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Meet Meg
Meg is from London, Ontario, Canada and currently lives in Miami with her husband and dog Finley.
Meg's experience in food product development at Cornell, working at a high growth food start up in New York City, and background in sales, operations, and product development makes her uniquely positioned to understand the needs of fast-growing food businesses. Her no-job-is-too-small mentality, positive approach to problem solving, and systems building roots define the ethos of Refine.
Background
Meg graduated from Queen's University, Kingston, Ontario in 2015 with a Bachelor's in Chemistry. After school she spent 2 years working in advertising and sales with the largest CPG brands at Neptune Retail Solutions in Toronto.
Realizing food & product development was her passion, she went back to school to receive a Master's of Professional Studies in Food Science from Cornell University in 2018, specializing in food chemistry & product development.
She then joined , the chickpea pasta company, in 2018 as the 18th employee (now 80+ employees and in 20k+ stores across the US!). She spent her first year in operations, learning the fundamentals of pasta manufacturing and production planning before moving to the product development team. She is currently the Sr. Director of Product Development at Banza where she leads a team and oversees research & development for Banza's core product lines & new innovations. In the last six years she has had a variety of experience working through formula optimization projects & new product launches in both the dry & frozen categories.
Media & Publications
Podcasts
Check Meg out on Episode 8 of the Sporkful's Mission ImPASTable podcast to hear about how created the first gluten-free cascatelli!
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Published Works
Mechanistic investigation via QCM-D into the color stability imparted to betacyanins by the presence of food grade anionic polysaccharides. Food Hydrocolloids, 2019.
The stabilization of food grade copper-chlorophyllin in low pH solutions through association with anionic polysaccharides. Food Hydrocolloids. 2020.
Product Launches & Optimization Projects
Throughout the years Meg has worked on a variety of product launches & formula optimizations across the dry (pasta) and frozen food categories (pizza, waffles). In particular, she specializes in optimizing products for sensory performance while maintaining/improving the cost profile - the ultimate challenge for scaling food businesses.