Rip Van
Ashley Freeman Comeau, PMP has extensive work experience in supply chain management and project planning. Ashley is currently the Director of Commercialization at Rip Van since August 2021. Before that, they worked at Welch's from 2003 to 2021, holding various roles including Supply Chain Manager, Co-Manufacturing, Supply Chain Manager, Project Planning, Senior Demand Planning Analyst, and Packaging Engineer II. Prior to Welch's, Ashley worked as a Packaging Co-op at Boston Scientific and McNeil Consumer & Specialty Pharmaceuticals. Ashley also served as a Student Ambassador at Rochester Institute of Technology.
Ashley Freeman Comeau, PMP, completed their Bachelor of Science degree in Packaging Science from the Rochester Institute of Technology, graduating in 2002. Prior to their college education, they attended Avon Central, although specific details regarding their field of study or degree obtained are not available.
In addition to their formal education, Ashley Freeman Comeau has obtained several certifications. In 2013, they became a Certified Lean Leader, although the institution granting the certification is unspecified. In 2014, they obtained their Project Management Professional (PMP) certification from the Project Management Institute.
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Rip Van
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Rip Van is revolutionizing the sweet snack industry by offering snacks with 50-80% less sugar than leading brands. This allows people to enjoy their favorite snacks while maintaining a healthier diet and reducing the harmful effects of refined sugar. Over the last 7 years, Rip Van has developed the food technology, namely the doughs, fillings, and coatings, to invent any type of low sugar sweet snack. Refined sugar has been linked to numerous health problems, such as obesity, type 2 diabetes, heart disease, and inflammation. By providing a solution to this problem through our delicious low sugar snacks, Rip Van is making a positive impact on public health. Initially, Rip Van is addressing the $8 billion cookie industry, a market that has an addressable reduction of 16.8 billion grams of sugar.
Employees
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