With an impressive 18 years in food innovation and product development, Mike joins CuliNEX as Director of Research and Development.

“No problem is impossible. We just haven’t found the right solution yet.”

Mike began his food career at Continental Mills, where he formulated baking mixes, including cakes, cookies, and muffins, sold through retail and club channels. His work combined formulation with sensory science, statistical analysis, and design of experiments. Consumer research he conducted on the company’s flagship pancake and brownie products contributed to stronger liking scores and increased sales.

That early experience established Mike’s technical rigor and ability to combine consumer insights, and great taste to create successful products.

“I’ve been lucky enough to work in innovation and product development for my whole food career. Each new company has taught me something new about food, and I’m so excited to have found a place at CuliNEX where I can apply it all.”

Mike went on to develop products across an unusually broad mix of categories. At Diamond Foods, he created ready-to-eat popcorn, frozen French fries, coated nuts, bars, and other snacks while gaining hands-on commercialization experience alongside quality, operations, and supply chain teams.

His responsibilities grew at Snyder’s-Lance, where he progressed into R&D leadership, managed and mentored a team of food scientists, and supported seven snack brands. He later led research and development for Campbell’s portfolio of chips, nuts, and popcorn, partnering with leaders across procurement, manufacturing, finance, marketing, and innovation. His career reflects CuliNEX’s practice of considering downstream implications while creating delicious products for clients and consumers.

Additional roles expanded Mike’s experience into whole grains and baking products at Bob’s Red Mill, scientific research at Silver Fern Farms in New Zealand, desserts at Dessert Holdings, and better-for-you snacks at The Hain Celestial Group.

The variety is exactly what excites him about joining CuliNEX.

“I’m excited to be able to use the product development experience I’ve gathered over the last 18 years all in one place.”

Mike has worked on new product development and the improvement of established brands, balancing what is technically possible with what consumers want to eat.

“I love solving complex problems while still making the food taste incredible.”

As the CuliNEX Director of R&D, Mike will help guide development teams, strengthen technical problem-solving, and support clients as they move ideas through development and toward commercialization.

Mike continues experimenting with food outside of work, too. For the past year, he has been on a personal mission to create the best possible pizza dough for his home oven.

After a year of testing formulas, refining techniques, and eating at every pizza restaurant he can find in the name of “research”, Mike thinks he has cracked the code. 

“One of my favorite “research destinations” is Apizza Scholls in Portland, Oregon. I love modernizing nostalgic dishes and pizza is the perfect opportunity for reinvention while preserving the flavors and experiences people already love.”