Developing a successful production strategy and plan for your next capital investment project could be the key to scaling up successfully.Read More
Tony Moses, PhD
Fellow, Product Innovation
Tony Moses brings more than 15 years of broad industry experience to his role as Fellow, Product Innovation at CRB. As a Fellow, Moses drives innovation and assesses industry trends to help clients navigate the unique challenges of highly technical and novel projects.
Prior to joining CRB, Moses leveraged his experience in the food ingredient, packaged foods and pharmaceutical markets, and working with companies ranging from Fortune 100 to pre-revenue. His drive to deliver safe, high-quality products to consumers in an efficient production environment has resulted in multiple product launches, equipment commissionings, four peer-reviewed articles and one patent. He also served as Principal Process Engineer with Conagra Brands and Senior Research Manager with Givaudan.
Moses holds a doctorate in Chemical Engineering from the University of California, Santa Barbara and a Bachelor of Science in Chemical Engineering from the University of Nebraska. He serves as a director on the Aksarben Institute of Food Technologists Board in Omaha, Nebraska, and is a member of the American Institute of Chemical Engineers.
Insights By Tony
Emerging trends in pet food manufacturing
Optimism, innovation, and the dynamics of a changing pet food manufacturing industry.Read More
6 innovative food processing technologies
The food & beverage industry is in the midst of an evolution in food processing technologies. Manufacturers are trialing new products, feeding consumer demand for convenience and variety. Here we delve into the most important emerging food processing technologies.Read More
Considering plant-based pet food manufacturing? Keep these 3 factors top of mind
What do the contents of Fido’s dish and the output of a modern food research lab have in common? Plenty, if you ask innovators with their eye on the next big opportunity in pet food manufacturing.Read More
Cultured meat 2.0: challenges to cost-effective production scale-up
Scaling up cultured meat to achieve commercial viability will require addressing three major challenges.Read More