Who We Are
Our Total Crop Utilization™ team consults with clients and designs, licenses, and implements novel processing technologies that disrupt traditional crop processing. Our team is proud to have developed and commercialized a process for upcycling barley protein from Brewers’ Saved Grain, now being scaled by our partner. We continue this mission, introducing innovative processing to the world’s food industry with sunflower processing being our current focus.
Who We Are
Our team has over 150 years of food processing and industry experience including more than 40 patents published or awarded in the US and worldwide
Ian Mackay
CEO & Board Member
Thirty years experience forming and managing technology companies covering hardware, software services, renewable energy and food ingredients.
B.S. in Chemistry from Tufts University, an M.S. in Materials Science from the Rochester Institute of Technology, and Masters degrees in Public Policy and Business from the University of Minnesota.
Kevin Toboja
Operations
Twenty years of experience successfully leading multidiscipline Engineering, Construction and Development teams on complex projects.
B.S. in civil engineering from the University of Illinois at Urbana-Champaign.
Karl Greden
R&D
Ten years of experience in renewable energy and food ingredient product and process development.
B.S in engineering from the University of Minnesota and an M.S. in Environmental Engineering from Carnegie Mellon University.
Robert Beausire
Business Development
Thirty years of experience in the food and nutrition industry in B2B ingredients & R&D
Former V.P. of Marketing and Business Development at Glanbia Nutritionals
B. Food Technology from Massey University (New Zealand) and M.S. in Food Science from the University of Wisconsin-Madison.
Emily Weinand Food Scientist
A recent food science graduate, she has honed her skills in process development, protein functionality and food applications over the last 3 years working with barley & rice protein isolate
BS in Food Science from University of Minnesota
David Mingus R&D Advisor
Retired after thirty years at General Mills/Pillsbury working in formulation and product development over a number of food service platforms including bread mixes, dessert mixes, juices, dehydrated potatoes and more.
AB in Chemistry from Olivet Nazarene University and MS Food Science from Michigan State University
Victor Huang Research Fellow
Over thirty years research and development in food polymer science, cereal chemistry microwave technologies and food formulation.
Retired as a Research Fellow from General Mills/Pillsbury R&D
PhD in Food Science from Ohio State University & M.S. Chemistry from University of Chicago.
Advisory Board
Bill Aimutis
Executive Director, North Carolina Food Innovation Lab
Seventeen years of experience at Cargill including the role of Global Director of External Innovation.
Advisory committee member for Penn State University, Virginia Tech University, and the University of Illinois.
B.S. in Food Science from Purdue University and a Ph.D. in Food Science from the Virginia Polytechnic Institute.
Jerry Lynch
Principal, Worthwhile Ventures, LLC
During his 24 years at General Mills, including 9 years as Chief Sustainability Officer, Jerry led the development of industry leading strategies on regenerative agriculture, climate and water. He is a Fellow at the Institute of the Environment at the University of Minnesota and is a strategic advisor for the Pontifax Global Food and Agriculture Technology Fund.
M.B.A. from Northwestern University Kellogg School of Management
Brendan Mahon
Principal, IRUS Consulting LLC
With 25 years experience in strategy and corporate development in the food and nutrition sectors, he was a key participant in M&A strategy development and execution at Glanbia plc and TreeHouse Foods. Prior to moving to the USA, he was a corporate finance advisor with Arthur Andersen in Dublin, Ireland.
M.S. (Agriculture) from University College Dublin and C. Dip. Accounting and Finance from ACCA.