During his 14 years in the food industry, Larry has been
involved with developing, implementing and selling new food
products and functional food ingredients for ConAgra Specialty
Snack Foods and for Dupont Protein Technologies, formerly known
as Protein Technologies International. For ConAgra Specialty
Snacks he successfully developed and implemented Co-Extrusion
technologies which allowed ConAgra to produce a continuous
strand of fermentable dry sausage. ConAgra Foods realized cost
savings totaling $1,000,000 per year for the company's line of
Ready-To-Eat products through the use of least cost formulations
and innovative ingredients. While at Dupont/Protein
Technologies International he generated account revenue growth
$2.4 to $3.5 million through identification of technical sales
projects, alignment of product capabilities and implementation
of strategies to meet customer defined goals. Eight new meat
products were developed and implemented for new customers,
representing $2.5 million of new business.
Larry has used the past 10 years with ConAgra Foods Research &
Development (R&D) and Dr. Rody Hawkins to become one of the
world's leading authorities on product implementation and
production of shelf-stable meats and foods. He is recognized
for his product knowledge, project management, leadership,
team-building, interpersonal skills and problem-solving
abilities. In conjunction with Dr. Sarid M. Shefet, he is
responsible for 18 process / process design patents and 1
patent-pending, among many other accomplishments. His
leadership as an Account Manager for Protein Technologies
International / Dupont was responsible for opening up the State
of California for the Non-Commercial Food Service Group and
training brokers for SYSCO Foodservice and 1st Choice Sales.
Larry is trained and certified by North Carolina State University to develop HACCP plans for Meat and Poultry Establishnents.
He is also trained and certified in SQF Systems by EcoSure, and an accredited and registered SQF Consultant for High Risk in the following FSC:
(07) Slaughterhouse, Boning and Butchery Operations, Meat and Poultry, (08) Processing of Manufactured Meat and Poultry, (13) Bakery and Snack Food Processing, (15) Canning, UHT and Aseptic Operations, (18) Preserved Foods Manufacture, (20) Recipe Meals Manufacture, (26) Food Wholesaling and Distribution. and (35)
Broker or Agent.