William Bennet and WorldView Foods

William L. Bennet
1161 Wayzata Boulevard East # 225
Wayzata, MN 55391
wbview@aol.com
C: 612-840-5870
O: 763-475-3697

SUMMARY OF QUALIFICATIONS
My unique career in the food industry has evolved from mainstream products to supporting the growth of Organic, non GMO, and health enhancing foods. My WorldView Food Brokerage Company was founded on the importing of high quality, bio-dynamically farmed organic Spring wheat and flour from Canada. Through various ventures, I have helped develop products using organic corn milled ingredients, fine soy powder, Amaranth, buckwheat, stabilized grains, pre-biotic and pro-biotic materials. I am committed to working in the LOHAS philosophy of sustainability through lifestyle and providing food through environmentally sound agriculture and product and package innovation. My particular expertise is in food safety from field to ingestion for good health.

EXPERTISE
R&D/Ingredient Applications
* Managing Technical Departments
* Strategic Business Planning
* Yeast & flour (baking) technology
* Nutrition and health

Food Safety/Quality Assurance
* Preventive HACCP/food safety programs
* Staffing and Training all employees
* Quality Costs and profit improvement
* Entrepreneurship and problem solving

SELECTED ACCOMPLISHMENTS
Food Technology- R&D
* Recently Director of R&D and Technology for Intelligent Nutrients, LLC developing food based cosmetics and hair care products in Minneapolis, MN. Coordinated Development of a new aroma line, Wunderbar organic energy bar, organic supplements, and skin care line from organic foods for Regis.
* (2003-04) Developed low carb. baked goods for a major US bakery with on site team. Items developed include four flavors of bagels, an English muffin, snack bars, sandwich rolls, buns, and breadsticks. Analyzed three plant operations and recommended process improvements and modified products to gain new customers or improve quality including brown and serve rolls. One key account increased dollar sales by 49%. Resolved other technical issues to receive approval by McDonald’s, Trader Joe’s, Flower’s, HEB, and Pierre Foods, Wall-Mart, etc.
* Vice President of Technology (R&D) and Quality for Edward’s Baking now a Schwan’s division in Atlanta, GA. Generated $40 million in projected new product sales in 2002-03. Supplier of the Year to Darden restaurants. Four new cheesecake items for retail in 2003 including Burger King, and many new Schwan’s desserts for home delivery. $1.5+ million in cost savings and claim recovery.
* As President /owner of WorldView Food Products, Inc., created market niche for organic and stabilized grains and flours. Established business with Pillsbury, Nabisco, Weetabix, Roman Meal Milling, McGlynn bakeries, Garden of Eatin, Organic Milling, Hain, French Meadow Bakery, Organic Pizza companies, Berkshire Mountain Organic bakery, Mill City bakery, etc. Established export of organic soybeans and dates, wild rice, coffee, and other unique products.
* As Vice President and Technical Director for SAF Products, Inc., identified strains of yeast best suited for segments of the U.S. market, resulting in successful introductory advertising campaign and acceptance in broader markets.

Quality Assurance
*Director of Quality for three divisions of The Pillsbury Company; developed Comprehensive Quality Programs, resulting in significant savings and commercialization of new products and technologies. Two Refrigerated Food Products were listed in the Top 20 new products by Advertising Age magazine. Extensive plant and headquarters training and responsibilities.
* Helped expand Quality Systems Department at American Institute of Baking (AIB International) through updating HACCP and Quality Management training programs. Helped companies with Food Safety problems through consulting and training. Accredited company HAACP programs. Teacher and speaker at many companies and industry associations.

PROFESSIONAL EXPERIENCE
WorldView Food Products, Inc (see below) -Owner 1988 – Present

Intelligent Nutrients, LLC 2005-2008
-Director of R&D and Technologies for organic and sustainable food and personal care products.
Led team of internal and external resources to develop new food and supplement products including “Wunderbar” snack bar, Intellimune oil blend and seed meal tablets, healing massage oil blend, edible hair spray, hair curling product (food peptides), certified organic cleanser and conditioner, etc

Schwan’s Bakery Division / Edwards Fine Foods – Atlanta, GA 2001 – 2003
-Vice President of Quality Assurance of newly combined Mrs. Smith’s Pies and Edward’s Fine Foods. Responsible for seven plants and Headquarters Quality Assurance program covering Heidi’s Gourmet desserts, Edward’s cream pies and Mrs. Smith’s pies. Prior to acquisition in April 2003, was Vice President of Technology and Quality for Edward’s Fine Foods.
*Responsible for R&D product development, plus technical services commercializing new products into the plants, regulatory compliance, and Quality Assurance Department. Markets served included retail, ISB, Schwan’s home delivery, Food Service distributors, national restaurant chains, and International markets. Responsible for four plants and meeting new Bio-terrorism standards to supply all Burger King desserts, Darden, etc.
* Three Directors, 24 professionals were able to generate a record number of sample requests, bringing approximately $40 million of new products to market between 2002 and 2004, and generating innovative new products and packaging concepts that will lead to further growth.

North American Foods, LLC – Oskaloosa, Iowa 1999 – 2001
-Vice President of Marketing and Technology
* Developed sales and marketing plan to bring a fine granulation soy powder to market.
* Established contract product development partnerships to utilize the powder in target products..
* Established Quality Assurance / Food Safety program for new multi-million dollar soy plant.
* Identified lower cost process with higher quality and protein functionality, which led to the development of a new patented process.

AIB International – Manhattan, KS 1998 – 1999
-Manager for Quality Systems within Food Safety Department
* Revised HACCP training program and taught HACCP at regional seminars, company meetings, and courses at AIB.
* Prepared and delivered talks on Food Safety, Regulatory updates, and how audits, HACCP, Quality Systems Evaluations (QSE), and ISO 9000 fit together in a comprehensive program.
* Gave presentations to CEOs from South America for Sosland Publishing, AACC talk in Minneapolis, MN with FDA, plus major corporate headquarters.
* Reviewed HACCP Manuals for revisions. Initiated accrediting HACCP plans after a thorough audit by AIB Quality Systems. Wrote rough draft of revised correspondence course on HACCP, and assisted in the development of an Advanced HACCP course.

WorldView Food Products, Inc. – Minneapolis, MN; President 1987 – Present
* Developed low carb baked goods for a major bakery on a consulting basis September 2003 to April 04.
* Provided extensive technical problem solving and prevention programs for small to midsize companies as suppliers to WorldView or WorldView customers.
* Generated $1.5 million annual sales of ingredients plus $300,000 in direct soybean trades annually.
* Consulted for large companies on flour or grain technology and Quality System evaluations (Con Agra, Pizza Hut, etc.)
* On retainer plus stock for two start-up specialty grain companies to bring organic corn and Amaranth grain products to food manufacturing companies.

SAF Products, Inc. Minneapolis, MN (French LeSaffra Co.) 1985 – 1987
-Vice President / Technical Director
* Established U.S. headquarters in Minneapolis and moved bakery application lab from Philadelphia.
* Staffed laboratory with five bakery professionals plus eight technical service personnel across North America.
* Coordinated US and French projects to commercialize “Yeast in Mix”, yeast for frozen dough, genetically modified yeast, and many customer applications. Helped staff headquarters departments.

The Pillsbury Company – Minneapolis, MN 1969- 1984
-Director of Quality for three business units: Refrigerated Foods Company, Green Giant Formulated Foods, and Poppin Fresh (Baker’s Square).
*Restructured or improved operations/QA leading to growth and record profits.
-Quality Assurance Manager: L.A. Flour Mill and Bakery Mix plant. Western US technical support
-Supervisory positions in other plant and headquarters locations.

EDUCATION
Bachelor of Science (Food Technology) – The Pennsylvania State University: 1968
Graduate course work at University of St. Thomas (MN) and Temple University (PA)
Continuing education courses and seminars; highlights include:
* Hersey’s Situational Leadership
* Computer & Statistical Quality Methods
* Peak Performers Sales Training
* American Institute of Baking many sanitation, food safety, baking courses (Instructor also)
* American Society for Quality (ASQ); FDA CGMP training for drug industry

COMMUNITY LEADERSHIP
* Past President, Penn State University Alumni of Minnesota / NW Wisconsin. Endowed scholarship by raising $15,000 +
* Past President / Chairman of various community organizations
* Chairperson Northwest Section AACC in 1996-97; Established $2,000 scholarship for university students, $200 recognition award for high school science finalists. Chairman, Southern California section AACC (American Association of Cereal Chemists)
* Adviser to Feeding Children International; New Hope, MN

PRESENTATIONS and PUBLICATIONS
* Numerous presentations and publications as noted above for AIB International over 1½ years
* Speaker National ASQ Meeting on “Future Food Trends Next 50 Years” – May 1997
* Speaker Food, Drug and Cosmetic Division ASQ on history of HACCP – November 1996
* Talks at the University of Minnesota on Public Health, Quality Standards in International Trade (law students) and at Penn State on Food Quality Systems – 1996
* Co-author of a Patent on a Microwave Snack with Leon Levine and others
* Co-authored “Food Industry Quality Guidelines” for American Society for Quality (ASQ) in 1986. Re-write based on ISO 9004 pub.1997. The Quality Auditors HACCP Handbook 2002 ASQ.
* Member of IFT, AACC, and National Nutritional Foods Association. Previously a member of National Restaurant Association, Public Health Professionals, and Bakery Engineers.