Dr. Gordon has over 30 years of food industry experience. For nine years he was a professional chef, running restaurants on three continents and pastry chef. After obtaining a B.S. in Food Science and a Doctoral degree in Chemical and Process Engineering (both from Strathclyde University in Glasgow, Scotland) he was hired into the fast-track management training program with Kraft Jacobs Suchard in Germany. He was then promoted to run the international research division for Kraft Food Ingredients in Memphis, TN.
After travelling the globe for two years working with every multinational food manufacturer and many major national brands, he moved to White Wave Inc., where he was in charge of all production and R&D (and invented 'Silk' soymilk). He went on to become a senior scientist and research team manager for Firmenich, a multinational flavor house.
He has worked globally in multiple food, beverage and supplement areas. His particular expertise lies in natural and organic product development and he has been responsible for the development of some of the most technically challenging products in the Natural Foods arena.
Lea has a B.S. in Food Science and Nutrition and over a decade of experience in creative product development. She has worked on multiple nutritionally fortified products such as high protein, low carbohydrate and other specialized beverages, nutrition bars, baked goods and supplements. She also has expertise in dry blending, dairy analog development (beverages and cheeses), carbonated beverages, dairy products and seafood.