EDISON, N.J. — AAK has expanded its USA Bakery Innovation Team by hiring four people. Christopher Bohm has joined the company as customer innovation manager — bakery, and Tisa Drew has joined as senior customer innovation applications specialist. Laura Muller and Kristine Scholander are now customer innovation technicians.
“The addition of Chris Bohm, Tisa Drew, Laura Muller and Kristine Scholander will allow us to further expand our co-development process capabilities for our bakery customers,” said Terry Thomas, president of AAK USA Inc. “These talented and experienced team members will allow us to deliver value-adding solutions for any of our bakery customers’ toughest formulation challenges, and as we prepare to open our innovation center this fall, the customer innovation team’s extensive expertise is sure to be a huge benefit to all AAK customers.”
AAK plans to open the innovation center in Edison later this year.
Mr. Bohm will manage the AAK U.S. and Canada customer innovation bakery team. He will report to James S. Jones, Ph.D., vice-president of customer innovation. Mr. Bohm, a fourth-generation baker, spent 25 years performing and managing customer innovation for Corbion/Caravan Ingredients.
Ms. Drew will manage customer-driven projects. She will assist in implementing capabilities at the innovation center and provide technical support for customers. Ms. Drew has more than 20 years of experience in product development, nutrition and quality assurance. She has worked for such companies as BASF, Mondelez International and Pepperidge Farm. She received a bachelor’s of science degree from Syracuse University in Syracuse, N.Y., and a master’s of science degree in human nutrition from the University of New Haven in West Haven, Conn.
Ms. Muller will support application and new product development activities for the bakery segment at the innovation center. She previously worked at Pinnacle Foods, Inc., focusing on innovation and renovation projects for the Duncan Hines line. Ms. Muller received a bachelor’s degree in food science from Rutgers University in New Jersey.
Ms. Scholander, who is based in Louisville, Ky., will support customer innovation activities centered on bakery applications, votation and flaking capabilities. She most recently worked for Ardent Mills. Ms. Scholander received a bachelor’s of science degree in food science from Colorado State University in Fort Collins, Colo., and additional certifications in food service management and menu development from the Warren Technical Institute.
