Lilian Cruz-Hand, is a Quality Specialist, but she does so much at her job at Save A Lot. From building a sensory lab, to working with product development. She’s a rockstar, and listens to all of my episodes.
So much, that her boss actually contacted me to interview her! Eric Iserman asked me to interview Lilian and I think that really says something about the team in Save A Lot and supporting one another. It’s a sign of a good culture.
Lilian brings a ton of knowledge on the table about white-labeling, building labs, and an example of lifelong curiosity.
Perhaps being a superstar specialist isn’t about digging deep into one field, but understanding how each field affects one another.
You’ll also learn what goes behind making a white label product, you know, the store brand products in grocery stores. Lilian does an amazing job on describing what goes into it and what you might need to pay attention to in that role.
About Lilian
Lilian Cruz-Hand is a Quality Specialist Sensory Lead at the headquarters of Save A Lot Food Stores in St Ann, Missouri. With over 9 years of experience in the food industry, she has created prototypes to test with consumers against marketing concepts; and worked on bench top product development through commercialization. Lilian has a bachelor’s degree in chemistry from Carnegie Mellon University and is currently earning her Culinary Arts degree at St Louis Community College. Lilian has had the opportunity to explore many facets of the food industry ranging from quality, to R&D, and sensory in both small family-owned companies and global food competitors. Lilian combines all of her previous experience in her current cross-functional role working in a test kitchen and sensory laboratory where she is responsible for new product development, quality assurance and continuous improvement of products marketed under Save-A-Lot’s private label portfolio.
Show Notes
Save-A-Lot is limited Assortment which is why products are a bit cheaper
St. Anne Missouri
We opened a space last year with a ton of open tablespace. Lots of equipment and lots of storage and equipment
How did you find out about food science?: I have a chemistry degree and focused on biomedical research at first.
Sometimes I shout EUREKA just to boost morale
My first job was entry-level lab assistant stuff and worked more on analytics.
Then I worked in Quality in a spice company
Abbott Nutrition – Learned all things sensory
DuPont in St. Louis with protein shakes
Skillset: While you work, you’re always developing your technical skill
How do you develop a sensory lab?: The bible for sensory labs: The Sensory Techniques Textbook Reference
Organization of Sensory Professionals
My Food Job Rocks: I get to make an impact, my team is amazing and I get to do something new.
Where do you go to find food trends?: My local grocery stores but also many other competitors so I can see who’s there and what options exist?
There’s a lot of growth on private labels
What is the biggest challenge the food industry needs to face?: Lack of high quality but low cost products
Favorite Quote: I think food, culture and landscape are completely inseparable
Favorite Book: Junior’s Cheesecake Cookbook
Junior’s Cheesecake
Favorite kitchen item: Kitchen knives such as Henkel knives,
Advice for the food industry: Don’t be afraid to try something else
Where can we find you?: LinkedIn
Sensory professionals: I’m in the directory
What’s up to every one, as I am in fact eager of reading this web site’s post to be updated regularly. It includes nice stuff.