Our team has extensive know-how and a knack for unconventional, nearly-impossible problem-solving.
Derek Spors
i make food.
Founder & Managing Director
Derek is a food innovation powerhouse, leveraging over 25 years of experience to create breakthrough products that captivate consumers. As a proud fourth-generation member of a food industry family, Derek earned a degree in Food Science from the University of Wisconsin-Madison and an MBA from Champlain College, equipping him with a unique blend of technical expertise and business acumen.
In his career, Derek has worked with nearly every food and beverage type imaginable. His work experience spans startups to global brands, with leadership roles such as Senior Developer for Ben & Jerry's, Director of Research & Development for Bear Naked, and Vice President of Operations for Revelry Brands. In 2011, he founded Spork & Ladle, a product development and operations consultancy, where he now serves as Managing Director.
Derek combines his broad product knowledge, entrepreneurial spirt, and corporate experience to develop innovative products and processes that resonate with consumers, scale seamlessly in production, and deliver measurable business results. His ability to blend traditional expertise with bold, rule-breaking approaches has led to disruptive innovations, earning him multiple patents worldwide.
A published author in food science and a formally trained sensory judge (ranked 10th nationally during his prime), Derek is also a member of the National Dairy Shrine and a sought-after speaker at industry events. His passion for food science and innovation continues to shape the future of the food and beverage industry.
Barry Spors
i make dairy.
Partner
Barry has spent 20+ years in the dairy industry and provides a unique blend of technical expertise and business acumen with experience in Supply Chain, Sales, Product Development, and Category Management. As a 4th generation dairy scientist who has dedicated his career to the dairy industry, Barry has milk running through his veins.
A Food Science graduate from the University of Wisconsin-Madison, Barry also completed the University of Wisconsin’s Executive Development Program. As a member of the UW Dairy Judging Team, he placed 1st nationally in Yogurt and 4th in Overall Products in the 2001 National Collegiate Dairy Products Contest. Active in the industry, Barry has spent time as a board member for the American Dairy Products Institute (ADPI), is a member of the National Dairy Shrine, and judges products for the Wisconsin Dairy Products Association (WDPA).
Barry has R&D and Applications experience with Unilever, DuPont, and Kerry Ingredients, bringing concepts from benchtop to store shelves for numerous major brands. Working with Omega Protein followed by Organic Valley, Barry has overseen an ultrafiltration facility, managed a network of 80+ co-processors, and has most recently led a Global Ingredient Sales team.
Kevin Appel
i also make food.
Lab Director
With over 25 years of experience in food, beverage, and restaurant R&D, Kevin is a driving force in engineering breakthrough products that captivate consumers and drive measurable results. Blending culinary artistry and scientific expertise, he brings a truly unique perspective to product innovation.
Kevin's impressive credentials include a BA in Biology from Cornell, an AAS in Culinary Arts from Johnson & Wales, and industry-leading certifications as a Culinary Scientist and Research Chef. His diverse background also spans roles as a Fisheries Biologist, Agricultural Technician, and Biomedical Manufacturing Lead.
Throughout his career, Kevin has held key positions at renowned organizations like VICORP Restaurants, The Schwan Food Company, and Dean Foods-WhiteWave. Most recently, he served as Culinary Director and Partner at the prestigious F&B consultancy, SRG, leading groundbreaking product development for leading brands.
Kevin continues to leverage his mastery of the product lifecycle as a seasoned expert in menu creation, ingredient sourcing, and large-scale manufacturing at Spork & Ladle. His ability to engineer solutions that delight consumers and drive results has cemented his reputation as a trusted partner and respected thought leader.
Kendra Hendrickson
i methodically make food.
Development Scientist
Kendra joined Spork & Ladle in late 2022, enthusiastic to get back to the bench and developing products after taking a temporary detour from her scientific roots to work in digital marketing. But before becoming a web analytics geek, Kendra gained 5 years of experience working in traditional product development and food research for both CPG and B2B companies. She has niche experience with cultured products, frozen desserts, sweetener systems, and texturizing ingredients, but prefers exploring a new technical challenge over more familiar problems. Kendra has a M. S. in Food Chemistry from the University of Wisconsin-Madison.