Karen Logue

Karen Logue has a diverse and extensive work experience in the food industry. Karen has held various R&D and leadership positions, including Vice President of Research & Development at Alpha (Plant-Based) Foods since 2019. Before that, they worked as a Principal at Smart Science Food Consulting since 2010. From 2012 to 2019, they served as the Director of Research & Development at Silver Hills Bakery where they led a team in the development and commercialization of sprouted grain and gluten-free breads. Karen also played a key role in the success of the Little Northern Bakehouse brand. Earlier in their career, they worked as the Senior Technical Advisor at the Food Innovation Centre of BC and as Senior Manager of Product Design and Innovation at The Original Cakerie. Notably, they held positions of Vice President of R&D at Garden Protein International and Director of R&D at Flora Protein Ltd., where they spearheaded the launch of various custom products and established R&D departments. Karen also worked as a Manager of R&D at Hain Celestial Canada, and as a Manager of Product Development at Gourmet Baker Multifoods, where they achieved significant sales growth and successfully developed high-end dessert bars and private label products.

Karen Logue has a Bachelor of Science (B.Sc.) degree in Agriculture, with a specialization in Food Science, from The University of British Columbia. In addition, they are also certified as a Food Scientist (CFS) by the Institute of Food Technologists (IFT). The specific dates of their education and the year they obtained their certification are not provided.