Elizabeth M.

I am a Food Scientist and product developer with a Ph.D. in Food Science and a strong culinary background. I specialize in developing innovative, commercially practical food products, with experience spanning baked goods, snacks, confections, mixes, and clean-label formulations. My work has included developing products for a range of consumer needs, from nutritious and allergen-friendly formulations to indulgent products, with a focus on balancing functionality, nutrition, sensory quality, and commercial feasibility. I have experience developing products from initial concept through formulation, testing, refinement, and production considerations, and enjoy working across a wide range of food categories and product concepts. My technical expertise extends to a broad range of alternative and emerging ingredients, including quinoa, buckwheat, millet, alternative fibers, emerging protein sources, and functional starches. I enjoy working with these ingredients to improve nutritional value and functionality while maintaining the texture, flavor, and overall eating experience consumers expect from familiar foods. Examples of products I developed include chocolate bars and ganache fillings for truffles, an organic buckwheat-based pancake mix, high protein and fiber Ube brownies, crackers for kids, and a cranberry puff snack (extruded). I bring a combination of food science expertise, hands-on culinary experience, and practical product development knowledge to every project, with the goal of creating products that are delicious, functional, commercially viable, and aligned with the client's goals.