AAK, one of the world’s leading manufacturers of value-adding specialty vegetable fats and oils, announced Megan Brazil and John Lee have joined the innovation team at AAK’s Innovation Center in Richmond, Calif. Brazil has joined as a customer innovation scientist and Lee as an innovation technologist.

As customer innovation scientist, Megan Brazil will help manage customer-driven projects, and assist in implementing capabilities at the Richmond Innovation Center while providing comprehensive technical support for customers. Her primary focus will be to develop new solutions for plant-based foods. She brings previous experience working with companies such as Kerry Ingredients, Albertsons and Spero Foods. Her experience in product development and manufacturing of plant-based cheese adds additional expertise and insights as AAK continues to expand innovation in plant-based foods. Megan Brazil earned a Bachelor of Science Degree in Food Science from San Diego State University.

As innovation technologist, John Lee will support new product development activities at the Richmond Innovation Center. He will focus on developing new AAK products as the Richmond Innovation Center continues to innovate and diversify the portfolio. John Lee has spent the past three years at Casa Sanchez Foods where he focused on Quality and Process Development. He earned a Bachelor of Science Degree in Food Science from California Polytechnic State University.

With coast-to-coast Innovation Centers, the versatility provided by one of the broadest lines of plant-based oils and fats in the industry, and more than 150 years of experience, AAK answers the most demanding product development challenges, co-developing value-adding solutions with customers. 

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