Kemin adds experienced food scientist to bakery team
By Food in CanadaFood In Canada Research & Development Bake & Snack Food Kemin Industries
February 7, 2020, Des Moines, Iowa – Kemin Industries, a global ingredient manufacturer, has announced that Emily Guilfoyle has joined Kemin Food Technologies – Americas as the bakery R&D manager.
She will lead the bakery R&D team through technical advancements in innovation and new product development and develop custom blends and solutions as part of bakery customer support.
Guilfoyle will also support cross-functional team members and customer opportunities with her bakery knowledge and expertise in ingredient functionality.
“We are really excited to have Emily working on our bakery team of experts,” Courtney Schwartz, marketing director, Kemin Food Technologies, said in a press release. “She is working in the labs at our new Bakery Innovation Center, assisting in the development of the next generation of flatbreads and baked goods.
“Emily brings with her a unique and valuable skillset in both the art and science of bakery ingredients, leveraging creativity and technical expertise. She is a pivotal addition for Kemin Food Technologies as we continue to expand into new business opportunities in the bakery market.”
Guilfoyle began her career as a scientist in the functional ingredients group at Corbion, specializing in enzyme technology and other quality-improving ingredients in a variety of baked snack goods. She later joined T. Marzetti, where she focused on project management – from benchtop to full-scale production and commercialization – of finished bakery products and innovation projects for its retail brands and foodservice. In this role, she also supported production facilities with product/process improvements.
For her contributions to innovative bakery products, Guilfoyle has been part of multiple awards, including the IFT Food Expo Outstanding Innovation Award and American Society of Baking Product Development first runner-up. She also served as chair for the American Society of Baking’s product development competition for students.
Guilfoyle graduated with a bachelor’s degree in food science from Kansas State University and is a student of the American Institute of Baking. She is based out of Kemin’s global headquarters in Des Moines, Iowa.
Kemin, which has more than 2,800 employees and operations in 90 countries, supplies more than 500 ingredients for human and animal health and nutrition, pet food, aquaculture, nutraceutical, food technologies, crop technologies and textile industries.
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