Beth Fryksdale

REACH OUT FOR SUPPORT WITH: ➤ Early stage guidance ➤ Pilot trials ➤ Process development ➤ Co-manufacturer evaluation and technology transfer ➤ Design of food safety and quality ➤ Packaging ➤ Shelf life ➤ Product design & testing (sensory, chef tests, and analytics) ➤ Leadership support ➤ Mentoring and coaching teams 𝗧𝗲𝗰𝗵𝗻𝗶𝗰𝗮𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝗶𝘀𝗲 𝗜 𝗵𝗮𝘃𝗲: Food Product testing: Competitor benchmarking; Sensory testing (Consumer CLT, iHUT, in-house); Applications testing; Back of House testing; Chef testing Analytical: Quality control testing; Proximate analysis for nutrition facts panel; Protein analysis (mass spec, PAGE, enzyme activity assays, and other protein quantification methods) Food safety: cGMP; HACCP/HARPC; SQF level 2; Risk Assessment; Food Safety Plan, Environmental Monitoring, Label Regulatory Compliance Shelf life: Microbiological testing; Inoculated pack Challenge testing; Accelerated shelf life testing; Preservative selection Packaging: Industrial B2B; Flexible Films and Pouches; Vacuum / MAP; Rigid and Semi-rigid; Corrugated; Labels 𝗙𝗼𝗼𝗱𝘀 𝗜’𝘃𝗲 𝘄𝗼𝗿𝗸𝗲𝗱 𝘄𝗶𝘁𝗵: Foods: Protein Ingredients; Plant Based Meats; Plant Based Dairy; Yogurt; Pudding; Frozen Meals; B2B; Retail; Food Service 𝗣𝗿𝗼𝗰𝗲𝘀𝘀𝗲𝘀 𝗜 𝗸𝗻𝗼𝘄: Food processing: Wet and dry Mixing; Emulsification; Forming; Freezing; Breading and Coating; Casing sausages; Marinating; Drying; Fermentation; Aging; High Pressure Processing Precision Fermentation Downstream Processing: Precipitation; Flocculation; Filtration; Centrifugation; UF/MF; Fluid Bed Coating; Spray Drying; Tabletting

Responsible for development, scale up, and manufacturing of the company’s first product, a plant based cheddar, launching in 2024 Providing leadership and coaching for multiple functions including pilot plant, facilities, quality, and human resources.

Built teams of scientists and engineers responsible for Product Development, Renovation, Packaging, and Food Safety and Quality Led the startup of our first production plant; Impossible Burger launched from our Oakland manufacturing plant in 2017 Responsible for building Food Safety program including QA systems, QC testing, GMPs, HACCP, and managing auditing and regulatory permits Scaled up multiple skus leveraging Impossible’s ground meat technology such as meatballs, cased sausage, and chicken nuggets. Responsible for piloting and technology transfer to our co-manufacturer production partners Oversaw piloting plant operations, design and build of facility and ongoing scale up of recipes and processes from bench to manufacturing scale Built a Sensory and Consumer testing program Set up R&D kitchen to support bench scale product development and culinary evaluation

People manager and technical project leader responsible for initiation and execution of R&D projects for new enzyme product development and manufacturing process improvement Led product and process development projects, including scale up and technology transfer to manufacturing plants located in US, Europe, Asia, and South America Developed product quality assays and defined new product specifications and quality metrics Developed liquid and solid enzyme product formulations for extended shelf life and enhanced application performance