AAK, one of the world’s leading manufacturers of high value-adding specialty vegetable fats and oils, has announced the addition of multiple personnel to its AAK USA Bakery Innovation Team. Christopher Bohm has joined AAK as Customer Innovation Manager-Bakery; Tisa Drew has joined as Senior Customer Innovation Applications Specialist; Laura Muller and Kristine Scholander have joined as Customer Innovation Technicians.
Terry Thomas, President, AAK USA Inc. said, “We are pleased to announce that we have expanded our Bakery Innovation Team. 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. 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.”
Thomas added, “Expect further updates on our Bakery Innovation Team in the coming weeks. We were excited to announce the completion of the CalOils acquisition earlier this month
and plan to further expand the Bakery Innovation Team to support AAK’s growth on the west coast as well.”
Chris Bohm will manage the AAK USA & Canada Customer Innovation Bakery Team and report to Dr. James S. Jones, Vice President Customer Innovation. Chris is a 4th generation baker and his extensive commercial bakery experience will greatly benefit the AAK Bakery Innovation Team. Bohm has spent the last 25 years performing and managing Customer Innovation for Corbion/Caravan Ingredients.
Tisa Drew will have responsibility for managing customer-driven projects, and will assist in implementing capabilities at the Innovation Center and provide comprehensive technical support for customers. Drew brings more than 20 years of experience in product development, nutrition and quality assurance from companies such as BASF, Mondelez and Pepperidge Farm. Drew holds a Bachelor of Science degree in Chemistry from Syracuse University and a Master of Science in Human Nutrition from the University of New Haven.
Laura Muller will be supporting application and new product development activities for the Bakery segment at the Innovation Center. Muller graduated from Rutgers University with a Bachelor of Science in Food Science and brings extensive experience in bakery product development from concept to commercialization. Muller joins AAK from Pinnacle Foods, where she was responsible for the continued expansion of the Duncan Hines line through innovation and renovation projects, leading trials and production startups of all new products.
Kristine Scholander is based in Louisville, Kentucky and will support Customer Innovation activities centered on Bakery Applications, Votation and Flaking capabilities. Scholander holds a Bachelor of Science in Food Science and Human Nutrition from Colorado State University and additional certifications in Food Service Management and Menu Development from the Warren Technical Institute. Scholander was most recently at Ardent Mills.