Abigail Thiel, Ph.D.

Provide technical consulting to small and mid-sized food companies seeking structured support with product development, line extensions, and manufacturing optimization. I partner with actively producing brands — as well as early-stage companies preparing for commercial production — to develop technically sound formulations and address stability, process, and regulatory considerations from the outset. Core Areas of Support • Initial product formulation and commercialization strategy • Product line extensions and reformulations • Manufacturing troubleshooting and process optimization • Ingredient functionality and stability strategy • Shelf-life and quality troubleshooting • Regulatory and labeling review • Technical collaboration with co-manufacturers and suppliers Work spans multiple product categories including confectionery, sauces, beverages, baked goods, and functional formulations. Engagements are structured around defined technical scopes and may involve coordination with R&D, operations, and leadership teams to support efficient implementation. Currently accepting select consulting engagements.

•Managing a €2.5 million research grant focused on developing animal-free milk proteins, overseeing a large-scale collaboration among five university research groups, three food companies, and three startups to drive innovation and progress in alternative proteins. •Coordinating and streamlining communication among stakeholders from diverse backgrounds, ensuring that all team members—scientists, industry professionals, and innovators—are aligned on project objectives, timelines, and deliverables. •Conducting comprehensive reporting, including progress updates, financial tracking, and milestone documentation, to uphold transparency, meet grant requirements, and facilitate accountability across diverse teams. •Organizing and leading regular cross-functional meetings, fostering collaborative discussions, knowledge sharing, and creative problem-solving to advance project milestones. Skilled in navigating varied communication styles and perspectives to build consensus and maintain momentum.

•Conducted innovative research on the potential of yeast-made milk proteins to produce dairy alternatives, collaborating with cross-functional teams to optimize formulation for yogurt, gouda, and mozzarella. •Supervised 1 PhD, 12 master’s, and 16 bachelor’s student thesis projects, guiding proposal writing, research execution, and final evaluation, and fostering skills in scientific communication and project coordination.

•Conducted research on various confections, including chocolate, caramel, gummies, jellies, and ice cream, focusing on optimizing formulations, improving sensory qualities, and refining production processes. •Coordinated with external vendors to manage chemical inventory and lab supplies, ensuring efficient operations and resource availability for research projects. •Provided technical support and training on advanced research equipment (e.g., rheometer, DSC, texture analyzer, viscometer), enhancing team productivity and facilitating smooth project execution. •Collaborated with technical sales teams to resolve equipment issues, honing skills in problem-solving and cross-functional communication.