Expert Details

Expert in Food, Confectionery and Pharmafoods Technology

Expert ID: 730583 Illinois, USA

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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

Expert may consult nationally and internationally, and is also local to the following cities: Chicago, Illinois - Rockford, Illinois - Aurora, Illinois - Naperville, Illinois - Joliet, Illinois - Elgin, Illinois - South Bend, Indiana - Gary, Indiana - Milwaukee, Wisconsin - Kenosha, Wisconsin

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Year Degree Subject Institution
Year: 1973 Degree: Ph.D. Subject: Organic Chemistry Institution: Loyola University Chicago
Year: 1968 Degree: BS Subject: Chemistry Institution: Lewis University

Work History

Years Employer Title Department Responsibilities
Years: 2011 to Present Employer: Undisclosed Title: President / Owner Department: Responsibilities: The mission of Expert Scientific, LLC is to provide excellent and trustworthy technical advice and date to our clients. This is supported by the list of core competencies and areas of expertise of Expert Scientific, LLC.
Years: 2007 to 2011 Employer: Farley and Sathers Candy Co. Title: Sr. Director Department: Research and Development Responsibilities: Research and Development of new products and line extensions alsong with cost reduction and packaging technology
Years: 1978 to 2007 Employer: Brach Confections Title: Vice President R&D/QA Department: Research and Development Responsibilities: Reponsible for corporate quality assurance, research and development, contract manufactuing coordination to international markets
Years: 1989 to 1992 Employer: Jelly Belly Corporation Title: Vice President Manufacturing Department: Manufacturing Responsibilities: Responsible for the profit and loss of the North Chicago facility of the Jelly Belly Corporation
Years: 1981 to 1989 Employer: Brach Confections Title: Director of Operations Department: Operations and Manufacturing Responsibilities: Responsible for profit and loss of Chicago plant operations (2.5 mio square foot facility), night shift, and satellite facilities
Years: 1978 to 1981 Employer: Brach Confections Title: R&D Manager Department: R&D Responsibilities: Responsible for new product development, R&D, and packaging

International Experience

Years Country / Region Summary
Years: 1995 to 1998 Country / Region: Germany Summary: He developed a liquied filled fruit snack process at a European manufacturer and consequently this process was patented in the US. The company purchased equipment to make this item, it has been an active SKU for almost 20 years.
Years: 1998 to 2000 Country / Region: Germany Summary: He developed a chocolate process with reduced fat, the formula and process was applied to US manufacturing and was a significant cost reduction over current formulas being manufactured.
Years: 2000 to 2004 Country / Region: Argentina Summary: He relocated 60 million pounds of confections to manufacturers in Argentina, this included equipment relocation, process and product development work (extensive flavor, color, and textural screenings and shelf life) and quality system development work (including HACCP), ISO, BRC and SQF applications).
Years: 2001 to 2005 Country / Region: Brazil Summary: He developed a cream processing operation at a comanufacturer in Brazil. This process and formulation was also relocated from a shutdown. the work included considerable product and process development work, allergen work, and the application of quality systems to this new location.

Career Accomplishments

Associations / Societies
Institute of Food Technology,
American Association of Candy Technologists,
Pennsylvania Manufacturers Association
Licenses / Certifications
Food Law Certificate
Professional Appointments
Nomination for Kettle Award in 1998 for Confection Industry, President of NCA technical committee,
Former Board President of the Maryknoll II Development Association
Awards / Recognition
Doctor of Philosophy - Ph.D in Organic Chemistry
Publications and Patents Summary
Expert has 8 publications and 3 patents

Additional Experience

Expert Witness Experience
Involved in depositions on foreign material in both chocolate covered products and cherries processing.
Involved in deposition and litigation regarding diacetyl as a flavor component in candy.
Training / Seminars
Food Law
Vendor Selection
Sourced many ingredients for confectionery manufacturing
Marketing Experience
Confectionery industry, Fruit Snack Industry, Chocolate Industry, Organic Products, Natural products
Other Relevant Experience
Commercialization of candy processes from beginning to end. International travel is no problem.

Fields of Expertise

aerated candy, artificial sweetener, candy, candy manufacturing, caramel candy, chocolate, cholesterol-reduced food product, cocoa, cocoa butter, confection, consumer food product, corn syrup, enrobing, food bulking agent, food labeling regulation, food manufacturing ISO quality management, food preservation, food product coating material, food product coating process, food product labeling, food product nutrient enrichment, food product pilot laboratory, food product research and development management, food product shelf-life study, food release agent, food research and development, food supplier, food sweetener, food technology, fruit product, gelatin, gum arabic, hard candy, high-intensity sweetener, liquid sugar, low-calorie food, maltitol, mannitol, marshmallow, nonnutritive sweetener, nougat, nutrient composition, Nutrition Labeling and Education Act of 1990, nutritional label, panning, peanut, polyol, protein food product, puree, snack food, sorbitol, Standard of Identity, starch, starch product, sucrose, sucrose crystallization, sugar chemistry, sugar coating process, sugar-free, sugarless chewing gum, sugarless confection, sugarless hard candy, sugarless ingredient, sweetened condensed milk, sweetness, sweetness enhancer, syrup, xylitol, calcium fortification, confectionery food engineering, essence material, food emulsion, fruit puree, nutrition labeling, hydroxypropyl methylcellulose, contract manufacturing, cough drop, bubble gum, polysorbate, nonfat food, freeze concentration, food processing defoamer, food product process development, sugar substitute, food package, dietary fiber enrichment, cornstarch, high fructose corn syrup, acesulfame-potassium, food processing plant, food processing plant design, flavoring material, dental caries, shelf life, chewing gum base, chewing gum, cooking fat, egg product, color additive, food, frozen food, food product, food ingredient, dairy product

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