Rachel Zemser has over 18 years of experience in Food and Beverage development in both technical and creative roles and has been widely published in trade journals like Culinology, Food Product Design, Prepared Foods, The World of Food Ingredients and Food Processing. She spent 3 years at Unilever (Unilever owns over 400 brands) working as a microbiologist, 5 years at Kagome Inc. (Global Juice Giant based in Japan) as their R&D chef and almost 3 years at Plum Organics Inc (Plum sold to Campbell Soup Company for over $249M). Rachel’s home base is in San Francisco but she spends most her time all over the U.S. working with both large and small start up companies assisting them with their food science and R&D. Rachel is very involved in the food science and culinary arts community and is a member of both IFT and RCA. She is the regional contact for the RCA and is on their Board of Directors. Rachel Zemser is a Certified Culinary Scientist, meaning she has experience and degrees in both food science and culinary arts. She has a BS in Food Science from the University of Massachusetts, an MS degree in Food Microbiology from the University of Illinois and a culinary arts degree from the New York Restaurant School/Art Institute.
Rachel has worked with Cambridge SPG in the Food and Beverage space since 2014. She adds tremendous value to the team in regards to due diligence and deal sourcing. Rachel has developed products for major companies and start-ups that have gone on to be major successes. These include Kraft, Kagome, Plum Organics, Chosen Foods Avocado Oil, Know Foods and others.