My 24+ Years in Food Processing
After graduating with a BS in Chemistry from Gannon University I spent the
first twelve years of my career in an analytical laboratory. I started in the food
industry working for a very small company where I was hired as the QA/R&D
Manager, but like many working for small company I wore many hats.
Working closely with the owner, we grew the company from $2.5 million in
sales to about $50 million in sales eight years. We were purchased, then
quickly purchased again by one of the largest private label companies in the US.
Developing high quality, low cost, easy to process products has been the
hallmark of my career. I have been fortunate to maintain relationships with
key industry experts having learned from them along the journey. I’ve been
active in The Association for Dressings and Sauces participating in and leading
many committees and sub-committees. After 24 plus years of developing and
launching pourable dressings, spoonable products (mayo, whipped dressing,
etc.) and sauces, I’ve decided to share what I’ve learned over my career with
the next generation of Food Scientists, Product Developers, and Process Engineers.
Does Your Mayo Crack?
Commitment to Quality
Unlike many who retire and consult this is a 100% full time endeavor for me. I like getting into plants to teach, troubleshoot, and learn, but I am just as comfortable on the bench and in a QA lab. Bring me your questions, concerns, and challenges and I will work to get you answers and solutions with the same focus and passion that has produced over 400 new product launches. I have had vast experience as well supporting new plant, new line, and new equipment start-ups and commissioning and know well that you can only make money when your filler is running at peak efficiency with well in-spec product.
Eric Esterline
CEO, Emulsion Solutions
