My love for food started as a young girl, collecting cookbooks and recipes, and making full family dinners by age 11. I spent my teen years working in an Italian bakery, learning the artisanal craft of breads, cakes, and pastries. I went on to study Food Science at the University of Illinois, and graduated in 1995.
Since then, I’ve spent 20+ years as an R&D professional, gaining experience across multiple channels and technologies of the industry, including ice cream, candy, baked goods, cereals, energy bars, baby food, beverages, sauces, and more. My drive and love for my work carried me from Food Technologist to Team Manager to R&D Director, with a mid-career stint managing Regulatory Affairs and labeling.
Now, I’ve chosen a career as an independent Food Product Innovation Consultant, which lets me focus on what really matters to me: Meeting and working with amazing, driven people, being playful and creative, and helping companies succeed by developing and commercializing products with quality and care. Whether a start-up or a large established company, I can adapt to your unique needs.
R&D and Regulatory experience across multiple channels of food, specializing in natural and organic product development. Experience with value-added ingredients and Consumer Packaged Goods – small, mid and large. Companies include Guernsey Bel Ingredients (now Kerry), Dreyer’s Grand Ice Cream, California Custom Fruits & Flavors, Clif Bar & Company, and Plum Organics, Inc.
As a Consultant, I’ve worked with over 50 food companies and developed 100+ new products.