John brings over 55 years of experience in cereal chemistry to his role as Director of R&D at CerealTech. Since 2001, he has led the development of specialized micro-ingredient systems, bread improvers, and premix formulations. Based in Singapore, John also provides technical support across CerealTech and Lallemand, contributing to product innovation, quality assurance, and customer success.

Ken brings over 40 years of baking expertise to his role, combining deep industry knowledge with a passion for innovation. With three decades in bakery production and hotel operations, followed by more than 10 years in product development at CerealTech, he specializes in developing cost-effective recipes for both industrial and artisan bakeries. Ken’s approach blends tradition with modern techniques to deliver high-quality, commercially viable solutions across bread, cake, and pastry categories.

Paul has been part of the baking industry since 1986, with a career spanning industrial bakery operations, plant commissioning, and management roles across the United States and Saudi Arabia. A graduate of the American Institute of Baking, Paul joined CerealTech in 2014 and continues to support the Middle East region following its acquisition by Lallemand Baking Solutions. His operational insight and supply chain experience enable him to deliver practical, win-win solutions focused on sustainable success for customers and partners.

With over 13 years of diverse experience in the baking industry, Shwetha leads technical operations for the Middle East region at CerealTech. A Certified Food Scientist (CFS) and holder of a master’s in microbiology, she brings deep expertise in industrial baking applications, product formulation, and innovation management. Her career spans R&D, packaging technology, sensory evaluation, and process optimization across dynamic markets in the UAE and GCC. Known for aligning technical solutions with commercial strategy, Shwetha combines scientific rigor with business insight to deliver high-performance baking solutions.

Qi began her career as an artisan baker before transitioning into R&D roles within flour mills and industrial bakeries. She has contributed to the formulation of bread and buns and is highly skilled in bakery technologies, including extrusion and lamination. Her expertise is backed by formal training from American Institute of Baking and a degree in bakery science. Qi combines hands-on experience with scientific insight to drive innovation and excellence in the baking industry.