Confectionery expertise for Blue Diamond Almonds

18 October 2011 – Blue Diamond Almonds has appointed of Jennifer Eastman as R & D food scientist. Eastman will focus on new product development and technology for Blue Diamond Almonds’ industrial products division.

Eastman will take projects from concept through production and final testing for almond products used as ingredients in a wide variety of applications. She has particular expertise in applications involving baked goods, health and wellness bars, confectionery and snacks. She will also provide support to the sales team who work with national and global companies in the processed food and confectionery industries.

Prior to joining Blue Diamond Almonds, Eastman worked as a product development manager and scientist for PGP International, Grace Cocoa and the American Institute of Baking. She holds B. degrees in Bakery Science and Food Science from Kansas State University, a MS degree in Grain Science from Kansas State University, and an MBA from the University of Memphis. She is a member of the Institute of Food Technologists (IFT).

“We are delighted to have a scientist of Jennifer’s capabilities and experience join the Blue Diamond Almonds team at a time when we are experiencing double digit growth in our ingredients business,” says Bill Morecraft, general manager, industrial products division. “Her expertise will be invaluable as we continue to develop and test products to meet market demand.”