Kemin Industries, a provider of shelf-life extension and food safety solutions that help manufacturers protect their food and beverage products, has expanded its bakery applications team with the addition of Anita Srivastava, Ph.D., CFS. As Senior Product Development Manager for Bakery Applications, Dr. Srivastava will be dedicated to supporting Kemin customers in the tortilla segment.

“We are thrilled to have Dr. Anita Srivastava join our bakery application team to support our tortilla business,” said Courtney Schwartz, Principal Marketing Communications Manager, Kemin Food Technologies. “Her extensive experience managing all aspects of the product development process—from benchtop through successful commercialization of food and beverage products—will benefit our commercial partners and assist in the growth and development of this key segment. At Kemin, our experts help food and beverage manufacturers maintain safety and freshness while helping identify ingredients that may meet consumer demands. We continue to invest in our team of experts, who provide guidance on ingredient sourcing, handling, processing and delivery, along with regulatory guidance.” 

Kemin supports the tortilla industry with a line of natural and synthetically sourced ingredients that work to keep food products fresher and safer longer. SHIELD, Kemin’s line of liquid mold-inhibitors are propionic acid based synergistic blends that control microbes, preventing spoilage and mold growth in tortillas, baked good with fillings and other products, where water activity level and pH are of concern. SHIELD products help extend the shelf life of products by providing homogenous dispersion throughout dough, eliminating irritating dust common with dry preservatives, and improving your handling without affecting your product’s taste.

As Senior Product Development Manager, Dr. Srivastava will lead product development and innovation to support Kemin customers in the tortilla segment. In her role, she will focus on formulation and optimization of processing parameters, including equipment and ingredients for bakery blends and applications for flour and corn tortilla products and flatbreads. Dr. Srivastava recently relocated to Des Moines, Iowa, from Atlanta, Georgia, where she previously directed the research programs for a tortilla business based in Atlanta. She has extensive experience managing the product development process, working and communicating with cross-functional teams and leading efforts in areas such as innovation and quality assurance for companies such as CSM Bakery Solutions. Dr. Srivastava earned a Ph.D. and M.S. in Food Science from the University of Georgia and a M.S. in Food Technology from GBP University of Agriculture & Technology, India.

www.kemin.com