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.

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