Driven by her desire to translate scientific innovation beyond laboratory boundaries, Amy Rydeen, Ph.D. brings to our clients a rigorous technical background. With expertise in chemicals, biological materials, and engineering — and a passion for leveraging science for a more sustainable and healthier future — Amy advises clients in open innovation, including technology scouting, partner assessment, and strategic development. Amy received a Ph.D. in chemistry from the University of North Carolina at Chapel Hill and a BS in chemistry from Indiana University of Pennsylvania.
As innovation consultants, we stay current on trends that impact our clients. Fermentation is one trend that’s prevalent of late in the food and beverage industry. We hep clients understand this fast-moving, dynamic, disruptive space. Learn how.
Many of our food manufacturing clients are overhauling their formulations. They want to create flavors, colors, and textures with ingredients that represent the natural world’s inherent simplicity and ingenuity. They’re asking us to help them identify natural sources of ingredients to replace traditional, often synthetic, ones.
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