Engineering for confectionery, chocolate & bakery industries
Principal — Laud Engineering Services — Chicago, Illinois
Kevin Laud is an independent engineering consultant with more than 14 years of experience helping food, confectionery, and specialty manufacturers solve complex engineering challenges. He has led $1MM+ capital projects for global brands including Hershey, Mars, Ferrera, Mondelez, and Barry Callebaut — from early-stage feasibility studies and greenfield facility design through construction and commissioning.
A licensed Professional Engineer in Illinois and Texas and a recognized expert in bulk material handling, pneumatic conveying, and process engineering for the confectionery, chocolate, and bakery industries, Kevin brings the strategic vision of a former VP with the hands-on precision of a seasoned project engineer.
Whether you need a trusted advisor for a CAPEX initiative, a front-end engineering study, or specialized process design, Kevin delivers practical solutions built around your operational and business goals.
| Licenses | Professional Engineer (P.E.) — Illinois & Texas |
| Specializations | Bulk material handling, pneumatic conveying, process engineering |
| Industries | Confectionery, chocolate, bakery, food & beverage |
| Project experience | $1MM+ capital projects, greenfield facilities, feasibility studies |
| Former role | Vice President of Engineering |
| Based | Chicago, Illinois |
For project inquiries, reach Kevin directly at info@laud.llc