President and CEO of Maxx Performance Named 2007-2008 Virginia Tech Outstanding Alumnus
CHESTER, N.Y. – (February 18, 2008) Winston Samuels, Ph.D., President and CEO of Maxx Performance and a 1983 graduate of Virginia Tech, College of Agriculture and Life Sciences has been named Virginia Tech Outstanding Alumnus for 2007-2008 by the Department of Animal and Poultry Sciences. Dr. Samuels will be honored by the University at an Awards Banquet on Friday, April 18, 2008 at The Inn at Virginia Tech and Skelton Conference Center in Blacksburg. Commenting on his selection Dr. Samuels remarked “I deem this as a high honor and am humbled. What better way to be recognized by an institution of higher learning and by one that has such a great history and tradition”. Dr. Kenny Webb, Department Chair commented “There is no one more deserving than Winston for this high honor. He is part of the Virginia Tech Community. He has an entrepreneurial spirit and has a clear understanding of technology. He is one who takes bold innovative risks, creative, insightful and demonstrates bottom-up innovation. We are all proud of his accomplishments”.
Dr. Samuels is Founder, President and CEO of Maxx Performance Inc. a company that sells technology-driven, ingredient-based solutions which are driven by the sophisticated and demanding requirements of today’s food, pharmaceutical, nutritional and agricultural processing environment. He has been involved in new product introductions at several Fortune 100 companies. As director of growth and commercial development he drove growth at Monsanto and managed Solutia’s Phosphate business. In his role of vice president and general manager and executive officer of Balchem Encapsulates he led brand strategy, focused on applications centered solutions, streamlined product offerings and orchestrated double digit growth for Balchem Encapsulates across the food and animal sectors. He has lived in different world areas.
About Maxx Performance
Maxx Performance has a robust, flexible technology platform that caters to microencapsulation of highly sensitive bioactive substances such as probiotics and enzymes. It is also used to protect and stabilize vitamins and minerals, to extend shelf life and to deliver time-release nutrients. Applications include, but are not limited to: baked goods, capsules, dry mixes, protein and nutrition bars, confections and energy drinks and feed. Microencapsulation coats an ingredient with a thin film to give it added functionality, mask bitterness, prevent moisture pickup and preserve its integrity, leading to improved stability and shelf life. Maxx Performance is committed to work with manufacturers to overcome their processing challenges and applying technologies to improve health and wellness. According to Maxx Performance CEO, Winston Samuels, “Our goal is to help our customers make food and nutrient consumption a more enjoyable experience for consumers through microencapsulation.”