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STEVEN YOUNG WORLDWIDE is a multi-disciplined,
independent, technical and marketing consulting firm with specialized
focus
on dairy & food ingredients and retail, specialty retail (gourmet,
natural, organic), & food service products.
Clientele include
small-to-large businesses, as well as, multi-national organizations
foreign and domestic.
Principals at STEVEN
YOUNG WORLDWIDE have over 100 years
of combined food industry experience:
 Dr. L. Steven Young, Ph.D., principal
Special expertise includes product and process development;
identification and assessment of existing and emerging new
ingredient, product
and process technologies; and development of total quality management
programs.
Dr. Young is a frequent contributor to technology short courses
at UC- Davis, Cal Poly-San Luis Obispo, University of Maryland,
and the Arbuckle / Redfern Ice Cream & Yogurt series.
He
has been a lecturer at Cornell, Ohio State University, Texas
A&M,
University of Maryland, North Carolina State and others.
Dr.
Young is co-developer and co-presenter of "Tharp & Young
- On Ice Cream," a series of short courses for technical
and non-technical ice cream industry personnel.
 More
about Dr Steven Young ...
 T. Lynn Harper, senior director
Senior director of marketing and sales project management at
Steven Young Worldwide, with business and marketing management
qualifications, extensive industry experience, and a proven track
record of positioning products to increase marketshare and profitability.
More
about T Lynn Harper ...
In addition, STEVEN YOUNG WORLDWIDE provides
and has access to
a broad and diverse network of supporting technical and non-technical
professionals to offer the most complete senior level support
for food product development and commericalization in the industry.
This network represents over 500 years of combined industrial
and academic experience.
STEVEN YOUNG WORLDWIDE services
the food processing industry in a variety of ways. Typical
assignments include:
 Innovative ingredient technologies and applications
Ingredient development, technical service and sales
Dairy foods including fluid, dry, frozen cultured, fermented
Bakery including sweet goods, chemically leavened, yeast
raised products
Processed meats including ground meats, emulsion products,
coarse ground items, and whole muscle foods
Cereal Foods
Snack Foods
Specialty Foods
Natural Foods
General Processed Foods (soups, dressings, sauces, frozen
foods, etc.)
Nutrient managed foods
Nutraceuticals
New
and novel technologies & approaches
General
management including R&D, marketing, and sales
General personnel training both technical and non-technical
Regulatory issue resolution
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