Expert Details
Food Product Research and Development for Manufacturing and Food Service Companies
ID: 720404
North Carolina, USA
FOOD FORMULATION. Expert has over 35 years of experience in food formulation in the food manufacturing and food service industries. During that time he has formulated or directed the formulation of countless new products or product refinements. His greatest expertise is in the bakery products, poultry, seafood, and meat industries.
FOOD FUNCTIONAL PROPERTY. With extensive academic studies of bakery and food science as well as food industry experience, he is well versed with the functionality of food products, ingredients, and properties. This enables him to provide clients with finished products that taste great and withstand processing and storage conditions inherent in the production of such products. He remains current with state-of-the-art technologies related to specific food properties.
FOOD INGREDIENT. Expert has current, in-depth knowledge of food ingredients, their sources, availability, cost, and impact on products and processing. He is able to use this knowledge to create and develop new products that satisfy consumers and clients in a cost-efficient, consistent manner. Through the Internet and related computer resources, he has access to all available food ingredient databases.
FOOD PRODUCT RESEARCH AND DEVELOPMENT; FOOD PRODUCT IMPROVEMENT. He has directed the overall management of product development and refinement for a variety of top 100 food manufacturing and food service firms. His direction has not only resulted in numerous successful products but in an efficient time and cost effective manner. His ability to anticipate consumer trends and meet customer needs is key to his success. He is proficient in computer-based product design models.
FOOD INDUSTRY; FOOD SERVICE; QUICK-SERVICE MEAL. A genuine passion for the food service industry since childhood has allowed Expert to enthusiastically serve clients with hands-on knowledge and skills. His unique combination of academic training and industrial experience provides his customers with the right information and the right product(s) to be successful in this ever-changing industry. He has assisted clients in virtually every segment of the industry, from fine dining to quick service to the rapidly emerging home meal replacement category.
HOME MEAL REPLACEMENT. Familiar with ready-to-eat or heat food products, expert has provided clients with hands-on product development and technical expertise since 1994. His satisfied clients include Boston Market, Harris Teeter SuperMarkets, Tyson Food Service, Con Agra Food Service, Armour Food Ingredients, and others.
AREAS OF EXPERTISE:
Product Formulation
Baking R&D
Troubleshooting
Food Chemistry
Food Safety
Cereal Chem.
Product/Project Mgmt.
Sensory Evaluation
Food Service Ops
Innovation
Product Development
Strategic Planning
After starting his company in 1991, he has helped dozens of satisfied clients in both manufacturing and food service product development, with an emphasis on the food service sector. He has worked with several new product start-up ventures for individual entrepreneurs and small businesses. This involves all aspects of starting up, including product formulation, marketing, packaging, location of manufacturer(s), labeling, regulations, distribution, sales, pricing, and advertising.
Expert Witness
He has provided legal expertise to law firms involved in food-related trials since 1981. The areas he has consulted on have included food formulations, personal injury, food safety, patent infringement, franchisor/franchisee relationships, HACCP, and restaurant operations.
Training/Seminars
He developed a Sales Building Workshop, which helps clients to better understand how to sell their products to foodservice accounts.
As an expert litigation witness he has assisted both plaintiffs and defendants with all aspects of food industry and food service related cases including personal injury, food safety, patent infringement, food sanitation, food storage and distribution, food shelf life issues, restaurant operations, food formulations, food product and menu development and restaurant food handling issues including federal, state and local health department regulations.
Education
| Year | Degree | Subject | Institution |
|---|---|---|---|
| Year: 1979 | Degree: MS | Subject: Food Science | Institution: North Carolina State University-Raleigh |
| Year: 1975 | Degree: BS | Subject: Bakery Science | Institution: Kansas State University-Manhattan |
Work History
| Years | Employer | Title | Department |
|---|---|---|---|
| Years: 1991 to Present | Employer: Undisclosed | Title: President | Department: Food Manufacturing |
Responsibilities:He assists food manufacturing and food service companies in developing innovative, consumer driven new products as well as optimizing existing products. He provides state of the art technical services which save the client time and money. Expert witness services provide unbiased testimony for all types of food related litigation.Partial Client list: Kraft Foods, Dr. Lucy's, Schwan's Foods, Sara Lee Corp., Westminster Bakers, Cheesecake Factory, Boston Market, Golden Corral, Taco Bell, Popeye's, Church's Fried Chicken, Numerous Start-UP Entrepreneurs |
|||
| Years | Employer | Title | Department |
| Years: 1984 to 1991 | Employer: Hardee's Food Systems | Title: Director of R&D | Department: Research and Development |
Responsibilities:He directed corporate R&D efforts for one of the top 5 QSR chains including product development, product optimization and technical services. He created and led the product development group responsible for the creation and implementation of several new products which led directly to growth of company sales and profits.After developing the R & D department and several new product introductions with Jerrico, Inc. I was recruited to Hardee’s to expand the R & D department from 5 people ($400K/yr budget) to 13 people ($1.6 MM budget). Achieved increased technical capability and introduction of 12 new products in six years. Managed all corporate R & D projects. Led staff of 13 in planning and developing new and refined menu items which contributed to corporate sales growth. |
|||
| Years | Employer | Title | Department |
| Years: 1979 to 1984 | Employer: Jerrico, Inc. | Title: Director of Food Technology | Department: Food and Beverage |
Responsibilities:He managed all new product development for Long John Silver's Seafood Shoppes as well as two additional regional restaurant chains. He assisted with food photography for television commercials and print advertising. He developed the signature batter formulation for Long John Silver's menu items ensuring consistency and customer satisfaction in over 1500 shoppes. |
|||
| Years | Employer | Title | Department |
| Years: 1975 to 1977 | Employer: Campbell Taggart | Title: Assistant Project Leader | Department: Research and Development |
Responsibilities:He assisted with the creation and development of numerous new chemically leavened products including cookies, biscuits, crackers, toaster pastries and refrigerated dough specialty items. |
|||
International Experience
| Years | Country / Region | Summary |
|---|---|---|
| Years: to Present | Country / Region: | Summary: Expert has provided technical expertise to the poultry industry in South Korea. |
Career Accomplishments
| Associations / Societies |
|---|
| Expert is a member of the Institute of Food Technologists. He was elected to the Executive Committee of the IFT's Foodservice Division and was appointed to the Steering Committee of IFT's Carolina-Virginia Chapter. He is also a member of the American Association of Cereal Chemists, the Society for the Advancement of Foodservice Systems Research, and Phi Kappa Tau (Food Science Honorary). While at Kansas State University, expert was the President of the Bakery Science Club, a recipient of the Universal Foods Scholarship, and named Outstanding Senior of the Bakery Science Department. |
| Licenses / Certifications |
|---|
| Certified Food Scientist, part of the inaugural class designated by the Institute of Food Technologists in 2013. |
| Professional Appointments |
|---|
| Committee Chairperson for American Red Cross Blood Services Committee Institute of Food Technologists (IFT) |
| Awards / Recognition |
|---|
| Volunteer of the Year for Nash County, NC American Red Cross Blood Services |
| Publications and Patents Summary |
|---|
| He has two publications dealing with food and food applications. |
Additional Experience
| Expert Witness Experience |
|---|
| Expert has provided legal expertise to law firms involved in food-related trials since 1981. The areas he has consulted on have included food formulations, personal injury, food safety, patent infringement, franchisor/franchisee relationships, HACCP, and restaurant operations. |
| Training / Seminars |
|---|
| He developed a Sales Building Workshop, which helps clients to better understand how to sell their products to foodservice accounts. |
| Vendor Selection |
|---|
| Expert has experience locating vendors of food flavors and essences (Universal Flavors), frozen specialty products (Schwan's Foodservice), batters and breadings (Newlyweds, Griffith Labs), spices and seasonings (Georgia Spice, McCormick)and food regulatory attorneys (in South Korea). |
| Marketing Experience |
|---|
| Over the past 23 years, expert has provided in-depth assistance in developing and launching numerous new and improved products. He has worked with individual entrepreneurs and major multinational companies (Dole and Nabisco). As an ongoing consultant for Schwans Foodservice, he was asked to evaluate and refine the initial product concept and provide assistance for the launch into food service national accounts. Boston Market hired him to provide food science expertise to culinary developed recipes for implementation into over 1500 restaurants throughout the US. This scientific discipline provided restaurant operations ease leading to consistent customer satisfaction. |
| Other Relevant Experience |
|---|
| Expert provides hands-on technical expertise for entrepreneurs wanting to turn favorite family recipes into retail and or food service new products. This turn key approach provides industry insight and contacts unavailable to most new start up companies allowing dreams and goals to be met efficiently and effectively. |
Fields of Expertise
fast-food operations, food formulation, food functional property, food industry, food ingredient, food product, food product development, food product research and development management, food service, food supplier, quick-service meal, baked food product, bakery product functional ingredient, baking, baking science, food service industry, fast food, chicken, restaurant, food manufacturer, restaurant operations, supermarket safety, baking technology, food product market survey, contract manufacturing, food marketing, frozen pizza, food processing quality, baked food product freezing, bread baking, chemical leavening, pastry, gluten product, food product shelf-life study, pie filling, pie, broiler chicken, pizza, food processing plant safety, baking powder, food product manufacturing, food additive safety, food product quality improvement, food product cost reduction, fish meat processing, food processing plant, food inspection, baking industry, food processing good manufacturing practice, food-seasoning product, breading mixture, hazard analysis critical control point, shelf life, seafood product, poultry meat, food additive, cookie, fish meat, food batter, restaurant management, poultry product, food safety, food quality assurance, food processing optimization, food processing equipment, food processing, flour, dough, bread