The EDGE Team came together to address the need to supply more natural and more label-friendly ingredients to the food industry.
Edgar Anders, President and Chief Executive Officer
30+ years varied Technical, Operations, Marketing/Sales and Leadership roles in Specialty Ingredients:
Career History: The Dow Chemical Company, Bunge Foods, Unilever-Quest, Nestle-FIS, Danisco, FFP
Edgar is CEO, President, and Founder of EDGE Ingredients Inc. He is an executive with a proven record in general management, operations, sales, marketing, R&D and in leading international business efforts. Edgar's ability to grow both mature and fledgling businesses spans a career with several Fortune companies such as The Dow Chemical Company, Bunge Foods, Unilever, and Nestle, as well as, two Entrepreneurial ventures - one his own. In his last tenure as EVP of FFP, he lead the business to revenue growth of over 200% and EBITDA growth of over 300%.
As a texture industry veteran, he has created and developed the market for some of the industries most market disruptive ingredients. His work has been recognized by Food Navigator, NutraIngredients and Nutritional Capital Network. He brings a balanced approach between technical capabilities and the commercial reality of the market. Edgar has degrees in Biology and Chemistry (University of Michigan/Central Michigan University).
Angela Anger, Chief Financial Officer
30+ years in various Accounting and Financial Leadership roles in Industrial Manufacturing, Healthcare and Professional Services
Career History: Ernst & Young, Allen-Bradley, Steelcase, Spectrum Health System, QST Consultations
Angie brings a broad and diverse business background to her role as CFO of EDGE Ingredients. From humble beginnings as a staff accountant with Ernst & Young, Angie’s career advanced into the world of Fortune 500 manufacturing with Allen-Bradley, a division of Rockwell Automation, and Steelcase, Inc. She has held a variety of staff and managerial roles in numerous corporate areas, including financial planning & analysis, product development, financial accounting & reporting, internal audit, sales pricing & contracts, and manufacturing plant controllership. After leaving the manufacturing industry, Angie gained further experience in the healthcare and consulting services sectors.
Trained in LEAN manufacturing principles and committed to process improvement, Angie emphasizes cost management in conjunction with revenue growth to improve profitability. In previous roles, she was able to identify multi-million dollar cost savings in labor, overhead, and other operating expenses without sacrificing production quality or volume, all while maintaining positive relationships with customers and partners. Angie earned her BA in Accounting from Michigan State University and an MBA from Cornerstone University.
Donald Coffey, Ph.D., Exec Vice President, Chief Technology Officer
35+ years global R&D and commercial leadership roles in specialty ingredients
Career History: MGP Ingredients, The Dow Chemical Company, Miles Laboratories
Don joined EDGE Ingredients in October 2017 as Chief Technology Officer. Don has over 35 years experience in the functional, and nutritional ingredient industries. Prior to joining EDGE Ingredients, Don was an independent consultant focused on the distilled spirits and food ingredients.
He began his career at Miles Laboratories as a Technical Service scientist focused on vitamins, citric acid and natural food colors. Don spent 22 years in a variety of research and commercial positions, including General Manager of the Food Cellulosics business, at The Dow Chemical Company. Don also spent several years as Executive VP of Research, Development and Innovation for MGP Ingredients, a leading U.S. producer of beverage alcohols and food ingredients. At EDGE Ingredients, Don will identify new opportunities for Edge products and technology with customers, as well as create EDGE’s new product pipeline in response the food industry’s interest in healthy and clean label ingredients. Don has his M.S. in Food Science from University of Massachusetts and a Ph.D. in Food Science from the Michigan State University.