Activity
-
Bio-converted Reb M is stevia. It is made from converting Reb A stevia to Reb M stevia using an enzyme. 𝑶𝒏𝒐𝑺𝒘𝒆𝒆𝒕® is not stevia and does not…
Bio-converted Reb M is stevia. It is made from converting Reb A stevia to Reb M stevia using an enzyme. 𝑶𝒏𝒐𝑺𝒘𝒆𝒆𝒕® is not stevia and does not…
Liked by Ryan Dolan, CFS
-
🔬Helaina's effera® Outperforms Bovine Lactoferrin in New International Society of Sports Nutrition 2026 Gut Barrier Data New ex vivo data presented…
🔬Helaina's effera® Outperforms Bovine Lactoferrin in New International Society of Sports Nutrition 2026 Gut Barrier Data New ex vivo data presented…
Liked by Ryan Dolan, CFS
-
Summer travel is the #1 reason people fall off their routine. So how can we make sure people stay on the path? No one wants to pack a carry-on full…
Summer travel is the #1 reason people fall off their routine. So how can we make sure people stay on the path? No one wants to pack a carry-on full…
Liked by Ryan Dolan, CFS
Experience & Education
-
PTM Food
View Ryan’s full experience
By clicking Continue to join or sign in, you agree to LinkedIn’s User Agreement, Privacy Policy, and Cookie Policy.
Honors & Awards
-
Certified Food Scientist
IFT
The Certified Food Scientist(CFS) credential is a formal global certification program, administered by the International Food Science Certification Commission, which recognizes the practical, applied scientific knowledge and skills possessed by food science professionals. CFS credential holders must pass a rigorous exam that tests them on the core professional competencies of a food scientist, and their ability to put that knowledge and skills into practice in a work environment.
More activity by Ryan
-
In an energy drink market dominated by sugar, Ace-K, and sucralose, Naked Nutrition built its reputation on a simple rule: what you see is exactly…
In an energy drink market dominated by sugar, Ace-K, and sucralose, Naked Nutrition built its reputation on a simple rule: what you see is exactly…
Liked by Ryan Dolan, CFS
-
Honored and thankful to be featured in the first episode of American Chemical Society - Agricultural & Food Chemistry Division's 60s Chemistry Series…
Honored and thankful to be featured in the first episode of American Chemical Society - Agricultural & Food Chemistry Division's 60s Chemistry Series…
Liked by Ryan Dolan, CFS
-
This is not a gym, not an office. It is a home. A home for our team, our community, and our athletes who raise the standard simply by walking through…
This is not a gym, not an office. It is a home. A home for our team, our community, and our athletes who raise the standard simply by walking through…
Liked by Ryan Dolan, CFS
-
Road to Death Valley 📍 3 days away from adventure… Beyond grateful for the opportunity to be 1/100 people globally invited to run the annual 2026…
Road to Death Valley 📍 3 days away from adventure… Beyond grateful for the opportunity to be 1/100 people globally invited to run the annual 2026…
Liked by Ryan Dolan, CFS
-
Reminder for founders: your product doesn’t need to be liked by everyone, and neither do you. Some people just won’t vibe with what you’re…
Reminder for founders: your product doesn’t need to be liked by everyone, and neither do you. Some people just won’t vibe with what you’re…
Liked by Ryan Dolan, CFS
-
Three weeks ago, Ross Mackay set a top line goal with a deadline attached. The number was big. Big enough that, if I'm being honest, the team…
Three weeks ago, Ross Mackay set a top line goal with a deadline attached. The number was big. Big enough that, if I'm being honest, the team…
Liked by Ryan Dolan, CFS
-
Everything we do at Jocko Fuel is to help OUR people get better. And that requires US to continually get better. Thats our standard. Never stop…
Everything we do at Jocko Fuel is to help OUR people get better. And that requires US to continually get better. Thats our standard. Never stop…
Liked by Ryan Dolan, CFS
-
What a week! Last week I went to Chicago excited for another #IFTFIRST and left with memories, new connections, and accomplishments I never expected.…
What a week! Last week I went to Chicago excited for another #IFTFIRST and left with memories, new connections, and accomplishments I never expected.…
Liked by Ryan Dolan, CFS
-
Grateful to Food Business magazine for featuring our masker technology in their interview. This innovation allows our clients to enhance their clear…
Grateful to Food Business magazine for featuring our masker technology in their interview. This innovation allows our clients to enhance their clear…
Liked by Ryan Dolan, CFS
-
The drink of the summer is here. 🍊 Cadence Orange Soda has officially launched, and I can confidently say it's my new favorite flavor. Hands down…
The drink of the summer is here. 🍊 Cadence Orange Soda has officially launched, and I can confidently say it's my new favorite flavor. Hands down…
Liked by Ryan Dolan, CFS
-
Orange fanta has just always been there for me. Tennis camps as a kid in the middle of summer, sweating through drills all day and craving that one…
Orange fanta has just always been there for me. Tennis camps as a kid in the middle of summer, sweating through drills all day and craving that one…
Liked by Ryan Dolan, CFS
-
Fast-growing hydration brand Cadence is expanding its RTD range with an Orange Soda flavor. The new flavor will drop at 11am PT on July…
Fast-growing hydration brand Cadence is expanding its RTD range with an Orange Soda flavor. The new flavor will drop at 11am PT on July…
Liked by Ryan Dolan, CFS
-
Cadence is not just scaling distribution; we're building cultural gravity. We are seeing a level of organic pull, advocacy, and emotional…
Cadence is not just scaling distribution; we're building cultural gravity. We are seeing a level of organic pull, advocacy, and emotional…
Liked by Ryan Dolan, CFS
-
We just got back from Institute of Food Technologists (IFT) Chicago and my brain still hasn’t slowed down. What struck me most wasn't just the…
We just got back from Institute of Food Technologists (IFT) Chicago and my brain still hasn’t slowed down. What struck me most wasn't just the…
Liked by Ryan Dolan, CFS
-
We’re here! Say hello if you see us walking! #IFTFIRST #osfflavors
We’re here! Say hello if you see us walking! #IFTFIRST #osfflavors
Liked by Ryan Dolan, CFS
-
Most companies source ingredients. We engineer molecules. That’s the difference. Welcome to NNB at IFT FIRST 2026. 📍 Visit us at Booth #1426 and…
Most companies source ingredients. We engineer molecules. That’s the difference. Welcome to NNB at IFT FIRST 2026. 📍 Visit us at Booth #1426 and…
Liked by Ryan Dolan, CFS
Other similar profiles
Explore more posts
-
David Foerstner
Hiring in CPG is COMPLETELY broken. And nobody wants to say it out loud... so I will. (Yes, I'm being dramatic. But trust me, the struggle is BEYOND REAL.) For years, I tried doing things "by the book" and where did it get me? Food science graduates? Brilliant theoretical knowledge Zero real-world product development experience They can recite textbooks... but can't build formulas that survive a grocery shelf for 90 days. CHEFS? Mind-blowing creativity Flavor combinations that make you weep Restaurant cooking is NOT shelf-stable product development Let's be honest: That dish meant to be eaten in 10 minutes? It can't sit in a warehouse for 6 weeks. Different universe. Different rules. So who ACTUALLY thrives in my lab? This still shocks people when I say it: Creative souls with culinary backgrounds. Not rigid. Not textbook obsessed. Not married to restaurant habits. People who can EXPLORE, adapt, experiment, AND take feedback without their ego imploding. My best hire today? A culinary science graduate from LACC. Creative. Technical. Curious. The exact blend this industry desperately needs. Because CPG isn't about perfect credentials. It's about people who can think, taste, adjust, And create products that survive the REAL WORLD. The industry isn't broken because of talent. It's broken because we're all looking in the wrong places. I don't need the "right degree." I need the right MIND. PS: Ever had to hire someone who looked perfect on paper but bombed in practice?
53 Comments -
Total Food Service
A proposed ban on potassium bromate in New York could bring major changes for pizzerias, bagel shops, bakeries, and foodservice distributors. For many operators, bromated flour has long played a role in dough strength, texture, consistency, and production speed. Despite operator concerns, many pizzerias have already transitioned away from bromated flour voluntarily. With legislation moving forward in New York, the industry may need to rethink supplier relationships, dough formulas, fermentation schedules, refrigeration capacity, and menu strategy. Learn more: https://lnkd.in/gVBbSEJB
-
Danny Carson
In the Massachusetts cannabis industry, surrendered agent registrations continue to climb - now exceeding 57,000 in adult use alone. While total registrations have grown over time, the data suggests the active workforce is no longer expanding at the same pace, raising important questions about retention and long-term stability. High workforce turnover doesn’t automatically mean something is wrong. But in a highly regulated environment, sustained turnover can introduce safety, compliance, and operational challenges that may increase risk for both workers and employers. When workers feel safe, supported, and protected on the job, they are far more likely to stay - and a stable workforce ultimately strengthens the entire industry.
6 Comments
Explore top content on LinkedIn
Find curated posts and insights for relevant topics all in one place.
View top content