April 24/Washington/PRWeb -- LiteFoods Inc. has introduced a team to help prepare an array of products for U.S. launch.

Led by industry veteran Harold "Hal" Handley, the team is tasked with addressing all the regulatory and practical application challenges of the LiteFoods Inc. product line that includes a process for reducing fat in fried foods, sugar substitutes, a low-GI bread solution, and a low-sodium salt substitute.

“We have lots of work to do in readying these LiteFoods products for the market,” says technical lead consultant Handley. “But we have some extremely talented and experienced people in place to make sure it’s done right.”

Now very active in USAID projects overseas as well as domestic consulting work, Handley has a background that includes VP-level positions with Kraft, Beatrice Foods, and McCormick & Co. The team he has assembled includes:

•     Bruce Artman, a technical and R&D executive with more than 28 years of global experience specializing in the food & nutrition product category. He has two B.S. degrees from The Pennsylvania State University, one in Nutrition Science and the other in Food Science. He also holds a M.S. degree from Indiana University of Pennsylvania in Food and Nutrition Science. In 2013, he received the title of Certified Food Scientist by the Institute of Food Technologists, in IFT’s inaugural class.
•     Susan Cheney heads REGSULTS™ LLC, a consultancy that conducts product formulation reviews for compliance assessment, ingredient and nutrition labeling in target markets. She also serves as a subject matter expert on regulatory compliance for clients, and engages at ideation stages to ensure accuracy and legality of final product labeling and documentation. She holds a B.S degree in Hospitality Management from Florida State University, and a M.S in Food Science and Human Nutrition from the University of Maine.
•     Susan Mayer is a food industry and academic consultant with 30 years of industry experience including Campbell Soup Company, Best Foods/CPC, and HJ Heinz. Mayer has developed and delivered food safety, food defense and quality training for manufacturers, advised companies on technical programs and testing, and worked with local colleges on food science outreach. She has an M.S. in food science from the University of Maryland, College Park and is a Certified Food Scientist.
•     Larry Bacon has over 25 years of experience in continuous improvement, auditing, quality, process/product development and industrial engineering in both FDA and USDA plants. He has worked with manufacturers both large and small as a project manager for cross-functional teams, from inception through cost/feasibility investigations, sensitivity analysis, equipment installation, testing, statistical analyses, and performance tracking. Bacon has a B.S. in Biology/Chemistry from West Chester University.