Biography
DAVID A. STUART, Ph.D.
David Stuart is the CEO of Food and Nutrient Impact, LLC., a consulting firm specializing in cacao/chocolate, healthy food and supplements. He currently has several consultant engagements with the National Berry Crops Initiative, with a tree nut commission and with Domaine Health Care, a supplement company. FNI, LLC has recently completed a contract to develop a chocolate and nut product which was manufactured on a pilot scale. In the last five years, he has consulted with a variety of companies including the Turkish Hazelnut Commission, a beverage company and a supplement company interested in natural ingredients from apple. During the last five years, he has also delivered lectures and demonstrations to major universities on the health benefits of cocoa and chocolate, as well as the sustainable production of cacao. Prior to 2013, he was an R&D director with The Hershey Company. David founded and led the Hershey Center for Health and Nutrition, which was staffed with nine Ph.D. scientists investigating cocoa polyphenol composition, labeling for flavanol composition, new healthier product design and clinical testing of existing products for their impact on cardiovascular function, sports recovery and cognition. The Center also did work on the bioavailability of epicatechin, the bioactive polyphenol of cocoa/chocolate and on the acquisition of cocoa and other ingredients enriched in key bioactives. The Center has published over 50 publications. In the early 2000s, David was the lead director for industry-sponsored sustainability and child education programs in West African cocoa-growing countries. In the early 1990s, with Hershey, he led a group to extend the shelf life of a number of nut-based products by improving processing conditions and raw material genetics, especially for peanuts. David has over 35 peer-reviewed publications and two book chapters to his name, and in excess of 10 US patents in various technologies. He delivers lectures on cocoa and agricultural sustainability at universities and is a reviewer for the Food and Function journal. He is a member of the American Confectionery Foundation, the Academy for Nutrition and Dietetics and the Institute of Food Technologists.
Published Papers:
1. Burton-Freeman, B.M., Guenther, P.M., Oh, M., Stuart, D.A., Jensen, H.H. Assessing the consumption of berries and associated factors in the United States using the National Health and Nutrition Examination Survey (NHANES), 2007-2012. Food Funct. 2018 Feb 21: 9 (2):1009-1016.
2. Stuart, D.A. Sustainable Cocoa Production: A Healthy Bean Supply. 2015. Chapt. 2, pg 28-55. In: Chocolate and Health, Chemistry, Nutrition and Therapy. eds. P.K. Wilson, W.J Hurst. Royal Soc. Chemistry. Cambridge, UK.
3. Chin, E., Miller, K.B., Payne, M., Hurst, W.J., Stuart, D.A. Comparison of the antioxidant and the flavan-3-ol content of cocoa beans that have been prepared by conventional modern methods and by traditional Meso-American methods. Heritage Science 2013 1:1-9
4. Hurst, WJ, Krake, S.H., SH, Bergmeier, SC,Payne, MJ, Miller, KB, Stuart, DA Impact of Fermentation, Drying, Roasting and Dutch Processing on Flav-3-ol Sterochemistry in Cacao Beans and Cocoa Ingredients. Chem. Cent. J. 2011 5, 53-64.
5. Gu, Y., W.J. Hurst, D.A. Stuart, J.D. Lambert Inhibition of Key Digestive Enzymes by Cocoa Extracts and Procyanidins. J. Agric. Food Chem. 2011 59, 5305-11.
6. Payne, M.J., Hurst, W.J., Miller, K.B., Rank, C., Stuart, D.A. Impact of Fermentation, Drying, Roasting, and Dutch Processing on Epicatechin and Catechin Content of Cacao Beans and Cocoa Ingredients. J Agric. Food Chem., 2010 58 (19) 10518-10527.
7. Payne MJ, Hurst WJ, Stuart DA, Ou B, Fan E, Ji H, Kou Y. Determination of total procyanidins in selected chocolate and confectionery products using DMAC. J Assn. Official Anal. Chem. Internat. 2010 93, (1) 89-96
8. Stahl L., Miller K.B., Apgar J., Sweigart, D.S., Stuart, D.A., McHale, N., Ou, B., Kondo, M., Hurst, W.J. Preservation of cocoa antioxidant activity, total polyphenols, flavan-3-ols, and procyanidin content in foods prepared with cocoa powder. J. Food Sci. 2009 74(6):C456-C461.
9. Miller KB, Hurst, WJ, Flannigan N, Ou B, Lee CY, Smith N, Stuart DA. Survey of commercially available chocolate- and cocoa-containing products in the United States. 2. Comparison of flavan-3-ol content with nonfat cocoa solids, total polyphenols, and percent cacao. J Agric. Food Chem. 2009 57(19), 9169–9180.
10. Hurst, W.J., Stanley, B., Glinski, J.A., Davey, M., Payne M.J., Stuart, D.A. Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products. Molecules. 2009; 14(10):4136-4146.
11. Hurst WJ, Payne MJ, Miller KB, Stuart DA. Stability of Cocoa Antioxidants and Flavan-3-ols over time. J. Agric Food Chem. 2009 57; 9547–9550.
12. Miller KB, Hurst WJ, Payne MJ, Stuart DA, Apgar J, Sweigart DS, Ou B. Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders. J Agric Food Chem. 2008 Sep 24; 56 (18):8527-8533.
13. Hurst, WJ, Glinski JA, Miller KB, Apgar J, Davey MH, Stuart DA. Survey of the trans-resveratrol and trans-piceid content of cocoa-containing and chocolate products. J Agric Food Chem. 2008 56 (18):8374-8378.
14. Stuart, D.A. Nuts – From rags to riches in a decade. Manuf. Confectioner 2007 May.
15. Miller, KB, Stuart DA, Smith NL, Lee CY, McHale NL, Flanagan JA, Ou B, Hurst WJ. Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States. J Agric. Food Chem. 2006 54 (11):4062-4068.
16. Stuart, D.A., McCall, C.M. Induction of somatic embryogenesis using side chain and ring modified forms of phenoxy-type herbicides. Plant Physiol. 1992 99, 111-118.
17. Nichol, J.W., Slade, D., Viss, P. Stuart, D.A. Effect of organic acid pre-treatement on the regeneration and development (conversion) of whole plants from callus culture of alfalfa, Medicago sativa L. Plant Sci. 1991 79, 181-192.
18. Ohnishi, N., Kawano, T., Mashiko, T., Cooper-Smith, S., Stuart, D.A. Development of celery synthetic seed: Increase in the germination rate of somatic embryos. (In Japanese). Ann. Conf. Japan Soc. Breeding. 1988 74, 48-49.
19. Ohnishi, N., Kawano, T., Cooper-Smith, S., Stuart, D.A. Development of celery synthetic seed: Improvement of the efficiency of somatic embryogenesis. (In Japanese). Ann. Conf. Japan Soc. Breeding. 1988 74, 46-47.
20. Stuart, D.A. Plant biotechnology: The cutting edge tool for small industry. In: International Symposium on Application of Biotechnology for Small Industry Development in Developing Countries. Ed. Vasinonta, T. Thailand Management Development and Productivity Centre. Bangkok, Thai. 1988 pg. 1-7.
21. Stuart, D.A., Nelsen, J., Nichol, J.W. Expression of 7S and 11S alfalfa seed storage protein in somatic embryos. J. Plant Physiol. 1988 132, 134-139.
22. Stuart, D.A., Nelsen, J. Isolation and characterization of alfalfa 7S and 11S seed storage protein. J. Plant Physiol. 1988. 132, 129-133.
23. Stuart, DA Les concepts d’embryogenese somatique: Vers la production industrielle. In Electronique et Pilotage des Plants. Eds. Barbe, J-P, Deloire, A, Durand, G, Goldsworthy, A, MeMaitre, JF, Megnin, J-P. Moet-Hennessy, Paris. 1987 pg 20.
24. Stuart, DA, Strickland, SG, Walker, KW. Bioreactor production of alfalfa somatic embryos. Hort. Sci. 1987 25, 800-803.
25. Stickland, SG, Nichol, JW, McCall, CM, Stuart, DA Effect of carbohydrate source on alfalfa somatic embryogenesis. Plant Sci. 1987 48, 113-121.
26. Stuart, DA, Redenbaugh, MK. Use of somatic embryogenesis of plants. In Biotechnology in Agricultural Chemistry. Eds. LeBaron, HM, Mumma, RO, Honeycutt, RC, Deusing, JH ACS Sysmosium Series. Washington, DC 1986 34, 87-96.
27. Addy, N.D., Stuart, D.A. Impact of biotechnology on vegetable food processing. Food Technol. 1986 40, 64-66.
28. Stuart, D.A., Nelsen, J., McCall, C.M., Strickland, S.G., Walker, K.A. Physiology of the development of somatic cell cultures of alfalfa and celery. In Biotechnology in Plant Science. Relevance to Agriculture in the Eighties. Eds. Zaitlin, M, Day, P, Hollaender, A. Academic Press, NY. 1985 35-48.
29. Stuart, D.A., Nelsen, J., McCall, C.M., Strickland, S.G., Nichol, J. Factors affecting developmental processes in alfalfa cell cultures. In Tissue culture in forestry and agriculture. Eds, Henke, RR, Hughes, KW, Constantin, MP, Hollaender, A. Plenum Publ. NY, NY. 1985 59-73.
30. Stuart, DA, Strickland, SG. Somatic embryogenesis from cell cultures of Medicago sativa L. II. Interactions of amino acids and ammonium. Plant Sci. Lett. 1984 34, 175-181.
31. Stuart, DA, Strickland, SG. Somatic embryogenesis from cell cultures of Medicago sativa L. I. Effect of amino acid additions to the regeneration medium. Plant Sci. Lett. 1984 34, 165-174.
32. Stuart, DA, Mozer, TJ, Varner, JE. Cytosine-rich messenger RNA from carrot root discs. Biochem. Biophys. Res. Comm. 1982 105, 582-588.
33. Stuart, DA, Varner, JE. Purification and characterization of a salt extractible hydroxyproline-rich protein from aerated carrot discs. Plant Physiol. 1980. 66, 787-792.
34. Stuart, DA, Jones, RL. The role of acidification in gibberellic acid and fuscicoccin-induced elongation of lettuce hypocotyl sections. Planta 1978 142, 135-145.
35. Stuart, DA, Jones, RL. Role of cation and anion uptake in salt-stimulated growth of lettuce hypocotyl sections. Plant Physiol. 1978 142, 180-183.
36. Stuart, DA, Durnam, DJ, Jones, RL. Cell elongation and cell division in elongating lettuce hypocotyl sections. Planta 1977 135, 249-255.
37. Stuart, DA, Jones, RL. Roles of extensibility and turgor in gibberellin and dark stimulated growth. Plant Physiol. 1977 59, 61-68.
Patents:
1. Hurst, WJ, Stuart, DA, Calderon Justavino, A.I., RB van Breemen. Jasmonic acid Compounds in cocoa products. US Patent No. 9,040,096B2 May 26, 2015
2. Miller, K.B. M. Holmgren, X. Wang and D.A. Stuart. Process for preparing red cocoa ingredients and red chocolate. US Patent No. 8,709,524. April 29, 2014
3. Hurst, WJ, Miller, KB, Stuart, DA Cocoa ingredients having enhanced levels of stilbene compounds and methods for producing them. 2008 US Patent US 2008/061795. Publ. Oct, 30, 2008
4. Hurst, WJ, Stuart, DA, Stahl, LA, Miller, KB. 2007. Preservation of flavanol antioxidants in food products. US Patent Appl. 11,491,239 July 24, 2006. Publ. Aug. 9, 2007
5. Patterson, G, Stuart, DA, Thomas, P, Lehrian, DW 1995. A method for extending the shelf-life of chocolate confectionery products containing roasted peanuts and the products produced there from. US Patent 5,676,993A. Aug. 24, 1995
6. Watterson, JJ, Miller, KB, Furjanic, JJ, Stuart, DA. 1997 Process of producing cacao flavor by roasting combination of amino acids and reducing sugars. US Patent 5,676,993. Oct 14, 1997.
7. Sondahl, MR, Chen, Z, Sereduk, TB, Bellato, CM Liu, S-J. et al. 1994 Somatic Embryogenesis and plant regeneration of cacao. US Patent 5,312,801 May 17, 1994
8. Stuart, DA, Strickland, SG. 1992 Methods and media for enhanced somatic embryogenesis. New Zealand. May 1992.
9. Stuart, DA. 1992 Somatic embryogenesis employing organic acids. Canada Patent 1,297,823 March 24, 1992
10. Stuart, DA, Strickland, SG, Nichol, JW. 1990 Methods and media for enhanced somatic embryogenesis. So. Korea Patent 38,662. Dec. 29, 1990
11. Stuart, DA, Strickland, SG, Nichol, JW. 1989 Methods and materials for enhanced somatic embryo production in the presence of auxin. US Patent 4,818,693. April 4. 1989
12. Stuart, DA, Strickland, SG, Nichol, JW. 1989 Enhanced somatic embryogenesis using maltose. US Patent 4,801,545 Jan. 31, 1989
Research Grants:
1. Stuart, DA 1989. Automation of Plant Micro-propagation. USDA SBIR Phase 2 Award $250,000.
2. Stuart, DA 1988 Cloning of celery using bioreactor technology. NSF SBIR Phase I Award ISI-60224.
3. Stuart, DA 1987 Expression of storage protein in somatic embryos of plants. NSF SBIR Phase II Award ISI 87-01188. 1987-89.
4. Stuart, DA 1985 Expression of storage proteins in somatic embryos of plants. Nat. Sci. Found. Small Business Innovation Res. (SBIR) Phase 1 Award ISI-85-60223.
5. Stuart, DA 1986 Automation of Plant Micro-propagation. USDA SBIR Award GAM 86-00821.
6. Stuart, DA, JE Varner 1977 Hydroxyproline metabolism in plant cells. Nat. Sci. Found. Award PCM-77-2688. 1977-79.
Resume:
David A. Stuart, Ph.D.
Work address:
Food and Nutrient Impact, LLC
391 Vesper Road
Hershey, PA 17033 USA
Phone: 1 (717) 215-6409
Email: davidstuart17033@gmail.com
Objective:
Consultation for research and technology, education and communications, for new product design, especially for cacao/chocolate, healthy foods and supplements.
Career Summary:
Thirty-five years of technical management experience in the food processing and agricultural genetics industries. Demonstrated ability to lead interdisciplinary basic and applied research programs in:
- Nutrition, health and wellness
- Basic raw ingredients research and processing
- Analytical research leading to new product specifications with nutritional benefits
- Product improvement providing better profit margins, quality and shelf life
- New product development providing unique nutritional attributes
- Intellectual property protection and licensing of technology
Unique experience:
- Five years of consulting, focusing on nutrition, natural bioactive substances in foods, service to ingredient companies dealing with unique healthful bioactives, consulting to the berry industry and to the tree nut and peanut industry.
- Twenty three years of CPG managerial experience working with multiple businesses and brands
- Twenty-four years of experience in agriculture and food systems, providing a broad understanding of raw materials from seed to food products,
- Extensive management experience with suppliers, universities and public institutions through extramural research agreements,
- Leadership of a nutrition center for a major CPG,
- Experience with a start-up company,
- Excellent grounding in the agricultural, chemical and physical sciences.
Professional Experience:
2013 to Present. Founder and CEO of Food and Nutrient Impact, LLC. Hershey PA
- Serve as consultant to the National Berry Crops Initiative since 2013, providing informative letter to the 2015 USDA/FDA Dietary Guidelines Committee urging the committee to spell out berries as a nutrient rich fruit having substantial impact on Cardiovascular disease, blood sugar regulation and Cognitive health for Americans. Also research on the consumption patterns of American consumers.
- Advise several CPG clients on the shelf stability of peanuts and tree nuts for various product applications.
- Consult a major international food company on the research underpinning a natural food extract and how it compares to other natural ingredients in terms of cost, dosing and efficacy
-Provide a major beverage company on a research strategy to improve energy and strength in consumers using their best-selling product.
- Establish a business plan for a supplement company currently undergoing financing, to develop and launch dietary supplements that have a primary benefit with the added value of providing energy and strength.
- Craft a business plan and launch strategy a new ingredient and its launch into the diet and weight loss market—part of the benefit will be increased strength using this ingredient.
1989 to 2012. Director, Natural Product Sciences, The Hershey Co., Hershey, PA.
- Successfully proposed funding for the Hershey Center for Health and Nutrition.
- Director of the Center for eight years; core group of nine chemistry and nutrition scientists. Majority of work was with universities and research institutes with special expertise—discovery chemistry, clinical trials, new methods of chemical detection, etc. Provide support to product development for all things nutritional, especially work on cocoa antioxidants. Established criteria for antioxidant seals and developed internal protocols for awarding seals on new and existing products. Knowledgeable in FDA food and beverage labeling regulations and FTC product claims regarding health and wellness products.
Key Prior Responsibilities at Hershey
- Product Quality Improvement—Leader of a program to increase the quality and shelf life of all nut-based products. Approaches included improved raw material specifications, packaging, storage and processing conditions, etc. These solutions reduced consumer complaints, extended shelf life by a combined 27+ months and saved ca. $35 MM over 5 years.
- New Products—Either led or supported new products for pudding and chocolate confectionery. Supported the development of a number of products with nutrition benefits.
- Improve Peanut Quality—Using genetic approach, developed several lines of modified oil peanuts that were, scaled-up through our traditional suppliers and introduced into products adding quality and shelf life to products.
- Sustainability—Leader of an industry-wide consortium, which fielded programs in cocoa regions of W. Africa. Established pilot farmer field training and child education programs.
1981 to 1989. Sr. Group Leader. Plant Genetics, Inc. (Now part of Monsanto.) Davis, CA. Biochemistry and Cell Biology Department.
Position Responsibilities: Managed research and development involving plant cell biology, plant pathology, biochemistry, genetics and genetic engineering. Manage a staff of as many as sixteen Ph.D. and degreed staff.
Key Accomplishments:
- Proposed, funded and managed extramural R&D projects with three major food processors valued at $6.6 MM.
- Managed the transfer of technology worth $500,000 to major Japanese beverage company.
- Developed and implemented the Quality Assurance Program for the company’s first biotechnology product—NuSPUD virus free tubers. Managed the disease certification approval with state regulatory agencies.
- Conceived and managed the first field test of genetically engineered Idaho potatoes. Obtained USDA approval of field release and environmental impact applications.
- Developed a strategic plan to incorporate three biotech improvements into alfalfa to improve yield and feed value. Obtained internal support for the plan from Marketing. Successfully obtained mutants for one trait using genetic engineering.
University of California, Davis, CA. 1980 to 1981. Post Doctoral Associate. Department of Vegetable Crops.
Position Responsibilities: Perform protein biochemistry and cell selection with celery cultures.
1997 to 1980. Post Doctoral Research Fellow, Washington University, St. Louis, MO. Biology Department.
Position Responsibilities: Perform research on plant cell wall protein of carrots including protein purification, RNA isolation, in vitro translation and antibody preparation.
Education:
- Penn State University Agribusiness Executive Program, 1999
- Doctor of Philosophy. University of California, Berkeley, CA. 1977. Botany and Plant Physiology. Thesis title: Gibberellic acid and elongation of lettuce hypocotyl sections.
- Masters of Arts. University of California, Berkeley, CA. 1973. Botany and Plant Physiology.
- Bachelors of Arts. Sacramento State University, Sacramento, CA. 1971. Major: Biological Sciences; Minor: Chemistry. Graduated with honors.
Publications, Organizations, Continuing Education and Honors:
- Author of 37 research papers, 12 patents and six US government research grants including five Small Business Innovation Research (SBIR) grants.
- Penn State Award for Leadership in the Cocoa Molecular Biology Program, 2016
- National Confectioners Association . Lifetime Achievement Award—2013.
- World Cocoa Foundation Award for Leadership in the Sustainable Tree Crops Program—2007.
- Hershey Foods, Internal Leadership Development Program, 1998.
- Hershey Foods Executive Award of Excellence, 1997.
- Chair, National Peanut Foundation, Technical Committee, 1996 2002.
- Hershey Foods President’s Award, 1996 & 1994.
- Plant Genetics Inc. Achievement Award, 1983.
- Phi Kappa Phi, 1971 to 1973.
- California State Regents Scholarship, 1967 to 1971.
Personal:
- Born: St. Paul, MN. US citizen. Married, two children, five grandchildren.
- Hobbies: Alpine Skiing, Bicycling