Boyd Lee

Boyd Lee has been working in the food industry since 1989. Boyd began their career at Kraft Foods as a Research Scientist for Oscar Mayer, where they developed the world's first fat free hot dog and improved the taste of the product, reducing formula costs by over $3. Boyd then moved up to Group Leader for Pourables Productivity, where they managed 9 people on productivity initiatives and delivered savings of $1MM over target in 2001. Boyd also served as Group Leader for Meals, where they commercialized FreshPrep refrigerated dinner kits and explored growth platforms by matching Kraft's products with application/appliances. Boyd then became the Project Leader for Back to Nature/Boca, where they were responsible for setting total Boca program direction and improving burger quality versus the competition. In 2006, Boyd moved to Kraft Foods Group, where they were an Associate Principal Scientist for Ready to Eat Desserts/Enhancers. Boyd was responsible for new product development, productivity, and brand maintenance for ready to eat pudding/Jello and pourable salad dressings. Boyd also led a cross-divisional project that saved $1.8MM in revenue and $590M in income. In 2015, Boyd joined Land O'Frost as the R&D Manager, where they led scientists and collaborated with business teams to develop and launch new to the world meat snack, Gone Rogue. Boyd also developed and implemented processes like Stage Gate and a commercialization checklist. In 2019, Boyd became the Technical Director for Wilde Brands, where they are creating a new to the world protein snack. Boyd also became the Owner of Creative Food Solutions, LLC.

Boyd Lee obtained a Bachelor of Science in Animal Science from the University of Tennessee, Knoxville between 1981 and 1986. Boyd then went on to obtain a Masters of Science in Food Technology from the same university between 1986 and 1988.