Robert Delaney Email and Phone Number
Oakland, NJ, US
Robert Delaney's Location
Oakland, New Jersey, United States, United States
Robert Delaney's Contact Details
Robert Delaney work email
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Robert Delaney personal email
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About Robert Delaney
An innovative, collaborative R&D and culinary professional with demonstrated proficiency in consumer products. Possesses extensive experience in the food industry to include being a key member of cross-functional teams working on high profile, short timeline projects. Proven leader of people and capable of developing and leading effective R&D teams. Communicates effectively and possesses excellent project management skills.Core Competencies:Product Research and Development (R&D), People Management, Consumer Testing, Project Management, Food Science, Commercialization, Manufacturing, Culinary, Equipment Testing, Process Improvement
Robert Delaney's Current Company Details
Nu Products Seasoning Company
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Director of R and D and QA
Oakland, NJ, US
- Website:
- nuproductsseasoning.com
- Employees:
- 32
Robert Delaney Work Experience Details
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Director Of R And D And QaNu Products Seasoning CompanyOakland, Nj, Us
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Director Of R&D And QaNu Products Seasoning Company Aug 2023 - PresentOakland, New Jersey, Us
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Senior Research And Development ManagerBasic American Foods 2019 - Jul 2022Walnut Creek, California, UsCoach and mentor for a team of between 2 and 5 food technologists and scientists both in-house and remote in a very nimble and customer driven environment with multiple projects, customers, and gatekeepers including ongoing professional development. Driver of long-term development and portfolio health of the core product category across food service, international, and retail with limited resources encompassing any and all documentation changes, production process, finished product or ingredient variances approvals, and operational troubleshooting support as needed. Developer and driver of the research and development of $3-4MM budget including the core, growth, packaging, and commercialization functions. This included detailed forecasting by team member, project, in fiscal year spend tracking, spend reductions and end of year R&D tax credits resulting in a a tax credit of $650 M. Key participant in the consumer research process to help drive the team to identify the best potential offerings for a line of meat replacement products. This required unique product design and ingredient considerations to enable operators to quickly hydrate in the back of the house.Driver of multiple operational improvements at the Shelley facility. Implemented new statistically driven weight control targets. Completed root cause analysis on a problematic SKU identifying the culprit ingredient and a substitution saving $800 M and eliminating finished product quality issues. Standardized and improved the line change over process to ensure the proper personal, and processes are followed increasing overall efficiency, minimizing changeover time, and equipment-driven downtime. Research and development lead for supply chain stabilization project which looked at over 70 ingredients. This product identified and ranked key at risk ingredients based on supplier feedback and market conditions recommending ingredients for discontinuation, usage reduction and substitution. -
Director Of InnovationSmithfield Foods 2016 - 2019Smithfield, Virginia, UsResponsible for the professional development and project work for a diverse team of 5, including food technologists, meat scientist and a registered dietitian in a very fast paced dynamic environment. A lean team necessitated a high level of flexibility and cross training to meet expectations across multiple brands, product formats and channels. Led development efforts against brand driven initiates with a 3-year project pipeline worth approximately $100 to 120 MM - working across multiple brands and channels delivering 15 MM lbs. of volume across 30 SKUs for CY 18. Incorporated a modified stage gate process and drove for the use of KPI’s and success criteria to prioritize opportunities. Involved in the process from co-creation workshops and concept refinement through commercialization.Redeveloped the branded spiral hams glaze systems resulting in two products being statistically preferred vs. in-market leader. Prototypes achieved a 7.1 and 7.3 overall liking score compared to a 5.6 for the market leader and a post-trial purchase intent of 69% and 71% (prototypes) vs 39% for the market leader.Key driver of the Smithfield Health and Wellness platform resulting in 24 new item launches and effecting 68 SKUs and 238 MM lbs. of existing business. This consisted of structured on-pack claims, nutritional guidelines, and limitations on ingredients of concern that we devised by brand taking into account brand price points and demographics. A health and wellness continuum were created and adopted to ensure that Smithfield’s portfolio of brands is represented throughout the category. Represented the Smithfield Innovation team in all interactions with our Chinese mother company, WH Group and our sister company Shanghai Development. This interaction included but was not limited to presentations to Chairman Wan Long, formulations and processing knowledge transfer, educational presentations to product developers, and presentations for large investors. -
Manager Of Product InnovationSmithfield Foods 2011 - 2016Smithfield, Virginia, UsManage and actively develop an innovation team of 3 employees consisting of a culinologist, a meat scientist and marketer. Redeveloped par cooked bacon formulation with a new slice thickness, dimensional specification and cook yield for a major food service customer. Project resulted in a 3.5 MM lb.increase in volume. New formulation and process resulted in 120 K savings in equipment on an annualized basis and a savings of $0.21/lb across the 7 MM lb. business.Led the development of multiple new products across key categories including bacon, hams, and marinated pork from concept through commercialization. Development work included new packaging formats, product platforms, line extensions including glazes and spice rubs. These products resulted in over $2.5 MM in net marketing marginForecast and active management of the budget across multiple cost centers.Led the customer interaction from meeting strategy to execution including fully developed menus which highlight Smithfield products, and work in conjunction with existing menus for key food service and retail accounts.Key member and driving force behind all consumer research from focus groups to product testing. Provided input and direction on structure, limitations and general research plans to the R&D and marketing organizations. Manage the Innovation Center facility including two industrial kitchens and multiple meeting rooms.Developed and executed multifaceted consumer testing plan that included need states ideation process based on unmet consumer needs and wants. This plan ranged from focus groups through concept testing, which was a first-time project for the organization. Driving force behind the development of R&D systems and structure including project initiation form, plant test protocol, and project timelines. Designed and drove a health and wellness program including key strategies for sodium reduction and replacement, allergy elimination, and restricted and sensitive ingredients
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Manager - Culinary R&DThe Kraft Heinz Company 2008 - 2010Chicago, Il, UsLed development of the bagged meals team in addition to the snacks team businesses, while interacting with multiple marketing teams and P&Ls, necessitating careful calculation of potential ROI when allocating resources. Managed the development of 3 new SKUs that exceeded all brand set consumer testing success criteria while trimming an average of $3.50 off the average case COGS.Managed and developed a staff of up to 5 concentrating on professional development and career planningIdentified and sought out new or previously unknown technologies in the field of microwave active packaging and product interaction.Responsible for the forecast and management of my team’s budget as it related to plant testing, payroll and G&A.Able to utilize and adapt current consumer testing methods from in-house difference testing to Bases in home confirmatory testing with volumetric forecasts.Experience leading the development process on the following brands: Smart Ones, TGI Friday’s Snacks and Bagged meals, Bagel Bites, Poppers, Linda McCarthy, Ethnic Gourmet and Boston Market. -
Project Manager Culinary Research And DevelopmentThe Kraft Heinz Company 2004 - 2008Chicago, Il, UsLed the TGI Friday’s and Poppers brand product development with total sales of $220 MM annually; led team of four developers contributing to a 100% increase in operating income over a 2-year period. Driver and shaper of the new product development process from voice of the consumer through product commercialization including all facets of consumer and plant testing.Developed or managed the development of 10 new SKUs in 7 different co-pack facilities within 2 years. Key driver of sales in all channels including Wal-Mart, grocery, deli, and club and key participant in Carlson Restaurant Groups product reviews for licensed brandsCo-developed and coordinated 2- 6-week culinary programs in partnership with the Culinary Institute of America. Classes of 25 food technologists received training in Culinary Fundamentals I, Culinary Fundamentals II, Fundamentals of Flavor Dynamics, Cuisines of the Americans, Mediterranean Cuisine, and Asian Cuisine. Drove and facilitated the CCS program resulting in Heinz having the highest percentage of CCSReformulated TGI Friday’s Sweet and Smoky Popcorn Chicken resulting in $500 M annual cost savings, elimination of production complications and an 80% reduction in consumer complaints within the existing label declaration.
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Product Development ChefNestle Usa 2000 - 2005Vevey, ChCompleted all benchtop development, ingredient sourcing and plant testing for the two-line extensions for the year 2003.Product development and plant testing for 3 flavors of POT PIE EXPRESS™ launched nationally in 2003.Developed and commercialized a line of Mexican flavor items. Two HOT POCKET® and one LEAN POCKET® launched nationally in March 2003.Completed all product development and plant testing for a re-stage of the 7 oz convenience store product. Net weight was increased by 1 ounce at cost parity. These products will launch in 2003.Completed all benchtop development and plant testing for product re-stage of the HOT POCKET® and CROISSANT POCKET® lines. Reformulated nine retail and 17 food service products with flavor improvements and 10% increased filling at cost parity.Redeveloped LEAN POCKET® Pepperoni Pizza resulting in a 20% increase in sales above baseline growth.Worked closely with suppliers of meat, dairy, and seasoning ingredients to identify flavor profiles, ingredient specifications and to ensure Chef America/Nestlé standards were met.Project manager and product development for POT PIE EXPRESS™ product launch in club stores. Managed bakery technologist, packaging engineer and acted as a liaison between R & D department and marketing, plant personnel, engineering, and upper management. -
R&D ChefMenudirect Corporation 1997 - 2000Completed all benchtop development for a gluten free and diabetic line of foods utilizing both traditional and functional ingredients. Approximately 80 great tasting, fully prepared meals with very specific requirements and concerns.
Robert Delaney Skills
R&d
Ingredients
Food And Beverage
Food Industry
Culinary Skills
Chef
Food
Fmcg
Food Safety
Haccp
Supply Chain
Food Service
Supply Chain Management
Food Processing
Continuous Improvement
Forecasting
Food Manufacturing
Product Development
Robert Delaney Education Details
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The Culinary Institute Of AmericaCulinary Arts Management -
Creighton UniversityBachelor Of Science (B.S.)
Frequently Asked Questions about Robert Delaney
What company does Robert Delaney work for?
Robert Delaney works for Nu Products Seasoning Company
What is Robert Delaney's role at the current company?
Robert Delaney's current role is Director of R and D and QA.
What is Robert Delaney's email address?
Robert Delaney's email address is ro****@****ods.com
What schools did Robert Delaney attend?
Robert Delaney attended The Culinary Institute Of America, Creighton University.
What skills is Robert Delaney known for?
Robert Delaney has skills like R&d, Ingredients, Food And Beverage, Food Industry, Culinary Skills, Chef, Food, Fmcg, Food Safety, Haccp, Supply Chain, Food Service.
Who are Robert Delaney's colleagues?
Robert Delaney's colleagues are Christine Terpstra, Scott Lewis, Robin Walsh, David Moore, Akeem Wilder, Aaron Peter Mtetwa, William Nunn.
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