With over 8 years of experience in the U.S. and France, I specialized in developing innovative biscuit products at Mondelēz International. My focus was on creating recipes that integrated functional ingredients like proteins, fibers, and grains, pushing the boundaries of what’s possible in the snack industry. I have a deep understanding of the technical aspects of dough formulation, baking processes, and scaling recipes from the lab to full-scale production. Today, I leverage my expertise as a consultant, helping brands develop and refine their product offerings, ensuring they meet the highest standards of taste and texture while staying at the forefront of food innovation.