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Expert has over 35 years of industrial experience in product development, quality systems, food regulatory, allergen management, contract manufacturing, packaging, product labeling, educational training, food safety and food security. He began his career in food consulting while in graduate school, working on reaction development for pharmaceutical products and fish farming techniques. After obtaining his doctorate in organic chemistry, he went to work for Quaker Oats in pet food and cereal development. Afterwards he joined Miles Laboratories, where he patented cholesterol free, low sodium textured vegetable protein line of products for Miles Laboratories. There he excelled in spice, flavor and process development. In 1978, he transitioned to the confectionery industry with Brach Confections, Jelly Belly Candy and Farleys Confections. Brach Jelly Belly and Farley produced many confectionery types. He developed his technical base in the confectionery field by working and training in the world's largest candy factory. He excels in formulation development, commercialization and process development. He has experience with the following confectionery types: caramels, nougats, mellowcreams, jellies, gummies, chocolate, pure sugar, lozenges, panned, hard candy, compressed products, deposited products, fruit snacks, extruded items including licorice, aerated and expanded (vacuum), He is also an expert in organic products and formulation including vegan items and chocolates. He has developed hundreds of products over his career in the industry. He now consults for the food, confectionery and pharmafoods industries. He has a development laboratory to satisfy client request.


Expert developed calcium fortified fruit snacks and caramels for the food anconfectionery industry. He also has the analytical knowledge of testing products, including the ability to calculate product levels of fortification for all mineral and vitamins, including calcium. He has developed many processes including a pure sugar graining process that was used by Brach in the US plant and then transferred to offsite locations and plants in South America. He has also develop the formula and process for center in shell depositing for both fruit snacks (including a patent) and for center filling of chocolate products. He developed many flavor formulations for Brach and continues to develop and enhance past knowledge by staying abreast of developments in the flavor industry. He has also developed a method for proper nutritional labeling based on product formulation and uses that method extensively with several customers. His method is less costly compared to charges most nationally recognized national laboratories give to their customers..

He started up a facility in the Caribbean that will manufacture multiflavored versions of caramel product, fudge, and nougats. This facility will also include hard candy items to begin in 2014.
He developed a fruit snack formulation and process for a large manufacturer that introduced this line to many visible retailers.He developed an organic fruit chew using only organic purchased ingredients and natural flavor and colors.He developed a vegan formulation for a highly specialized chocolate manufacturer.He developed a vegan and organic based formulation involving the replacement of animal by products in mellowcream and other confections