MARC ALAN MEYERS, Ph.D., CFS
156 Tinari Drive, Richboro, PA 18954
www.Meyers-Consulting.com
215-504-0381 (home) or 215-595-6414 (cell)
Doctor_Food@yahoo.com (personal)
Marc.Meyers@Meyers-Consulting.com (work)
SENIOR RESEARCH AND DEVELOPMENT MANAGER
- FOOD / BEVERAGE / WELLNESS INGREDIENTS
Global experience in innovation and new technology development of microencapsulation and delivery systems.
Experienced in development of functional foods/nutraceuticals, dietary supplements, confectionery, bakery, syrups, pet
foods and ingredients. Manager of technical services for food and flavor applications. Accomplished technical presenter
with numerous publications. Awarded 36 patents, including 19 US patents, 17 foreign patents and 12 PCT’s. Certified
Food Scientist (CFS--accredited by the Institute of Food Technologists—IFT)
PROFESSIONAL EXPERIENCE
Meyers Consulting, LLC, Richboro, Pennsylvania (see www.Meyers-Consulting.com)
2007 - present
Managing Principal R&D Consultant. Consulting with top multinational food/pharma/dietary supplement companies in
developing new technologies, encapsulation, hydrocolloids and Open Innovation NPD. Focus areas include: new
product development for wellness ingredients/supplements, sweet goods, flavors, baked goods, confectionery and
chewing gum businesses. Current and prior agreements along with teaching assignments with:
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Unilever Corp. developing encapsulation technology and gum strip technology (2012-2013)
Appvion/Encapsys, Inc. developing encapsulation technology (2013)
TasteTech Corp. developing North Amercian encapsulation contacts (2012-2013)
Roche, Corp. developing review of sweeteners for diabetic testing (2012)
Quidel Corp. developing encapsulated reagent delivery systems for test kits (2012)
Montana, S.A. developing microencapsulated flavors for Peruvian market (2012)
Chromcell Corp. developing taste reception/salt reduction applications in food products (2011-2012)
Besins Healthcare/PureMatters.com developed a line of dietary supplements for their online store and
lead the Scientific Advisory Board (2011-2013)
Nutrilite/Amway Corp. developing new wellness dietary supplement concepts(2010-2011)
Vitamin Spice as CSO and V.P. of R&D (consulting role) for new business and technology development.
Boulder Brands/Smart Balance/Earth Balance (GFA Brands) developing healthy soymilk products
(launched in 2010) and a line of healthy extruded snacks and popcorn (launched in 2013)
Rutgers University and Montclair State University as an Adjunct Professor of Food Science teaching
Foods and Nutrition courses; and Functional Foods/Nutraceuticals and Dietary Supplements course. Also
teaching at Drexel University, Hunter College-CUNY and Mercer County Community College in similar
roles and topics
DSM/Microbia Precision Engineering as Director of Application Development business and
encapsulation technology development for Carotenoids from Bio-fermentation (biotech start-up company)
United Foods Corporation as V.P. of R&D (consulting role) for new business and technology development.
Johnson & Johnson/McNeil Nutritionals--Project Manager on Splenda ™, Viactiv™ and Lactaid™ brands.
ConAgra Foods and Kraft Foods Global developing confidential technology, Open Innovation NPD and
encapsulation solutions.
DSM/Martek Biosciences, Senomyx and other new technology/start-up biotech companies in the
commercialization and development of novel new ingredients.
Pinnacle Foods Corporation, Cherry Hill, New Jersey
2006-2007
Director – Product Development. Group leader for Duncan Hines ® brand (cakes, brownies and frostings), Log
Cabin ® and Mrs. Butterworth’s® brand syrups. Led group of 4 developers in development of new products and
technical services for most profitable brands within organization. Coordinated development and innovated activities at
co-packers and suppliers. Interfaced with Marketing from concept development through commercialization, ensuring
timely and successful launch of products
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Launched 4 new innovative products in 2007
Justified expenditure of $1MM in capital equipment for National launch of new concept brownie leading to
pre-ship order penetration at 15,000 stores for number one merchandiser in U.S.
MARC ALAN MEYERS, Ph.D.
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Worked closely with all functional groups (Upper Management, Manufacturing, Purchasing, Regulatory and
QA groups) to facilitate development and commercialization cycle.
Firmenich, Inc., Princeton, New Jersey
2005-2006
Global Product Design Team Manager. North American group leader for global flavor R&D design team. Developed
applications, new technology and encapsulated flavor systems for sweet good products. Responsible for a group of 5
scientists and flavorists.
 Constructed and managed new group and built application labs. Coordinated efforts with R&D, Product
Development and Marketing/Sales groups, including an assignment in Geneva, Switzerland with R&D
counterparts in Europe
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Directed group’s projects with flavor applications in bakery and oral care (traditional and functional).
Presented to key industrial customers new and novel technologies and innovations to define new project
opportunities which resulted in new flavor business.
Expanded development of North American Sweet Goods business unit by developing proprietary technology
for key customer applications as Encapsulation Technology Leader.
Natrol, Inc., Chatsworth, California
2003-2004
Vice President, Technology and Product Development. Member of Senior Executive Management Team reporting to
CEO. Key technical advisor to CEO. Responsible for development and execution of R&D strategy for New Product
Development, Clinical Research and Technical Services for traditional formats of Vitamin/Mineral/Supplements.
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Hired staff of 7 seasoned professionals from dietary supplement and nutritional beverage industry to form
Product Development function. Converted company focus from market model to product model based on
clinically proven science.
Directed design and build-out of new product development labs and pilot plant facilities which increased
efficiency between departmental and corporate functions.
Managed a $1 MM R&D budget with quarterly reporting accountability to Board of Directors on progress and
strategy.
Developed three products, including chewable tablet taken with meals to control carbohydrate metabolism,
which were responsible for increasing net sales 13% in 2004.
Led the return to profitability for first time in 5 years with 2 fold increase in net income from new product
sales.
Mars, Inc. /Masterfoods USA (formerly M&M/Mars), Vernon, California
2001-2003
New Technology Manager (Pet Care and Wellness ingredients)
Initial activities in Pet Care products area focused on innovation and development of new pet food technologies to meet
consumer insights for companion pets.
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Developed new concepts and initiated feasibility trials on filled pocket (co-extruded) designs prior to
transferring in to human food applications
Commercialized the new Cocoa Via ™ line and designed new functional foods to deliver health benefits
Developed aseptic ready-to-drink (RTD) beverages and dry mix dairy beverages.
Supported clinical trials to determine efficacy of proprietary ingredients. Additional responsibilities included
seeking out new technologies that deliver on health promotion area.
Collaborated closely with internal R&D groups to manage project activities and to meet commercial
timelines
Rhodia Food Ingredients (formerly Rhone-Poulenc), Cranbury, New Jersey
Global Director, Innovation & Development - Texture (98 -01)
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1998-2001
Developed programs in new technologies and new ingredients for texturing applications worldwide.
Coordinated and communicated efforts of research teams at various R&D Centers in North America,
Europe, Latin America and Asia Pacific, developing food texture application projects for Top 20 International
food companies
MARC ALAN MEYERS, Ph.D.
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Director of Food Technology, North America (99 -00)
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Directed R&D function for six food technology labs at two U.S. locations
Managed 25 scientists and support staff with $3.2 million R&D budget. Administrative responsibility and
hiring of Ph.D. level managers, advanced application scientists and technical staff.
Balchem Corporation, Slate Hill, New York
1995 - 1998
Commercial Research Director
Directed group of research scientists and technicians in developing encapsulation prototypes, commercial products and
product improvements primarily for bakery, meat, confectionery and animal feed industries.
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Established successful program of new custom encapsulation technologies resulting in 30% increase in
sales per year for 3 consecutive years, tripling stock price.
Supported marketing efforts by presenting research activities in presentations (IFT, AACC, FIE),
publications and technical seminars to customers.
Wm. Wrigley Jr. Company, Chicago, Illinois
1990-1995
Senior Product Development Chemist (1993–1995). Developed new chewing gum products that impart dental benefits
to current and new products.
Senior Exploratory Food Chemist (1990–1993). Invented new ingredients and ingredient systems (flavors,
sweeteners, etc.) for chewing gum.
Dow Chemical Company, Midland, MI
1987-1990
Senior Development Chemist Technical Service and Development of food applications for METHOCEL food gums
(hydrocolloids). Developed techniques for determining barrier properties of flour-based frying batters.
EDUCATION
Ph.D.
M. Phil.
M.S.
B.S.
Food Science/Food Packaging, Rutgers University
Food Science, Rutgers University,
Food Science/Food Biotechnology, Rutgers University,
Food Science, Pennsylvania State University.
SUPPORT INFORMATION
(See attached Addendum for one-pager summary of Competencies and Experiences)
(Addendum)
Marc A. Meyers, Ph.D.
Competencies and Experience
Education
Ph. D., M. Phil., M. S. Food Science Rutgers University
Thesis: Interaction of citrus flavors and polyethylene by static and inverse
chromatographic methods
B. S. Food Science Penn State University
Competencies and Experience
Teaching
- University lab courses at undergraduate level as an Adjunct Professor and teaching assistant
- Currently teaching lectures and labs in Food Science and Nutrition at Montclair State Univ.
- Currently teaching a Nutraceuticals, Functional Foods and Dietary Supplemnets class at
Rutgers University; and previously lectured on principles of food packaging during
industrial short courses at Rutgers. Also teach a functional food course at Drexel University.
Presentations
- to senior management, board of directors and global customers on technology and
capabilities
- to large technical groups and project teams
- over 35 patents awarded for novel innovations
- published in technical and trade publications; chapter in Batter and Breading book
Expertise
- encapsulation technologies, hydrocolloids, high intensity sweeteners, chewing gum and confections,
pet foods, aseptic beverages, batters and breadings, baked goods, frostings, functional foods, flavors,
innovation and new technology development, wellness foods. Consulting in new technology and Open
Innovation NPD.
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Comprehensive knowledge and experience in encapsulation of active substrates including acidulants,
baking ingredients, sweeteners, nutrients and flavors.
Comprehensive knowledge and experience in chewing gum product development and confectionery
technology
Formal training in consumer insights and identifying consumer’s unmet needs
Developed new wellness products for nutritional supplements increasing net sales 13% in one year
Developed edible films, encapsulated sweeteners and bulking agents for chewing gum applications
resulting in 35 patents awarded for new technology development
Developed filled pocket (co-extruded) pet foods and wellness products for pets
Developed an aseptic dairy cocoa beverage for the CocoaVia™ line with heart health benefits
Evaluated the nutraceutical value of guar gum plant waste materials to improve guar gum margins
Directed a group of 25 scientists and support staff on a $3.2 MM budget
Coordinated global projects for texture and flavor development for international organizations
Developed custom encapsulations for the Top 20 global food customers and for animal nutrition
Built high performance teams, labs and pilot plant facilities
Led cross-functional teams for solving customer problems with chewing gum products
Developed and patented a new process to improve the barrier properties of batters with hydrocolloids
Developed novel new products for layer cakes, brownies, frostings and other sweet goods
Developed techniques for determining the shelf life of encapsulated sweeteners
Managed technical team for the development of new dietary supplements and nutritional drinks, bars and
chews
Developed annual budgets and justifying resources with management to assist my teams in effectively
completing their projects