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Expert in Eggs, Thermal Food Processing, Product and Process Development
Available for your Consulting and Expert Witness Needs
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Summary of Expertise:
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Listed with other top experts in: |
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Expert managed and provided technical leadership to a variety of projects to develop cholesterol-reduced food products. Among these are successfully commercialized egg substitute products and frozen cakes and desserts. Expert employs novel ingredients and processing technologies and holds several patents for cholesterol reduced products.
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Expert's activities with dairy products have been diverse over the years as he went to work for different employers. He developed filled-milk products and, for a short time, acted as plant manager of a small, filled-milk processing plant. He led development of a liquid baby-formula product designed to duplicate mother's milk. He also has experience formulating and processing novelties such as "candy-bar ice cream products," sandwiches, and fruit and juice bars. He has had involvement with yogurt and has kept a file on the use of Bifidus cultures to improve the healthfulness of cultured dairy products.
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Expert has been in charge of formulation of a variety of meal replacement products, including wafers, soups, entrees, candies, and liquids. He has also developed reduced cholesterol products and has been active in reduced sodium salt-replacers. He is familiar with the exacting requirements for satisfying levels of key nutrients in these products, including protein quality, fatty acid composition, vitamins, and minerals.
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As a technical manager for two manufacturers of premium quality cakes , Expert has worked shoulder to shoulder with award-winning bakers in the development of new products, selection of ingredients, and the resolution of problems. He also developed a computer-keyed formulation system for one manufacturer. Expert was a major contributor to the development of a line of reduced calorie noncholesterol cakes.
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Expert has implemented production of a line of egg products at a copacker. This involved issuing complete specifications for formulation and processing. He has also developed, patented, and supervised production of a variety of no-cholesterol egg products. He has tested a number of processes and packaging machines for egg products, including several conventional heat exchangers, electroheating, and radio-frequency. He is familiar with the minor ingredients added to egg products and the procedures for incorporating them into eggs.
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Expert is the patent holder or co-holder of several patents upon which the formulation and processing of the premier brand of Egg Substitute Product are based. Development of these products involved, in addition to the new technologies, employment of rigorous microbiological criteria, extensive process engineering studies of equipment, installation of new ways to sterilize aseptic equipment, avoidance of existing egg processing patent technology, and special training of production and laboratory personnel. The patent describes a technology for heating eggs to higher temperatures than had heretofore been considered possible without coagulation.
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Through his involvement with a wide variety of food products, Expert has had the opportunity to learn about many food ingredients and has successfully employed them in many finished products. He has in-depth knowledge of hydrocolloid applications. Some of his hydrocolloid applications include a white Danish icing that would stand up under special stress conditions, use of instant gelatin to stiffen a patty product, texture improvement for cakes, and a synergistic mixture of gums to reduce syneresis. His knowledge of ingredients enabled him to delete certain formulation components and thereby reduce costs and improve quality at the same time.
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Expert has developed formulations for baby formula, whipped toppings, and puddings that were packaged in Dole Aseptic Canning Machines. He has also been in charge of processing tests on Tetrapak, Hamba, and other aseptic packaging machines. Expert has also designed processing systems for products that are to be aseptically packaged.
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Aseptic processing has been a major interest of Expert's over the years. He formulated baby formula that was processed aseptically and packaged in Dole aseptic canning units. He developed highly indulgent dessert pudding formulations (patented) that were aseptically processed and packaged both on a Conoffast machine and a Dole unit. The egg substitute product that he patented, though not truly aseptic, employs aseptic process and patent technology. The egg product involved an unusual way of establishing the holding tube requirements that minimized capital costs.
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Many are the food products that Expert has been involved with, from the formulation standpoint or regulatory, processing, costs, packaging, and evaluation. Expert advocates the use of fresh traditional ingredients, but he knows how to use functional additives when they are needed. Expert has worked alongside of artisans and blue sky inventors in the pursuit of better ways to process food products. He has been involved with freezing, refrigerated food, canning, baking, candy making, sauces and condiments, dairy products, eggs, pasta, and ethnic foods. He has studied radiation, infra-red, high-isostatic pressure, electroheating, pulsed electric discharges, pulsed high-intensity light, radio-frequency, extrusion, redox potential, chemical sterilization, and others.
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Expert's experience in the food service field includes his role as technical director for the operator of a restaurant chain, development of formulations and operations for a central commissary, and experience developing food products specifically designed for the food service industry. For the central commissary, Expert developed programs that improved sanitation from a critical stage to a model operation. He served on a committee that developed procedures that led to a dramatic improvement of the success of new products developed for food service.
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Expert's experience encompasses conventional sterilization procedures such as still and agitating batch sterilization, continuous canning, hot-packing, and such non-conventional processes as electroheating, irradiation, high-intensity pulsed light, pulsed electric charges, high-isostatic pressure, chemical sterilization, and the retort pouch.
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Expert was responsible for the transfer of extensive technology related to the processing of prepared mustard, steak sauce, vinegar, cooking wines and liquid smoke from one organization to another. Thereafter, he supervised the development of new products as well as product and process improvements.
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Expert was responsible for technical development of in-house manufactured flavorings for a manufacturer of premier ice cream products. Flavorings such as coffee extract, butter-roasted pecans and spiced apples were prepared using fresh traditional ingredients. Some of the flavorings, such as rum raisin, contain alcoholic beverage components. By contrast, Expert also has a patent for flavoring bits, which were commercialized and have a soft, fudgy texture when frozen in ice cream.
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Expert has been associated with fruit pie manufacturing for three different manufacturers. He has solved spoilage problems, executed better weight control, developed improved cooking procedures, and developed better stabilizer formulations. One particular production manager was so impressed with Expert's demonstration of starch granules in pie fillings by using a microscope that he installed a microscope on his production floor. Expert guided formulation of a shelf-stable pumpkin pie, and he also formulated dry mixes for cream and pumpkin pies.
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Expert has been involved with the selection of fruits for fruit pies, processing to retain maximum fruit identity, determination of the best sweetener composition, and the formulation of starch and stabilizers. He is also familiar with such problems as the cause and prevention of soggy or improperly baked crusts and has formulated glazes that are spread on top crusts. He has solved microbiological spoilage problems and has studied the application of starches and gums to fillings.
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Expert has developed formulations and processing systems for gravies that were used in a number of commercial frozen entree products. He formulated a beef gravy stock based on canners and cutters beef that was used to replace stock that used oven-browned bones. He has designed systems for cooking cubed beef and using the resultant liquid as a gravy base. He is familiar with the special physical requirements of frozen gravies and has used novel instant thickeners to create dry instant gravy products.
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Expert has been involved with high-temperature short time equipment and has personally designed processes and supervised tests or production of baby formula, special dairy mixes, puddings, egg products, and vegetables on such equipment. His experience includes conventional (tubular, plate, and scraped surface) as well as nonconventional heating equipment (radio-frequency, microwave, and electroheating). He also has designed processes that use hydrogen peroxide to supplement conventional heating.
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Expert's experience with high-temperature short time pasteurization relates to a number of products, including pumpkin pie filling, but he has had the most extensive involvement with egg products. His patents are used to process the premier egg substitute product on the market. In the course of developing new products and processes, he had the opportunity to conduct tests at various universities and industrial laboratories across the US.
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Expert has been active in the High-Isostatic Pressure Consortium, sponsored by the Department of Food Science and Technology at Oregon State University. He has conducted tests on a variety of food products using high-isostatic pressure. Some of the products that he has actually tested include salsa, vegetables, chicken salad, tuna salad, potato salad, eggs, and peanuts.
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Expert has been responsible for development and control of two different premium brands of ice cream. He has solved manufacturing problems relating to freezer operation, hardening room efficiency, off-flavors, and microbiological contamination. He has special knowledge of ice cream stabilizer systems and ingredient selection. His most recent activities involved development of candy-bar ice cream novelties and fruit-juice bars, both of which were brought to the manufacturing test stage. Expert has also formulated dry mix products for home preparation of instant ice cream. He resolved controversial microbiological contamination issues and off-flavor problems.
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Expert was a technical director for one of the premium brands of mustard products. He approved all specifications, evaluated raw materials and process changes, and supervised research into mustard flavor stability.
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As the leader in the search for new technologies for a major food manufacturing company, Expert investigated a number of emerging technologies for non-thermal processing. He was active in evaluating commercial possibilities for high-isostatic pressure, visited a number of commercial and university pilot labs, and was active in the Oregon State University Consortium for High-Isostatic Pressure. He conducted tests on salsa and vegetable products and evaluated procedures to control enzyme activity. He also tested chicken salad, tuna salad, potato salad, and peanuts.
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At his management's request, Expert issued a white paper on nutracuticals. The paper discussed business potential, FDA definitions and legal status, and nutraceutical product technology. A check-off system for comparing various nutraceutical products was devised and nutraceuticals with the best business potential were identified for management consideration. The list of products included ideas for new products that do not currently exist, such as a Bifidus Yogurt drink that contained beneficial complex carbohydrates.
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Expert has been involved with pasteurization of a wide variety of high-acid and low-acid food products. He is familiar with legal and technical requirements and processing systems. He understands the effects of viscosity, pH, redox, and moisture on pasteurization efficacy. He has tested a variety of heat exchangers and has used unique procedures for evaluating holding tube efficiency.
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Expert has been responsible for developing a wide variety of pastry products including pies, tarts, sweet rolls, Danish, doughnuts, muffins, and more. He has evaluated ingredients and mixing procedures. He has conducted studies of different types of ovens. He has written formulations and process procedures and product test procedures.
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One of Expert's major accomplishments was the development of patented formulation and processes for the premier refrigerated egg substitute product. This development required coordination of a number of different technical and marketing disciplines to ensure trouble-free ongoing production of a high quality perishable product. Expert has also been involved with a central commissary that shipped refrigerated products on a daily basis. He instituted practices that increased the shelf life of chicken salad to over 30 days from less than one day. He studied and reported on requirements for fresh cream pie manufacture.
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Expert has been responsible for technical development and control of a variety of fruit, cream, ice cream, custard, and meat pies. He has experience with different pie dough manufacturing systems, custard formulation and processing, and fruit selection and processing. He has developed formulations for whipped and unwhipped cream pies. He has developed new technology for manufacturing meat pies such as beef, chicken, and tuna.
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Refrigerated, frozen, and shelf stable sauce products have been developed under Expert's direction. Expert was technical director for a premier steak sauce product and supervised the reverse engineering development of a copy of a competitor's product. He developed sauce formulations and processes for components of frozen entree products and did exploratory work on refrigerated sauces.
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Expert successfully introduced a number of antimicrobial food ingredients into food product formulations. He provided technical support for the marketing of antimicrobials.
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Expert supervised product development for a variety of frozen food products over a career spanning 40 years and a number of leading food manufacturers. The products included eggs, ice cream, entrees, desserts, prepared vegetables and ethnic foods.
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Expert has maintained a career-long interest in aseptic processing and packaging. When Refrigerated Egg Beaters (TM) was developed he evaluated several options for filling. His recommendation for using thermoformed plastic cups instead of the traditional gable top cartons was adopted by Nabisco management. He traveled in Europe to review aseptic packaging manufacturers and aseptic food processors. His report was a key factor in the selection of an aseptic processing machine.
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Show Secondary and Basic Areas of Expertise | Localities:
Expert may consult nationally and internationally, and is also local to the following cities: New York, New York;
Yonkers, New York;
Newark, New Jersey;
Jersey City, New Jersey;
Paterson, New Jersey;
Elizabeth, New Jersey;
Trenton, New Jersey;
Philadelphia, Pennsylvania;
Allentown, Pennsylvania;
and Stamford, Connecticut.
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Degree |
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Subject |
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Institution |
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Honors |
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1954
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M.S.
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Food and Dairy Science
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University of Wisconsin
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1952
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B.S.
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Dairy Science
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Cornell University
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Regents Scholarship
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1960
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M.B.A.
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Industrial Management
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City College of New York
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| Years |
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Employer |
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Department |
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Title |
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1996 to
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Independent Consultant
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1980 to 1996
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Nabisco, Inc.
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Director of R&D and Principal Scientist
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1978 to 1980
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General Mills, Inc.
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Director of R&D
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1973 to 1978
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Kitchens of Sara Lee
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Manager of Food Technology
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1969 to 1973
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Miles Laboratories, Inc.
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Applications Manager
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1964 to 1969
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Pet, Inc.
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Food Services Division
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Director of R&D
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Associations/Societies
Expert is a member of the Institute of Food Technologists, the American Association of Cereal Chemistry, and the University-Industry Consortium for High-Isostatic Pressure.
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Professional Appointments
Expert was appointed Principal Scientist at Nabisco.
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Awards/Recognition
Expert has several patents that are the basis for innovative commercialized food products. These include patents for Refrigerated Egg Beaters (TM), bulk-packed aseptic vegetables, and gourmet aseptic puddings.
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| Publications: |
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Publications and Patents Summary
He is the author of several technical publications.
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| Government Experience: |
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| Years |
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Agency |
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Role |
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Description |
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1954 to 1956
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U.S. Army Corps of Engineers
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Platoon Leader
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He led the platoon in support of atomic testing and received Radiac Monitor training.
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| Selected Consulting Examples: |
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Expert participated in roundtable discussions and was a principal provider of ideas for new food product technologies and processes.
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He provided ideas for new products that include eggs as a principal ingredient.
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Expert provided comprehensive manufacturing specifications for a variety of food products including egg products, bakery foods, ice cream, and dairy and frozen entrees and desserts.
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He provided a process description for a gypsum product using food process equipment.
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Expert completed a search for copackers that could aseptically process and package a viscous food product. He identified the only domestic manufacturers with the required capabilities.
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Recent Client Requests:
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Aseptic process expert for consulting on in Food Processing and Packaging.
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Expert in fried foods co-packer.
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Click the green button above to contact
Expert for a free initial screening call regarding your expert consulting needs.
Expert is available for consulting to corporate, legal and government clients.
Remember, your initial screening call to speak with
Expert is free.
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Recent Litigation Client Requests:
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Food formulation expert witness for consulting on pilot runs and aseptic processing of a new food product.
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Expert in baby food for consulting on litigation involved in finding a foreign object in the package.
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Click the green button above to contact
Expert for a free initial screening call regarding expert testimony,
litigation consulting and support, forensic services, or any related expert witness services.
A few litigation needs include product liability, personal injury, economic loss, intellectual property
(patent, trademark, trade secret, copyright), and insurance matters. Remember, your initial screening
call to speak with
Expert is free.
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| International Experience: |
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Country / Region |
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Summary |
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1992 to 1993
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Europe
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He visited food process equipment manufacturers and food processors involved in aseptic processing and packaging. His report was a key factor in the selection of an aseptic packaging machine for Refrigerated Egg Beaters (TM).
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Expert traveled nationally with a food ingredient marketing manager to introduce a new type of flavor particulates to the ice cream industry.
Click the green button above to contact
Expert for a free initial screening call regarding your marketing research, industry research, and company
research needs. For research needs involving multiple experts or secondary research,
a Research Director can be assigned to coordinate the work into a custom report for you as a potentially quicker
and more cost effective alternative to doing this work yourself or hiring a boutique consultancy.
Remember, your initial screening call to speak with
Expert is free.
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| Additional Skills and Services: |
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Supplier and Vendor Location and Selection Expert has experience locating vendors of food ingredients, food processing equipment,
hydrocolloids, starches, fruit, meat, and heat processing equipment.
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Other Skills and Services
Expert was his company's representative on the Legislative Committee of the New York State Ice Cream Association. He helped to write regulations that were adopted by the New York State legislature and other state legislatures in the Northeast.
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Education
