Kemin Industries, a global ingredient manufacturer, has hired Emily Guilfoyle as a bakery R&D manager. In this role, Guilfoyle leads the bakery R&D team through technical advancements in innovation and new product development and develops custom blends and solutions as part of bakery customer support. Guilfoyle also supports cross-functional team members and customer opportunities with her bakery knowledge and expertise in ingredient functionality.
Guilfoyle began her career as a scientist in the functional ingredients group at Corbion, specializing in enzyme technology and other 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 and process improvements.
Guilfoyle has a BS in food science from Kansas State University and is a student of the American Institute of Baking. She is a member of the Institute of Food Technologists.
The latest research from Mintel shows that after several years of growth, the foodservice industry is expected to decline by up to 30% from 2019 to 2020, following nationwide dine-in bans/restrictions, restaurant closures, job losses, and lowered consumer confidence.
According to Innova Market Insights’ COVID-19 Consumer Survey (conducted in March 2020), in China, India, and Indonesia, personal concerns center on health, personal income, and the availability of healthcare and products to buy.
COVID case surges across the United States and the subsequent rollbacks in re-opening plans have stalled the U.S. restaurant industry’s recovery, reported The NPD Group.
According to Reuters, Smithfield Foods has said workers cannot be socially distant in all areas of its plants, in response to U.S. senators who pressed meatpackers on coronavirus outbreaks in slaughterhouses.
Joywell Foods, a food technology company developing a sweet protein portfolio, has announced the closing of a $6.9 million Series A financing round.