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Jeff Smith -Summary of selected business development accomplishments.
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Jeff SmithBuilding Structure and New Business
Friday, February 11, 2011
Business Development Accomplishments
✤ The Following Slides Serve to Illustrate Examples of Successful Business Development Projects that I Have Either Led or Where I Had a Significant Amount of Contribution.
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Project - Increase Trade Awareness for JMH International
Concern:
✤ Increase Trade Awareness for JMH International using a cost effective solution to gain new clients and raise awareness of new products entering the marketplace.
Solution:
✤ Implemented Public Relations Communications Plan leading to numerous mentions in industry publications and an in-depth interview with FLEXNEWS, a leading global online publication.
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Project - Identify New Market Segments to Accelerate Growth for Penford Food Ingredients
Concern:
✤ New Market Segments for value added starches were not readily identifiable.
Solution:
✤ Identified and Developed Consumer Products for companies within the pet industry market segment utilizing previously integrated core ingredients, combined with new polymer technology.
✤ Co-Inventor for high amylose dog chew formulation.
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Investor’s Business DailyThursday, September 13, 2007http://www.penfordfoods.com/aboutus/news/PENX-PetFoodMarket-091307.pdf
“The move into pet products also expandsthe unit’s pipeline of new product introductions,
which is the core of the ingredient business.”
“After making its mark with products that enhance food for human consumption, the unit is using its knowhow to develop and manufacture the starch component used in the recipe for pet chews and treats.” 6
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United States Patent7,722,911
Liu , et al.May 25, 2010
High amylose dog chew formulation
AbstractThe invention provide methods and materials for producing nutritious pet chews comprising an edible thermoplastic comprising from 45 to 80 wt. % starch selected from one or more potato and non-potato starches wherein said starch comprises at least 28% amylose as determined by size exclusion chromatography if less than 50% of said starch is potato starch or at least 20% amylose as determined by size exclusion chromatography if greater than or equal to 50% of said starch is potato starch; from 5 to 25 wt. % plasticizer; 2% to 15 wt % of a humectant and from 5 to 25 wt. % water.
Inventors:Liu; Ellis (Highlands Ranch, CO), Lengwin; Ted (Englewood, CO), Kunerth; Wallace H. (Parker, CO), Smith; Jeffrey (Parker, CO), Quarles; James M. (Cedar Rapids, IA)Assignee:Penford Food Corporation (Englewood, CO) Appl. No.:11/881,867Filed:July 30, 2007
New Patented Technology
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Project - Accelerate Growth for Penford Food Ingredients Within the Pet Market Segment
Concern:
✤ Develop Value Proposition to increase market share within the pet treat segment with 2nd generation products that met consumer demands.
Solution:
✤ Developed In Vitro testing model to validate product safety.
✤ Used Advanced Polymer Technology to ensure delivery of functional ingredients within pet treats and create next generation of products.
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Penford Food Ingredients
Press Release -Pet Products - April 20, 2009http://www.penfordfoods.com/aboutus/news/PFI-Lonza-042009.pdf
Penford has developed a unique production process that ensures certain ingredients that can be sensitive to heat will survive the rigorous conditions of injection molding which ensures the proper dosage is in the finished products.
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Project - Identify Products and Companies for Joint Alliances for Penford Food Ingredients
Concern:
✤ Grow Revenues by adding complimentary products and or technology to the product portfolio.
Solution:
✤ Marketing Agreement implemented with a leading global producer of hydrocolloids to market a specialty line of Carrageenan to the meat, poultry and seafood industry.
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Penford Press Release - Joint AllianceMay 13, 2008http://www.penfordfoods.com/aboutus/news/PENX-Kelco-PRRelease-051308.pdf
“The addition of GENU PLUS to Penford’s line of starcheswill broaden Penford’s offering of natural and specialty ingredients
for protein applications.”
Jeff Smith
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Project - Develop Technology Utilizing Starches as a Replacement for Gluten to Meet the Growing Demand for Better Tasting Gluten Free Products.
Concern:
✤ Determine How to Replace Gluten with starch and maintain product quality attributes.
Solution:
✤ Created Starch Based Formulas to replace gluten and maintain desired sensory properties in finished applications.
✤ Identified Customer Segments and implemented business plan leading to new category growth.
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Penford Food Ingredients Press Release - Gluten Free - April 21, 2010
http://www.penfordfoods.com/aboutus/news/PFI-GFLaunch-042110.pdf
Since the announcement, virtually every key media outlet serving the baking, ingredients, food technology and food processing industries has given significant attention to the launch.
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Results That Drive BusinessPress Release Source: Penford Corporation On Thursday January 6, 2011, 6:00 am EST
Penford Reports First Quarter Fiscal 2011 Financial Results Revenue increased 7% over prior year. Food and Industrial segments post record 1st quarter.
Food Ingredients Results
Food Ingredients first quarter sales expanded 9% from the prior year on volume gains and product mix improvements. Sales of non-coating applications, which contributed over 50% of first quarter revenues, expanded by 20% from last year.
New business in dairy, pet and gluten-free bakery products contributed the majority of revenue growth.
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Characteristics for Success - Jeff Smith
Professional Dimensions
Strategic Thinker
Leadership
Problem Solver
Creative
Personal Strengths
VisionaryBroad Perspective Strong Financial Acumen
Influential Motivator Mentor Partner
Quantitative Decisive Informed
Computer Savvy Marketer Business Development
[email protected] http://www.linkedin.com/in/jeffsmithprofile 15
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