MARC ALAN MEYERS, Ph.D. 215-504-0381 (home)or 215-595-6414 (cell)

156 Tinari Drive, Richboro, PA 18954 (personal)

(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 oftechnical 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.

PROFESSIONAL EXPERIENCE

Meyers Consulting, LLC, Richboro, Pennsylvania (see ) 2004 - present

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 and confectionery/chewing gum

businesses. Current and prior agreements along with teaching assignments with:

  • 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 Hunter College-CUNY and Mercer County Community College in similar roles and topics
  • 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.
  • Martek Biosciences, Senomyx and other new technology/start-up biotech companiesin 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

  • 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.
  • 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
  • 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 NorthAmerican Sweet Goods business unit by developing proprietary technology for key customer applications as Encapsulation Technology Leader.

MARC ALAN MEYERS, Ph.D. Page Two

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.

  • Hiredstaff 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 forincreasing net sales 13% in 2004.
  • Led the return to profitability for first time in 5 years with2 fold increase in net income from new product sales.

Mars, Inc. /MasterfoodsUSA (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.

  • 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 designednew 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 1998-2001

Global Director, Innovation & Development - Texture (98 -01)

  • 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

Director of Food Technology, North America (99 -00)

  • DirectedR&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.

  • Establishedsuccessful program of new custom encapsulation technologies resulting in 30% increase in sales per year for 3 consecutive years, triplingstock price.
  • Supported marketing efforts by presenting research activities in presentations (IFT, AACC, FIE), publications and technical seminars to customers.

MARC ALAN MEYERS, Ph.D. Page Three

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 ChemistTechnical 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. Food Science/Food Packaging, RutgersUniversity

M. Phil. Food Science, RutgersUniversity,

M.S.Food Science/Food Biotechnology, RutgersUniversity,

B.S.Food Science, PennsylvaniaStateUniversity.

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 RutgersUniversity

Thesis: Interaction of citrus flavors and polyethylene by static and inverse

chromatographic methods

B. S.Food SciencePennStateUniversity

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

RutgersUniversity; and previously lectured on principles of food packaging during

industrial short courses at Rutgers

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.

  • 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