Mike Finfrock Joins Ingredient Solutions Sales Team at MGP Ingredients, Inc.
ATCHISON, Kan., April 28, 2008Mike Finfrock has joined MGP Ingredients, Inc. (MGPI) as textured protein sales representative. In assuming the role, his focus will be on selling the company's Wheatex® line of textured wheat proteins. These unique ingredients replicate and enhance the texture of meat and seafood products. Primary uses are in vegetarian foods, as well as in extended and further processed meat applications.
"We are fortunate to have someone with Mike's extensive technical background in meat and meat analog technology joining our textured protein platform team," said Tim Newkirk, MGPI president and chief executive officer. "His addition will strengthen our efforts in growing this exceptional and promising line of ingredients."
Finfrock most recently served as owner/development consultant of MOSUS Technologies, LLC. In this capacity, his responsibilities focused on product development and concept generation, product and process optimization and ingredient optimization and cost reduction.
From 1999 to 2007, Finfrock was employed by The Solae Company, LLC. He began there as manager of applied technology, providing primary technical support to the company's meat analog segment. He later served a year as protein and packing manager, managing the strategic partnership between the Sara Lee Foods and DuPont business unit. From 2005 to 2006, Finfrock was new business development manager, focusing on prospecting new customers. He then served as Midwest regional sales manager from 2006 to 2007. Prior to joining The Solae Company, Finfrock was employed with Worthington Foods, Inc. in Ohio for three years as senior food technologist.
Finfrock is a graduate of Ohio State University, Columbus, where he received a bachelor's degree in food science and nutrition in 1995. He is a member of the Institute of Food Technologists (IFT), the IFT St. Louis Section and Ohio Valley Section, the Ohio State Alumni Association and Optimist Club International.