“Michael's through level of detail often finds him engaging in formulations and product development, but most important heavily focusing in process development, commercialization and implementations. His extensive experience allows him to contribute with innovative and revolutionary process optimization concepts. One of his characteristics as technical lead is keeping fluent communication across stakeholders and team members, continual project updates and timely reports to ensure project progression. Great pleasure working with Michael!”
About
A highly accomplished R&D leader, with a solid background in launching new packaging, new…
Experience
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Michael Cabot Engineering
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Education
Languages
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English
Native or bilingual proficiency
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Japanese
Professional working proficiency
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Russian
Limited working proficiency
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Spanish
Limited working proficiency
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Portuguese
Elementary proficiency
Recommendations received
3 people have recommended Michael
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Azadeh (Soluna) Rohani Amiri (myst)
🔥 The future of flavor isn’t extracted — it’s engineered. RUST BEEF™ is an AI‑optimized, fully fermented flavor base that recreates the sensory complexity of grilled beef — without soy, allergens, or synthetic enhancers. Designed as a scalable IP platform, not a manufacturing operation: • Heat‑stable up to 121°C • 24‑month ambient shelf life • Multi‑application architecture (sauces, plant proteins, ready meals, seasonings) • Consistent, cost‑efficient, clean‑label flavor engineering This technology is available for licensing, co‑development, and strategic partnerships with CPG companies, FoodTech innovators, and investors shaping the next generation of flavor systems. If your team is building the future of plant‑based, fermented, or clean‑label products, this platform is open for collaboration. FoodTech #Fermentation #AIinFood #FlavorEngineering #CleanLabel #AltProtein #CPGInnovation #FoodManufacturing #RAndDLeaders #FutureOfFood #Licensing #FoodIP
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Douglas Kantner
📊The Non-Dairy Dessert Market Is No Longer Niche Dairy free/ Plant-based desserts continue to gain real traction in the U.S. market. According to industry research: • The U.S. non-dairy frozen dessert market is estimated at ~$3.5B in 2024 • Forecasted to grow to ~$7.2B by 2034 • Driven by consumer demand for dairy-free, plant-based, and better-for-you options This growth isn't just about ice cream — it reflects broader shifts in consumer expectations around dietary needs, sustainability, and innovation in food formulation. For brands, manufacturers, and foodservice operators, the takeaway is clear: ~ Non-dairy desserts are moving from alternative to mainstream. Our Never Better Foods dairy free/plant based cream cheese and sour cream give you the ingredients you need to give your clients, whether they are consumers or students the great tasting, healthy, nutritious, sustainable desserts they are asking for! Pictured is a tiramisu created by Dr. Junnie Lai, MBA, Chef. We love collaborating with Chefs so please feel free to reach out! And check out the recipe on www.neverbetterfoods.com #PlantBased #DairyFree #FoodTrends #NonDairy #Betterforyou #FoodInnovation #CPG #Foodservice
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