Kemin Food Technologies adds to technical services team

The two hires both come from meat industry backgrounds.

Kemin Food Technologies adds to its technical services team

Juan Carlos Monge and Kayle Eivins. Courtesy of Kemin Food Technologies

Kemin Industries recently added two new members to the team of technical experts for Kemin Food Technologies – North America. Juan Carlos Monge has joined the business unit as technical services manager and Kayle Eivins has been hired as technical service associate.

“I am pleased to welcome Juan Carlos Monge and Kayle Eivins to our team,” says Marc Scantlin, president, Kemin Food Technologies – North America. “Their combined education and industry experience will enrich our technical services as Kemin strives to provide best-in-class innovation and support to our customers. From technical expertise and sales assistance to bench testing and research, to modulating formulations to optimize our products’ impact to meet our customers' needs, these two talented individuals will further ensure Kemin leads market innovation to help customers meet brand goals with successful food products.”

Monge brings more than 30 years of R&D and technical experience in meat and various meat species to his new role. He is also an expert in hydrocolloids, Kemin says. Monge came to Kemin from GPI, where he managed applications and technical solutions. Prior to that, he served as director of R&D at Smithfield Packing. Monge has also held technical positions at Keystone Foods and DuPont Protein Technologies. As Technical Services Manager at Kemin, he will play a key role in ensuring the team understands and successfully fulfills customers' objectives to ensure product success. Monge earned his bachelor’s and master’s degrees from Iowa State University.

Eivins will be part of the protein team in her new role at Kemin. She will support both the Kemin legacy portfolio, as well as a suite of functional proteins from a commercial perspective, including customer visits, trials, and technical support. Eivins will also work behind the scenes on application studies. She attended Iowa State University, where she earned bachelor’s degrees in animal science and agricultural communications. Eivins also received her master's degree in meat science from Iowa State, where she completed research on natural antioxidants and their impact on bacon for the frozen foodservice sector.

Click here to learn more about the Kemin portfolio of food ingredient solutions.

This webinar will examine variables factoring into nutritionally improved candy sales, including ingredients, label claims, and alternative sugars. Better-for-you options remain top of mind for consumers who are searching for indulgences, but in a healthier format.