People / Industry News

CRMB hires Klaus Tenbergen as culinary consultant

Klaus Tenbergen, California Raising Marketing Board

The California Raisin Marketing Board (CRMB), Fresno, has hired Klaus Tenbergen, Ed.D., as its new culinary consultant.

With more than 30 years of baking and culinary experience, Tenbergen will be responsible for developing innovative new baking and culinary applications for California raisins, while consulting on the board’s current programs, such as America’s Best Raisin Bread Contest.

“We are pleased to welcome Klaus to the California raisins’ team as our new culinary consultant,” says Larry Blagg, senior vice president of marketing, CRMB. “Not only is he an award-winning baker and chef, but he also shares our deep enthusiasm for the versatility and one-of-a-kind flavor of the world-famous California raisins.”

In addition to his consulting role with the board, Tenbergen currently serves as an associate professor at California State University, Fresno, and is director of the Culinology program in the department of food science and nutrition. He is also a Certified Master Baker (RBA), Bäckermeister (Germany) and Master Certified Food Executive (IFSEA).

Tenbergen began his career in the late 1970s as an apprentice baker in Germany before relocating to South Africa. After running a restaurant, bakery, confectionary and coffee shop there, he moved to the United States and opened a fine-dining restaurant in Peoria, Ill., and began his career as an educator as the department chair of the Baking and Pastry degree program at Kendall College.

“From sweet to savory recipes for breakfast, lunch, dinner and snack time, too, California raisins are an ideal ingredient,” says Tenbergen. “I am eager to work with the California Raisin Marketing Board to develop new and creative uses for this amazing all-natural fruit.”

Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.



Image Galleries

POP Gourmet Foods

For the complete story on at POP Gourmet Foods, the 2015 Snack Food & Wholesale Bakery Snack Producer of the Year, see “POP Gourmet’s explosive momentum.”

4/14/15 3:00 pm EDT

Gluten Free: The Rising Growth Market

On Demand Our expert speakers address processing, labeling and food-safety aspects of Gluten-Free and prevailing and emerging trends in Gluten-Free product development specific to grain-based snacks and bakery

Snack Food & Wholesale Bakery Magazine

april cover

2015 April

April's Snack Food & Wholesale Bakery publication features our cover story: "Naturally better at RW Garcia" Plus our Tortilla Trends section!

Table Of Contents Subscribe

Breakfast Poll

Breakfast reportedly is the most important meal of the day. What does your daily breakfast consist of?
View Results Poll Archive


Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.


Facebook IconTwitter IconYoutube IconLinkedIn Icon

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!