Chemical Leavening

The Chemical Leavening Committee is a group of Cereals & Grains members who have an interest in the ingredients used to chemically leaven bakery and other food products. Leavening components include the bicarbonates (the base) along with the acids that react with them. Expertise of members encompass ingredient manufactures and application scientists that formulate the finished foods.

NameAffiliationPositionTerm StartTerm End
Sharon L. BookICL Food SpecialtiesChair1/1/20251/1/2028058602
Diana BakerBudenheim USA Inc.Member10/1/20131/1/2028219201
Robert G. BerubeChurch & Dwight Co., Inc.Member11/19/20211/1/2028188715
Kaylan HaymanPrayonMember8/1/202411/30/2027234532
Katie LiThe Krusteaz CompanyMember8/1/202411/30/2027239726
Joyce Yue LiaoTyson FoodsMember8/1/20151/1/2028069174
Nita LivvixB&G FoodsMember9/17/20091/1/2028204403
Zory Quinde-AxtellThe Krusteaz CompanyMember11/19/20211/1/2028174414
Laurie L. ScheffersGriffith Foods, Inc.Member10/24/20181/1/2028050365
Benoit Gros-LouisLallemand inc.Associate Member1/1/20251/1/2028231087
Bram PareytPuratos NVAssociate Member1/1/20251/1/2028205180
Abhay PatwaJM Smucker Co.Associate Member1/1/20251/1/2028218456
Jesse StinsonCorbion CaravanAssociate Member1/1/20251/1/2028197054
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