Flavorseal grows R&amp;D team: Appoints Jonn Cotter as team leader for spice

Flavorseal grows R&D team: Appoints Jonn Cotter as team leader for spice

Flavorseal, a provider of innovative food packaging and flavoring solutions for the food processing and meat processing industries, recently hired Jonn Cotter as the Research & Development Team Leader for Spice. In this role, Cotter will focus on developing flavor profiles for implementation in Flavorseal’s seasoning transfer technology.

Cotter joins Flavorseal with more than 20 years of extensive R&D experience in the food sector. In his most recent role, Cotter was senior food technologist at Phillips Syrup, where he was responsible for product development, quality control and maintaining customer and ingredient specifications. He also worked closely with sales to understand customer needs and identify new and innovative products.

Cotter has deep experience as a food technologist, leading activities aligned to the commercialization, launch and formal acceptance of new products, reformulations, product transfers and line transfers. He also has led optimization projects to improve recipe procedures, boost customer satisfaction and reduce costs.

Prior to his time at Phillips Syrup, Cotter held product development and food technologist positions at Athens Foods Inc., Atys US, The J.M. Smucker Company and Nestlé.

“As Flavorseal strives to consistently bring new technologies and value-added products to our customers, particularly when it comes to flavor, Jonn’s level of expertise aligns perfectly with our focus on spice technology and overall commitment to innovation,” said Chris Carroll, president and CEO of Flavorseal. “Staying at the forefront of flavor trends has enabled Flavorseal to serve as a trusted resource for our food processing customers. Combining this with Jonn’s extensive experience in food manufacturing and product development will further accelerate our edge in providing seasoning technologies to our customers who are seeking a meaningful and positive impact to their bottom line.”

Cotter is a Certified Food Scientist and holds a bachelor’s degree in food & consumer science and an associate degree in hospitality management.

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