Marc Meyers

Marc Meyers is an R&D, Innovation & Technology Consultant at Beyond Brands. Marc has over three years of experience in global microencapsulation R&D/Research. Marc has been acknowledged as the technical expert in microencapsulation technology and applications.

Meyers returned to Balchem Corporation in June 2017 to establish an innovation and new technology platform for longer-term R&D. Marc was responsible for leading complex, new, microencapsulation product development programs and identifying strategic new opportunities for organic and new business development. In their role as Innovation and New Technology for Food, Supplements, and supporting Human and Animal Nutrition business units, they developed an understanding of the global landscape for microencapsulation technology. Their focus was on new idea development and they led research efforts for next generation and disruptive new products.

During their time at Balchem Corporation, Meyers made significant contributions including developing new beadlet technology with unique release profiles for nutrients in Animal and Human Nutrition for next generation product portfolio, identifying attractive opportunities for breakthrough new product development, scanning the technology landscape for new innovations and advancements and presenting these ideas and concepts to upper management, directing external projects to advance key initiatives with open innovation technology partners, managing multiple projects efficiently within a fast-paced business environment and compressed development timelines, and being recognized as a microencapsulation leader externally by presenting technology talks at global seminars and expositions to support commercial teams.

Dr. Marc Meyers obtained their Doctor of Philosophy in Food Science from Rutgers University. Prior to that, they completed their Bachelor of Science in Food Science at Penn State University. In addition, they hold certification from the International Food Science Certification Commission and IFT as a Certified Food Scientist.