Craig Savage, Firmenich
Presnting: Transforming Sugar Reduced Confections to Satisfy Your Consumer’s Sweet Tooth
Craig M. Savage has more than 30 years of experience serving global sweet goods and refreshment markets in a variety of roles from product/process development, technical sales support, project management and flavor innovation.
Craig currently serves as the technical program leader (TPL) for Firmenich’s global sugar reduction innovation program. Throughout his eight-year tenure with Firmenich, Craig has also served as the TPL for Firmenich’s delivery systems innovation program and managed several global innovation launches including clean[er] label spray dried flavors, FREEZESTORM® and most recently TasteCompass®, a predictive modeling tool designed to guide users in the selection and optimal dosing of our extensive portfolio of sugar reduction modulation technologies.
Previously, Craig served as the confectionery solutions manager for FONA International, where he managed the applications and creation teams in the US and China. During this time there, Craig also served as a member of PMCA’s Board of Directors for two full terms. Craig held the role of R&D manager, new ventures with Kerry, where he served the needs of confectionery, cereal and bakery clients. As a project leader within Danisco’s confectionery applications group, Craig provided technical support for confectionery accounts throughout the Americas. Prior to joining Danisco, Craig was a senior research scientist with Mantrose-Haeuser, where he was involved in the development of new coatings, confectionery polishes and glazes and provided technical support for the business’s accounts throughout the Americas, Europe and Australia. Craig served as Just Born’s product development manager, where he was responsible for process and product development initiatives for the business’s jelly bean and marshmallow brands, including Hot Tamales®, Mike & Ike® and Peeps®. Early in his career, Craig spent four summers with Alpo Pet Foods, where he served as a product development intern. He also interned with M&M/Mars in their sugar-shell product development team.
Craig holds a BS and an MS in food science from Penn State, where he was the recipient of PMCA’s Graduate Fellowship and studied cocoa butter nucleation and crystallization phenomena under the guidance of Dr. Paul S. Dimick.