Dan has been working in the natural foods industry for more than 25 years. He has extensive knowledge of recipe development and food science.
BS Food Science University of Massachusetts
MS Food Science Colorado State University
25 + years of food industry experience with concentration in the area of product development taking concepts from bench top through full scale production and market roll out. Involvement includes prototype development, formula reverse engineering, cost reductions, 3rd party audits, ingredient functionality, ingredient research & sourcing, labeling/regulatory review, employee training, contract manufacturer relationships, food safety, & quality control.
Her history includes working with many established food companies including Nabisco, Budweiser, Hope Foods, Boulder Brands, Udi’s Gluten Free Foods, White Wave, Fresca Foods, Larabar, Epicurean Butter, Wild Oats Markets, Leprino Foods, Frontier Natural Brands, and Lightlife Foods.
BS Food Chemistry with a minor in Applied Food Science from CSU
Trained Food Scientist with 7 years’ experience, specializing in food chemistry, quality assurance and targeted product development; primarily in the natural foods industry. Experience also includes oversight of manufacturer scale-up, product brainstorming, labeling consultation, sourcing of commercial ingredients, and all other steps in the concept to commercialization process.
BA Hons French and Business, Newcastle University, UK
Leiths Diploma in Food and Wine, Leiths, London
After graduating from culinary school 8 years ago, she worked as a chef onboard private yachts before moving to Colorado and becoming a buyer for Whole Foods. Bringing her culinary experience to product development, areas of expertise include baking, special diets and nutrition bars.
BA in Dietetics, Western Michigan University
Becky brings over 20 years of diverse experience in the food and nutrition industry to Natural Development. Specializing in quality assurance system set-up and management, Becky provides support in other areas such as regulatory compliance, process efficiency, cost optimization, procurement, logistics, line design, scale-up and R&D. She is certified PCQI, HACCP as well as an SQF Practitioner.
Her resume includes a variety of companies and products, start-up to corporate, sweet to savory, such as Kellogg’s, Otis Spunkmeyer, Rhythm Superfoods, YumEarth, Rip Van Wafels, Kettle & Fire and Nuttzo.
Associates Degree in Applied Science, RMCC
Bob has over 35 years of experience working as a chef in Boulder and has been working with Natural development since 2013. He received an associate’s degree in Applied Science in 2012.
Culinary, Le Cordon Bleu
With 17+ years of experience in culinary manufacturing and additional years of restaurant experience, Brian has worked all facets of the culinary production environment. He received his culinary degree at Le Cordon Bleu, and subsequently worked for many years with Blue Moose of Boulder, performing many positions, finally as Operations Manager, helping them grow across the Front Range and beyond. He just came from Helix Foods where he was focused on R&D, and the full scale production of a small startup.