Bakers Journal

Corbion adds bakery innovation director

July 13, 2016
By Doug Picklyk

Theresa Cogswell photo courtesy Corbion

Theresa Cogswell has been hired as innovation program director, bakery, at Corbion. In her new role, Cogswell will lead the research, development and applications (RDA) bakery team in developing new products and services and will support the Corbion sales team. 

A flour miller by education and a baker by profession, Cogswell builds on more than 35 years of industry experience. In 2007, she left Interstate Brands Corp. (Hostess Brands at the time), and started her own consulting business, BakerCogs, Inc.  

“We are excited about Theresa’s entrepreneurial take on innovation, and her enthusiastic approach to collaboration between RDA, sales, marketing and customers,” says Anieke Wierenga, senior director, innovation, food. “Her addition to our global team further strengthens our food RDA community with industry colleagues, customers and academia.”

Cogswell is a graduate of the milling science and management program at Kansas State University. She will be located at Corbion’s North American headquarters in Lenexa, Kansas.


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