Paul Keida is a results oriented executive with over twenty- nine years of experience in the food industry.

His knowledge of product, process, and packaging development combined with engineering, operations, and quality assurance provide him with a unique in-depth understanding of the critical success factors to develop and deliver high quality, cost effective, and safe food experiences.

In his career Paul progressed in both scope and level of responsibility. This includes twenty-one years at Borden, Inc., where his experience included thirteen years in Research and Development, and 8 years in Engineering and Operations. For the past 4 years Paul has served in Senior Management positions at Eagle Family Foods, Inc. He has a very broad and diverse knowledge in many food categories that encompass food preservation methods and packaging systems. This includes, but is not limited to low and intermediate moisture food , sterilized products, low and high acid aseptics, evaporation, drying and high acid pasteurization. Paul has experience and knowledge in a variety of packaging platforms, including rigid cans, glass , plastics, as well as flexible pouches.

Paul's process engineering and product development platform knowledge includes seafood processing (clams, shrimp, crab), drying (non-dairy creamer, bouillon, encapsulated flavors), confections (caramel corn, chocolate, marshmallow, toppings) , preserves (jams, jellies, peanut butter), juice processing (lemon, lime), pasta (dry, fresh ) , pasta sauce, condiments ( ketchup, mayonnaise, mustard), dry and Canned soups, processed cheese, cultured and aseptic dairy.

He has a proven track record of developing innovative low cost solutions to complex technical challenges. Among his company peers, as well as among key customers, strategic partners, and suppliers, Paul is viewed as a manager with outstanding experience and skills in the area of both R&D and manufacturing.

Paul is the founding member and President of Food Innovation & Design, LLC.

As a Previous Vice-President of Technology and member of the Corporate Management Board of Eagle Family Foods he was responsible for all research and development, plant capital projects, quality assurance and regulatory compliance. Brand responsibilities, both retail and foodservice include ReaLemon and ReaLime Juice, Borden canned eggnog, Cremora non-dairy creamer, Kava coffee, Eagle Brand sweetened condensed milk, and NoneSuch Mincemeat pie filling. Other responsibilities included developing strategic partnerships/alliances for new product growth strategies outside Eagle Family Foods areas of core Manufacturing.

Prior to Eagle family Foods, Inc., Paul served as Vice-President of Research and Development for Borden Foods, Inc. As a senior manager he was responsible for managing fifty-four professionals in product, process, and packaging development with an $8 million budget. Product areas included pasta, pasta sauce, snacks, citrus juices, cheese, fluid, cultured and frozen dairy products, seafood soups, bouillon, non dairy creamers, coffee products, Industrial flavors and food service products. Paul was a member of the Borden Foods Leadership Team, Co-Director of the New Products Council, and member of Borden Inc.'s. Management Council.

As Senior Engineering manager, Paul was responsible for reviewing and approving capital projects for as many as twenty-four U.S. and Canadian operations. In his role, he successfully planned, and executed projects in quality and productivity improvements that eliminated at least $3MM in ongoing operating costs. He also served as technical liaison for all new product commercializations, and was active in numerous Acquisitions and plant consolidations.

During the past ten years Paul has served as a Board of Governors of Food Update, company representative for the Industrial Research Institute, Ohio State University Board of Directors for non- thermal food preservation consortium, and National Institute of Food Technologists.

Paul received both his BS and MS degrees in Food Science from the University of Georgia. Prior to Georgia, he received his AAS in Food Processing from SUNY @ Morrisville. In 1992 he completed the Harvard Business School Program for Industrial Research Managers for Management Development.

Paul is married to Susan Mascaro Keida and has 3 grown sons. His wife recently completed her BS degree in Nursing at Otterbein College and is Providing patient care at Riverside Methodist Hospitals skilled Nursing Unit.

Outside of his business responsibilities, Paul's interests and activities include Gourmet cooking and creating vegetarian (Vegan) equivalents to mainstream cuisine, Tennis and organic gardening.

Eagle Family Foods, Inc. - Columbus, OH [1998 - present]
Vice president of Technology

Borden Foods Inc. Innovation Centre - Columbus, OH [1997 - 1998]
Vice President of R&D

Borden Foods Inc. Gail Borden Research Centre - Syracuse, NY [1992 - 1997]
Vice President of R&D
Director of R&D

Borden Foods Inc. Corporate Headquarters - Columbus, OH [1983 - 1992]
Manager, New Technology, Technology and Research
Senior Process Engineer, Corporate Engineering

Borden Foods Inc. Gail Borden Research Centre - Syracuse, NY [1976 - 1983]
Senior Project Leader, Grocery Products
Senior Food Technologist, International Products

Keida Brothers Distributing - Utica, NY [1972 - 1975]
Sales and service representative

• University of Georgia, MS Food science
• University of Georgia, BS Food science
• State University of N.Y. AAS Food Processing Technology
• Harvard business school, program for industrial research management development

• Professional Food update Board of Governors
• Interests Industrial Research Institute
• National institute of Food Technologists
• OSU board of directors, Non-thermal Food Processing Consortium

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