy Queen, Atlanta Bread Company, Raving Brands, Applebee’s, Maple Leaf Foods, and Farmland Foods. Custom business was sold in 2006.Performed sensory and technical analysis, to compile competitor product reviews resulting in a competitive edge. Developed various Lipton tea flavors and pack formats, enabling introduction of several new products in the market. Show less

Glenview, Illinois

Ingredient Technologies GroupFlavor Encapsulation – Microencapsulation Controlled ReleaseCoffee Aroma ReleaseMicrowave food interaction – Browning, Microwave PizzaEmulsion Technology – Emulsifier Testing, Multiple emulsion developmentBeverage Development - Kool-Aid, Crystal Light – Testing and development of new flavors, Timed color releaseLong Term Growth GroupCross Linking Starches to slow carbohydrate release during digestion.Tombstone Pizza aroma release… Show more Ingredient Technologies GroupFlavor Encapsulation – Microencapsulation Controlled ReleaseCoffee Aroma ReleaseMicrowave food interaction – Browning, Microwave PizzaEmulsion Technology – Emulsifier Testing, Multiple emulsion developmentBeverage Development - Kool-Aid, Crystal Light – Testing and development of new flavors, Timed color releaseLong Term Growth GroupCross Linking Starches to slow carbohydrate release during digestion.Tombstone Pizza aroma release – various encapsulation techniques to enhance the aroma of baking frozen pizza.Kraft Pilot PlantFat Free and Full Fat Dressings & Mayo developmentBBQ & Sauces development Show less