Our team has extensive know-how and a knack for unconventional, nearly-impossible problem-solving.
Derek Spors
i make food.
Founder & Managing Director
Derek has over 25 years of experience in product development, and is a fourth-generation food industry veteran. His two brothers are food scientists, his father spent 50+ years in the cheese industry, his grandfather was a USDA inspector, and his great-grandfather ran cream routes in the 1930s.
Derek has a Food Science Degree from the University of Wisconsin-Madison and an MBA from Champlain College. He is a member of the National Dairy Shrine and numerous industry groups, and is a formally trained sensory judge (ranking 10th nationally…in his prime). He has held significant roles at both mature and start-up companies, such as Ben & Jerry’s (Senior Developer), Bear Naked (Director of R&D), and Revelry Brands (VP of Operations), and has developed and launched countless successful products across the globe.
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
Kevin is a culinary graduate of Johnston & Wales University and is a certified chef and culinary scientist through the Research Chefs Association. With extensive experience at WhiteWave/Dean Foods, Schwan Food Company, American Blue Ribbon Restaurants and more, his expertise spans formulation and commercialization to scale-up and launch.
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.