"We are placing an increased emphasis on brand-building and innovation and have strengthened our product development and marketing capabilities," said Engles. "Kelly's knowledge in converging science and business to the advantage of customers and consumers make her an important addition to Dean Foods."
Duffin-Maxwell brings 20 years of experience from Kraft Foods where her most recent position was senior vice president, Breakthrough Innovation. In this role, she was responsible for creating original consumer platforms to accelerate the growth of Kraft Foods. She was also charged with building an open innovation organization that leverages external partnerships and develops future product pipeline growth for the company.
She has worked throughout the Kraft organization including in the Cheese, Convenient Meals and Grocery categories, as well as serving as director, Basic Flavor and Ingredient Research for North America. For seven years, Kelly worked in Munich, Germany, where she led an organization of 350 people across 24 R&D sites in Europe, the Middle East and Africa. Among her responsibilities was the Kraft Confectionery business, where she led R&D efforts on some of Europe's leading chocolate brands, including Milka and Toblerone.
From the April 28, 2008, Prepared Foods e-Flash