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Expert has co-developed and used fat mimetics in a wide variety of food products, specifically dairy, snack, and bakery products. He also has experience with foods such as frozen deserts, convenience foods, prepared foods, salad dressings, fillings, and dips. Expert commercialized ingredients and finished products, assessed leading fat replacers, and optimized systems for a variety of low-fat foods, each with unique technical challenges.

Expert's nutraceutical food experience is slanted toward development of consumer acceptable food products that allow the prevention and management of diseases. He has successfully led the development and commercialization of flavor-improved nutraceutical products. Expert is focusing on building on the food industry's learnings from the low-fat and reduced-calorie initiatives to develop good-tasting consumer acceptable nutraceutical foods that leverage good health oriented ingredients and nutrient profiles.

Having worked with many types of dairy products and ingredients, Expert provides a unique blend of dairy knowledge along with consumer-oriented developmental experience. He is skilled in developing no-fat systems for soft-serve and hard-pack ice creams as well as for frozen deserts. He has experience with cultured dairy products, yogurt, cheese dips, whey, permeate, dairy seasonings for snacks and dairy sauces for pastas. He has also resolved quality issues and increased production yields for cheddar, cottage, Swiss, and Italian cheeses. He has refined dairy enzyme systems, as well as water activity control technology for shelf-stable and heat-stable cheese and dairy products.


Expert has designed new foods as well as adapted creative ideas generated by chefs or suppliers to generate commercialized products. His experience has been direct; he also worked with product developers in a variety of foods, including new snacks, dairy products, processed foods, and health foods. Some examples of the creative foods he has worked on include shelf-stable microwave cookies, thermostable fillings for baked goods, shelf-stable breakfast snacks, reduced calorie foods, textured fruit-based snacks, multigrain snacks, sauces, dips, instant pastas, pizzas, hot cereals, and bakery products.

Expert has worked on developing specialized ingredient systems to provide specific functionalities in foods. Examples include enzyme-modified cheeses and blends of starches, proteins, and/or hydrocolloids to provide unique textures in no-fat frozen desserts, bakery products, tomato extenders, and soups. Expert has also generated new applications for enzymes (e.g., lipase, proteases, lactase), starches, and proteins. He is adept at sourcing unique ingredients at the cutting edge of technology, such as nutraceutical ingredients; sweetness reducers; and non-nutritive oils, gums, fibers, and starches.

Familiar with a wide variety of snack foods, Expert has experience with major snack R&D initiatives, from basic research to product development to core brand support. His focus has been on developing technology for low-oil and no-fat versions of extruded and sheeted, fried and baked snacks, such as tortilla, corn, and potato chips as well as puffed snacks. He has refined existing processes to improve performance and has experience with microwave, shelf, and thermal stability technologies in products ranging from salty snacks to dough-based filled baked goods. He has also worked with popcorn, soft-pretzels, and innovative new concepts.


Reduction in product costs for margin enhancement has been a key focus f, working through process improvements or alternate ingredient selection and formula optimization. He does this while concurrently improving quality or maintaining existing product characteristics. Expert has experience identifying new opportunities and then executing them through production and market introduction.


Expert is adept in the process of identifying potential clients and technologies and preparing materials and data to convince these clients of the relevance of their technology for their future business growth.