Ep 203 - How to Embrace Change and Be a Superstar Specialist with Lilian Cruz-Hand, QA Specialist at Save A Lot

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.

Though a fun little segment, 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

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