Prinova, a supplier of high-quality ingredients, flavors, and value-added nutrient fortification products, announced the hiring of Richard Staack, Ph.D., MBA, as Vice President, Research & Commercial Development. Dr. Staack will join Prinova’s extensive innovation and product development team and be based at the company’s corporate headquarters in Carol Stream, IL.
Don Thorp, President, Prinova USA, said, “I am pleased to announce that as of March 23, 2016, Dr. Richard Staack has joined Prinova. Dr. Staack is well known throughout our industry and his work has received numerous awards and recognition. He will be a valuable addition to Prinova’s already extensive R&D team of over 30 dedicated R&D professionals, who provide our customers solutions to their formulation challenges, every day. We are excited to be able to share Dr. Staack’s expertise with our customers and know that they will also see success as we take their latest challenge and make ideas happen. Please join us in welcoming Dr. Staack to the Prinova team.”
Dr. Staack has more than 25 years of experience in the nutrition industry. He specializes in identifying innovative and new emerging technologies, as well as launching science-backed products to the functional beverage, dietary supplement, and functional foods industry. Dr. Staack comes to Prinova from Staack & Associates, a consulting company for the nutraceutical and functional food and beverage industry he founded in 2009. Previous to that, he worked with Avatar Corporation, Cevena Bioproducts, and Cognis Health & Nutrition, formerly Henkel. Dr. Staack also served as Assistant Director for Human Nutrition Research for USDA.
Dr. Staack earned his doctorate in Nutritional & Biochemical Toxicology from the University of Illinois, holds a master’s degree in Business Administration with distinction from DeVry University, and has both Bachelor and Master of Science degrees in Food Science, from the University of Illinois, Urbana-Champaign.
Check out the June 2020 issue of Prepared Foods, featuring our cover story on creating functional flavors with stocks, bases & sauces, consumers’ appetite for beef and other animal proteins, new dairy and dairy alternative offerings, and much more.