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Kemin Industries Names New Bakery R&D Manager

February 12, 2020

Food ingredient manufacturer Kemin Industries recently named Emily Guilfoyle to lead the bakery research and development team at Kemin Food Technologies – Americas. The new Bakery R&D Manager will head innovation and new product development efforts and develop custom blends and solutions. 

“She is working in the labs at our new Bakery Innovation Center, assisting in the development of the next generation of flatbreads and baked goods,” Courtney Schwartz, managing director of Kemin Food Technologies, said in a company press release. “Emily brings with her a unique and valuable skillset in both the art and science of bakery ingredients, leveraging creativity, and technical expertise. She is a pivotal addition for Kemin Food Technologies as we continue to expand into new business opportunities in the bakery market.”

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Guilfoyle’s knowledge of ingredient functionality and expertise in bakery will support customer opportunities and cross-functional team members, according to the company. She will be based from Kemin’s global headquarters in Des Moines, IA. 

Guilfoyle started her career as a scientist in Corbion’s functional ingredients group, where she focused on enzyme technology and ingredients that improve the quality of ingredients. Following her tenure at Corbion, she joined T. Marzetti and worked in a project management role on finished bakery products and innovation projects for the firm’s retail brands and foodservice business. Guilfoyle also implemented process and product improvements in T. Marzetti’s plants. 

She graduated with a bachelor’s degree in food science from Kansas State University and is a student of the American Institute of Baking. 

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