Herve Eudes

Background

About Herve Eudes

True experience in R&D at each position. Expert in Fats and Dressings All types of Project management (new products, new process, new packaging, new plants.) in france and Europe Knowledge of all the sales networks Ready to move everywhere in France and in the world. I started in 86 in Analytical Laboratory (Lesieur Company) before managing a team of 5 people in Dressings for the 2 French plants in 87. Then, I became in mid 88 Production Manager of a Dressings plant (50 to 120 people) with 4 process and 5 packaging lines. I went back in 92 to R&D for Process Developement (Dressings, Spices, Sweet Products). I was R&D Manager for French plants (CPC / Bestfoods) in 95 with a team of 10 people with European internal customers. In 99, I became Manager of the European Centre of Excellence for Dressings. In Unilever bought Bestfoods and I moved in 2001 to Dijon to manage European (Eastern part) Retail projects in Dressings before managing Euroepan Out of Home projects. In 2005, I found a job in Amaris where I was member of the Direction Commitee. I developped fresh products : terrines and salads with fish/seafood, spreads (tarama, tzatziki, hoummous, guacamole.) for 3 plants in France. Because of the crisis, the company had big problems of sales and all the Directors had to left. I was back to Lesieur in September 2008 when they bought a Dressings plant close to Dunkirk and because of ambitious development projects. As the Dressings R&D team has a good level and the projects stopped, I had to left the company in the middle of June 2010. I made an very interesting experience during 4 months in a start-up in which I was R&D Director. But, after some time, I lost confidence in their products and company strategy. I'm now looking for a management position in R&D in Food or Cosmetics industry or for equipment manufacturers. Specialties: 20 years of experience in Dressings (Products and Process Development, Production Manager): Mayonnaises, Sauces, Vinaigrettes, Ketchups, Mustards. 2 years in fresh Terrines/Salads with fish/seafood and spreads. Knowledge on Spices and Sweet products (jams). 1 year in Analysis Laboratory for Oils.