meet Our Executive Team

Our Team has over 90 years of culinary and scientific expertise in food and beverage product development.

For nine years he was a professional chef and pastry chef, running restaurants on three continents. After obtaining a B.S. in Food Science and a Doctoral degree in Chemical and Process Engineering (both from Strathclyde University in Glasgow, Scotland) he was hired into the fast-track management training program with Kraft Jacobs Suchard in Germany. He was then promoted to run the international research division for Kraft Food Ingredients in Memphis, TN.

After travelling the globe for two years working with every multinational food manufacturer and many major national brands, he moved to White Wave Inc., where he was in charge of all production and R&D (and invented ‘Silk’ soymilk). He went on to become a senior scientist and research team manager for Firmenich, a multinational flavor house.

He has worked globally in multiple food, beverage and supplement areas. His particular expertise lies in natural and organic product development and he has been responsible for the development of some of the most technically challenging products in the Natural Foods arena.

with nearly 20 years’ experience in the food and beverage industry. She has had great success helping numerous emerging brands achieve market success through innovative products and strategies targeting various market channels. She has lead national and regional sales teams and strategic alliance programs.

Prior to joining Glasgow, she consulted for various natural and organic food and beverage companies. She was previously Vice President of Brand Management at GTG Beverages, a division of ABARTA Inc, the 7th largest Independent Coca-Cola bottler in the US. Before that, she was Vice President Sales and Operations at her family-owned beverage company.

Abby has 9 years of experience with Glasgow Consulting Group. She joined the company as a Lab Technician, was promoted to Technologist, and went on to manage Glasgow’s projects and client communications as well as helping train new employees. She is now also supporting Jonathan in running the business. Additionally, Abby has experience supervising plant trials and production runs for our clients. In the lab, she has an excellent palate and has worked on multiple flavoring and formulation projects.

Lauren’s love of baking led her to study food science and nutrition earning a Bachelor of Science from the University of Rhode Island. After volunteering with the Peace Corps, she returned to URI to earn a Master of Science in Food Science and, subsequently, a Master of Science in Human Nutrition from the University of New Haven.

Lauren has over 30 years’ experience in the food industry working for major consumer package goods companies including Weight Watchers Frozen Food Company (a division of Heinz); Cadbury Schweppes; Pepperidge Farm (a division of the Campbell Soup Company). She is responsible for the formulation of over 25 successful, global product launches in the US and Europe, with experience in frozen meals and desserts, beverages, and bakery products.

She has attended several short courses including the University of Pennsylvania Ice Cream Short course and an Ecole Chocolate immersion tour of Costa Rican cacao farms and local chocolatiers.

Mr. Weaver has over 30 years’ experience in the natural and organic foods industry in distribution, manufacturing, and consulting. He has worked with food entrepreneurs and publicly traded corporations, bringing a breadth of experience to solve many of the problems manufacturers and brand owners face. With years of experience working with emerging brands, he understands supply chain and production management challenges and leverages his expertise to navigate the complexities of managing a fast-growing business. John was Director of Purchasing at United Natural Foods, the largest natural foods distributor in the US, guiding the department through expansion, business integration, and systems and process improvement projects as well as overseeing day-to-day operations. As VP of Operations and Business Development for Beneficial Blends, he directed and managed the company’s growth from $2 million to over $18 million in sales of branded and private label products. As a consultant he has set up and managed the supply chain of retail and foodservice food companies ranging from baked goods to entrees to beverages.