Our Company

Dan has been in the natural and organic food industry for over 25 years and has expertise in product development, operational efficiency, manufacturing quality, and process improvement. He has developed well over 3,000 products for a variety of companies, ranging from start-ups to multinational corporations including ALTAR Herbal Martini, Guiltless Gourmet, Frito-Lay, Kroger, Made In Nature, Oh Baby Foods, Rhythm Superfoods, Sprout Baby Food, Whole Foods and Wild Oats. While at Wild Oats, Dan was integral in increasing sales of their private label brand from $41 million to $115 million in 3 years by introducing or re-launching over 2,000 SKUs. One of Dan's favorite projects was helping celebrity chef Tyler Florence bring his concept of organic gourmet baby food to market. In just 3 years, Dan helped Sprout Foods grow from just a few handwritten recipes to a $30 million company.

Ashlee is an experienced R&D professional and project manager who holds a Master of Science Degree in Food Science & Human Nutrition and is also a Registered Dietitian.  She has about 20 years of experience in food & supplement product development, sensory & statistical design, and managing complex innovation projects to assure they stay within scope, time and budget.  Also, skilled at managing product maintenance initiatives including cost savings, quality issue resolution, product improvement, regulatory, increased production efficiencies, and supply assurance.  She has been a part of the success at Wild Oats, Whole Foods, Nature's Path Foods, and Bulletproof. 

Andrew has been working with food for over 15 years. His career began in the restaurant industry, holding many positions in restaurants in the Boulder, Colorado area. His experience was primarily in fine dining and gastropubs, with a focus on vegan and vegetarian cuisine, egg cookery, and Japanese food. After leaving the restaurant world, he spent time working in food education, teaching classes to kids and adults. Since then, he has been working in CPG product development for 5 years, developing numerous products that have made it to market. His specialties include bars, snacks, baked goods, and beverages.  

His favorite color is green.

A chance conversation in high school led Ridhima to study Culinary Science at Drexel University, where she immersed herself in Philadelphia’s food scene through classes, restaurant work, and a stint in food styling at QVC. After undergrad, she developed products at Danone North America for brands like International Delight and SToK Cold Brew, then helped commission a new production line at startup Meati Foods. Since joining Natural Development in 2025, she’s helped clients of all sizes turn their food and beverage visions into commercial-ready formulations. Her specialties include beverages – alcoholic and non-alcoholic, dairy and dairy alternatives, clean label formulation, cost reduction, shelf-life extension, and scale-up. Outside the Boulder lab, she enjoys rock climbing, gardening, and savoring her morning matcha.